Butternut Squash Soup Recipe (2024)

This soup had a delicious flavor, but it was thinner than I expected. It would have been perfect as a light first course, but I wanted a more substantial soup for a lunch. Inspired by another recipe on NYT Cooking*, I added chickpeas--about 400g drained weight--with an excellent result.
*Molly O'Neill's stew featuring chickpeas and butternut squash

I add red lentils to my butternut squash soup. It accentuates the color and makes it thinker and more nutritious.

Made this soup the other night, and based on others' notes, I reduced liquid by one cup. I omitted sherry (didn't have any) so I added 1/4 tsp of ginger and nutmeg, as well as a hearty pinch of red pepper flakes. It was wonderful and will definitely make it this way again.

I use a little curry and also add either an apple or pear, both peeled and cut up. I also add a small sweet potato, peeled and cubed. No parm cheese but a few slugs of half and half. Everyone's fave!

Reduce the water by at least one cup. Then add later if/when needed.

Agreed. The soup has great flavor, but is thinner. Use less water.

This is a nice recipe to use as a base-you can then take it in many directions. The squash is not cooked in the stock for this vary reason-adjust the amount of stock to your preference and/or balance stock with heavy cream, coconut milk etc. and desired flavor-sweet with cinnamon/nutmeg/ginger, curried, smoked paprika etc. You can even change the main ingredient squash to pumpkin-the possibilities are endless............

My version of this was absolutely delicious. I used MORE garlic. Also added red lentils, an apple and some dried coconut strips. Also threw in some cumin, red pepper flakes and dried ginger. Skipped the stock, thought that might muddy up the taste. Added a little bit (tbs?) of sherry to each individual serving and throw on some pepitas for good measure. The texture was perfect: velvety and just thick enough. Tasted like butternut squash ENHANCED. Nice starter recipe.

I baked 1.5 lbs of cubed squash for 30 minutes beforehand. This took a lot of liquid out of the squash and made them smaller, so I added two grated carrots and a cut up stalk of celery. Also sautéed a few sprigs of rosemary and thyme with the onions. Also added some grated ginger. Good for a light dinner with a roll. If you want a heartier soup I'd follow the suggestion to add some red lentils. Used an immersion blender and it came out pretty tasty.

Cut the water by 1 cup. The sherry makes it tangy which I did not enjoy. Added unsweetened coconut milk, ginger, cumin and red pepper flakes, celery and carrots so yeah basically this recipe is not good without doctoring.

Ugh. This was just awful and flavorless! Wish I had read comments first about reducing liquid. I used frozen squash so maybe that’s part of it, but I think other recipes with roasted squash and more garlic and herbs are much better. This was inedible. Currently trying to reduce it and then will try some butter and cream to attempt a rescue.

Perfect for the frigid cold that has just descended. Roasted butternut squash in the fridge waiting to go on stage. Didn’t need the water to cook the squash, so just added the squash, an apple and some red lentils (thx commenters) and simmered about 20 mins. Dash of cinnamon and nutmeg gilded the lily. O

Made the soup with careful measurements. My husband thought it tasted like water after the 40-minute simmer. He then added balsamic vinegar - we don’t consume alcohol - and it was ruined. Clearly the wrong sherry substitute, but the dish wasn’t in a good place to begin with.

For my first attempt, I added bit of freshly grated nutmeg and halved the ingredients (about 2 cups of the cut squash).Using the microwave to steam a whole squash makes it much easier to peel and cut the squash, whether you are baking a squash or cooking with water or broth. I haven't yet tried to puree the results, but I ate a small serving as a sort of stew. The rest of the "soup" is in the refrigerator for another day.

I made a small batch in my instant pot. Pressure cooked the squash in broth for 5 minutes with some celery and shallot. It was perfectly tender and ready to purée. Once puréed I added the sherry and some cream to make a more substantial meal. It was silky smooth and flavorful. I served with a squeeze of lemon and a drop of sour cream,

I added a Thai pepper to it…the last recipe I cooked using butternut squash ( a pasta recipe) was just too sweet. Also added a slice of cheddar cheese and blue cheese.Delicious and creamy concoction….perfect for a gray, fall evening.Will be on my winter rotation.

For more intense flavor, and to eliminate the difficult and time-consuming jobs of peeling & cutting-up hard, raw squash -- Microwave Instead -- the whole, in-tact Butternut Squashes, skins still on. First cut 4 deep slits, running lengthwise, into each squash to allow steam and a sugary liquid to escape, concentrating flavors while microwaving until very soft. Then cut open, scoop out soft flesh and discards outer "shell". (Birds and squirrels will love the seeds.) Proceed with recipe.

I made this as directed, but it turned out very thin. 4 1/2 c water plus 1 c stock plus 1/2 c sherry too much liquid.

I didn't have Sherry but according to the internet Rice Vinegar is its closest substitute, so I used that instead and it worked well. I followed the advice of others and used less liquid and to make squash peeling easier baked the squash for 20 minutes. Soup was great!

A wonderful way to cook the squash,Xander add flavor without having to peel and boil it is to roast it in the oven with a little salt and pepper and vegetable oil. 400 for an hour. Then just scoop it out and add it to the vegetables that you have already cooked down. I increased the garlic, used a shallot and a yellow onion, and then chicken broth and sherry along with ginger and nutmeg and white wine. Used an immersion blender to combine. Delicious!

This was OK. Consistency didn’t bother me as I added some potatoes to thicken a bit. Added cumin and apple vinegar (instead of sherry) as per a comment because at first it tasted a bit bland. Meh. I prefer Moosewood Cookbook’s vegetarian version.

Tasteless and watery.

One of the worst butternut squash soup recipes I've tried. The flavor was flat and the texture thin. I do not recommend this.