This recipe has been a favorite of ours for over a decade. Both of our kids love it too,
which is always a bonus, and fall is of course the perfect time of year to cook with winter squash since it’s currently so fresh and readily available (at least here in North Carolina). I am personally trying to get better at using foods when they are in season and preserving them for later in the year, and this soup freezes beautifully so it is worth it to double or triple the recipe.
This dish would also be a great starter for all those upcoming holiday dinners. One year my husband and I outdid ourselves by serving this soup in a scooped out acorn squash “bowl.” That was long before kids (and food blogs) when we had a little more time on our hands, but it sure was fun to “wow” our guests back in our adventurous days in the kitchen. No matter what you decide to do with this dish though I assure you that you can’t go wrong because it is delish!
Print This RecipeButternut Squash Soup
Yield: 5 – 6 Servings
Adapted from Joy of Cooking
Ingredients
- 1 medium to large butternut or other winter squash (between 3 and 4 pounds)
- 3 tablespoons butter, unsalted
- 2 large leeks, white part only cleaned thoroughly and chopped (you could substitute one onion for the leeks if you prefer)
- 4 teaspoons fresh ginger, peeled and minced
- 5 cups chicken stock or broth (homemade stock is easy and highly recommended – here’s a recipe for making it in a pot and here’s a recipe for making it in a slow cooker)
- ½ cup heavy whipping cream
- ¼ teaspoon salt (if using salted store-bought chicken broth then taste the soup before adding any salt)
- Optional: Chopped pistachio nuts and/or fresh sage leaves for garnish
Directions
- Heat the oven to 400 degrees F. Slice the squash in half long ways and scoop out the seeds. Place the squash cut side down on a baking sheet. If you line the baking sheet with foil or parchment paper the clean up will be easier. Bake for 30 – 45 minutes or until the thick part of the squash can easily be pierced with a fork. Let cool then scoop out the pulp and discard the skin. Note: This step can be done in advance.
- In a large soup pot over medium-low heat, melt the butter. Add the chopped leeks and ginger. Cook for 5 – 8 minutes until tender, but not browned.
- Add the squash pulp to the pot along with the 5 cups of chicken stock. Bring to a simmer and cook, stirring and breaking up the squash with the back of your spoon, for 10 – 15 minutes.
- Puree the soup either with a hand immersion blender or in a counter top blender. I highly recommend a hand immersion blender if you like to make soups because you’ll end up with a lot fewer dirty dishes.
- After the soup has been pureed, stir in the cream and salt (to taste).
- Ladle into soup bowls and serve warm topped with chopped sage and pistachios. Refrigerate or freeze the leftovers.
Thank you for the recipe. I just so happen to have a butternut squash in my fridge so may give this a try.
Mmmm! We love squash soup at our house as well. Or at least the adults do. Not sure the kids have had it in recent memory. Will definitely have to put this on the menu!
This sounds wonderful! Anyone have any substitution suggestions for the dairy ingredients?
I put yogurt in mine instead of whipping cream. Don’t know if that works for you instead of cream. I also add apples for a sweet hint to it.
Homemade almond milk is rich and creamy and easy to make. Just use about 1/2 c. almonds to 6 or 8 c. water and blend on high. I use a vitamix. Soaking the almonds overnight is reccommended but I’ve done it without soaking also. Some people strain it, but I don’t bother(more fiber). You can also blend in a 2 or 3 dates to sweeten it, if you like.
My son is allergic to milk products and nut products so for the butter I would use olive oil (that is what I always use if something calls for butter to saute with) and rather than the cream I would use rice milk (I have never used almond because he is not allowed to have it due to allergies). He drinks soy but I have found that the plain soy is not as tasty in savory dishes like this as the rice milk is. I make a homemade “cream of mushroom” soup subbing the butter and cream for olive oil and rice milk and it tastes great. I was actually surprised as I am much more a fan of butter and cream but I do what I can for my little guy.
I just made this last night out of Joy of Cooking. So tasty!
I was in dinner panic mode last night and made something very similar, but I used different spices and didn’t add the cream. Also used olive oil instead of the butter. I didn’t have a squash on hand, so pulled out some aready cooked pureed squash from the freezer. While is was cooking, browned up some homemade whole wheat bread in a cast iron pan, and dinner in 15 minutes. I”m eating some right now, and it’s even better then next day.
Does this recipe end up savory or sweet?
It’s funny you should ask because according to my husband it is “savory” and according to my grandmother it is “sweet.” I think it depends on the squash!
