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Best Butternut Squash Soup Ever


"Slightly sweet, this is one of the best soups I've had in a while."
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25 m servings 140 cals
Original recipe yields 4 servings


  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 866 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
  2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 318
  1. 398 Ratings

Most helpful positive review

Soo delicious! I used the whole butternut squash and roasted it on a baking sheet on broil for 5 min or so to bring out the flavor after cubing it. I also have lemon thyme plants in my yard so I...

Most helpful critical review

I did not care for this recipe.

Most helpful
Most positive
Least positive

Soo delicious! I used the whole butternut squash and roasted it on a baking sheet on broil for 5 min or so to bring out the flavor after cubing it. I also have lemon thyme plants in my yard so I...

So delicious! I used an entire 5 lb butternut squash, tripled the fresh thyme and garlic, and added a leek, but kept the stock at 4 cups. While I was pureeing i added about a cup of whole milk. ...

WOW!!! I just made this soup and it is amazing! It was simple to make and tastes delicious. I added an apple for a little extra sweetness.

I roasted the squash with garlic and broth before making the soup. It adds a richness the boiling can't touch. Other than that I made as directed. Five moms asked for the recipe. Great and e...

GREAT soup! I took some of the reviews advice and changed a few things: Pretty much quadrupled the quantity, i added 2 peeled apples when i simmered the squash, then when i was blending it i ad...

The only change I made to this recipe was to oven roast a whole squash instead of a half. I cut it in half, and cooked it at 400 degrees for about 30 minutes with a tablespoon of butter in the m...

We really liked this recipe, but next time we will use a cup less chicken stock and more squash. Also, we might cut back on the cumin. Otherwise, very good.

an easy 5 STARS i used a whole squash cut in half seasoned and roasted. i also added a little cayenne pepper to spice it up a bit and about a cup of 10% cream. I didn't have thyme but I wish i...

Oh my gosh! This was so good. I used only 2 cups of chicken stock and 1 cup of cream added before I pureed ingredients. And I used the whole squash.