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Butternut Squash Soup Recipe

This creamy butternut squash soup is a cozy, comforting blend of roasted vegetables and rich broth, simmered to perfection and pureed into silky smoothness. Warm, flavorful, and simple, it’s the perfect autumn comfort dish for chilly nights, garnished as you like and served piping hot.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 stalk celery, chopped
  • salt and freshly ground black pepper to taste
  • 2 tbsp butter
  • 1 medium butternut squash
  • 2 medium potatoes, cubed
  • 1 medium carrot, chopped
  • 1 small onion, chopped
  • 1 container chicken stock

Equipment

  • Large soup pot
  • Wooden spoon
  • Cutting board
  • Chef's knife
  • Peeler
  • Blender or immersion blender
  • Measuring cup
  • Ladle

Method
 

  1. Begin by melting butter in a large pot over medium heat.
  2. Add the chopped onion, celery, carrot, potatoes, and butternut squash.
  3. Cook for about 5 minutes, stirring occasionally, until the vegetables are lightly browned.
  4. Pour in enough chicken stock to fully cover the vegetables.
  5. Bring the mixture to a boil over medium-high heat, then reduce the heat to low.
  6. Cover the pot and let the soup simmer gently for about 40 minutes, or until all the vegetables are tender, then carefully transfer it to a blender and puree until smooth, working in batches if needed.
  7. Season to taste with salt and pepper.
  8. Serve hot and enjoy your comforting bowl of butternut squash soup.

Notes

  • For added depth, sauté a clove of garlic with the vegetables.
  • A pinch of nutmeg or cinnamon adds warm, aromatic undertones.
  • For a vegetarian version, use vegetable broth instead of chicken stock.