Easy Butternut Squash Soup
I was a late starter with butternut squash and didn’t know much about it until few years ago. I saw them often at the supermarkets but had never picked one up and put in my shopping basket. I stayed curious for quite some time on its taste and texture until I finally tasted it.
Butternut squash has yellow skin and orange fleshy pulp, which tastes similar to pumpkin. Butternut squash is one of the most popular and widely available forms of winter squash. The skin is pretty hard to peel. So, it’s either you have a very good peeler or a sharp knife. I usually like to use my knife to slowly slice off the skin.
Little do I know that butternut squash belongs to the same family as pumpkin, cucumber and courgette, that is know as Cucurbita Moschata. The split between winter and summer squash is primarily based on usage, rather than botanical classification. Winter squash, such as the butternut, are squash that are harvested when mature, with hard skins. Summer squash, including cucumbers and courgettes are eaten whilst immature and usually have an edible skin and less strongly flavoured flesh.
Butternut squash not only tastes good, it is also a well-balanced food source that is rich in complex carbohydrates and low in saturated fat and sodium. Also, it contains a lot of vitamins A and C and a good source of beta-carotene, magnesium, manganese, calcium and potassium.
I once made roast butternut squash and thought it is another great appetising side dish for Sunday roast. Later on, I tried to make butternut squash into soup, which I absolutely love. It naturally tastes so sweet like I have never tasted a soup like this before. Well, I don’t usually made soup like this (I mean using squash) and now, I have discovered another kind of soup that I can survive on, which is wonderful. This soup is great, again, for wintery weather like what we have now. I wonder when I can have my first taste of spring?
For the Easy Butternut Squash Soup:
1 medium butternut squash
2 tbsp olive oil
1 litre vegetable stock
salt and pepper
1. Chop butternut squash, onion and potatoes into cubes.
2. Warm a large pot and add in olive oil. Add in onions and cook till soft.
3. Then, add in potatoes and squash. Cook for a minute or so.
4. Add in vegetable stock and allow to simmer for about 30 minutes or until potatoes and squash are soft.
5. Using a blender or food processor, blend the soup until smooth. If too thick, add a bit of water.
6. Season with salt and pepper.
I love butternut squash (and like you, didn't know about it until a few years ago). Your recipe is really nice and simple, will have to try it out when I get back to the cold weather. 🙂
I think the whole learning process of getting to know new ingredients is great!
My friend has been raving about a squash ravioli she’s addicted to! Seems like I know what soup we’re having on soup night this week!
Squash ravioli sounds good! I think I might give it a go next time too!
Like you, I only made butternut squash soup recently, and I loved it! Next time I will add some potatoes like you did. Makes it creamier, ya? Lovely colour!
Yeah, the potato make sort of thicken it up a little bit, not too thick though for me, so I add more stock.
This looks like a simple, comforting winter soup. I really enjoy the dreaminess of the squash photos.
Thanks! This soup is great for freezing weather. I love the soup not the weather.. *sob*
Easy, healthy and delicious! Can’t beat that!
your soup looks really beautiful and tasty. Love the idea of also adding potatoes for more chunky taste 🙂
Thank you. 🙂
hmmmm ..this soup must taste good at good ole cold winter day!! nutty and warm..talking about butternut squash,I still have I piece left from last month>better use it b4 gone bad
Go for it.. 🙂
butternut squash is such a wonderful versatile vegetable. soups are always a classic and satisfying! lovely!
Yeah… I wish I knew squash a little earlier and explore the ideas of what to use it for.. but, it's never too late, better than not knowing at all.. hehe
Yeah this soup is easy indeed,just perfect for those lazy or super hectic days 🙂
I agree with you!
Haha I have been calling this butternut pumpkin 😉 I adore it!
The photos are stunning as usual!
I see… butternut pumpkin sounds cool too.. 🙂 Thanks for your comment.
