Oct 272016

Butternut Squash Soup
Rate this recipe

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes

Category: Soup

Cuisine: American

Author: Mark Karney

Servings: 18

Butternut Squash Soup

I always hate to see the warm days of summer go, but one bright spot as the cold short days of fall and winter arrive is a nice hot bowl of Butternut Squash soup and a fresh warm piece of good, hearth baked multi-grain or rye bread. This is a savory, spicy soup with just a hint of sweetness. It's relatively easy to make if you have an immersion blender and a large batch will provide meals for a couple of days along with some to freeze.

I tend to modify the recipe according to which vegetables I have on hand. To change up the recipe a bit, add a couple of large chopped jalapeno peppers and saute with the onions. My current recipe uses 1 large potato and 1 pound of carrots.


  • 4-5 pounds butternut squash (2 large)
  • 2 large onions
  • 2 large jalapeno peppers (optional)
  • 1 large russet potato
  • 1 pound carrots
  • 10 cups Low-Sodium Chicken Broth or Vegetable Broth
  • 3 - 4 Tbsp. fresh sage leaves (or dried sage)
  • 2 tsp. sweet Paprika
  • 1 tsp. Fresh-Ground Nutmeg
  • 1 tsp. White Pepper to taste
  • Salt (if needed)
  • 3 bunches green gnions or chives (chopped)


  1. Peel, seed and cube the squash.
  2. Peel and cube the carrots* and the potato.
  3. Chop the onions and the peppers if you are using them.
  4. In a large pot, saute the onions and peppers in the oil until they are translucent and just start to brown.
  5. Add the squash and the potato and carrots, or the potatoes to the pot and then add the broth** until the vegetables are almost covered.
  6. Bring to a simmer and cook until the vegetables are tender, about 15-20 minutes.
  7. When the cooking is almost done, Chop the sage and add it to the pot.
  8. Use a hand blender to puree the soup.***
  9. Season with paprika, nutmeg, salt and white pepper.****
  10. Taste and add more salt and white pepper if necessary.
  11. Serve with chopped green onions or chives.


* You can substitute parsnips for the carrots or use a mixture of both. The potato adds some creaminess to the soup but you can eliminate it to reduce carbs.

** I use my favorite vegetable broth called "No Chicken", made by Imagine, which makes for a vegetarian and vegan recipe. You can substitute chicken broth or your favorite vegetable broth.

*** If you don't have a hand blender, you can remove the cooked vegetables with a slotted spoon and puree them in a blender or food processor and then return the puree to the soup pot. This is a messy and time-consuming way of doing this, so if you like the recipe, splurge and buy yourself a hand blender.

**** For this recipe I usually grate a whole nutmeg seed into the pot and also season with a considerable amount of white pepper to give the soup a bit of a bite, but add it to your own taste. I add some paprika for color. Taste before you add salt as the soup may be salty enough from the broth.

Powered by Zip Recipes

Sorry, the comment form is closed at this time.