An easy, comforting recipe for creamy butternut squash soup. Quick, super flavorful, and perfect for cozy dinners.

This recipe is a long time favorite. Simple ingredients and perfect for the cold, windy, autumnal days we’ve been having in the city lately.

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Easy Butternut Squash Soup

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  • Author: Laura
  • Yield: 4 Servings 1x


  • 5 cups butternut squash, peeled, seeded and chopped into 1/2 inch cubes
  • 2 medium sweet onions, diced
  • 16 oz chicken stock
  • 4 Tbsp unsalted butter
  • 1/4 cup extra-virgin olive oil
  • 2 sprigs fresh rosemary, removed from stems and minced
  • 6 sprigs fresh thyme, removed from stems and minced
  • 1 Tbsp fresh garlic, minced
  • 2 Tbsp créme fraîche or heavy cream
  • kosher salt and freshly ground black pepper, to taste
  • optional: Minced chives and dollops of créme fraîche to garnish


  1. Saute onion with butter, olive oil, rosemary and thyme in a medium-sized pot over medium heat until translucent, about 5 minutes.
  2. Add butternut squash, garlic, and a generous seasoning of salt and pepper. Cook until the onions become golden and the butternut squash begins to soften, about 8-10 minutes.
  3. Add chicken stock to pot, stir to combine, and cook uncovered for 25-30 minutes at a gentle boil until the butternut squash is fork tender.
  4. Use an immersion blender to blend soup to a smooth consistency. If using a standing blender or food processor, allow the mixture to cool slightly before blending. Blend in batches, as necessary.
  5. Return soup to pot and stir in créme fraîche or cream. Serve hot, with créme fraîche and minced chives to garnish.