Butternut Squash Soup Simple Recipe

Butternut squash soup is the perfect fall recipe for a cozy dinner. Featuring the flavors and colors of fall, this soup has no sugar, gluten, or dairy.

As soon as the weather starts to cool off, I start craving soup. There’s something comforting about a hot bowl of soup on a cold day.

One of my favorite things about soup is that it’s also a great way to sneak more healthy bone broth into our diet. It’s so good for you and delicious!

I’ve been making bone broth for years: first on the stove top, then in the Crock-Pot, and now I also make it in the Instant Pot.

This butternut squash soup is delicious as well as healthy. It’s great as part of a meal, but we like to make a whole meal out of it by adding some cooked chicken to it in the last ten minutes of cooking.

I just use the cooked chicken that’s left over after cooking a whole chicken.

Cooked squash tends to be something that not every palate enjoys. I have a couple of children who aren’t big on eating steamed or cooked squash.

However, even my pickiest eaters love this butternut squash soup! That’s always a win when everyone in the family likes one of my recipes!

Even though the recipe card below says this recipe makes six servings, I would call it more like eight, depending on the amount of squash you use. It makes enough for our family of seven.

Ingredients for Butternut Squash Soup

• Butternut Squash: 4-5 pounds, peeled, seeded, and chopped
• Carrots: peeled and chopped
• Yellow Onion: Or white onion would also work
• Garlic: Fresh garlic cloves are used
• Chicken Broth: I use my homemade Instant Pot bone broth
• Olive Oil: For cooking the vegetables
• Seasonings: Salt, pepper, cinnamon, ginger, and allspice

Equipment

• my favorite vegetable peeler
• immersion blender

How to Make Butternut Squash Soup

1. Peel and cut the squash. First cut off the top and bottom and peel with a vegetable peeler. Then cut in half from top to bottom. Scoop out the seeds, then cut the squash in strips lengthwise. Cut into 1-inch chunks.
2. Cut the carrots and onion into 1″ chunks. Peel garlic cloves and dice.
3. In a large stockpot, heat the olive oil over medium heat. When the oil is hot, add the onion and cook while stirring, for about 2 minutes.
4. Add the squash, carrots, and garlic, and cook while stirring, for about 1 minute.
5. Add the chicken broth to the vegetables and bring to a boil over high heat.
6. Boil until the squash and carrots are soft, about 15-20 minutes. Remove the pot from the heat.
7. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender. transfer the soup in batches to a blender and blend until smooth and return to pot.
8. Season the soup with the salt, pepper, cinnamon, ginger, and allspice.
9. Put the pot back on the heat. Bring to a boil, then reduce heat to low and simmer for about 10 minutes.
10. Serve hot, adding more salt or other seasonings if needed.

More Cozy Soup Recipes

• Sweet Potato and Carrot Soup
• Chicken Chili with Sweet Potatoes
• Easy Pumpkin Chili
• Roasted Tomato Soup
• Chicken Potato Soup

5 from 1 vote

Butternut Squash Soup

By: Joy Kincaid

This butternut squash soup is a simple fall recipe for cozy fall dinners! With no sugar, dairy, or gluten, this recipe is healthy as well as delicious!

Prep: 30 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr 10 minutes mins

Servings: 6

Save RecipeSaved Recipe Pin Recipe Rate Recipe Print Recipe

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Title Permalink Email

Save

Ingredients 

1x2x3x

• ▢ 4-5 pounds butternut squash, peeled, seeded, and chopped
• ▢ 3 large carrots, peeled and chopped
• ▢ 1 small yellow onion, peeled and chopped
• ▢ 3 cloves garlic, peeled and diced
• ▢ 3 Tbsp olive oil, extra virgin
• ▢ 8 cups chicken broth
• ▢ 1 3/4 teaspoon salt
• ▢ 1/2 teaspoon black pepper
• ▢ 1/2 teaspoon cinnamon
• ▢ 1/2 teaspoon ground ginger
• ▢ 1/4 teaspoon allspice

Cook ModePrevent your screen from going dark

Instructions 

• Peel and cut the squash. First cut off the top and bottom and peel with a vegetable peeler. Then cut in half from top to bottom. Scoop out the seeds, then cut the squash in strips lengthwise. Cut into 1-inch chunks.
• Cut the carrots and onion into 1″ chunks.
• Peel garlic cloves and dice.
• In a large stockpot, heat the olive oil over medium heat. When the oil is hot, add the onion and cook while stirring, for about 2 minutes.
• Add the squash, carrots, and garlic, and cook while stirring, for about 1 minute.
• Add the chicken broth to the vegetables and bring to a boil over high heat.
• Boil until the squash and carrots are soft, about 15-20 minutes.
• Remove the pot from the heat.
• Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender. transfer the soup in batches to a blender and blend until smooth and return to pot.
• Season the soup with the salt, pepper, cinnamon, ginger, and allspice.
• Put the pot back on the heat. Bring to a boil, then reduce heat to low and simmer for about 10 minutes.
• Serve hot, adding more salt or other seasonings if needed.

Notes

Note: If you want to make the soup a full meal, add 2-3 cups or more of cooked chicken during last 10 minutes of cooking.

Nutrition

Serving: 1serving, Calories: 240kcal, Carbohydrates: 42g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 6mg, Sodium: 2072mg, Potassium: 1263mg, Fiber: 7g, Sugar: 10g, Vitamin A: 38166IU, Vitamin C: 67mg, Calcium: 178mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Pin it for Later: