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
- 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.
- 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.
- Use an immersion blender, or transfer soup to a regular blender and puree until smooth.
Step 2: Prosciutto and Sage Topping
- 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.
- 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.
- Sprinkle on top of individual servings and add a drizzle of cream. It’s incredible!
Storing and Other Tips
- 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.
Frequently Asked Questions
Yes, you can freeze your toppings if necessary, but I would recommend using them up fairly quickly. The small size of the pieces means more air exposure and a greater risk of freezer burn if left in the freezer too long!
Yes, using pre-cut squash can save time. Just ensure it’s fresh and properly stored to maintain flavor and texture.
Yes, the soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat thoroughly before serving.
While crispy prosciutto and sage are recommended, you can also top the soup with roasted pumpkin seeds, croutons, or a swirl of coconut cream for added flavor and texture.
Butternut Squash Soup
Equipment
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
Questions & Reviews
I was curious about the calorie count, so I input all the ingredients and their measurements into my handy dandy Fitness Pal. For six servings it comes out at 176 calories and 4.6 grams of fat. Not too shabby. I’ll be trying this recipe on Sunday by letting everything simmer in my crock-pot while at church and then blending just before dinner. Looks delicious!
This is the best butternut squash soup I’ve had in a long time. I love that its not a heavy cream soup but tastes rich like one. This is a true winner! Did I mention it’s a snap to toss together and tastes like it cooked all day.
This is a wonderful fall soup! I had never eaten a butternut squash so I had no idea what to expect. It is simply amazing!
I made this with sugar pumpkins that I canned. It was about 4 cups of pureed pumpkin. It is AWESOME. It’s amazing that a soup so rich and creamy has no cream or milk whatsoever. Healthy and delicious!
oooh, maybe you’re meaning the cayenne pepper, and I’m just thinking straight up red pepper! ha!
Lol- Cayenne is red pepper!
I looked…i definitely don’t see it… no red pepper in your ingredients list.
1/2 T olive oil
1 T butter
1/2 C sliced carrots (abt 1 med carrot or 12 baby ones)
2 stalks celery, diced
1 C diced onion
4 large garlic cloves, minced
1 medium butternut squash, (abt 4 cups peeled and diced)
1 medium potato, diced (about 2 C diced)
32 oz chicken broth (that’s one box/carton)
1 T brown sugar
1 1/2 t kosher salt
3/4 t dried sage
1 pinch cayenne pepper or a douse of hot sauce
I made this and we all LOVE it! My one question is in your recipe you don’t call for red pepper, however in your instructions you include it?!? I just left it out- is that correct?
Look again, it’s definitely there!
Yummmm!! I made this last night for dinner and the WHOLE family loved it. I topped it with a swirl of sour cream and Sriracha hot sauce, then topped with the homemade croutons. Loved it so much I’m eating leftovers for lunch and I never eat leftovers! Thanks for the great recipe! (I did make one change, I baked my squash and added it at the end because I hate cubing it ;))
Wow, this was soooo good! I totally feel the same about sweet/pumpkin pie-spiced soups and have been hunting for a good savory squash soup. This was perfect. Thanks!