Butternut Squash Soup

Butternut Squash Soup

Ready in 45 minutes
60 review(s) averaging 4.5. 89% would make again

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A creamy soup of butternut squash with butter-fried sage.

"This is a great recipe. It is simple and allows for the cook to experiment with tiny additions without completely worrying about the overall recipe (because it is so simple). I recommend using yams/sweet potato instead of regular potatoes. Or, a slight variation I have made includes the addition of a teaspoon of curry powder."


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3 tablespoon Butter
2 small Onions; chopped
1 medium Potato; (1/2 pound)
1 pound Butternut squash; cubed
2 cups Chicken broth
1 teaspoon Paprika
Salt and pepper
1/2 cup heavy cream; (optional)
Sage leaves; for garnish
1 tablespoon Butter; to fry sage

Original recipe makes 4 Servings



1. Melt the 3 tablespoons butter in a large pot. Add chopped onions and saute for a few minutes, stirring occasionally, until soft and translucent.

2. Add potatoes, squash, paprika and broth. Bring to a boil and then turn down, cover, and simmer for 30 minutes or until tender.

3. Remove soup from the heat. If you prefer a thicker soup, remove and reserve about 1 cup of liquid from the pot. Puree the soup with a hand blender or upright blender until smooth. Add reserved liquid to thin soup if desired.

4. Add the cream and stir. Return soup to heat and warm over medium heat, do not boil rapidly. Salt and pepper to taste.

5. Put 1 tablespoon butter in a pan and fry sage over medium-high to high heat until leaves are crisp and the butter is browned. Garnish the soup bowls with sage leaves and if desired, sprinkle soups decoratively with the browned sage butter.


Added on Award Medal
Verified by stevemur






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Calories Per Serving: 268 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Delish. Simple to make and modifiable. I didn't have a potato so I just made due with the butternut squash. Still came out creamy and delicious without even having to add cream or milk. Immersion blender is the way to go to get a nice texture and keep as many lumps as you want. A dash of nutmeg and dollop of plain greek yogurt were the perfect finish.
Lehcarrox 10 months ago

This is my second time writing this and I just love it! It's my ONLY butternut squash soup recipe. This time I baked the squash for about 40 minutes at 350 degrees so the skin would pull off and I could cut it easily.
Ssuitepea 11 month ago

Simply outstanding! I have made this before but haven't been able to incorporate the sage butter prior to this preparation. It makes a great recipe positively phenomenal! As a side note: if you don't have potatoes you can use turnip, parsnip, carrot or any root vegetable for a nice variation.
d9nmcs 1 year ago

tiffanyhernandez 1 year ago

This turned out great. I decided to caramelize the onions which took about 30 min--this really added a sweetness and extra flavor. I used a 1.5 lb squash and a sweet potato which required 4 cups of broth to cover. I also skipped the sage part and just added a dash or two of dried.
Fergcx1 1 year ago

Amazing as is! Used sage powder instead. Was just as good on day 4
PaulHomeChef 1 year ago

Great soup for a rainy day!
Valerie411 1 year ago

Great tasting cream based soup. Excellent autumn tide fair.
agnewman85 1 year ago

elaineg1113 2 years ago

agneslewicki 2 years ago

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