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Easy Butternut Squash soup

This easy butternut squash soup is so rich and delicious, it makes the perfect fall soup. Take a big bite of fall with this delicious soup!
Course Dinner
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Servings 6 Servings
Author Rob


  • 3 pounds butternut squash, cubed and peeled (approximately 8 cups)
  • 1 medium onion, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 32 ounces reduced sodium chicken broth or stock
  • 2 tablespoons butter
  • 1/2 cup whipping cream (heavy cream)
  • Salt to taste
  • Optional toppings: sour cream, ground black pepper, brown sugar, cinnamon


  • In a large pot, combine the butternut squash, onions, carrots, and chicken broth. Heat over medium heat until the soup begins to simmer. Simmer the soup uncovered for 45 minutes until the vegetables are very soft.
  • Remove the pot from the heat. Carefully blend the soup with an immersion blender until smooth (or puree in a blender in small batches, then transfer back to the pot).
  • Stir in the butter until melted then add the cream and stir the soup until well blended. Add salt to taste.
  • Serve the soup hot with sour cream or other toppings if desired.