Butternut Squash Soup

Main Dishes · Recipes · Soups · September 10, 2018

Restaurant quality butternut squash soup that you can make and eat at home. Buttery smooth with just a hint of cinnamon and nutmeg makes for one delicious soup recipe.

Butternut Squash Soup

Roasted Butternut Squash Soup

Can we talk about the color of butternut squash soup? I think it’s so gorgeous. It’s the perfect combination of yellow and orange. It’s like the mascot for fall recipes. Butternut squash soup is one of my all-time favorite dishes to make and eat. It’s healthy and hearty and has the most scrumptious flavor.

Butternut squash soup is basically comfort in a bowl. It has a bit of sweet and a bit of savory and the ingredients in this recipe come together so well that it makes the squash soup creamy and delicious.


How to Roast Butternut Squash

How to Roast Butternut Squash

Don’t be intimated by roasting the squash. It’s super simple and takes almost no effort. Place your squash onto a baking sheet lined with parchment paper. Preheat the oven to 400 degrees. Once the oven has preheated, roast the squash for 1 hour. Every 15 minutes turn it so that it gets roasted on all sides. That’s it! You’ve just roasted a squash.

Once you’ve roasted the squash, you’ll make the recipe by following a few simple steps. After it’s roasted, be sure to peel and take all the seeds out of the squash. Then cut it up into cubes. Now it’s ready to be made into soup with the rest of the ingredients. In a large pot, melt the butter. Cook the carrots, potatoes, garlic, cinnamon, nutmeg, and cubed roasted squash for 5 minutes. Pour in the chicken stock to cover the vegetables. Bring the mixture to a boil. Simmer for 40 minutes or until all the veggies are tender.

Transfer the soup mixture to a blender and blend until smooth. Return the soup back to the pot. Add more chicken stock until it reaches desired consistency. Season with salt and pepper and serve warm!

Butternut Squash Soup Recipe

Best Butternut Squash Soup

We love this soup garnished with a bit of chopped cilantro and sour cream. It truly is like having a bit of fall in your mouth. We can tell you right now that this is the best butternut squash soup you will ever make. The flavors are incredible and it’s so simple to put together.

What do you serve this meal with? We love soups in sourdough bread bowls and usually keep it at that, but also love to make grilled cheese sandwiches or even rolls to go with the soups. Here are some of our favorite recipes to go with this soup…

Complete the meal by also making:

For more veggie soups, check out:

5 from 5 votes

Butternut Squash Soup Recipe

Restaurant quality butternut squash soup that you can make and eat at home. Buttery smooth with just a hint of cinnamon and nutmeg makes for one delicious soup recipe.

Course Soup
Cuisine American
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 4
Calories 171 kcal
Author Kristyn Merkley


  • 2 TB butter
  • 1 medium carrot chopped
  • 1 potato cubed
  • 1 tsp minced garlic
  • 1/4 tsp cinnamon
  • Dash of nutmeg
  • 1 medium butternut squash peeled, seeded, and cubed
  • 32 oz chicken stock
  • sour cream for garnish


  1. Roast squash at 400 degrees for 1 hour, turning ever 15 minutes.

  2. Melt the butter in a large pot, and cook the carrots, potatoes, garlic, cinnamon, nutmeg and squash for 5 minutes, or until lightly browned. Pour in chicken stock to cover vegetables. Bring to a boil. Reduce heat to low and simmer, covered, for 40 minutes, or until all vegetables are tender.

  3. Transfer to a blender, and blend until smooth. Return to pot, and add any remaining stock to reach your desired consistency. Season with salt and pepper. Serve warm.

Recipe Notes


  • DIFFICULTY: easy
  • HOW MANY DOES IT FEED: 4 servings
  • ANY CHANGES MADE:  no onion, no celery, added minced garlic, cinnamon, and nutmeg.
  • ANY SUGGESTIONS FOR NEXT TIME: keep our changes
Nutrition Facts
Butternut Squash Soup Recipe
Amount Per Serving
Calories 171 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 22mg 7%
Sodium 391mg 16%
Potassium 506mg 14%
Total Carbohydrates 16g 5%
Dietary Fiber 1g 4%
Sugars 4g
Protein 7g 14%
Vitamin A 55%
Vitamin C 9.3%
Calcium 2.8%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.

Adapted from Allrecipes.com

Butternut Squash Soup Recipe

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    Paige Cassandra Flamm

    Yum! This is one of my favorite soups in the fall! I’ll definitely have to try your recipe this year!


    Becca Olave

    This is perfect for fall! Love that it’s healthy and my kids will still gobble it up too!

    Jennifer Lifford

    This sounds so delicious! I can almost taste all of those spices.

    Jennifer Lifford

    Tried it for dinner and it was delicious!


    I’ve never actually tried butternut squash soup, but this looks delicious! I bet that roasting the squash makes it extra yummy.

    Amy Huntley

    I love Butternut Squash Soup! Can’t be fall without it! Delicious!

    Jen Hadfield

    Wow! This soup is perfect for fall. Thanks!!

      Kristyn Merkley

      It sure is!! I can’t wait for cooler temps for all the soups! Thanks so much!

    Georgia Bolton

    Thank you so much for your helpful shearing post!


    Is this butternut squash soup sweet?

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