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Recipe: Butternut Squash Soup
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5 from 6 votes

Butternut Squash Soup

Best soup ever
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 Bowls
Author Jim


  • 4 Cups Cooked butternut squash* (that’s about 2 pounds frozen/uncooked)
  • 1 onion
  • ½ cup Diced celery**
  • ½ cup Diced carrot**
  • 1 quart low sodium chicken stock (vegetable stock great too)
  • 2 tablespoons maple syrup
  • 3 tablespoons corn starch
  • 2 sprigs fresh thyme
  • 1 teaspoon ancho chili powder
  • 3 tablespoons butter
  • Optional garnish: sunflower seeds, pomegranate arils, sherry vinegar


  • Dice onion/celery/carrot. Sweat in a large dutch oven over medium heat with the butter and a pinch of salt for 5-7 minutes.
  • If using frozen squash, defrost the butternut squash in the microwave. If using roasted, pull out 4 cups.
  • Once vegetables are sweated, 5-7 minutes, add in squash, maple syrup, chicken stock, and a pinch of salt and pepper. Bring to simmer.
  • Once simmering, blend soup using stick blender to desired consistency.
  • Add in thyme, ancho chili, and corn starch (pre-mixed with 3 tablespoons of water). Bring back to a simmer and cook for 10-15 minutes.
  • If serving warm, serve immediately. If chilling (which rocks), chill for at least 4 hours. Remove thyme, and serve topped with optionals (highly recommend sherry vinegar and sunflower seeds).


*Yes, I realize you could buy, half, roast, peel , and cube a butternut squash, but that takes well over an hour. Take the weeknight shortcut and use frozen. It’s okay.
**Since most stores only sell celery and carrots by the half ton, here’s a tip: hit up the salad bar. Fill a pint container with some celery and carrot sticks. You’ll save money, and not end up with a fridge full of leftover veggies


Serving: 4People | Calories: 255kcal