Butternut Squash Soup


If you don’t think you like butternut squash, try this recipe. It will make a believer out of you. I personally love butternut squash but this soup made me love it even more. My sister made it for a party and I seriously think I ate 3 bowls. What, the whole pot wasn’t just for me? Oops. Her version calls for roasting the squash first and uses evaporated milk instead of cream so pick your poison.


This soup is so silky, almost fluffy if that’s possible. It has such a complex flavor; the other vegetables really help to enhance the flavor of the squash. The nutmeg and cayenne pepper add just enough spice to round out the dish. It’s very filling and not entirely bad for you…so go ahead and make some! You won’t regret it. Matilda even loved it! I spooned up big bowlfuls with homemade rosemary parmesan focaccia on the side…but that’s another recipe for another time.


butternut squash soup

serves 6

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 onion, diced
  • 1 butternut squash (2-3 lbs, peeled and seeds removed), cubed
  • 4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup heavy cream
  • nutmeg, to taste
  • cayenne pepper, to taste

Heat the oil and butter in a large pot over medium heat. Add the carrot, celery and onion. Saute until vegetables are soft and the onion is translucent, about 5 minutes. Stir in butternut squash, chicken broth, salt and pepper. Bring to a boil and then reduce to low, simmering for about 25-30 minutes, or until squash is fork-tender. Stir in heavy cream.

Puree the soup using an immersion blender or a regular blender; if using a regular blender allow soup to cool slightly first. Once you have achieved a smooth and silky texture add in the nutmeg and cayenne pepper. Start with just a dash of each; you don’t want them to be too overpowering.

Serve with a dusting of nutmeg on the top!

adapted from Whole Foods



  1. Louise says

    Made this last night. It was good, however, I could taste the pepper more than anything, so think next time I’ll cut back on the amount of black pepper used.

    • Ashley says

      Thanks for the note! I made this again a few days ago and overdid it with the cayenne pepper…our noses were running! Oops! :) But I ended up using more black pepper…

  2. Carol says

    I made this soup tonight and used 1/2 and 1/2 instead of the heavy cream, tasted really good. I also had 3 bowls of it. Thank you for posting this recipe.

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