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butternut squash soup with sour cream and cilantro served in a white bowl
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Butternut Squash Soup

This simple homemade butternut squash soup is perfect for cool, fall nights. It's super creamy and full of delicious roasted butternut flavor.
Course: Soup
Cuisine: American
Keyword: butternut squash, butternut squash soup, butternut squash soup recipe


  • 1 medium to large butternut or other winter squash between 3 and 4 pounds
  • 3 tbsp butter unsalted
  • 1 large white onion - diced
  • 1 tbsp ground ginger
  • 5 cups chicken stock or broth
  • ½ cup heavy whipping cream
  • ¼ tsp salt


  • Preheat oven to 400 degrees F.
  • Slice the squash in half long ways and scoop out the seeds. Place the squash cut side down on a baking sheet.
  • Add a cup of water to the pan to keep the squash from sticking and to help roast.
  • Bake for 30-45 minutes or until the thick part of the squash can easily be pierced with a fork.
  • Once cool, scoop out the pulp and discard the skin.
  • In a large soup pot over medium-low heat, melt the butter. Add the chopped onions and ginger. Cook for 5 – 8 minutes until tender.
  • Add the squash pulp to the pot along with chicken stock.
  • Bring to a simmer for 10 minutes, stirring often.
  • Puree the soup either with a hand immersion blender or in a counter top blender. Be careful because it is hot and can splatter out.
  • After the soup has been pureed, stir in the cream and salt.
  • Ladle into soup bowls and serve warm with crusty bread.