Butternut Squash Soup Recipe (2024)

My butternut soup recipe is a bit heartier than this version. I add 2 apples and 3 carrots (peeled and cut up) and only one teaspoon of chopped garlic. Replace dried ginger with 2 tablespoons of jarred ginger and add a cup of half and half or milk at the end. I also add a bay leaf to mixture once broth is added. Remove the bay lea before blending. I leave out the cinnamon and add a dash of nutmeg. Garnish with thin slices of unpeeled apple and a dollop of sour cream or Parmesan cheese.

I made as written and it is a lovely break from the maple-syrup infused versions I usually lean on. Note about roasting: save the foil. Halve and seed the squash, then roast face DOWN in a pan w/ 1/2 of water. Just as sweet. When the skin starts to char, it's perfect for soup. Just (mostly) just lift off the skin, scoop what's left. If it's a big one, prick and heat in M/W for 6 mins before trying to cut in half, way easier. Reduce roasting time if you use this trick.

I never cover butternut squash with foil when roasting, comes out great - just rub cut side with a little oil and roast cut side down. Less waste, delicious taste :)

I made an entirely different version but posted it here. What is the point and how is that helpful?

Be nice if there was a way to sort reviews by people who actually made the recipe. If you made the recipe as written and then have suggestions for variations that would be fine as well. Wannabes could publish their recipes on their own websites.

I made a version of this last week. Very similar, but with a slightly different flavor profile. Used shallots, added a cup or so of apple sauce to the mix, chicken stock, sage and thyme. No garlic or pumpkin pie spices. Savory & sweet all at once. Love that this requires no cream/dairy to deliver creamy results!

Our CSA in Colorado recommends roasting the vegetables (onion, apple, celery, whatever) and seasonings) inside the squash or pumpkin. Sprinkle a bit of oil on top an put into the oven. That saves a pan and preserves the juices, and you can scoop it all into the pot with the water or broth.

Does anyone think I could roast the garlic and the carrots along with the butternut squash to save steps and add flavor?

I was surprised at how simple and delicious this was. I substituted a little Chinese Five Spice for the ginger that I was out of, but otherwise made it exactly as written. Delicious, not cloying as this soup can be with all the sweeteners most have. Will make again.

I bake the butternut squash whole. I jab it with a knife a few times and place on a greased baking dish in 350 degree oven for an hour. I also add three chopped carrots and half an apple. And when almost done cooking the soup, I add a can of coconut milk which gives the soup a nice creamy texture.

I now ask for assistance when purchasing butternut squash. They will cut it in half for you, wrap it up in cling wrap and voila! Problem solved!

Our version uses shallots, rosemary, white wine and white pepper. The use of savory herbs vs cookie spices makes this soup head in another direction when this time of year is a cinnamon ginger cardamom nutmeg bomb.

It's butternut squash soup season! I generally make mine with curry seasonings and no sweeteners. If I have one, I toss in a sweet potato or red lentils for a little extra protein.

I cut the squash in half, and rub oil on the flesh. Next I place on a plate - cut sided down - in the microwave for about 4 minutes, depending upon the size of the squash. No need to turn on the oven, or waste aluminum foil.

I find that adding a couple of carrots and stalks of celery with the onions really does enhance the flavor of the soup. I also caramelize the squash with honey and spices for about 15 minutes, instead of baking it. This gives it a depth that can't be achieved by baking alone.

Simple. Easy. Delicious. I’m not a fan of ginger so skipped that. But the soup didn’t suffer for it.

A delicious soup. I cubed the squash before roasting and it was ready in half an hour. I also added a bulb of fennel I had that was close to going bad and used shallots instead of onion. I like my soup a little thicker so used three cups of stock instead of four.

Delicious soup!! Roasting squash gives amazing flavor. Used homemade veggie stock and added 2 tablespoons of sherry at end, not honey. Next time I’ll use some fresh minced ginger to brighten the taste.

Made as is and it was delicious. It doesn’t need any of the extras but I can see how this recipe would lend to extras depending on your mood. When reheating leftovers for lunch I added some whole milk. I think I’ll try sprinkling some candied oranges next time.

I used 2tbsp fresh ginger and otherwise stuck to the recipe. It was fantastic

I use a homemade chicken stock instead of veggie stock. I cube the squash, cook it in the broth, and set it aside. Then I cook down a chopped onion and two ribs of celery in a mixture of butter and olive oil with salt, pepper, thyme, grated nutmeg, and one clove of crushed garlic at the very end. Add mixture to the squash and broth with a little heavy cream and bring to a soft boil. Turn it off, blend with an immersion blender. Garnish with bacon, sour cream, shredded cheddar and croutons... yum

Cooked as directed but used fresh ginger zest. Mmmm!

My mom and I made this for a starter for Christmas Day dinner (we each had a squash that we needed to use up, and figured squash in soup was a better option than baked squash, since we were already making a mashed potato dish (rumbledethumps, actually). It was lovely, and looked lovely with a flourish of sour cream and fresh pepper.

A great recipe for a rainy night!Two adds - 1 apple & 2 carrots.

Love this recipe. Use homemade chicken broth instead. This time, I also added sauteed shrimp and corn off the cob. Would top it with fried sage next time. A winner.

I confess that my butternut squash soup also has carrots in it. I find their color and sweetness makes the soup tastier as butternut squash can be a bit drab. I finish with a dollop of sour cream, chives, cinnamon and nutmeg, since it’s the scent of those spices that makes such a huge impact.

So easy! I will use this soup during the week as lunch. I roasted carrots with the squash and the sweetness was reminiscent of adding a 1/2 stick of butter. Definitely will make again while squash is in season. Thank you.

My boyfriend likes to add scotch bonnet for a quick along with the sweetness.

Tasted thin and burnt. Plenty of much better soup recipes out there

I made this soup using butternut squash cubes. I let them cook in the (5 cups) broth after browning onion with garlic. I used extra ginger and balsamic vinegar instead of the rice vinegar. Very tasty and I enjoyed it.