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.

butternut squash soup

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.

butternut squash soup

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 and Supplies for Butternut Squash Soup

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butternut squash soup

How to Make Butternut Squash Soup

Butternut Squash Soup

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 Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dinner, Soup
Cuisine: American
Keyword: butternut squash soup, butternut squash,, fall soup,
Servings: 6
Author: Joy Kincaid at Artful Homemaking


  • 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


  • 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.


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.

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Butternut Squash Soup

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