clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
White soup bowl filled with Butternut Squash Soup

Butternut Squash Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy and flavorful Butternut Squash Soup is an impressive first course or luncheon entrée. Squash is seasoned with curry and onion powder, and apple for a hint of sweetness.

  • Yield: 10 to 12 servings 1x



(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

  • 3 pounds (12 cups) peeled, seeded and cubed butternut squash (about 4 to 4 1/2 pounds whole squash), divided
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons curry powder, divided
  • 1/2 teaspoon onion powder
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons butter
  • 2 medium yellow onions, chopped
  • 1 tablespoon chopped fresh rosemary, or more to taste
  • 6 cups chicken stock
  • 1/2 apple, peeled, cored and chopped
  • 1 cup half and half
  • Garnish: 1/4 cup chopped roasted pecans


  1. Preheat oven to 425 degrees.
  2. Arrange half of the squash in a single layer in a large roasting pan; toss with olive oil, 1/2 teaspoon curry powder and onion powder. Season to taste with salt and pepper. Roast squash about 25 to 35 minutes or until very soft. Cool slightly, then mash with a potato masher until smooth.
  3. In a large soup pot or Dutch oven, melt butter over medium heat. Add the chopped onion and rosemary; cook until the onion is soft. Add the remaining uncooked cubed squash, chicken stock, chopped apple and remaining curry powder. Bring to boil, reduce heat to medium-low and simmer about 30 to 40 minutes or until the squash is tender when tested with a fork. Add half and half, stirring until well blended. Remove from heat.
  4. Purée with an immersion blend or cool slightly and transfer to a blender in batches; purée until smooth. Return mixture to pan and reheat, if necessary. Stir in the mashed squash. Season to taste with salt and pepper.
  5. Serve warm; garnish with about 1 teaspoon chopped pecans per serving.


Gluten free: use gluten free chicken stock.

Make ahead: Soup can be made up to 2 days in advance, covered and refrigerated. Reheat over medium heat until hot.

  • Author: From "Fresh Tastes from A Well-Seasoned Kitchen®" by Lee Clayton Roper
  • Category: Soups, first course, lunch entree