Butternut Squash Soup

Here’s one recipe that you need to add to your fall recipe collection-Butternut Squash Soup. This soup is so rich and creamy that you will be surprised to learn that it is actually healthy as well! Butternut squash is one of my favorite fall vegetables and this simple soup really lets the squash’s flavor shine through. Using a blender is the secret to making this soup so thick and velvety smooth without using a drop of cream. If you are already planning your Thanksgiving meal, this soup would be a perfect starter course. Simple, easy and full of flavor-this recipe is sure to become a favorite with your family. Serve with Spiced Pumpkin Buttermilk Biscuits for a warm and comforting dinner on a chilly fall evening.

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Butternut Squash Soup

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  • 2 1/2 pounds butternut squash, peeled, seeded, and cut into 2-inch chunks (about 7 cups)
  • 2 tablespoons unsalted butter
  • 1 leek, white and green parts only, quartered lengthwise, sliced thin, and washed thoroughly (about 1 1/2 cups)
  • Salt and pepper
  • 4 cups vegetable broth
  • 1 – 2 cups water
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • pinch cayenne pepper
  • Sour cream
  • 1/2 cup chopped hazelnuts, toasted


  1. Place squash chunks in a large microwavable safe bowl and cover with plastic wrap. Microwave 14 to 18 minutes, stirring halfway through, until a paring knife glides easily through flesh. Transfer squash to a colander set in a large bowl; let drain for 5 minutes; reserve liquid.
  2. In a Dutch oven over medium-high heat melt the butter. Add squash, leek, and 1 teaspoon salt; cook, stirring occasionally, until brown fond forms in bottom of pot and squash pieces begin to break down, 10 to 13 minutes.
  3. Add 2 cups vegetable broth and scrape bottom of the pot to loosen and dissolve fond. Add remaining 2 cups broth, reserved squash liquid, 1 cup water, thyme sprigs, bay leaf, and cayenne. Increase heat to high and bring to a simmer. Reduce heat to medium and simmer until leeks are tender, 6 to 7 minutes.
  4. Remove the pot from heat and remove and discard bay leaf and thyme sprigs. Working in batches, and filling the blender no more than ⅔ full, process soup until smooth, 1 to 2 minutes. Alternatively, use an immersion blender to puree the soup right in the pot. Return soup to clean pot and bring to simmer, thinning with up to 1 cup water to desired consistency. Season with salt and pepper to taste; serve with toasted hazelnuts and a dollop of sour cream.

Yields: 6 to 8 servings

Source: adapted from Cook’s Illustrated, September 2011

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21 Responses to Butternut Squash Soup

  1. We must be on the same wavelength today, just posted my own butternut squash soup:) This looks delicious!

  2. jennknee says:

    That biscuit and soup look PERFECT for today!

  3. ChgoJohn says:

    I love that this is cream-free and if it’s as good as it sounds, I’ll glady retire my recipe. I’d rather save the heavy cream for dishes that count, like fettuccine Alfredo or ice cream. 😉

  4. I love the addition of hazelnuts. This looks so silky.

  5. AliceRose says:

    In step 2, what’s brown fond? (forms in bottom of pot)

    • Christina says:

      Fond is the highly flavorful, browned bits that stick to the bottom of a pan after sautéing. It is very important in developing rich stews and soups. 🙂

  6. Baker Street says:

    looks rich and comforting! perfect!

  7. I loooove butternut squash soup! I roast the butternut squash in 1 inch cubes in the oven @ 400* until you can pierce them with a fork. It adds extra flavor and is so super easy. Another thing I do, is first cook chopped bacon in sauce pan, remove make the soup, then top with toasted hazelnuts and the bacon- amazing and a little heavy whipping cream! er so a less healthy version- but I think the veg balences out the bacon and cream 😉 yay for fall! and I must try those sweet potato biscuits- yum!

  8. I love butternut squash soup! I haven’t made my recipe since last fall when I was overwhelmed with squash. Hmmm… must make sure I’m in that state again soon. 🙂 I always add a bit of brown sugar to my soup. I can’t help it. When i think of squash, I think of pumpkin pie, which then makes me think sweet, which has forever meant that my squash dishes must be at least slightly sweet. 🙂

  9. Mmm gorgeous – and hazelnuts too…so autumnal!

  10. Lacy says:

    Yum, this looks so good! I’ve been wanting to make butternut squash soup for a while, your recipe sounds amazing!

  11. mmmmm, mmmm, mmmmm! This looks so perfect for a cool evening with some warm crusty bread! Such an inviting picture!

  12. The Teenage Taste says:

    Oooh, this looks so creamy! YUM!

  13. Erin says:

    We are completely on the same wavelength. Just made butternut squash soup last night! Yours looks super yummy. I’ve never tried hazelnuts on top, I usually to pumpkin seeds. Gotta try that!

  14. Ann says:

    This is just lovely! What a great idea to put hazelnuts as a garnish. (viewed via stumble upon!)

  15. The consistency of this soup looks just amazing. I love the hazelnut addition. Perfect for this time of year!

  16. Ruth Ward says:

    Christina….another GREAT recipe!! Made this soup today and my husband says I can retire all
    previous recipes!!! This is definitely a keeper….even my 16 year old son who doesn’t like squash
    thought this was delicious. They both topped the soup with greek yogurt instead of sour cream and a few droplets of sriracha sauce

    • Christina says:

      I am so glad to hear that the soup turned out for you and that everyone enjoyed it! I will have to try it with the greek yogurt and sriracha sauce next time. 🙂

  17. Pingback: Soup’s On! A Soup Roundup! | Sweet Pea's Kitchen

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