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Easy Butternut Squash Soup

Picture yourself outside in the crisp autumn air, placing the last handful of leaves that you laboriously raked in a bag. What would top off that satisfied feeling? Going into the house to a bowlful of this easy butternut squash soup.

two bowls of squash soup with rolls in the background

This soup is so satisfying and hearty. You can either eat it as a side dish or as the main meal, which I tend to do. I usually take a slice of crusty bread and dip it right into the delicious soup and call it a meal.

One of the things I love about this squash soup is it’s full-bodied, comforting and can be eaten either with spice or without.  I would put spice in it if Christopher could take the heat but he can’t.

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So what I usually do is shake a little chili powder in my bowl so I can have the best of both worlds.

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Helpful tips

  • When you pick out your squash, it should be heavy for its size and blemish free.
  • When you peel butternut squash, there is a residue that gets on your hands. I usually either wear two disposable gloves or the kind of gloves you use washing dishes.
  • I usually cut the squash in 4 pieces before I peel it. I also scoop out the seeds at this time too.
  • You can either transfer the soup in batches to a blender or do yourself a favor and get an immersion blender.
  • I use sour cream as a garnish. If I’m going to serve this soup at a dinner party, I add the drizzle in the soup tureen. But if I’m just serving it to just hubby and I, I just garnish the soup in the bowls.
  • Here’s how to dribble sour cream over the soup – Take a plastic sandwich bag and add a few tablespoons of sour cream to it. Grip the bag so the sour cream is forced into one of the corners and hold it over the bowl of soup. Cut that corner off of the bag and squeeze the sour cream over the soup in any design you like.
Blue bowl filled with the squash soup
Photo Credit: Dishes Delish.

How to make easy butternut squash soup


Get you Dutch oven or medium sized stockpot.

Step one

Gather the main ingredient – butternut squash.

A single squash standing proud and alone on a table

Step two

Peel the squash (see helpful tips). Cut it into little chunks.

Step three

Cut up the shallots and get the garlic and olive oil.

Shallots, cut squash, garlic paste and olive oil along with a red Dutch oven in the background

Step four

Heat the Dutch oven on medium and once that heats up, add 2 tablespoons of olive oil and butter.

Step five

Add the shallots and sauté them for 10 minutes, just enough to get the shallots a little translucent.

Step six

Add 1/2 cup of chicken broth in with the shallots and add the squash, garlic and salt. Cover the pan and sauté for 10 minutes, stirring periodically.

Cut squash cooked in chicken broth with some onions in a red pot and a wooden spoon in the pot

Time to simmer

Step seven

Add the rest of the broth and lower the heat to a simmer for 40 minutes. Stick a fork into the squash to make sure it is tender.

Add 5 minutes if not.

Step eight

Use an immersion blender and blend until nice and smooth.

Time to serve

I ladle the squash soup into my tureen and dribble some sour cream on top!

Sour cream squiggled on the thick squash soup with crocks and rolls in the background

Ladle the squash soup in a few crock dribble a little more sour cream on top.

Two brown crocks filled with squash soup with sour cream squiggled on top

Overhead shot, just to be thorough!

Overhead view of the two brown crocks with the soup and sour cream garnish

So, I hope you enjoyed this easy butternut squash soup recipe. Please leave me a comment because I’d love to know what you think.

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Two brown crocks filled with squash soup with sour cream squiggled on top - square

Easy Butternut Squash Soup

This delish comfort food bowl of squashy goodness is a treat to eat!!
5 from 7 votes
Print Pin Rate
Course: Soup
Cuisine: Soup
Keyword: easy butternut squash soup
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 cups
Calories: 138kcal


  • 3 shallots chopped
  • 3 teaspoons garlic paste or 3 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 1/2 cups chicken stock divided
  • 1 medium/large butternut squash peeled and cubed
  • 1 teaspoon salt


  • Sprinkles of nutmeg
  • Dribbles of sour cream


  • Heat sauce pan on medium heat
  • Add oil and butter to pan
  • Add shallots and sauté for 10 minutes or until translucent
  • Add 1/2 cup broth, garlic, salt and squash
  • Sauté for 10 minutes, stirring periodically
  • Add the remaining chicken broth
  • Lower heat to simmer
  • Simmer for 40 minutes or until the squash is tender
  • Either transfer it to a blender/food processor or use an immersion blender and process until smooth
  • Ladle in soup bowls
  • Sprinkle nutmeg on and dribble sour cream
  • Smell the aroma
  • Serve
  • Enjoy
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Serving: 1cup | Calories: 138kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 565mg | Potassium: 156mg | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.4mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. It’s so chilly out right now, I’d really love a nice big bowl of this! Maybe I can bring it to me with my imagination…

  2. This looks so gorgeous, and love the simplicity of it. I’m going to use extra nutmeg, my favorite. The photography is stunning.

  3. “Stop yapping and start cutting” … also said by my wife many nights around our house! lol. Love this recipe. I have only ONE squash left from our garden. Maybe I will try to make this.

  4. I could certainly use a big bowl of this delicious soup right now! It’s been cold here in North Carolina. Your pictures look beyond amazing! Thanks for sharing this recipe- I’m going to try it this weekend!

  5. Yum! I love squash soup!! IT is so comforting on a cold day! I have one in the fridge! Great idea!! (You do yap a lot!! 🙂 )

  6. With the cold winter months here, soup will be happening for sure over the next few months. I love squash, and squash soup… and this sounds and looks delicious.

  7. The consistency and color of your squash soup is a dream! This is something that I would make for dinner too and in fact I make it the same way. except that I have always used pumpkin as we don’t get squash here.

  8. Nothing beats a hot bowl of scrumptious soup!! It’s cold rainy and windy here and this soup would be perfect. Love how simple and easy this is.

  9. i love butternut squash a lot too but peeling them is not my fav either…this looks so comforting!!!

  10. Oh yum, this soup looks so warm and comforting !What a perfect dish for the winter months

  11. A bowl of this would absolutely hit the spot right about now! With the cold weather we’ve been having here in New York lately, this soup would be a welcome addition to our dinner table!

  12. Squash has been on my list of foods to try for a long time, but I never have worked up the courage to do it. This looks so tasty and cozy I might just have to give it a try!

  13. I’d definitely eat this all winter long but your description of raking season and bare trees makes me miss fall so much (even though it just ended.) This soup looks lovely.

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