I absolutely love this soup. Just give me a slice of garlic toast and I’m a “happy bunny” 😛
Oh yes, garlic toast is extremely a great idea! 🙂
Summer squash is already here in the farmers market.
I like their shape and taste and you have captured that so well !
I love your photography style! The soup looks really good too, just yummy!
Thank you… 🙂
Great looking soup. I will try making it as well. I normally use it as one of the key ingredient for vegetarian version of Thai green curry.
Spring is just lurking around the corner….yes I agree this is the coldest winter I ever had here in UK…brrrr
It's a great idea to use squash in curry.. guess I will try it next time..
yeah.. so cold.. don't know when it's going to end.. sigh!
What a great and simple recipe-I just recently discovered how much I enjoy butternut squash when I made risotto a few weeks ago so I am excited to try this recipe!
Thanks for dropping by! I would love to try making butternut squash risotto!
I’ve had a similar soup made with sugar pumpkin and it was delicious. So undoubtedly your butternut squash soup will be just as delicious.
I love butternut squash, so sweet and yummY!
I always learn new thing form you. I am too never tried the butternut squash,becuase I never know what to do with it. Thanks for the recipe, I will sure give it a try!
Sure, give it a try!
I had steamed butternut squash before but my "emperor" complained that it was too sweet to his tastebud. Maybe I will try to make your soup for a change to "convince" this old "picky eater". Lovely shots!
hehehe… it's true that it's kind of sweet. But, try soup and see, it might change your "emperor" view on butternut squash.. 🙂
I tried this last night, totally love it! I didn’t have any pictures to show but it was really really good! I did add quite a bit of salt though because the stock I used was homemade hence lower sodium I think. I love the natural sweetness from onions too 🙂
Cool! Glad to know you like it.. 😉
LOVED the soup, came on squash late in life ,but now I roast it with mixed veg and its so tasty !!
Do you use the whole of the squash or just the bottom bit. Sounds great though.
I use the whole squash.
I made this soup this morning but spiced it up a bit by adding garlic pepper and a teaspoon on mustard! Yummmmmmy!
That sounds yummy! I love the addition of garlic pepper and mustard. Thanks for sharing your idea here! 🙂
i make this soup with a few teaspoons of curry powder this balances the sweetness and gives it a kick in these cold nights.
I think the addition of curry powder goes well with the butter squash and I definitely love the kick it gives!
I love this soup. I lived in Boston and I used to make this soup the whole year.. now I’m back in Mexico and I finally found this vegetable people just called ‘pumpkin’. It taste good the whole year of course it’s better with a cold winter day.
I added seasonings i don’t follow exactly the recipe. I always get compliments.
This soup is simple yet amazingly tasty! I love it too.
I just made this soup. It came out awesome. I am surprising my boyfriend tonight, I got a feeling he is going to love it. Thank you for this wonderful recipe 🙂
I just made this soup and it was very tasty and when I added a splash of cream before serving it was divine!
Just made this and added a sprinkle of red chilli flakes!! And a small spoon low fat creme fraiche to serve…yummy!! 😉
That sounds yummy!
How many does this serve please?
This will serve 3-4 persons I would say.
Just made the soup – delicious! Thank you! That’s my packed lunch sorted for the rest of the week 🙂
I used a large butternut squash and managed to make exactly 2 litres once blended. I added a tablespoon of low fat creme fraiche to make it silkier and left out the salt because I felt the stock made it salty enough.
What a fab idea for packed lunch! I love how you added creme fraiche. Yummy! Enjoy!
I just tried your receipe, having searched on the internet as to how to cook butternut squash. Really nice. Added some cream to it and it was delicious. Thanks.
That’s great! I am glad that you love it!
Recipe looks lovely. I’m going to give it a whirl this afternoon. Also will be giving to my kids one of whom is weaning and the other loves butternut squash soup.
