Simple Butternut Squash Soup

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This Thanksgiving, Mom requested butternut squash soup and grilled cheese. I made enough to freeze for easy meals in December, and I’m glad I did … this soup may be simple, but it’s gooood.


Simple Butternut Squash Soup

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 8-10 servings


  1. 2 tablespoons extra-virgin olive oil
  2. 2 medium onions, sliced
  3. 3 thyme sprigs
  4. Sea salt and freshly ground pepper, to taste
  5. 4 cups peeled and (1-inch) cubed butternut squash
  6. 1 cup peeled and (1-inch) cubed sweet potato
  7. 8 cups vegetable, chicken or turkey stock
  8. 1 tablespoon pumpkin pie spice
  9. 1 teaspoon chipotle chile powder
  10. 2 tablespoons heavy cream


Heat olive oil in an extra-large pot over medium-high heat. Add onions, thyme and a pinch of salt and pepper. Saute for 10 minutes, until pliable and starting to brown. Lower heat to medium, and add squash and sweet potato. Season with another pinch of salt and pepper, tossing to combine. Continue to cook for 20 minutes, tossing occasionally, until squash is softened and slightly caramelized.

Pour in stock, add spices, and blend until completely smooth using an immersion blender (or in batches in a regular blender or food processor). Taste to adjust seasoning (if you feel it needs more spice or salt, add it now). Bring soup up to a gentle simmer and stir in cream just before serving.

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  • Sorana Tarmu

    I never thoght of using pumpkin pie spice in a soup, but it totally makes sense, given the use of cinnamon and cloves in savory Indian dishes. So creative! I can’t wait to try this recipe.

    • liahuber

      The funny thing is, it was borne of necessity–we we’re at a vacation rental over thanksgiving and they we’re slim on spices. So I turned to the spice mix we’d used for the pumpkin pie and thought the same thing you did … Warm spices, these will all work. And they did :-). Enjoy!

      • Sorana Tarmu

        Funny! It looks like scarcity always promotes creativity. I made this soup last night. I am at my mother-in-law’s, she didn’t have thyme, so I used oregano and lemmon pepper. She also didn’t have pumpkin pie spice, so I used one teaspoon of cinnamon and one of nutmeg. Smoked paprika instead of chipotle.(love the color!) and 2 cups of yams plus 3 cups of squash. It still ended up fabulous. Can’t wait to try it with thyme! Many thanks for your feedback!

        • liahuber

          Oh I’m so glad, Sorana! Thanks for sharing the story :-).