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 and Supplies for Butternut Squash Soup
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- 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 Tablespoons extra-virgin olive oil
- 8 cups chicken broth (I make mine in the Instant Pot)
- 1 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- my favorite vegetable peeler
- immersion blender
How to Make Butternut Squash Soup
Butternut Squash Soup
Ingredients
- 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
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
Pin it for Later:
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Not only does this recipe seem delicious, but it’s also healthy! Love it, pinned for later. Found it at Wall to Wall DIY Wednesday.
Thanks for stopping by!