Savory Butternut Squash Soup Recipe

Name: Savory Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 6 cups of Chicken Stock (homemade preferred); 2.25 lbs butternut squash (can be frozen); 3/4 cup white onion; 1/4 to 1/2 cup heavy cream or flavorful fat such as duck (can use a combination); 1/4 cup sour cream or yogurt; 2 tbsp fat (butter, duck, bacon); 1 tsp white pepper; 2 to 3 bay leaves; 1 to 2 garlic cloves (can use powder or minced); 1/4 tsp thyme; Salt to taste (about 1/2tsp); Pinch nutmeg; 1/2 tbsp lemon juice; Pinch cinnamon (optional); 1 to 3 tbsp brown sugar (optional); [garnish]; Crispy onions or fresh chopped chives; Cream, Butter, or Duck fat

Servings: persons

4 to 6 cups of Chicken Stock (homemade preferred)
2.25 lbs butternut squash (can be frozen)
3/4 cup white onion
1/4 to 1/2 cup heavy cream or flavorful fat such as duck (can use a combination)
1/4 cup sour cream or yogurt
2 tbsp fat (butter, duck, bacon)
1 tsp white pepper
2 to 3 bay leaves
1 to 2 garlic cloves (can use powder or minced)
1/4 tsp thyme
Salt to taste (about 1/2tsp)
Pinch nutmeg
1/2 tbsp lemon juice
Pinch cinnamon (optional)
1 to 3 tbsp brown sugar (optional)
[garnish]
Crispy onions or fresh chopped chives
Cream, Butter, or Duck fat

1
Put 1-2 tbsp fat in skillet and add onion and garlic.
2
Sweat the onions. Do not caramelize.
3
Add bay leaf, pepper, and thyme.
4
Then add squash and stock.
5
Puree soup with immersion blender in the pot. Be careful not to splash.
6
Simmer and reduce.
7
Reduce to desired consistency. I prefer thicker soups.
8
Pick out bay leaf.
9
Add nutmeg, salt, lemon juice, cinnamon, and brown sugar.
10
Add 1/4 to 1/2 cup warm cream or duck fat or a combination.
11
Add sour cream.
12
Stir.
13
Ladle into bowls.
14
Garnish with cream or duck fat drizzled on top and crispy onions or fresh chives.
15
NOTES:
16
If you would like to freeze, omit cream or sour cream and cool in fridge.
17
Then put soup in freezer containers.
18
When ready to eat. Defrost and warm.
19
Then add cream and sour cream before serving.
20
Cream biscuits and sweet potato biscuits go well with this. Can also serve with bread or rolls.
21
Baked goat cheese salad goes well with this soup.
22
Can be an appetizer or light meal.

2196

kcal

Calories

216

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 18 ingredients. The key ingredients include: 4 to 6 cups of Chicken Stock (homemade preferred), 2.25 lbs butternut squash (can be frozen), 3/4 cup white onion, 1/4 to 1/2 cup heavy cream or flavorful fat such as duck (can use a combination), and more.

Yes, Savory 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!

Savory Butternut Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions