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Butternut Squash Soup Recipe

Lil' Luna
Buttery smooth butternut squash soup with just a hint of cinnamon and nutmeg makes for one delicious cozy bowl of soup!
5 from 5 votes
Prep Time 1 hr
Cook Time 50 mins
Total Time 1 hr 50 mins
Course Soup
Cuisine American
Servings 4
Calories 171 kcal


  • 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


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


  • 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


Calories: 171kcalCarbohydrates: 16gProtein: 7gFat: 8gSaturated Fat: 4gCholesterol: 22mgSodium: 391mgPotassium: 506mgFiber: 1gSugar: 4gVitamin A: 2750IUVitamin C: 7.7mgCalcium: 28mgIron: 2.3mg
Keyword Butternut Squash Soup
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