Butternut Squash Soup Recipe

Butternut squash is a winter squash.  It has a sweet taste similar to a pumpkin.  Like other yellow-orange fruits butternut squash is high in vitamin A and vitamin C.  It is also a good source of fiber, magnesium, and potassium.  To save time when preparing butternut squash soup buy the squash already peeled and chopped.


  • 2 tablespoons of butter
  • 1 pound of butternut squash (chopped)
  • 1/2 pound of carrot (peeled and chopped)
  • 1 medium or large onion (diced)
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/2 teaspoon of ground clove
  • 2 sprigs of fresh thyme (or 1 teaspoon of dried thyme)
  • 1 quart of chicken stock (or vegetable stock)
  • 2 tablespoons of brown sugar (or molasses)
  • salt (to taste)
  • pepper (to taste)
  • 1 cup of heavy cream (or half-and-half)



  1. Pre-heat a large pot.
  2. Add the butter; allow it to melt and brown slightly.
  3. Add the squash and carrots; allow them to begin to caramelize (brown) slightly.
  4. Add the onion; cook the vegetables until the onion  becomes translucent.
  5. Add the spices and thyme; stir until the vegetables are mixed with the spices.
  6. Add the stock; cook all the ingredients for about 20 minutes (until the vegetables are tender).
  7. Remove the soup from the heat and remove the thyme sprigs.
  8. Using a hand blender, puree the soup until it is smooth.
  9. Add the brown sugar, salt, pepper, and heavy cream.
  10. Stir the soup and serve hot.

More Soup Recipes:

Chicken Gnocchi Soup

Past e Fagioli

Zuppa Toscana Soup


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