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Wellness Mama » Blog » Recipes » Soup & Stew Recipes » Nourishing Butternut Squash Soup Recipe

Nourishing Butternut Squash Soup Recipe

November 8, 2011 (Updated: January 3, 2020)   —  by Katie Wells

Butternut Squash Soup Recipe

Reading Time: 2 minThis post contains affiliate links. Click here to read my affiliate policy.

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  • Why Butternut Squash?+−
    • Almost as Good as Homemade...
  • Butternut Squash Soup Recipe (Fast & Nourishing Meal)
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Butternut squash soup is a delicious fall favorite at our house. The kids love its bright color and sweet flavor, and it is usually an appetizer at Thanksgiving too!

Why Butternut Squash?

When in season, butternut squash is extremely inexpensive (often 29 cents or 39 cents a pound at the farmers market) and keeps for months in a cool place like the pantry.

Butternut is excellent roasted on its own as a simple meal addition, but it really stands out in a creamy soup like this.

I always crave this recipe in the fall. It is naturally sweet and filling, but also naturally healthy! Butternut squash is a highly nutritious and inexpensive vegetable and can also be used for stir frys, roasted vegetable medleys, and more.

Almost as Good as Homemade…

There are nights when I don’t have fresh squash on hand or the time to cook and prep it. I love this brand of pre-made butternut squash soup (it has all of the good stuff just like homemade) and keep it in the pantry to serve with a salad or stir-fry on a busy night.

Butternut Squash Soup Recipe
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3.6 from 5 votes

Butternut Squash Soup Recipe (Fast & Nourishing Meal)

A creamy and rich butternut squash soup with savory hints of nutmeg and garlic!
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 152kcal
Author Katie Wells
The ingredient links below are affiliate links. Click here to read my affiliate policy.

Ingredients

  • 1 medium butternut squash
  • 1 sweet onion
  • 2 TBSP butter (or coconut oil)
  • 1 cup coconut milk
  • 1 cup (plus more to thin chicken broth)
  • salt (to taste)
  • 1 dash black pepper
  • ½ tsp nutmeg
  • ½ tsp garlic powder
  • 1 pinch thyme (optional)

Instructions

  • Cut top and bottom off the butternut squash and use knife to carefully cut remaining skin off.
  • Cut in half and scoop out seeds.
  • Chop squash into small cubes and dice onion.
  • In a large stock pot, melt the butter and add the diced onion.
  • Saute 3 minutes until starting to soften and add squash.
  • Saute an additional 5 minutes until squash starts to brown.
  • Add coconut milk, broth, and spices and bring to a simmer.
  • Simmer about 20 minutes until soft.
  • Use a blender or hand blender to puree until smooth.
  • Serve warm or make ahead to reheat for a fast meal addition.

Notes

Don't throw out your squash seeds -- roast them for a tasty, nutrient dense snack!

Nutrition

Serving: 1cup | Calories: 152kcal | Carbohydrates: 10.6g | Protein: 2.5g | Fat: 12.3g | Saturated Fat: 9.7g | Cholesterol: 10mg | Sodium: 551mg | Fiber: 2.8g | Sugar: 2.3g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

What’s your favorite fall soup or stew? Ever made this kind? Share below!

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Category: Recipes, Soup & Stew Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (21 Comments)

  1. kathy cooper

    September 15, 2014 at 1:14 PM

    Try this with 8 oz, of cream cheese.

    Reply
  2. Lucy Nissen

    April 1, 2013 at 6:23 PM

    I made this last night and it was very good. I added carrots (because I had some) and silken tofu (added that when blending, no need to cook tofu). You can’t taste the tofu at all, but it adds protein and makes me feel full after just one serving of soup.

    Reply
  3. Cecilia Duval Powers

    November 20, 2012 at 9:15 AM

    i’m going to make this in my crockpot on low/warm setting and double it with pumpkin and the butternut squash. when i serve it, top it with crispy bacon!!! this is going to be my night before thanksgiving feast.

    Reply
  4. Liebe

    November 1, 2012 at 12:45 AM

    I would like to make a HUGE pot of this in my crockpot (at least for 2 nights to feed 6 people). How many does this serve, and how can I multiply the recipe?

    Reply
    • Wellness Mama

      November 1, 2012 at 11:57 AM

      I’d double the recipe to serve 6 people for two days. The proportions should stay the same, though I would spice to taste.

      Reply
  5. Karin

    November 25, 2011 at 10:45 PM

    This soup was wonderful!! I made it tonight and it was a big hit!!  Thank you!

    Reply
  6. Sara Goya

    November 16, 2011 at 1:08 AM

    Made this tonight for dinner and it was delicious! I also added turkey sausage and served it with some additional vegetables on the side.  Yum. Can’t wait for leftovers tomorrow for lunch! Thanks for the recipe!

    Reply
  7. Jean

    November 14, 2011 at 7:06 PM

    I used this recipe yesterday with an Acorn squash and it was delicious.  Since it ended up becoming our entire meal I  decided to add chunks of polish sausage to make it go farther.  It was a hit!

    Reply
  8. malaelle

    November 14, 2011 at 5:16 PM

    This sounds easy and delicious!  I’m making a delicata squash and chicken soup tonight, but might try this in a few days.  Hope you’re planning to share a thanksgiving recipe for stuffing – it’s my favorite part of the meal and my first year grain free.  Looking for an awesome substitute that is so good I can look at the white bread version and not even miss it!

    Reply
  9. Debra

    November 9, 2011 at 9:43 PM

     I make a butternut squash soup very similar to this, but i add a few sweet potatos, apples, and carrots.  love it!

    Reply
  10. Rose

    November 8, 2011 at 7:02 PM

    Sounds scrumptious! Would this work equally well with any winter squash, say, pumpkin? We’ve got a surplus of those!

    Reply
    • Wellness Mama

      November 8, 2011 at 7:58 PM

      yep! I usually add a sprinkle of cinnamon with pumpkin…

      Reply
    • teresita r zinman

      November 23, 2015 at 5:24 PM

      i will be trying this recipe. Do you have a recipe for eggnog. I can not use milk (lactose intolerance me and my husband) I am planning to use soy milk or coconut milk but i do not have a recipe for eggnog.
      Thanks,
      Tessie

      Reply
      • Wellness Mama

        November 23, 2015 at 7:14 PM

        Here you go: https://wellnessmama.com/3536/coconut-milk-eggnog/

        Reply
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