Other Butternut Squash Soup Recipes

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Sweet Potato and Butternut Squash Soup

This silky fall/winter puree tastes rich, though there is no cream or butter in it. This soup is a great dairy-free alternative that's just as delicious.


  • 1 tablespoon canola oil
  • 1 small onion, chopped
  • 1 tablespoon minced fresh ginger
  • 1 pound butternut squash, peeled and diced
  • 1 pound sweet potatoes, peeled and diced
  • 1 medium-size Yukon gold or russet potato, peeled and diced
  • 6 cups water, chicken stock, or vegetable stock
  • Salt to taste


  1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
  2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

Yield: Serves 6

Advance preparation

You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.

Simple and Classy Roasted Butternut Squash Soup


  • 1 large (2 pound) butternut squash,
  • Olive oil,
  • Salt and pepper to taste,
  • 3 cups vegetable stock (heated),
  • 3 cups 2% organic milk or soy milk (heated),
  • Nutmeg, cinnamon and ginger to taste,
  • 1 teaspoon parsley.


  1. Preheat oven to 400 degrees. Wash and dry the butternut squash.
  2. Carefully cut the squash in half lengthwise. Cut each half into two pieces and scoop out the seeds. Place the squash on a sheet pan, drizzle with olive oil and salt and pepper.
  3. Roast the squash in the preheated 400-degree oven for 30-40 minutes or until tender.
  4. When the squash is tender, take it out of the oven and let it cool until you can pick it up and peel the skin from the squash. Put the pieces of the squash in a food processor until all pureed.
  5. In a saucepan, combine the vegetable stock, the 2% organic milk and the pureed squash, and bring to a simmer. Add salt and pepper to taste. Once the soup has simmered for 5 minutes, add nutmeg, cinnamon and ginger to taste.
  6. Garnish the servings with fresh minced parsley and cinnamon.... enjoy!

Roasted Butternut Squash Soup with Goat Cheese Crostini


  • 1 (3 lb) butternut squash,
  • 1 tbsp. olive oil,
  • 1 tsp. kosher salt,
  • 1 tsp. freshly ground black pepper,
  • 2 tsp. cinnamon,
  • 1 tsp. nutmeg,
  • 1/2 medium white onion,
  • 5 stalks celery,
  • 2 tbsp. butter,
  • 1 quart vegetable stock,
  • 1 cup heavy cream,
  • Sat and pepper to taste,
  • 4 crostini rounds (optional),
  • 2 oz. goat cheese (optional).


  1. Preheat oven to 375 degrees. Peel, seed and cut butternut squash into cubes, approx. 1″.
  2. Toss with olive oil, salt, pepper, cinnamon and nutmeg. Place squash on baking sheet and roast for 30-40 minutes until fork-tender
  3. Meanwhile, dice onion and celery and saute in butter until soft, about 5 minutes.
  4. Add roasted squash to saute pan and pour in vegetable stock to cover veggies.
  5. Cover pan and bring to boil. Once liquid is boiling, uncover and reduce.
  6. Puree in a blender or food processor, adding heavy cream, and additional salt and pepper to taste.
  7. Reheat and serve.

Notes: Sprinkle nutmeg on individual servings, if desired. If you’re serving it with the crostini, schmear the goat cheese onto the crostini and then float on top of soup. This soup can be stored in the refrigerator for up to 2 days.

Julia's Butternut Squash

This recipe is similar to the one above but was designed specifically by my best friend! She also gave perfect cooking instructions.


(I tailored this to the amount of squash you have):

  • 2 Med. Butternut squash
  • Nonstick vegetable oil spray
  • 2 medium onion, chopped (about 2 cup)
  • 2 tablespoon freshly grated ginger, optional
  • 6 tablespoons unsalted butter
  • 5 cups vegetable broth
  • 1-2 cups cream or more as needed
  • Nutmeg, Salt and pepper to taste (Not too much nutmeg, but you will probably need a good amount of soup)
  • Sour cream for garnish


  1. Preheat oven to 425 degrees.
  2. Spray a baking pan with cooking spray or veg. oil. Cut squash in half lengthwise and remove the seeds.
  3. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is cool enough to handle, scoop the flesh from the skin.
  4. While the squash is cooling, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened, Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the sauce pan. Transfer the mixture to a food processor, in batches, and puree until smooth. Add enough cream to achieve the desired consistency, and add nutmeg gratings, salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish each portion with the heaping teaspoon of low-fat sour cream.

Pros and Cons of Each Recipe

The first recipe holds its appeal because its simplicity highlights the wonderful flavors of the roasted squash. The second and third recipe's are a little heavier, more of a party in the mouth. Also, who doesn't like a lil goat cheese!? Julia's Recipe is designed to feed all of us. That helps a lot as well.