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Butternut Squash Soup

A perfect soup recipe for cold weather: Butternut Squash Soup. This healthy and delicious weeknight meal is easy to make.

November 4, 2022
Difficulty Medium
Servings 4-6 people
Preparation 30 mins
Cooking 30 mins
Total 60 mins



  1. Before peeling the butternut squash, warm it in the oven. Roast in a preheated 350 °F (175 °C) oven for 10 minutes or until tender.
  2. Chop the pumpkin. Separate the pumpkin seeds in a bowl.
  3. Put butter and olive oil in the saucepan and saute the garlic and finely chopped onions. Add the butternut squash and continue sauteing. Put some hot water on it and cook the ingredients. After cooking, add some salt and crush in the food processor. Add mayonnaise and bring to another boil.
  4. For the soup sauce, roast the pumpkin seeds. Put the pumpkin seeds, mint, olive oil, and 2 cloves garlic in the food processor. Crush all the ingredients.
  5. After the soup is cooked, put the sauce on it with a spoon, drizzle with olive oil, and serve it.
Nutrition Facts
Serving Size 1 Butternut Squash Soup
Serves 4-6
Amount Per Serving
% Daily Value*
Total Fat 15.2 g19.5%
Cholesterol 6 mg2%
Sodium 495 mg21.5%
Protein 3.8 g7.6%
Potassium 317 mg6.7%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • Use fresh and sweet butternut squash. Check out our 'Types of Pumpkin and Their Uses' article.
  • Before peeling the butternut squash, warm it in the oven. This will make the pumpkin softer and easier to peel. Roast in a preheated 350 °F (175 °C) oven for 10 minutes or until tender.
  • You can warm the butternut squash whole or sliced.
  • Use a large and sharp knife when cutting the pumpkin, as the skin is hard.
  • Use vegan butter to make the recipe vegan.
  • To enhance the flavor of the soup, you can pre-roast the vegetables.
  • You can add mashed potatoes or canned pumpkin to intensify the soup's consistency.
  • Blend the soup for a creamy and smooth texture.
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Butternut squash soup is an autumn soup made with sweet winter squash and vegetables. It is ideal for a hearty meal for vegetarians and gluten-free diets. It is a delicious starter to increase your immunity on cold winter days.

One of the tastiest ways to enjoy pumpkin in the winter! Try this butternut squash soup for special occasions or weeknight meals. Enjoy your meal.

How To Cut a Butternut Squash?

Heat the butternut squash in the oven to soften it. This makes it easier to peel the pumpkin. To cut the pumpkin,

  • Put the whole squash on its side on the cutting board. Cut off the top and bottom of the squash with a sharp knife.
  • Cut the butternut squash in half.
  • Place the flat end of each half on the cutting board, and peel the pumpkin skin from top to bottom with a vegetable peeler.
  • Remove the seeds of the butternut squash with the help of a spoon.
  • Cut each semicircle into cubes.

What To Serve with Butternut Squash Soup?

Butternut squash soup is the perfect winter soup for Thanksgiving or Christmas tables. It can be served as a main course or a starter. Avocado toast with cornbread is a delicious main dish. It is also compatible with roasted vegetables and salads. It is a hearty and delicious option for sandwiches and soups.

Here are our delicious recipes that you can serve with Butternut Squash Soup:

How To Store Butternut Squash Soup?

Allow butternut squash soup to cool at room temperature before storing. You can then store it in an airtight container in the refrigerator for 3 days.

Can Butternut Squash Soup Be Frozen? Yes. Wait for the soup to cool completely. Then freeze the soup in a sealed container for up to 3 months. Thaw in the refrigerator overnight before consuming.

How To Reheat Butternut Squash Soup? You can reheat the soup on the stove over medium-low heat.

Can Butternut Squash Soup Be Made Ahead? Yes. You can prepare this soup in advance. Cook the butternut squash soup according to the recipe, and then store it in the freezer. Then heat and consume it. You can also pre-roast the vegetables and store them in the refrigerator. Then, when you want to make the soup, add the ingredients to the pot and cook the soup.

Recipe byPetite Gourmets

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