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Butternut squash soup in a white bowl

Butternut Squash Soup

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Butternut Squash Soup is so good, you’ll even get your hubby to clean his bowl! With autumnal spices, this creamy squash soup will thrill your palate!

Butternut squash soup in a white bowl

Butternut Squash Soup

A few years back, I was in a dinner club with a bunch of fun couples. The host and hostess would plan the menu and send out recipes. One November we had a Great Harvest Feast..and the menu was incredible!

I can’t believe we ate all these courses: Liver Pate, Johnnycakes with Peekytoe Crab, Spinach Salad with Warm Pecan Garlic Vinaigrette, Wild Rice and Pumpkin Pilaf, Sauteed Brussels Sprouts with Pecans, White Mountain Duck Breast with Cranberry Sauce, Steamed Cranberry Pudding with Rum Brandy Ice Cream AND this Butternut Squash Soup. It was a major shock when the hubby finished his bowlful…he liked squash?

He ate Butternut Squash Soup ???

That is the ultimate endorsement…or maybe it was the pre-dinner cocktails??? But when I made it again at home, he still enjoyed this butternut squash soup!

A bowl of butternut squash soup with a dollop of creme fraiche and sprig of sage


How to Make Squash Soup

You could certainly roast a butternut squash or two, sprinkled with salt, pepper and some brown sugar and then blend in your food processor or blender for your own version of butternut squash puree.

Or if you’d like an easy shortcut, you can find this Butternut Squash Puree*  at your local Williams-Sonoma. Who doesn’t love a shortcut? Especially around the holidays. 

Tweak to spices to please your taste buds. And if you don’t like hazelnuts, add your favorite crunchy garnish!

Overhead view of squash soup with fresh sage


Things you may need for this Butternut Squash Soup recipe:

Measuring Cups



Butternut Squash Soup

Butternut Squash Soup

A simple, autumnal spiced squash soup.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 6 servings


  • 2 tablespoons butter
  • 1 yellow onion, finely chopped
  • 1 jar (32 ounces) butternut squash puree or make your own*
  • 2-3 cups chicken stock
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • Salt
  • Freshly ground black pepper
  • 1/4 cup heavy cream
  • 1/4 cup chopped, toasted hazelnuts
  • Finely chopped or fried sage leaves, to garnish
  • Sour cream or creme fraiche, to garnish
  • *I'd roast a couple butternut squash, and when cooked add squash chunks, some brown sugar and extra seasonings to the soup before pureeing.


  1. In a large pot over medium heat, melt the butter. Add the onion and sauté, stirring occasionally, until tender and translucent, about 5 minutes. Add 2 cups stock and the squash puree and bring to a simmer, stirring, then reduce the heat to medium-low. Cook, stirring occasionally, for 12 to 15 minutes. Using a blender or stick blender, puree the soup, adding more stock if the soup is too thick. Add the nutmeg, ginger and cinnamon, then season with salt and pepper to taste. Return soup to pot if needed, stir in cream and gently reheat.
  2. Ladle the soup into bowls and top each serving with the sour cream or creme fraiche, sage and hazelnuts if desired.


Recipe from my friend, Barb Taylor

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 315Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 55mgSodium: 637mgCarbohydrates: 23gFiber: 4gSugar: 9gProtein: 14g
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59 comments on “Butternut Squash Soup”

  1. I never knew that they sold butternut squash puree. Jeez, where has it been all my life.

    This soup sounds great, and it’s so perfectly creamy!

  2. Butternut squash soup sounds amazing! Yours looks incredible and I love the sour cream and hazelnuts on top.

  3. You turned a classic into a mouthwatering fab classic. Love the addition of ginger, spices etc!

  4. I’d love to try this soup . . . and then I’d like the rest of that meal. It sounds so yummy!

  5. Lizzy,
    I love butternut squash soup! Yours looks delicious.
    Hope you and your family are okay with all the storms in the mid-west yesterday.

  6. Yum – great soup! But I’m enticed by the whole all sounds absolutely amazing!

  7. That sounds like the most fun evening. I’m trying to get a progressive dinner organized for my neighbourhood. Fingers crossed.

  8. Liz – this sounds fantastic!!! Thank you 🙂

  9. Ooh this looks and sounds amazing!I love the spices and the hazelnuts to finish off.Such lovely flavors and some crunch!Totally my kind of soup 🙂

  10. I love squash soup thanks for the recipe!

  11. That dinner club dinner sounds absolutely amazing! You pretty much had me at liver pate, but the rest of it sounded just as good! And I love your preparation of this soup. I’ve never garnished soup with hazelnuts, but I want to give it a try next time!

  12. Butternut squash soup is a regular winter staple in our house. I love the addition of the hazelnuts

  13. I absolutely LOVE butternut squash soup. And I’m like you – I had no idea my husband would like it until one day it was served to him and he liked it so much he wanted seconds. Cue me hitting the store to buy an immersion blender for future butternut squash soup making…

  14. I wouldn’t mind sitting down for that lovely feast. Love this soup and such a beautiful presentation.
    A great idea….the dinner club sounds good, might have to start one.

  15. One of my faves! I like your topping suggestions too.

  16. Going to cook up some butternut squash soup tomorrow! Now I don’t know if I’ll use this exact recipe, but I love your idea of roasting the squash before hand, and adding brown sugar and cinnamon in there. Another winner, Liz, and a winter warmer for sure.

  17. Pardon for bothering you, but you list heavy cream in ingredients but I don’t see where it gets added. Many thanks for the help.

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