Butternut Squash Soup Recipe

Served piping hot with a hunk of crusty bread, this creamy, nourishing butternut squash soup recipe is a fall comfort food at its best.


We aren’t die-hard gardeners, but we have had success with tomatoes and pumpkins in the past, so we decided that would be what we focus on. We thought to ourselves that this would be a great activity and take our minds off COVID.

Funny story, we ordered seeds from Amazon when the pandemic started, and we thought we had only ordered pumpkin seeds. As the plants started to grow, we realized that one of the plants was butternut squash.


I have never cooked any recipe that has called for a butternut squash before. Heck, if it shows up in your garden you have to make something, right? I’m glad I did!



It’s time to cozy up with a bowl of warm, creamy butternut squash soup. Butternut squash and cool weather go together like they were made for each other—which, really, they were.






1 large butternut squash, peeled and cubed (seeds removed)
2 potatoes, peeled and cubed
3 tbsp, olive oil
salt and pepper, to taste
2 tbsp. butter
1 onion, chopped
2 to 3 celery stalks, thinly sliced
1 cup carrot, chopped
1 qt. chicken broth
1 cup heavy cream



  1. Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.
  2. Meanwhile, in a large pot over medium heat, melt butter, and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, and pepper.
  3. Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.) Add the heavy cream and combine.


Take your soup to another level by adding pumpkin seeds or green apple cubes as a garnish! You will thank me!












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