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Butternut Squash Soup Recipe

Creamy and Comforting Butternut Squash Soup

When it comes to weeknight dinners, I'm an unabashed soup fan. Sure, it might take slightly longer to simmer up than a pot of pasta, but by and large it's a hands-off affair, and few foods soothe the soul better after a hectic day.

Smooth, creamy (without being heavy), and subtly sweet, this iteration will be entering my rotation throughout the Fall and Winter months, and I encourage you to do the same.

Like many pureed soups, this seasonal soup gets even better with age, and is therefore an excellent candidate for leftovers — I've been brown-bagging mine in a thermos for a revelatory office lunch.

Creamy Butternut Squash Soup

Creamy Butternut Squash Soup


Don't have sherry vinegar on hand? Apple cider vinegar is a good substitute.

Creamy Butternut Squash Soup Recipe


2 tablespoons unsalted butter
1 large leek, thinly sliced and cleaned (about 1 cup)
1 3- to 4-pound butternut squash, peeled and roughly cubed
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper
Kosher salt, to taste
3 tablespoons dry sherry, plus more to finish
2 to 3 cups chicken or vegetable stock
1 cup whole milk
2 tablespoons heavy cream, plus more for garnish
Sherry vinegar, to finish


  1. Melt the butter in a medium stockpot or dutch oven over medium-low heat. Add the leeks and sweat, stirring occasionally, until softened but not yet browned, about 5 minutes.
  2. Add the butternut squash, nutmeg, pepper, and 1/2 teaspoon salt, and cook, stirring occasionally, for another 5 minutes.
  3. Add the sherry to the pan and cook for 2-3 minutes, or until reduced slightly, then add enough stock to just cover the vegetables. If 3 cups isn't sufficient, make up the difference with water.
  4. Turn the heat up to high and bring to a boil. Then reduce the heat to keep it at a bare simmer, and simmer uncovered for about 20 minutes, or until the squash is fork-tender.
  5. Add the milk and 2 tablespoons cream and blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.
  6. Season to taste with salt, pepper, sherry, and sherry vinegar.
  7. Ladle into bowls and drizzle with cream.

Image Source: POPSUGAR Photography / Nicole Perry
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FashionKid FashionKid 8 years
this soup taste so good i love it.
aimeeb aimeeb 8 years
mlmoreno47 mlmoreno47 8 years
butternut squash always reminds me of the friends thanksgiving episode where joey makes fun of ross for saying squatternut bash...LOL! :)
michichan michichan 8 years
What, no nutmeg?
vunder vunder 8 years
I don't really understand why you would use the canned pumpkin when you could just roast pumpkin or another squash with the butternut that you're already going through the effort to roast. I made a recipe recently that called for adding a few seeded peeled tomato to the recipe which gives you a nice orange color.
Diana172 Diana172 8 years
Now this looks amazing. I've never had it!
emalove emalove 8 years
Yum!!! I'm so into butternut squash lately!
Megatron Megatron 8 years
YUM! I LOVE this soup! I get it in a box thingy from Safeway since I don't have stovetop cooking capabilities here.
ualili ualili 8 years
I made butternut squash this week as well - I used a Rachael Ray recipe and topped it with sweet and spicy pecans. Sooo good! But I am definitely going to try out this recipe next time.
LaurenG22 LaurenG22 8 years
My sister made the most amazing Butternut squash soup- it was dairy free and low fat AND made with leeks... JOY OF COOKING COOKBOOK. CHECK IT OUT!
karebear25 karebear25 8 years
This soup just sreams "Fall" loveit, loveit, loveit!!!
JMK JMK 8 years
Small world---I made butternut squash soup on Tuesday!
aimeeb aimeeb 8 years
Not sure if I'd like this, not a squash fan...
DesignRchic DesignRchic 8 years
I actually made Butternut Squash soup last night and that's what I'm eating for lunch today. What a coincidence! :)
DCStar DCStar 8 years
Oh, I cannot tell you how happy this makes me feel! I just adore fresh, warm butternut squash soup!
kekesuge kekesuge 8 years
Man do I wish I had a bowl of this soup right now, talk about looking delicious. Yum Yum. Great post and totally right on for November 1st because it's World Vegan Day. I brought some tomato soup for lunch at work but your Butternut Squash Soup puts my Campbell's to shame (sorry Campbell's).
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