Butternut Squash Soup Recipe - Chichilicious

I have been sick this past week so I decided to make one of our fav soups, butternut squash soup. Of course I take advantage and add more veggies since it will be pureed in the blender.

Butternut Squash Soup Recipe

5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Appetizer, Soup
Cuisine American
Servings 8 servings
Calories 61 kcal


  • 1 squash medium sized
  • 3 carrots
  • 2 celery
  • 1/2 onion
  • 1 vegetable bouillon cube OR replace with chicken bouillon cube
  • 4 cups water
  • 1/2 Tbsp heavy cream to taste, add a dash on top of each serving


  • Start by boiling the water in a large saucepan and add the bouillon cube.
  • Peel, and cut the squash into 1" cubes.
  • Cut the onion, carrots and celery about the same cube size as the squash.
  • Put vegetables in the boiling water and boil on simmer until the vegetables are very tender about 30-45 minutes.
  • Allow soup to cool slightly before blending.
  • Bring soup to boil before serving and add dash of cream to each bowl.


  • If you want the soup to be more filling you can also add one medium size potato. I usually add the potato when I am having the soup alone as a main dish.
Keyword creamy, fall

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