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Creamy Butternut Squash Soup

Updated on August 26, 2012
Creamy Butternut Squash Soup
Creamy Butternut Squash Soup | Source

This thick, creamy butternut squash soup is a gorgeous golden hue with a rich, smooth flavor. Made with potatoes, evaporated milk and plenty of squash, this soup has simple ingredients, but major flavor.

A little more time-consuming and messy to make then many soups or stews that require you to just toss ingredients into a pot and stir, this squash soup is worth the extra effort and is a crowd pleasing soup for any cool fall or chilly winter day.

My little brother hates squash (and veggies in general), but he loves this soup. My family enjoys it with hot, crusty french bread for a delicious and light dinner.

Rate This Recipe

3.5 stars from 2 ratings of Butternut Squash Soup


  • 1 cup onion, chopped
  • 1/4 cup butter
  • 9 cups butternut squash, peeled and cubed
  • 4 potatoes, medium, peeled and cubed
  • 5 cups water
  • 2 tablespoons chicken bullion granules
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cans evaporated milk
Butternut Squash Soup Ingredients
Butternut Squash Soup Ingredients | Source


Butternut Squash Soup is one of the most popular fall recipes, and it's easy to see why! Squash is at it's peak in the first few months of autumn and the honey-hued gourds are packed with nutrition at a low-caloric and low-fat cost.

This soup requires a little more effort, but the end result is incredibly creamy and thick and is definitely worth it.

  1. In a large saucepan or pot, saute onions in butter until tender or lightly browned.
  2. Peel squash and potatoes with a potato peeler and cube. This doesn't need to be neat, but the pieces need to be small enough to steam, since that's essentially what's going to cook them.
  3. Add squash and potatoes (you will need two butternut squash, but you won't need all of it) and stir together for two minutes, or until thoroughly mixed.
  4. Add water, bullion, salt and pepper and bring to a boil.
  5. Stir again, reduce heat and cover the pot with a tight-fitting lid. Simmer for about 15-20 minutes, or until the potatoes and squash are tender and break apart when the soup is stirred. Be sure to stir occasionally throughout.
  6. Cool slightly (about 5-10 minutes).
  7. In a blender, cover and process soup in batches (about four cups at a time, if using a regular sized blender) until smooth. If the soup is having difficulty blending, add some of the evaporated milk.
  8. Return the soup to the pot and add the rest of the evaporated milk. Stir and heat for a few minutes if required before serving.

Note: This recipe has been tripled to feed a hungry family of eight to ten people (I have a large family!). For a smaller family, the recipe can easily be divided in half. If divided by three, the recipe will feed two people.

Recipe for Two

This is the original recipe for just two or three people for your convenience:

1/4 cup chopped onion
1 tablespoon butter
3 cups butternut squash, peeled and cubed
1 medium potato, peeled and cubed
1 and a half cups water
1 and a half teaspoon chicken buillion granules
1/4 teaspoon salt
dash of pepper
1/4 cup evaporated milk


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    • cclitgirl profile image

      Cynthia Calhoun 5 years ago from Western NC

      Oh my goodness! I seriously can't wait until I get my hands on gobs of butternut squash. I will try this soup, and I can't wait to make "mashed squash." MMMM.