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This easy butternut squash soup recipe is delicious and timeless! The sweet squash forms a luscious puree with no cream.

Easy butternut squash soup
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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.

Easy butternut squash soup

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!

Easy butternut squash soup

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:

This butternut squash soup recipe is…

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

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Easy butternut squash soup

Easy Butternut Squash Soup

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


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!


  • 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 or coconut milk (or vegan sour cream) and fresh herbs


  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.


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

Last updated: September 2019

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Alice says:

    So much easier to roast the squash. Better flavour and easier to cut.

  2. Sarah says:

    This soup looks great, I can’t wait to make it some time! I also like it because it doesn’t need cream (which I don’t have) and it doesn’t need peanuts (which I’m allergic to).

  3. Dee says:

    I can’t wait to try your soup recipe with one of the dozen squash that are in my basement from this past year’s harvest. I need to get them all turned into something before the new garden season.

    1. Alex says:

      Haha! Good idea. We have held onto squash a bit too long before — they don’t necessarily go bad, but they aren’t so good either!

  4. Anna says:

    Just made this! And yes I ate it for breakfast! Thank you for such a simple and delicious recipe. It’s amazing how much just a single bay leaf can do. I roasted the squash and potato with the shallots and some garlic. Added an apple also and simmered with a parmesan rind I had lying around (just tryin to clear out the fridge!) Thank you for this soul warming recipe.

  5. Beckey says:

    This soup is simply delicious! I threw in some Williams and Sonoma Ras El Hanout seasoning and it gave it some great extra flavor. So yummy! Thanks for sharing this!

    1. Sonja says:

      You’re welcome! I had never heard of Ras El Hanout and just looked it up – sounds delicious! Thanks for the idea :)

  6. Becky says:

    I like it with a parsnip or two thrown in. Parsnips really accent butternut squash beautifully. I do occasionally throw some cream into the mix. And fried sage leaves are an excellent garnish.

  7. Steph@TheChickpeaChickadee says:

    I really appreciate it. I think I’ll make some butternut soup soon:)

    1. Sonja says:

      Wonderful — let us know how it goes!

  8. Steph@TheChickpeaChickadee says:

    Looks yummy. I love this soup and the fact there is no cream. The hardest part it trying to cut up the butternut squash. Do you have any tips or suggestions? I noticed that you peel yours first. Maybe this would help.

    1. Sonja says:

      I am so with you! I avoided butternut squash for a long time because it was so hard to prepare! I was just remarking today that I felt I was finally getting better with it :)

      Yes, we peel it first, then cut it in half lengthwise (which is probably the hardest part – this takes some strength!). Then we lay each half cut-side down and chop it into smaller pieces. Let us know if you need further guidance — and good luck!

      1. Dale says:

        its easy to microwave.puncture a few places, then 9-15 minutes depending on size.Peel comes off very easily and squash almost cooked!!!

    2. Toby says:

      If you look at Real Simple’s website (, they have a whole article on how to prepare squash and they have some easy instructions on how to peel and cut a butternut squash. I found it to be really helpful!

    3. lauren says:

      I always cook the squash(2-3 whole ones seeds and all)in the oven .. just throw them in like baked potatoes..let them cool then peel , slice , remove seeds, dice . Sooo much easier to dice!

  9. foodie @ Tasting Spot says:

    love the recipe.. will give it a try

  10. Indy Fan says:

    MMM MMM MMM. Love me some Butternut Squash. This post has motivated me to go home and make some to take to work tomorrow :)

  11. erin says:

    Gorgeous! I also have to agree that sometimes simple hits the spot! I have a similar recipe and sometimes I will sub garbanzo beans for the potato to add a little protein!

    1. Alex says:

      I love that idea! Thanks for the tip :)

    2. Orli says:

      I love the idea of subbing garbanzo beans – would you suggest a whole can or less?

    3. Sonja says:

      Orli – I’m not sure – we haven’t tried this substitution yet! I’ll have to defer to Erin :)

  12. Lindsay @ Pinch of Yum says:

    So pretty! I also like that there’s not a bunch of cream in it. I love butternut squash soup and I think you may have just put it on my menu for next week. Thanks you two!

  13. Cara says:

    I agree, butternut squash soup is pretty much the best thing ever. I have to say that my favorite version is a “fancier” one – a Spicy Peanut Squash Soup that I perfected and blogged earlier this year. Another way I love to make it is by roasting squash, onions, and apple or pear, then pureeing with broth. Your photo is gorgeous!

    1. Alex says:

      Both of those alternatives sound delicious! We’ll have to try them out.

  14. Lauren @ Healthy Food For Living says:

    Yes – I also love that the recipe doesn’t call for cream! Butternut squash soup is one of my favorite seasonal comfort meals, and I agree that a really great basic recipe is good to have on hand. Can’t wait to make this!

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