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This image shows a creamy bowl of butternut squash soup served in a simple white ceramic bowl, garnished lightly with a swirl of cream and fresh herbs, placed on a pristine white marble countertop with no background clutter.

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
Course Soup
Cuisine American
Servings 4 people
Calories 255 kcal

Equipment

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

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

Instructions
 

  • Begin by melting butter in a large pot over medium heat.
    This image shows a stainless steel pot placed on a white marble cooktop with cubes of unsalted butter beginning to melt over medium heat.
  • Add the chopped onion, celery, carrot, potatoes, and butternut squash.
    This image shows chopped onion, celery, carrot, potatoes, and butternut squash in a stainless steel pot with melted butter, all placed on a white marble cooktop.
  • Cook for about 5 minutes, stirring occasionally, until the vegetables are lightly browned.
    This image shows vegetables including onion, celery, carrot, potatoes, and butternut squash browning lightly in melted butter inside a stainless steel pot placed on a white marble countertop.
  • Pour in enough chicken stock to fully cover the vegetables.
    This image shows chicken stock poured over lightly browned vegetables in a stainless steel pot placed on a white marble cooktop.
  • Bring the mixture to a boil over medium-high heat, then reduce the heat to low.
    This image shows the pot of soup covered with a lid while simmering gently on a white marble countertop.
  • Cover the pot and allow the soup to simmer gently for about 40 minutes or until all the vegetables are tender.
    This image shows the pot of soup covered with a lid while simmering gently on a white marble countertop.
  • Carefully transfer the soup to a blender and puree until smooth, working in batches if necessary.
    This image shows the soup mixture of simmered vegetables and stock inside a glass blender placed on a white marble countertop.
  • Return the soup to the pot and stir in any remaining chicken stock to adjust the consistency.
  • Season to taste with salt and pepper.
    This image shows creamy butternut squash soup inside a stainless steel pot with freshly added salt and black pepper on top, placed on a white marble cooktop.
  • Serve hot and enjoy your comforting bowl of butternut squash soup.
    This image shows the finished butternut squash soup served hot in a white bowl on a white marble countertop.

Notes

  • ūFor 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.