Easy Butternut Squash Soup

This easy butternut squash soup recipe is delicious and timeless: the sweet squash forms a creamy puree with a handful of ingredients and no cream!

There is nothing like an easy butternut squash soup recipe to usher in cooler weather! This soup is one of the first recipes Alex and I ever made together. I remember eating it in our first apartment, before our interest in cooking, as well as local and seasonal eating. Honestly I think we ate it in the summer (though I must admit  I have had squashes that have lasted that long in our pantry!). Whatever the case, I remember us being incredibly impressed at how delicious it was.

How to make this easy butternut squash soup

Time has passed, and I was curious to look back at this easy butternut squash soup to see if it was as good as we remembered!  At first glance, I was pleasantly surprised at the short ingredient list and simple preparation method. I also was surprised at the lack of cream, which tends to be common in this type of soup.

Here’s the basic process for this easy butternut squash soup recipe:

• Chop the veggies: Thinly slice the shallots. Peel and dice a butternut squash (see the section below for tips!). Peel and dice a potato.
• Saute the shallots in olive oil.
• Add water and simmer until tender, about 30 minutes.
• Blend the soup! You can puree using a standard blender, but our favorite for pureed soups is using an immersion blender. This way, you don’t have to transfer the hot soup into a blender and then back to the pot: you can put the blender right into the pot and whiz!

After tasting this butternut squash soup recipe, we were amazed at how creamy it got without cream. Somehow, just a potato and the squash make for an incredibly creamy texture! This easy soup still stands the test of time! It’s a solid, basic soup with a full-bodied flavor and a smooth, velvety texture. And while we love fancy versions like our Cozy Curried Butternut Squash Soup, this one still hits the spot every time!

Video: How to cut butternut squash

The main challenge in this soup is this: just how to cut butternut squash? Everyone uses slightly different methods, but here’s what Alex and I do. Once you know how to cut it, it’s a breeze to this easy butternut squash soup recipe. See the video below to watch us in action!

1. First, slice off top of the squash, then the entire straight neck of the squash.
2. Peel it and peel the round base.
3. Cut the base in half and remove the seeds from each half with a spoon.
4. Slice the neck into strips and then cubes.
5. Then do the same with the rounded bottom part of the squash: slice it into strips and then cubes.

Looking for more squash recipes? 

Here are some of our favorite butternut squash recipes on A Couple Cooks:

• Creamy Butternut Squash Risotto
• Cozy Curried Butternut Squash Soup
• Easy Instant Pot Butternut Squash Soup
• Roasted Butternut Squash
• Healthy Butternut Squash Recipe
• Superfood Butternut & Lentil Soup
• Vegan Butternut Squash Soup
• 33 Butternut Squash Recipes
• Butternut Squash Mac and Cheese

This butternut squash soup recipe is…

Vegetarian, vegan, plant based, dairy free, gluten free, and sugar free.

Easy Butternut Squash Soup

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(5 votes, average: 4.60 out of 5)

4.6 from 5 reviews

• Author: A Couple Cooks
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 1x

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Description

This easy butternut squash soup recipe is delicious and timeless: the sweet squash forms a creamy puree with a handful of ingredients and no cream!

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Scale 1x2x3x

Ingredients

• 2 shallots
• 1 pound butternut squash
• 1 medium boiling potato
• 1 tablespoon olive oil
• 1 bay leaf
• Kosher salt
• Fresh ground pepper (or white pepper, if you have it)
• To garnish: Fresh sage, sour cream and fresh dill

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Instructions

1. Thinly slice 2 shallots. Dice the butternut squash (see the video!). Peel the potato and cut into 1-inch pieces.
2. In a saucepan over low heat, heat 1 tablespoon olive oil, add the shallots and cook, stirring occasionally, until the shallots are translucent (5 to 10 minutes).
3. Add the squash, potato, 1 bay leaf, a few pinch of kosher salt, and 3 cups of water. Increase the heat to medium high and bring to a steady simmer. Cook about 30 minutes, stirring occasionally, until the squash is tender.
4. Remove the bay leaf and let the soup cool slightly. Then puree the soup using an immersion blender (or transfer to a blender, then transfer back to the pot). Let the soup cool a bit more; it will thicken a bit and become creamy. Taste and add kosher salt and pepper to taste (we added about 1 teaspoon kosher salt). Use white pepper to preserve the pure look of the soup (if you don’t mind the black flecks, use black pepper).
5. Serve garnished with sour cream and fresh dill, or other garnishes as desired.

Notes

Adapted from Williams and Sonoma: Rome Tip: We highly recommend an immersion blender for a pureed soup. However, a blender or food processor will also suffice – you’ll just have to transfer the soup to the blender and back to the pot. You also can stir in spices of your choice to add a bit of flair – curry powder, cumin, coriander, chipotle powder, etc.

• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Butternut Squash Soup, Easy Butternut Squash Soup Recipe, Butternut Squash, Soup, Vegetarian

Last updated: September 2019

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