Soup Vegetable Soup Squash Soup Butternut Squash Soup This Simple Butternut Squash Soup Is Perfect for Cool Fall Weather 4.0 (1) 1 Review This simple butternut squash soup is the perfect appetizer or side dish for fall. The butternut squash cooks alongside aromatics like onion, thyme and garlic before getting pureed into a smooth soup. You can use an immersion blender to puree the soup directly in the pot for fewer dishes. Serve this soup alongside mains like roasted chicken or fish for a hearty meal. By Carolyn Malcoun Carolyn Malcoun See More As EatingWell's Editorial Director, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after. EatingWell's Editorial Guidelines Published on October 9, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Close Credit: Photographer: Stacy K. Allen, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser. Active Time: 40 mins Total Time: 50 mins Servings: 8 Nutrition Profile: No Added Sugar Anti-Inflammatory Sesame-Free Nut-Free Healthy Immunity Soy-Free Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts You can adjust this soup to your liking, adding cream for an extra-smooth texture. Butternut squash contains vitamins A and C, which support eye health. This soup is easy to make, requiring just three steps before a bowl is on your table. Photographer: Stacy K. Allen, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser. Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 8 servings 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 1 medium onion, chopped 1 stalk celery, chopped 2 cloves garlic, chopped 1 teaspoon chopped fresh thyme or parsley 5 cups chopped peeled butternut squash (about 1 medium squash) 4 cups reduced-sodium chicken broth 2 cups water ½ cup half-and-half (optional) ½ teaspoon salt Freshly ground pepper to taste Directions Heat 1 tablespoon butter and 1 tablespoon oil in a large Dutch oven over medium heat until the butter melts. Add chopped onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add chopped garlic and 1 teaspoon thyme (or parsley); cook, stirring, until fragrant, about 10 seconds. Photographer: Stacy K. Allen, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser. Stir in 5 cups butternut squash. Add 4 cups broth and 2 cups water; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until the squash is very tender, about 25 minutes. Photographer: Stacy K. Allen, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in ½ cup half-and-half (if using), ½ teaspoon salt and pepper to taste. Photographer: Stacy K. Allen, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser. EatingWell.com, October 2025 Save Rate Print Nutrition Facts (per serving) 126 Calories 5g Fat 17g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size about 1 cup Calories 126 % Daily Value * Total Carbohydrate 17g 6% Dietary Fiber 2g 8% Total Sugars 5g Added Sugars 0g 0% Protein 6g 11% Total Fat 5g 6% Saturated Fat 2g 8% Cholesterol 11mg 4% Vitamin A 481µg Vitamin C 20mg 22% Vitamin D 0µg Vitamin E 2mg 11% Folate 33µg Vitamin K 5µg Sodium 371mg 16% Calcium 58mg 4% Iron 1mg 6% Magnesium 40mg 10% Potassium 491mg 10% Zinc 0mg 4% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.