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Butternut Squash Soup

This recipe keeps the ingredients simple so the roasted squash flavor takes the spotlight - most of the flavor comes from the cooking method.

Don't be fooled by the length of the instructions, this soup is easy to make! The instructions provide details and tips on how to cut the butternut squash and options for blending.

Make this recipe vegetarian by substituting vegetable broth or a soy-based beverage for the milk.

You can also get a tasty snack out of this recipe. Once removed, roast the seeds and enjoy them as you would any other roasted seed.

Want to learn more about winter squash (which includes acorn squash, spaghetti squash and other varieties)? Looking for more winter squash recipes? Check out the Seasonal Produce Guide's  feature page on this veggie.

Ingredients

1 butternut squash (large - about 3 pounds)
1 t olive oil (may need a bit more or less depending on the size of the squash)
1 t salt
  white pepper (optional)
3 c milk (the amount depends on how thick or thin you like your soup!)
  plain low-fat or non-fat yogurt (for an optional topping when serving)

Yield amount

4 Servings

Preparation time

20 minutes

Cooking time

1 hour

Total time

1 hour, 20 minutes

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
  2. Cut the butternut squash in half lengthwise and remove the seeds (an ice cream scoop works well for this).
    • Use a slip-free cutting board, or place a lightly damp tea towel beneath your cutting board to keep it from moving around.
    • Use the knife to cut off the tip-top and very bottom ends of the squash.
    • Stand the squash upright with the thickest flat side as the base. Carefully slice through it from top to bottom to divide it in half (your fingers should never be in the blade’s way).
    • Use a large spoon (or ice cream scoop) to scoop out the seeds.
  3. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt (and pepper if you are using it).
  4. Turn the squash face down and roast until it's tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes. (Don't let this cool too much, it's easier to work with while it's still warm.)
  5. At this point, you have three options for blending the soup:
    • Scoop the squash into a soup pot, add milk and blend with an immersion blender.
    • Working in batches, scoop out the squash into a countertop blender, add milk and blend. Transfer each batch to a soup pot.
    • Scoop all the squash into a stand blender, add milk and blend. Transfer entire contents to a soup pot.
  6. Warm the blended soup in the soup pot over medium heat, stirring often.
  7. Serve with a dollop of plain yogurt for a bit of tang.

Notes

Equipment/materials you'll need:

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