Excellent! Give it a go and let me know your feedback! 😉
Nom, Nom, Nom, soo yummy, I love butternut squash! Recipe works perfect every time, thank you, I added a couple more potatoes and a touch of cream, it was thick and creamy! Husband liked it so much, I have to make more tomorrow!
Lovely idea with more potatoes to make it thicker! Butternut squash is such a great veg, I am going to make more recipes with it!
Just cooked for the very first time butternut with your recipe. I loved it. Sons, who lived for some years in America, too. I am Dutch, living in the Netherlans and am used to peasoup and brown beansoup. Never, ever use a carrot in them =, makes it too swet, but celeryroot, yes. Next time I will add a spoonful of sour cream in my dish. Soups on waterbase to my mind should not be sweet, soups on milkbase or buttermilkbase (porridgelike) should. This is a nice in between, not too sweet. Now I know I can use butternuts and pumpkins in a way I will like them. Ready made punpkinsoup from the store was a disapointment, even sweeter than Chinese tomatosoup, which I just hate, soooo sweet. I know a roadsidestall which sells them, will go and buy some before the frosts start, usefull to know they can be frozen at home. Thank you.
I do not think you would make a “soup” out of buttermilk, cooked brown beans, slices of bacon, some porcmeat and golden sirup? as you would not think the combination works, it does have an acquired taste, like double salt liqorice, but I love it, hot, cold, warm, new and seven days old, (Laura Ingalls). Remember the cheese and pineapple, cold sausage and mandarinpart snacks of the sixties? Same combination of salt, weet, meat and milk.
Any ideas of the calories per serving? Can’t wait to try this x
Unfortunately, I don’t know the calories per serving.
Delicious soup. The texture was perfect and it tasted so good!!
Hi, just made this soup, tastes great and the recipe is so simple 😉 i added one small turnip and carrot, and to spice it up small freshly chopped ginger. I think i will make this soup at least once a week!
Yummy! I love turnip and carrot and I think they are good additions and of course, chopped ginger will give a bit of a lift in taste, well done!
Just looked at your butternut soup reciepe..what is the amount of veg. stock..I see a 1 1 vegetable soup..Is it one cup or container or What..Please let me know..I have another recipe soup for it where you can you frozen when not in stock..
It is one litre. Sorry for the confusion as it was written 1l. I have updated the recipe to show 1 litre.
Widowed a year ago I’m finding my way through the cooking maze, done carrot and corriander soup, vegetable soup and now butternut soup, it’s on the hob as I write – can’t wait!!
Awesome! Let me know how it went!
I was recently told you don’t have to peel the squash for soup (I also left it on for roasting), but do you have to discard the seeds and pulp aswell or can you eat them too?
Yes I heard that too. You can actually cook it without peeling it.
Well, you can toast the seeds, remove the skin and eat – just like eating pumpkin seeds. I usually discard the pulp but I believe it is edible.
Fabulous recipe! Just made it tonight and it’s so delicious and creamy but so easy to make! Thanks, keep up the good work x
Thank you! Glad that you love it! 🙂
I had a butternut hanging round my veg rack, whilst browsing through the internet (as you do) I found your recipe, the simplicity of the ingredients and easy to follow instructions were a winner for me.
I have however amended the recipe slightly as I only had sweet potato in stock and I’m zinging it up a little with fresh red chilli and chicken stock (again no veg stock in the cupboard).
it’s all in the slow cooker and already the aromatic smells coming from my kitchen is divine.
PS, this will be the first time I’ve ever made soup, so I’m quite excited. 🙂
I love the idea of your substitutions – your soup sounds yummy!
Just made this, tastes delicious. Thankyou for such a simple recipe! My first time using butternut squash and my first time making soup – I will definitely be making it again! I swapped vegetable stock for chicken because it was all I had in. Delicious 🙂
Excellent! I am glad that you like it!
