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Butternut Squash Soup


  • 1-2 onions diced
  • 2 Tablespoons butter
  • 1 medium-large butternut squash 2-3 pounds
  • 4-6 cups chicken broth
  • To taste: nutmeg cinnamon, salt, and pepper


  • In a large stockpot, saute diced onion in butter until translucent.
  • Peel, seed, and chop butternut squash into 1-inch pieces. Add butternut squash and chicken broth to onion in the stockpot.
  • Bring the mixture to a boil, then cover and simmer for 15-20 minutes (until squash is tender).
  • Using an immersion blender, or working in batches with a regular blender, puree soup to desired consistency.
  • Season to taste with salt, pepper, nutmeg, and cinnamon.
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