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Butternut Squash is one of those winter squash that we always seem to have too many of. Typically, roasting a squash is a quick and easy way to prepare it, but a person can only have so much roast squash before wanting to try something else. To mix it up, I went with a delicious and creamy soup. Check out my quick butternut squash soup recipe – easy and delicious!
Quick Butternut Squash Soup Recipe
The best thing about this soup is that it is pretty quick to make once you have the squash prepared. Really, the hardest thing about this whole dish is cutting up the squash since it can tend to be a bit hard sometimes. No worries, though. I have a few tips for you on how to cut a butternut squash that will make it a bit easier.
How to Cut A Butternut Squash
The first thing you want to do is make sure you have a good, solid chef’s knife. You don’t want a flimsy or dull knife as butternut squash can be difficult to cut through without adding in a poor knife to the mix.
TIP: I use this Chef’s Knife by Good Cook. It is my absolute favorite knife to work with as it is sharp and sturdy. I also have a second set of knives from Kitchenaid that I also use (typically when the other knives are dirty or I’m cutting a lot of things).
Peeling and Cutting A Butternut Squash
First, use your knife and cut off each end. Go about 1/4 inch up from the bottom and slice evenly across.
Use a good vegetable peeler to peel off the skin. Having the end sliced off makes it really easy to stand the squash up on its end and peel from top to bottom.
TIP: I find these wide Y peelers work much better than the long skinny ones, plus they are inexpensive!
After everything is peeled, take your knife and cut straight down the middle to split the squash in half. Since they can be tough, you make need to rock back and forth a bit to get it to go all the way through. Keep your fingers away from the blades and take care to only push down from the top of the blade and the handle, and this is probably not a good job for kids.
Scoop out the seeds and either toss or save for roasting.
Cut in half again, then make even, long slices in each section.
You can now dice as-is to have roughly 1-2 inch long pieces, or you can run your knife through the middle of your half wedge horizontally before you start dicing in order to give smaller chunks. Since everything is going to go in the blender after cooking, I don’t bother with the smaller chunks.
That’s it, you’ve now cut up your butternut squash into chunks and it is ready to go into the soup pot for cooking!
Cooking Butternut Squash
Once your squash is prepared the hardest part is over. Simply crisp some bacon in the bottom of a good stock pot or dutch oven.
I really prefer using my dutch oven because it is heavy duty, non-stick, and cooks evenly.
PRO TIP: Use a good dutch oven for cooking. The thick bottom prevents hot spots and retains heat, while the heavy lid keeps flavors from escaping.
After the bacon is done, remove it from the pan but leave the bacon drippings and add a bit of butter. Toss in some diced onions and cook until softened and golden. Add the diced squash, seasonings, chicken broth, and water. Heat to boiling, reduce heat, cover, and simmer until squash is tender — about 15 minutes.
Pureeing Your Soup
Working in small batches, puree the soup in a blender until very smooth. You want to take care to leave the lid vented so the steam can escape, and make sure you do not add too much to the blender at one time or you could risk burns if the soup splashes out.
You can see the steam building up inside the blender jar here. I have the lid vented by removing the fill cap from the middle.
A great blender is the Oster Pro 1200 Food Processor and Blender. I used it to make this soup and it worked like a dream.
Add the soup back to the dutch oven, season with salt and pepper as needed, and cover to keep warm or reheat as necessary. Serve with a garnish of bacon and raw pumpkin seeds (or use the seeds you scooped out of the squash and toast them in the oven).
Bacon can be re-crisped in an oven by placing it on a baking sheet and placing in a preheated 300-degree oven for about 10 minutes.
Skip To Recipe
- 6 slices bacon, cut in half crosswise
- 1 tablespoon unsalted butter
- 1 onion, coarsely chopped
- 2 1/2 pounds butternut squash, peeled, halved, seeded, and cut into 1-inch pieces (about 6 cups)
- 2 Tbsp ground ginger
- Coarse salt and freshly ground pepper
- 1 3/4 cups chicken broth
- 1 3/4 cups water
- Cook bacon in a large pot over medium heat, flipping once, until brown and crisp, about 15 minutes. Drain on paper towels; leave fat in pot.
- Melt butter in pot over medium heat. Cook onion, stirring occasionally, until softened and golden, about 10 minutes.
- Add squash, ginger, 1 tablespoon salt, broth, and water; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until squash is tender, 12 to 15 minutes.
- Working in batches, puree soup in a blender until very smooth.
- Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary. Garnish each with bacon.
Bacon and soup can be made up to 3 days ahead, cooled completely, and stored in refrigerator in separate containers. Re-crisp bacon on a baking sheet in a preheated 300 degrees oven, about 10 minutes, while reheating soup over low heat.
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