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Homemade Butternut Squash Soup

Sweater weather is here and we're making soup! Butternut squash soup is just what you need on a chilly autumn day.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Author Katie


  • 2 teaspoons olive oil
  • 2 garlic cloves minced
  • 1 medium onions diced
  • 1 whole butternut squash peeled and diced
  • 32 ounces (or 4 cups) chicken broth or vegetable broth
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional
  • 4 sprigs thyme optional


  1. First prepare the butternut squash. Carefully cut small slits on either side of the squash, then place onto a microwaveable plate and heat for 3-5 minutes until the skin of the squash has softened, which makes it easier to cut. 

  2. Remove squash from the microwave and let it rest for 1 to 2 min, or until it’s cool enough to handle. For peeled squash, remove the skin with a peeler or knife, then slice the squash in half lengthwise and discard the seeds with a spoon. 

  3. Proceed to dice the squash into small to medium pieces for faster cooking. 

  4. In a dutch oven pot (or heavy pot), heat olive oil over medium heat. Add garlic and onion, cook until softened, about 3-5 minutes. The onions will begin to get translucent. 

  5. Add diced butternut squash, chicken broth, salt, pepper and cayenne pepper. Bring to a boil then cover and simmer for 25-30 minutes until squash is softened. This gives the flavors enough time to come together. 

  6. Turn off the heat and let it cool for a few minutes then carefully pour half of the contents of pot into a blender. 

  7. Carefully blend half the soup at a time to prevent hot over spill, blend until smooth. If the soup has cooled too much reheat the blended soup in a pot and bring back to a simmer. 

  8. Serve in bowls with thyme leaves if desired and Enjoy!