Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter (I use vegan spread); 1 ¼ cups onions, diced; 1 carrot, diced; 3 cups butternut squash (okay if you use a little more); 4 cups vegetable broth; ¼ cup honey; ¼ teaspoon cinnamon; ⅛ teaspoon allspice; ¼ cup half-and-half (optional); salt

Servings: persons

1
Three cups of butternut squash totals about one and half large squash.
2
Just cut the squash in half length wise.
3
Cut off the stem as well.
4
Scoop out the seeds.
5
No need to peel.
6
Sprinkle with salt and pepper.
7
Bake the squash on a baking sheet at 400 degrees for one hour or until soft.
8
You can do this step ahead of time.
9
Your house will smell so good!
10
Once you are ready to start your soup, place the diced onion and carrot into a large pot over medium heat with about a tablespoon of butter.
11
Cook until tender.
12
Scoop out the squash and add three cups of squash into the pot along with four cups of veggie broth.
13
Cook on medium-low uncovered about thirty minutes.
14
Stir in honey, cinnamon, and allspice.
15
Let simmer another five minutes.
16
Remove from heat and let cool at least ten minutes.
17
Puree soup in a blender until smooth or use a soup hand blender.
18
Make sure all lumps are out.
19
If you desire, add 1/4 cup half and half.
20
This will make the soup a little more cream like, but not necessary.
21
Reheat soup and serve.
22
Garnish as you like.

1347

kcal

Calories

141

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon butter (I use vegan spread), 1 ¼ cups onions, diced, 1 carrot, diced, 3 cups butternut squash (okay if you use a little more), and more.

Yes, Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions