Want more foolproof and delicious recipes?
Sign up for our newsletter and get recipes and inspiration into your inbox.

By: Chef Laura Bonicelli

Hearty Butternut Squash Soup is a simple recipe that is all about the flavor of the squash and its beautiful, intense color. Buy your ingredients at your favorite Farmers Market! 

squash in pot

About Hearty Butternut Squash Soup

Hearty Butternut Squash Soup is a favorite use of one of my favorite squash. The smooth non-stringy flesh purees beautifully. The color is intense and bright. It’s hearty enough to be a meal in itself, but it also makes a stunning starter or accompaniment to a sandwich. My Roasted Vegetable Sandwich is perfect with this soup. If you’re looking for a salad to go with the Butternut Squash Soup, try my Roasted Beet and Orange Salad. The color of the oranges is perfect with the squash.

putting it together

The good news about this Hearty Butternut Squash Soup recipe is you don’t have to peel the squash. You do have to cut it into quarters and scrape out the insides. The flavor base starts with butter, a little onion, and the squash’s seeds and scrapings. To that, you add chicken stock; vegetable stock works too. From there, you add the squash quarters in, cover the pot, and let the squash steam until it’s completely soft. I use my pasta pot with a lift-out colander for this. It doesn’t matter if the squash is partially in the liquid.

Once the squash is cool enough to handle, scoop out the flesh and add it to your strained stock. Now at this point, an immersion blender is a God-send because you can puree the soup right in the pot. But, if you don’t have one, a blender works too. Just be careful while you’re transferring; the soup’s hot! By the way, you can skip the cream if you like. The nutmeg is a nice touch, but I usually omit it if I plan to finish the Hearty Butternut Squash Soup with a flavored finishing oil. 

My Hearty Butternut Squash Soup is a substantial and filling Fall and Winter soup. The soup freezes beautifully, so you can always have some on-hand for a cozy cold-weather meal.

don’t forget

Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!

squash cooling
scooping squash
pureeing soup

I hope you love this recipe! 

If you want more recipes Join The Club!!!


Need some more soup ideas? Try these:

Cheddar Soup

Baked Potato Soup

Veggie-up Chicken Soup



Step by Step Instructions

Butternut Squash Soup

Butternut Squash Soup

© Chef Laura Bonicelli
Butternut Squash Soup is a simple recipe that is all about the flavor of the squash and its beautiful, intense color.
5 from 4 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Lunch, Main Dish - Poultry, Main Dish - Vegetarian, Soups and Stews
Cuisine American
Servings 8
Calories 339 kcal


  • pasta pot with removable colander


  • 8 tablespoons unsalted butter
  • 1/3 cup minced yellow onion
  • 5 pounds butternut squash -- unpeeled and quartered seed and strings scraped out and reserved
  • 6 cups chicken stock -- preferably homemade


  • 1 1/2 teaspoons Kosher salt


  • 1/2 Cup heavy cream
  • 5 tablespoons brown sugar
  • 1/2 teaspoon ground nutmeg -- optional


  • crËme fraÓche
  • herb flavored olive oil


  • Heat the butter in a large Dutch oven over medium heat. Add onion and cook, frequently stirring until translucent, about 3 minutes. Do not brown. Add squash scrapings and seeds and cook, occasionally stirring until soft and uniform in color, about 4 minutes.
  • Add the stock to Dutch oven and bring to boil over high heat. Reduce heat to medium-low, place squash cut side down in steamer basket and lower into pot. I use my pasta pot with its colander for this. Cover the pot and steam for at least 30 to 40 minutes until tender. Pull the basket out of the pot and remove the squash to cool. When cool enough to handle, use a large spoon to scrape the squash from the skin into a medium bowl and discard. Pour reserved stock (steaming liquid) through a strainer into a second clean pot.
  • Pull squash flesh from skins and put it into the pot with the cooking stock. Add the salt. With an immersion blender, puree squash and reserved liquid until smooth.
  • Stir in cream, brown sugar, and nutmeg (if using.) Heat over medium heat until hot. Add additional seasoning, if necessary.
  • Garnish the soup with a dollop of crËme fraÓche or a drizzle of flavored olive oil.


Calories: 339kcalCarbohydrates: 44gProtein: 7gFat: 18gSaturated Fat: 11gTrans Fat: 1gCholesterol: 50mgSodium: 510mgPotassium: 1184mgFiber: 6gSugar: 14gVitamin A: 30704IUVitamin C: 60mgCalcium: 164mgIron: 2mg
Keyword butternut squash, soup
Tried this recipe?Let us know how it was!

More Recipes

Fermented Peach and Tomato Salsa

Fermented Peach and Tomato Salsa

By: Chef Laura Bonicelli I’m thrilled to share with you my latest culinary creation: Fermented Peach and Tomato Salsa. This recipe has quickly become my favorite salad dressing, and I’m sure it will become yours too. Not only is it incredibly flavorful, but it’s also...

Zucchini Eggplant Involtini

Zucchini Eggplant Involtini

By: Chef Laura Bonicelli Involtini is a classic and traditional Italian dish that has been enjoyed by many for generations. The combination of thinly sliced eggplant (and in this recipe, zucchini) rolled around a delicious homemade ricotta filling with a rich tomato...

Garden Focaccia

Garden Focaccia

Garden Focaccia This is an adaptation of a focaccia recipe that I wrote over 20 years ago. It is fluffy on the inside, yet sturdy enough to support your veggie art on top. stand-mixersheet pan 1 package active-dry yeast (2 1/4 teaspoons)1 cup water (115-120ºF)=====1...

Subscribe to our Newsletter for Recipes and Updates
Get recipes and culinary inspiration in your inbox every week!

Pin It on Pinterest