Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Roasted Vegetable Stock; 2 Tablespoons Unsalted Butter; 1/3 cups Yellow Onion, Minced; 1 whole Medium Shallot, Peeled And Minced; 2 cups Cooked Butternut Squash, Packed; 8 sprigs Fresh Thyme (Leaves Only); 1/4 teaspoons Rubbed Sage; 2 Tablespoons All-purpose Flour; 3 Tablespoons Fresh Lemon Juice; 1 teaspoon Kosher Salt; 1/8 teaspoons White Pepper; 2 ounces, fluid Heavy Cream; 1 teaspoon Balsamic Glaze (optional)

Servings: persons

3 cups Roasted Vegetable Stock
2 Tablespoons Unsalted Butter
1/3 cups Yellow Onion, Minced
1 whole Medium Shallot, Peeled And Minced
2 cups Cooked Butternut Squash, Packed
8 sprigs Fresh Thyme (Leaves Only)
1/4 teaspoons Rubbed Sage
2 Tablespoons All-purpose Flour
3 Tablespoons Fresh Lemon Juice
1 teaspoon Kosher Salt
1/8 teaspoons White Pepper
2 ounces, fluid Heavy Cream
1 teaspoon Balsamic Glaze (optional)

1
Heat the stock in a medium saucepan on low heat.
2
In a separate stock pot over medium-high heat, melt butter and add onions and shallot. Saute over medium-high heat until the onions are translucent. Add squash, thyme and sage and continue to saute, without burning the onions until squash is nice and hot.
3
Sprinkle flour evenly over the vegetables. It should combine with residual butter and become pasty. If your flour stays too clumpy, go ahead and a tablespoon or two of butter until the flour begins to mix. Continue stirring for about two minutes and be careful not to burn the roux.
4
Next, grab a whisk. One a ladle at a time, add your hot stock into the squash mixture, whisking constantly until your roux has completely dispersed throughout the stock. Once this has happened, add the remaining stock. Lower heat, and simmer until soup has thickened, about 20 minutes. Looking good, looking good ...
5
Using an immersion blender, blend soup until it is completely pureed. Add lemon juice and salt and pepper to taste.
6
Heat the cream in a separate saucepan, just until hot. When ready to serve, whisk cream into soup until incorporated.
7
Garnish with balsamic glaze. How did I live this long without this soup? Geez ...
8
Note: You can now buy diced, cooked butternut squash in the frozen food section at most grocery stores.

972

kcal

Calories

103

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 3 cups Roasted Vegetable Stock, 2 Tablespoons Unsalted Butter, 1/3 cups Yellow Onion, Minced, 1 whole Medium Shallot, Peeled And Minced, 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