clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Squash Soup

Creamy Squash Soup

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


This squash soup recipe is everything fall! Serve a cup or bowl of this lusciously creamy puree with any fall meal.


  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 1 celery rib, chopped
  • 2 garlic cloves*, minced
  • 6 cups peeled and diced butternut or other squash (1 medium butternut squash or 2 to 3 pounds of squash of any kind) 
  • 1 medium red potato, peeled and diced (about 8 ounces)
  • 3 cups vegetable broth (or chicken broth)
  • 1/4 teaspoon dried sage
  • 1/8 teaspoon nutmeg 
  • 1/8 teaspoon cinnamon
  • 1 teaspoon sugar or maple syrup
  • 1 teaspoon kosher salt


  1. In a large pot or Dutch oven over medium heat, heat the olive oil. Add the shallots, celery, garlic, butternut squash, and potato and sauté for 5 minutes. 
  2. Add the broth, sage, nutmeg, cinnamon, sugar and salt. Increase the heat to medium high and bring to a steady simmer. Then lower the heat, cover, and cook until the squash is tender, stirring occasionally, for 20 to 25 minutes.
  3. Carefully transfer the hot soup to a blender, then blend and transfer back to the pot (or puree the soup using an immersion blender). Add a splash more broth if it is too thick. Return the soup to the pot and allow it to cool for a few minutes; it will become thicker and creamier as it cools. (If using a squash other than butternut, taste and adjust the sugar and salt to taste.) Serve immediately or refrigerate for up to 4 days. 


*Optional: Adding 1 tablespoon finely grated ginger with the garlic brings even bigger flavor.

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

Keywords: Squash soup, squash soup recipe