READY IN 25 mins

Best Butternut Squash Soup Ever

Read Reviews (146)

"Slightly sweet, this is one of the best soups I've had in a while." — Chester

Directions

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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 01, 2009

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 used that instead of regular thyme otherwise I followed the recipe in order with the same sesonings. Perfect for the first snow in the mountains. Thank you.

—Airisaiia

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Most Helpful Critical Review

Oct 27, 2009

I did not care for this recipe.

—James_White

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177 Ratings

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Oct 09, 2009

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. Upon tasting I added some garlic salt. This soup is so good. It thickens a bit while it cools. Thank you for this one!

—MOLLE888

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Sep 28, 2009

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.

—AnitaB.

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Nov 11, 2009

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 easy soup!

—Mary P.

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Oct 13, 2009

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.

—Buck

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Oct 26, 2009

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 added 2 cups heavy cream. it was seasoned perfectly!

—INJUNCHEF

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Oct 06, 2009

OMG....Divine! Thick,rich flavor. I added 1 cup of heavy cream to enhance the flavor. WOWWWWW! Tastes like something fancy served at the Ritz Carlton(or any 5 star restaurant) Bon Appetit:)

—Katie

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Nutrition

Calories
140 kcal
7%

Carbohydrates
23.9 g
8%

Cholesterol
12 mg
4%

Fat
5.2 g
8%

Fiber
6.1 g
24%

Protein
3.6 g
7%

Sodium
963 mg
39%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Best Butternut Squash Soup Ever

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 140
Calories from Fat: 47

% Daily Value *
Total Fat 5.2g 8 %
Saturated Fat 3g 15 %
Cholesterol 12mg 4 %
Sodium 963mg 39 %
Potassium 322mg 9 %
Total Carbohydrates 23.9g 8 %
Dietary Fiber 6.1g 24 %
Protein 3.6g 7 %
** Sugars 1.8g
Vitamin A 131 %
Vitamin C 16 %
Calcium 7 %
Iron 15 %
** Thiamin 11 %
** Niacin 12 %
** Vitamin B6 12 %
** Magnesium 8 %
** Folate 20 %

* 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.