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Butternut Squash Soup

Light and delicious
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Soup
Cuisine: American
Keyword: butternut
Servings: 6
Calories: 120kcal
Author: A. JoAnn


  • 1 butternut squash about 2 pounds
  • 2 yellow onions
  • 1 quart vegetable or chicken broth
  • 2 tbsp olive oil
  • 1 tsp nutmeg, ground
  • 1 tsp sage, dried and crumbled
  • 1-2 tsp salt
  • ½ tsp pepper


  • Peel squash, then scoop out pulp and seeds.
    half squash and scoop out pulp and seeds
  • Cut up squash and onions.
  • Heat oil in large soup pot.  Add squash and onion and saute a few minutes.
  • Add broth to pot. Cover and simmer 20-30 minutes until vegetables are tender.
  • Use a ladle, scoop soup into blender and blend until smooth (or use an immersion blender, if you have one).  You may need to divide the soup to do this.
  • Return pureed soup to pot. Add and adjust spices to taste.
  • If desired, add a scoop of creme fraiche or drizzle of cream just before serving.