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Butternut Squash Soup

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Butternut Squash Soup
a big pot Easy
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Ingredients (10)

  • 2 medium butternut squash - peeled, diced, seeded
  • 2 medium onions, diced
  • 2 carrots, peeled, diced
  • 2 ribs celery diced
  • 2 garlic cloves, chopped
  • vegetable stock
  • olive oil
  • bay leaf
  • fresh thyme
  • salt & pepper

Fall in a bowl – this would make a perfect dish to add to your Thanksgiving lunch or dinner! It can be served day of or is even better the next day! Which makes it great for Thanksgiving since you can cook it off a day or 2 before, one less thing to do on turkey day! This soup has become a tradition in our house – it’s so creamy & delicious. (I know the cream sounds heavy, but it really rounds out the vegetables. Enjoy!!)


  1. 1In a soup pot heat 2 glugs of olive oil over med low heat, add carrots, celery, onions & garlic – until translucent – about 15-20 minutes.
  2. 2Then add your squash, bay leaf & a couple sprigs of fresh thyme and salt & pepper. Sautée for another 15-20 min. on med-low heat until the squash starts to fall apart & gets soft.
  1. 1Cover with vegetable stock & cook another 20 min. until the squash is now totally soft.
  2. 2You may need to adjust the amount – if it looks like it is getting too thick, add a little water.
  3. 3Blend with a hand blender & then add in about half a cup of heavy cream.
  4. 4Adjust the seasonings to your liking: you can add in cinnamon, nutmeg &/or a clove to make it a bit more spicy & festive!
  5. 5Toast a piece of bread & float it on top – garnish if you like with a little parsley
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