Can’t wait to try out this recipe. I think it might be time to buy a hand immersion blender.
I love making Butternut Squash Soup!
I use:
Potatoes, celery, carrots, onions and butter and brown those all together with the squash for about 10 minutes then add enough chicken broth to cover. I let it simmer for about 45 minutes and then puree and season with garlic salt and pepper.
I will be trying this version as well!
Thanks!
Ooh! This looks good! Reminds me a lot of Angela’s (Ohsheglows.com) Carrot-Apple-Ginger soup.
I make a butternut squash soup that is dairy-free. Saute onions and chopped, tart apples; add stock (I’ve used both vegetable and chicken) and squash. Season as desired – I usually go with cinnamon, allspice, and ginger.
The way i usually do it i put water,cabbage, carrot,celery and some left over chicken or turkey or any other meat whatever you on hands .Try it you’ll love it . I never use any chicken broth or stock and no whipped cream, no yorgut .
Well said I couldn’t concur a lot more Well Stated!
Another great squash soup is Late Summer Soup (see Stonyfield’s website). I made it last night and it was so good! I will have to try this recipe next week
By the way, I always sprinkle sliced almonds on soups that have been pureed so I have some texture!
Is there is an approximation of how much squash you used in cups? Also, would pumpkin work in place of squash? I still have a bunch of frozen pumpkin in the freezer from last year. Thanks.
Pumpkin would definitely work as a substitute. As far as cups…I am guessing, but I think it’s around 3 cups or so.
Does anyone think vegetable stock would be okay instead of chicken broth? My daughter is a vegetarian and won’t eat anything that has chicken in it. Thanks!! Sounds so good!
Absolutely!
Mmmmmm…I love fall because of all the delicious squashy soups out there. This looks divine!! I just discovered your blog recently and am loving it. What a great concept and SO much useful info. Thank you!!
To the commenter above, Grace , I think vegetable broth would be lovely in this soup! I put veggie broth in most things in lieu of chicken broth because I think it has more defined flavors.
There is nothing like squash soup on a fall or winters day. My recipe is very similar, I add 2 cloves of chopped garlic, 1/2 tsp each of salt, nutmeg and cumin, fresh ground black pepper to taste, and 1 1/4 cup of corn kernels. Instead of the heavy cream I use Organic Soy Milk. I also like to use Cushaw squash when available.
YUMMMMY!!! Followed recipe and then added the salt, some cumin, rosemary and curry! Delicioso!!
I’ve just made this soup. We’ll be having it for lunch tomorrow but I had to have a little taste…absolutely yummy! Perfect for these autumny days! Thanks for the recipe
I just made this soup and it was awesome! If anyone asks what fall tastes like, it tastes like this soup! Thanks for the great recipes. I love your website.
Kelly, you specified heavy whipping cream in this recipe. I would have expected you to use heavy cream instead. Do you find that this soup needs the gums and stabilizers in whipping cream?
I dehydrate my pumpkins & squash & then use them for years in soup. It is also very good for dogs, added to their food.
Made this last night… so yummy! I was pleasantly surprised that my husband and son (neither of them big fans of squash) both ate two bowls full. Because I didn’t have cream, I decreased the amount of chicken broth and added 2 cups of milk. I’m sure the cream is better, but it was delicious anyway. Didn’t have pistachios either, but would love to try that sometime. The fresh sage was good on top, and I tried parsley too. Thanks!
Coconut milk instead of cream…
Just finished cooking two squash. The smaller one cooked faster, so I took it out and continued cooking the larger. Big mistake the juice left on the paper from the smaller squash burned and now the house stinks. My bf told me last night he doesn’t like squash. I’ve never had squash, so this will be a test.
Just got done making this recipe and it tastes great. (My kids won’t touch it, but they are picky little skinny boys anyway…) But I have a hard time with cooked veggies– I love them at first bite, but about 10 or so bites into it, the taste gets “old” and I can’t finish it. Then I’m hungry again about an hour later. Any suggestions?
Hmmm…that is strange. Is that with all veggies?
Hey! Somehow I just noticed that your recipes are printable now! Awesome! Thanks.
We sub coconut milk in for milk all the time and we all love it!
I made this soup for my hubby because I don’t like squash or ginger… but we both LOVED it! It has a bit of an exotic taste and I couldn’t stop eating it. I really appreciate that have never tried a bad recipe from your site. It makes me willing to try crazy things that I know I hate, then surprises me with liking them
Thank you!
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