Butternut Squash Soup

"Your new fave way to enjoy butternut squash and pumpkin. This savory and filling soup is delicious topped with creme fraiche."
-- @rainbowdelicious
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  • Recipe Card
Prep time 10mins
Cook time 50mins
Serves or Makes: 4

Recipe Card


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cups onion
  • 1 15 oz can pumpkin puree
  • 1 1/2 cup butternut squash cubes
  • 3 cups chicken stock
  • 2 teaspoons kosher salt
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon black pepper
  • 1 cup half and half


  • Step 1

    Heat butter and olive oil in dutch oven or other heavy bottomed stockpot. Add chopped onions and cook over medium-low heat for about 10 minutes or until onions are fragrant and translucent.

  • Step 2

    Add the butternut squash, pumpkin puree, chicken stock, salt, pepper, and nutmeg. Cover and simmer, stirring occasionally, for about 30 minutes, or until the butternut squash is tender and you can easily pierce through with a fork.

  • Step 3

    Turn off heat and use an immersion blender** to puree the soup to your desired consistency. Move it around in the pot to ensure you get all the veggies.

  • Step 4

    Stir in half and half to the soup and heat slowly. Add more salt to taste, if needed. Serve with creme fraiche, gruyere, or croutons.

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