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Easy Butternut Squash Soup
5 from 15 votes

Easy Butternut Squash Soup

Easy Butternut Squash Soup is a creamy, comforting soup combining cubed butternut squash with seasoned chicken broth, garlic, onion, and thyme. After cooking the squash until tender, it is pureed and finished with Parmesan cheese and heavy cream for richness. The soup blends savory herbs with the natural sweetness of squash, resulting in a smooth and velvety texture ideal for a warming starter or light meal.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 servings
Calories: 142 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 cups chicken broth reduced-sodium
  • 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon thyme dried
  • 4 cups butternut squash cubed; 20 ounces
  • ¼ cup Parmesan Cheese grated, not shredded
  • ¼ cup heavy cream

Instructions

    Cup of Yum
  1. In a medium stockpot, whisk the chicken broth, kosher salt, black pepper, garlic powder, onion powder, and dried thyme.
  2. Add the butternut squash cubes. Bring to a boil over high heat (this should take about 10 minutes), then lower the heat to medium, cover the pot, and cook until the butternut squash is very tender, for about 10 minutes.
  3. Turn the heat off. Use an immersion blender to puree the soup in the stockpot (see Notes below).
  4. Return the soup to the pot. Turn the heat back on to medium-low. Stir in the heavy cream and parmesan and cook, uncovered, just until heated through, about 2 more minutes. Serve immediately.

Notes

  • Puree the soup either with an immersion blender directly in the pot for a lighter texture or in batches using a stand blender for a creamier result.
  • If using a stand blender, fill it no more than halfway and cover the lid with a towel to prevent steam burns.
  • Store leftovers in an airtight container in the fridge for 3-4 days and reheat gently without boiling to avoid separation.
  • The soup freezes well for up to three months; thaw slowly and reheat at reduced power.
  • Adjust thickness by adding more Parmesan or heavy cream, or by stirring in a cornstarch slurry or a small amount of coconut flour.

Nutrition Information

Serving 1cup Calories 142kcal (7%) Carbohydrates 17g (6%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 4g (20%) Sodium 420mg (18%) Fiber 4g (16%) Sugar 3g (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 142

% Daily Value*

Serving 1cup
Calories 142kcal 7%
Carbohydrates 17g 6%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 4g 20%
Sodium 420mg 18%
Fiber 4g 16%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.