Delicious Butternut Squash Soup Recipe - Thanksgiving Idea

Fifteen.Spatulas's picture

Nov. 09, 2015

This delicious butternut squash soup is one of my favorites during the fall, and it's also great for Thanksgiving. It's a make-ahead recipe so can be prepared in advance, then heated up whenever you'd like to serve it. It's so simple but so flavorful!


Butternut squash 3 Pound
Butter 3 Tablespoon
Yellow onion 1/2 , chop (about ¾ cup)
Ground cinnamon 1/8 Teaspoon
Salt 1 Pinch
Brown sugar 1 Tablespoon
Chicken stock 3 Cup (48 tbs)
Milk 1 Cup (16 tbs)
Heavy cream 1 Dash (optional, for garnish)
Toasted pumpkin seeds 1 Teaspoon



Prick the butternut squash all over with a fork, then microwave for 2 minutes. 

Peel the skin off the butternut squash, then cut in half, remove the seeds and stringy stuff, and cut into large cubes.

Melt the butter in a soup pot over medium heat, then add the onions and cook for 5 minutes, until the onions are soft. 

Add in the butternut squash cubes, cinnamon, a pinch of salt, and the brown sugar, and cook for 10 minutes. 

Add the chicken stock, bring the liquid to a boil, then reduce to a simmer. 

Cover with a lid and cook for 30 minutes, until the squash is fork tender.

Add the milk to the soup to cool it down a bit, then blend the soup in batches in a blender, until silky smooth. 

Return the soup to the pot and taste it. It may need more salt, a little more brown sugar, etc depending on how sweet or flavorful the squash you used was. Adjust the seasoning to your liking. 


When serving, garnish with a drizzle of heavy cream and pumpkin seeds, if desired.

Recipe Summary

Difficulty Level: Easy
Servings: 8