Forgot how to make from last time so you are my lifesaver.Friend coming round friday evening and need to impress!I find it easier to put squash in oven for half an hour then leave to cool then just peel the skin off.♡
Yeah I learnt about the tip of putting squash in oven to make it easier to peel too. 😉
Wonderful recipe! I live in New Zealand and over here we call it Butternut Pumpkin. I roasted the squash with a little oil, salt and pepper and it gave the soup an incredible added flavour. Teamed up with fresh baked bread it was an amazing autumn dinner. Thank you so much for sharing.
Love the recipe, just wondering what you mean by “11 Vegetable Stock”? As in, what measurement?
Hi, it is 1 litre vegetable stock.
Hi I would like to say that this was so easy to cook. My daughter and I thought that we would give it a go, we have never had butternut squash before and we enjoyed even my two year old grandaughter loved it and asked for more. We did not add salt as it not very good for young children. Thankyou as thats another way of getting veg in to childen oh and us.
Glad that you enjoyed!
i have made this soup a few times……it is delicious!! my 10 year old daughter loves it(especially when she is poorly)
Glad that you’ve enjoyed this soup! 🙂
Made it for the first time tonight when didn’t know what to have. Gorgeous, next time I’ll put slightly less stock in to make it a bit thicker. I added cumin and garlic as well as the ground pepper, I left out the salt as don’t add it to food. Cheers. X
Glad that you love it! 🙂
Wow! This looks great. I’m feeling quite poorly at the moment so planning on making some squash soup tonight and this looks like a perfect recipe!
Thank you, hope you like it and feel better soon!
Wonderful recipe and I love it. I couldn’t find how many it was meant to serve so went in blind and it was ok. It could be a man thing – under my nose but cannot see it.
Great to hear that you love it! Sorry but I forgot to put the number of serving. I would say 2-3 persons if you have it as main (with bread), as starter, probably 4 people.
Hi Can this soup be frozen?
Yes this soup can be frozen up to 1 month.
Have just made this soup…. my kids 6 and 3 loved it and my husband that never eats veg polished off two bowls 🙂 thank you :-).
Awesome! Glad that you all love it! 🙂
I add sweet potato to mine and its delicious.
That was a great idea! 🙂
Just made the soup and it was delicious. Also really easy to make which was an added bonus
Awesome! Great to know!
first time making soup and found this recipe on the internet. Got a good comment from the wife and even the mother in law enjoyed it . Thanks very much
That’s great! 🙂
I have just tried this soup and it was lovely, I did tweak it a bit by adding an apple, a tablespoon each of curry powder and double cream. Even my hubby liked it and he thinks he doesn’t like butternut squash.
Used this recipe a few times and had loads of compliments and I must say it tastes amazing! Simple and easy! Thanks ☺
Hi! I had a butternut squash in my veg delivery this week and although love it, have never cooked it myself. So I thought soup or curry and then found your delish recipe and went with soup. I’ve yet to make it because I’m getting a blender this week, but it looks so simple. Thanks 🙂
Love this recipe. I add asparagus to mine and finish off with a dash of cream. Family love it!
Just bought buttersqash on a whim. Tweake d recipe a little by adding Mixed herbsnd chicken and veg. Stock absolutelfab ! Willbe tryingmore of your recipes !
Only had this food on croquette form – today I’m experimenting with soup using your recipe as a jumping off spot – I never really stick to recipes!
Hi, Just wondering how long this will keep for when made?
I’m looking to make some and then take it to work with me for lunch 😛
You should be able to keep in the fridge for 1 to 2 days.
Like many of you I’m fairly new to discovering butternut squash. It’s a sweet but delicate flavour, and lends itself well to the addition of seasonings and spices; add some cumin seeds, or even a mild curry powder for soups.
Don’t overdo the additives or you’ll overpower the lovely natural flavour of the squash.
If you want to serve as a side with the Sunday roast then you can have some variation to the flavours by adding ginger and paprika, or cinnamon, or try any variation you think might suit your own family.