Butternut Squash Soup

This Butternut Squash Soup Recipe first appeared on our site back in 2009, nearly 10 years ago! This recipe is very loved.  If you read through the comments, it has review after review showering praises.  It’s one of those recipes where the finished product far outshines the simple ingredient list.  Surprisingly it’s been years since I’ve made this at home for my own family.  When I whipped up this batch to photograph I expected my kids to whine and to my surprise they SLURPED it down, and all had seconds.  So looks like it’s a family favorite around here, as well!

I’ve changed nothing in the original recipe for these fresh new photos, but I have added one optional topping idea, a drizzle of cream with some crispy prosciutto and fried sage leaves.  Add the flair if you want, or leave plain-Jane, either way this warm, comforting, perfectly autumnal soup will surely become a favorite for your family as well.

Why This Works

I have issues with a lot of squash soup recipes I’ve eaten. One is that they’re often too sweet. People try to make them taste like dessert with pumpkin pie spice and lots of sugar.  I want something I can dip a sandwich in and pie flavored dessert soup just won’t cut it. The other thing is the texture. Sometimes they’re just downright slimy. I packed this one with vegetables but also added a little secret ingredient- single potato.  The potato adds smoothness and also some bulk so it fills you up a little better.

Ingredients Needed

• Olive oil
• Butter
• Carrots
• Celery
• Onion
• Fresh garlic
• Butternut squash – you can use a variety of other squashes for this soup as well. You can use pre-chopped squash, but we do always recommend using whole when possible.
• Potato
• Chicken broth
• Brown sugar
• Kosher salt
• Dried sage
• Pinch of cayenne pepper or hot sauce – Optional.
• Topping – Optional.
  • Olive oil
  • Prosciutto
  • Fresh sage
  • Sea salt of kosher salt
  • cream, for drizzling

How to Make Butternut Squash Soup

Step 1: Soup

1. In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic. Saute for 2-3 minutes or until onion is tender. Add the squash, potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer.
2. Simmer with the lid on for 30-40 minutes or until everything is tender (You can find Instant Pot/Pressure Cooker instructions in the printable recipe).  Check a piece of squash and also a piece of celery and potato to make sure they are all fork tender. Stir in a little brown sugar.
3. Use an immersion blender, or transfer soup to a regular blender and puree until smooth.

Step 2: Prosciutto and Sage Topping

1. One of my favorite toppings for Butternut Squash Soup is a combination of crispy, salty prosciutto and light and crisp sage leaves. To prepare, simply add some cubed prosciutto (or you could chop up the thinly sliced variety as well) to a hot skillet and cook until it’s crisp, like bacon.
2. Remove the prosciutto from the pan with a slotted spoon and place it on paper towels to drain.  With your pan still hot, toss in 1 bunch of sliced fresh sage leaves.  You’ll toss them around the hot oil for a few minutes until they look fried and crisp.  Place those on the paper towels as well and sprinkle with just a bit of sea salt.
3. Sprinkle on top of individual servings and add a drizzle of cream.  It’s incredible!

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Butternut Squash Soup

5 from 43 votes

This butternut squash soup makes wonderful use of a delicious vegetable! Creamy and comforting, this is perfect for serving with a hot sandwich.

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

ServingsServings6 cups

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Equipment

• stock pot

Ingredients

• ½ tablespoon olive oil
• 1 tablespoon butter
• ½ cup carrots, sliced about 1 medium carrot or 12 baby carrots
• 2 celery stalks diced
• 1 cup onion diced
• 4 large garlic cloves minced
• 1 butternut squash, medium (about 4 cups peeled and diced)
• 1 potato, medium diced (about 2 cups diced)
• 32 ounces chicken broth that’s one box/carton or 2 cans
• 1 tablespoon brown sugar
• 1 ½ teaspoon kosher salt
• ¾ teaspoon dried sage
• optional: 1 pinch cayenne pepper or a shake or two of hot sauce

Toppings (Optional)

• olive oil
• 4 oz diced prosciutto
• 1 bunch sage, fresh
• sea salt or kosher salt
• cream for drizzling

Instructions

• In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic
• Saute for 2-3 minutes or until onion is tender. Add the squash.
• Then add potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Check a piece of squash and also a piece of celery and potato to make sure they area fork tender. Stir in brown sugar.
• Use an immersion blender, or transfer soup to a regular blender and puree until smooth.
• Topping:  Heat a medium sized heavy skillet to medium high heat. Add a drizzle of olive oil and swirl to coat pan. Add prosciutto and cook until crisp and browned.  Remove with slotted spoon and lay on paper towels to drain. Add sage to pan and cook in prosciutto drippings (add a little extra olive oil if needed) until crisp. Drain on paper towels as well and sprinkle with a little sea salt.  
• To serve, ladle soup into bowls, top with a drizzle of cream and a sprinkle of prosciutto and sage leaves.

Notes

• Pressure Cooker Instructions:  Turn pressure cooker to sauté mode.  Add butter and olive oil and sauté the onions, carrots, celery and garlic for 3-4 minutes until tender.  Add squash, potato, broth, and seasonings (except brown sugar) to pot.  Cook on high pressure for 10 minutes.  Release pressure, add brown sugar, and puree until smooth. 
• Nutritional information was calculated without any toppings.
• Store cooled soup in an airtight container in the refrigerator and consume within 3-4 days for best results. 
• Store prepared toppings in a separate container in the refrigerator. 
• Freeze soup in individual portions for a quick meal on busy days. 
• This is a really light soup, so it works great as an appetizer, or along side a sandwich and/or salad. I love it with croutons on top and grilled ham and cheese on the side.

Nutrition

Calories: 141kcal, Carbohydrates: 27g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 1168mg, Potassium: 671mg, Fiber: 4g, Sugar: 7g, Vitamin A: 13357IU, Vitamin C: 36mg, Calcium: 83mg, Iron: 1mg

Course: Main Courses, Soups

Cuisine: American, Soups

Keyword: Butternut Squash Soup

Calories: 141kcal

Author: Sara Wells

Cost: $8

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