Three bowls of butternut squash soup with a drizzle of cream and pinch of nutmeg.

Butternut Squash Soup Recipe

This fabulous butternut squash soup recipe is simple, easy, and full of flavor. A great soup recipe to add to your fall recipe collection!
Course Soup
Cuisine American
Prep 30 minutes
Cook 45 minutes
Total 1 hour 15 minutes
Servings 4 to 6 servings
Calories 197 kcal
Author Michelle


  • 4 tablespoons unsalted butter
  • 1 shallot minced
  • 1 butternut squash about 3 pounds, cut in half lengthwise, and each half cut in half widthwise; seeds and strings scraped out and reserved (about ¼ cup)
  • 6 cups water
  • 1 teaspoon salt
  • ½ cup heavy cream
  • 1 teaspoon dark brown sugar
  • Pinch of grated nutmeg
US Customary - Metric


  1. Melt the butter in a large Dutch oven (or heavy pot) over medium-low heat until foaming. Add the shallot and cook, stirring frequently, until translucent, about 3 minutes. Add the squash scrapings and seeds, and cook, stirring occasionally, until the butter turns saffron color, about 4 minutes.
  2. Add the water and salt to the pot and bring to a boil over high heat. Reduce the heat to medium-low, place the squash cut-side down in a steamer basket, and lower the basket into the pot. Cover and steam until the squash is completely tender, about 30 minutes. Take the pot off the heat, and use tongs to transfer the squash to a rimmed baking sheet. When cool enough to handle, use a large spoon to scrape the flesh from the skin. Reserve the squash flesh in a bowl and discard the skins.
  3. Strain the steaming liquid through a mesh strainer into a second bowl; discard the solids in the strainer. (You should have 2½ to 3 cups of liquid.) Rise and dry the pot.
  4. Puree the squash in batches in a blender or food processor, pulsing and adding enough reserved steaming liquid to obtain a smooth consistency. Transfer the puree to the pot and stir in the remaining steaming liquid, cream, and brown sugar. Warm the soup over medium-low heat until hot, about 3 minutes. Stir in the nutmeg and adjust the seasonings, adding salt to taste. Serve immediately with an extra drizzle of heavy cream, if desired. Soup can be refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months. Warm over low heat until hot; do not boil.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Butternut Squash Soup Recipe
Amount Per Serving
Calories 197 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 47mg16%
Sodium 414mg18%
Potassium 468mg13%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 13810IU276%
Vitamin C 26.6mg32%
Calcium 83mg8%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.