Butternut Squash Soup

15 Reviews / 4.7 Average
Adapted from Joy of Cooking, 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 highly recommend topping it with crushed pistachios and fresh sage to really elevate the flavor.
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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!

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101 thoughts on “Butternut Squash Soup”

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Recipe Rating




  1. 3 stars
    This was okay, though a bit heavy on the leek flavor. We’ve tried other butternut soup recipes that we like more, so won’t use this one again.

  2. 5 stars
    That’s so cool and yummy!

    Cooking is my hobby and I am going to try this out this in the weekend.

    Thank you!
    Max

  3. Hi! I was wondering if it’s possible to make this with coconut milk instead of heavy cream? Just looking for some alternate options (I keep hearing so many differing opinions about if dairy is o.k. for certain diets).

    1. Amy Taylor (comment moderator)

      Hello. While we have not used coconut milk in this recipe, it should work. I’ve made a curried version of a very similar recipe with coconut milk.

  4. My very picky 3 1/2 year old wasn’t a huge fan, but my husband and I really enjoyed it.
    The biggest fan was my 20 month old though. By the end she was licking the bowl! We’ll definitely make it again, and hope to convert the picky eater soon too.

  5. I had never tried butternut squash soup before. No one in my family cared for it, but I am not sure it is the recipes fault.

  6. Hi, I am making this soup for the first time, and I know that I will freeze some of it. My question is whether I can add the heavy cream before freezing? I know milk products usually don’t freeze well. TIA

    1. Amy Taylor (comment moderator)

      Hi. You can or you can reserve it. Sometimes the cream will curdle when reheating from freezer but you can reconstitute it easily with a immersion blender.

  7. I found a whole raw squash very hard to cut open, but then I found a cookbook with the following: put a 1/4 cup of water in the bottom of the crockpot and add the whole squash. Cover tightly and cook on low for 7-9 hours, until a skewer goes in easily. Let it cool, cut it in half and do your scooping. Worked like a charm and I continued on with your recipe instead of theirs that wanted me to add brown sugar.

  8. I made this yesterday for the first time, and it is FANTASTIC! My husband liked it too. I’m always surprised at how easy “real food” can be if I just plan! Love this recipe!!

  9. Amy Taylor (comment moderator)

    Hi there. Butternut squash is by nature sweet. You could try to add some heat or chipotle seasoning to add some complexity.

  10. I tried this yesterday and it came out pretty good except that my family found the soup to be a little too sweet. Any suggestions for how I can change the recipe so that its not so sweet?

  11. 5 stars
    I made this for the first time last night and the family loved it! Even my 3 year old ate a whole bowl then proceeded to say, “Let’s make it for Sunday, Monday, Tuesday, Wednesday…” :-)

  12. 4 stars
    Let me first say I loved the taste of this soup! It is so simple and such little ingredients its taste is surprising because you don’t realize how little you need to get so much. I actually didn’t have a butternut squash and changed it up quite a bit cuz I used spaghetti squash instead. I skipped the puréed step and left it with the spaghetti squash noodle like. It is still sooo good! I will be making it again… And probably again after that :-)

  13. Loved this! My whole family loved it, even the picky 5 year old. I will try it with coconut milk next time, just to mix it up a bit :-) I put a little fresh parsley in before serving. Again, this was really good. Thank you for the recipe.

  14. Kendra Peaslee

    4 stars
    Hi Lisa,

    My family and I love this soup. I froze butternut squash in advance for less time in the kitchen. I didn’t use leeks, but I did add beans. Any cup of beans works whatever your preference. I love the immersion blender,real glad that I got one.

  15. 5 stars
    I just made this with two frozen bags of organic (one ingredient) pre cut squash, it turned out great. It was a bit thinner than I thought, maybe I didn’t use enough squash? I actually don’t think it even needs the cream at all.

  16. 5 stars
    Made this soup twice now. Used the onion instead of the leek both times because its what I had on hand and it was phenomenal. The second batch of this I made I added in an apple for a sweeter version and came out delicious

  17. Have you ever tried this in the crockpot? Would love to convert to the crockpot and wondering if I should skip browning the leeks in butter part? Sounds so good!

    1. Assistant to 100 Days (Amy)

      Hi Chrissy. We haven’t but let us know if you do. I would still briefly cook the leeks and ginger just for the enhanced flavor. Lisa does specify to not brown. ~Amy

    1. Assistant to 100 Days (Amy)

      Hi Christy. The words are often used interchangeably. Technically, however, stock is meant to be a neutral base for soups and such while broth contains seasoning and more body. Broth is just seasoned stalk. ~Amy

    1. Assistant to 100 Days (Amy)

      Hi Jessica. Yes, we freeze…a lot…and not just leftovers! :) Lisa uses a combination of containers from zipper bags and plastic air tight containers, to freezer safe glass canning jars of all sizes. Here are a couple examples of how she freezes: https://www.100daysofrealfood.com/2013/08/14/real-food-tips-10-recipes-to-freeze-for-school-lunches-which-makes-packing-a-breeze/https://www.100daysofrealfood.com/2012/06/01/preserving-seasonal-foods-berries/. Your freezer can help make food waste a thing of the past and planning ahead much easier. ~Amy

  18. Followed the recipe exactly except used ground ginger and was super disappointed:( it had no flavor after all steps I went back and added more ginger then nutmeg and cloves then finally pepper. Just didn’t do anything for me:( I love soups of all kinds so I was so excited to try this. Oh well, another soup another day.

  19. Thanks for reposting, Lisa! I don’t think I’ve tried this one. I need some new recipes … tried and true good ol’ fashioned chili won’t work anymore due to my poor little guy’s legume allergy.

  20. 5 stars
    Made this soup last night and it was de-licious!!! :). No one here has ever had squash type soup and it was yummy and really quite simple. The kiddos were so-so about it but they tried it and that is our big rule in this house, everything new has to at least be tried before deciding. But, I will make it again b/c the more consistent you are the more likely kids taste will change and come to like it!! ;) hubby was a little skeptical but after the first bite he was hooked!! The only change i made was using half the amount of ginger b/c i love it but the others are a little sensitive to it and dont like a strong ginger taste. Thanks so much for all you do to bring us such yummy healthy recipes!!! :)

  21. 5 stars
    i used the leftover juice from the whole chicken in a crock pot as part of my “broth” portion and it made the BEST BUTTERNUT SQUASH SOUP I EVER PUT IN MY MOUTH! Thanks for both recipes :)