Butternut Squash Soup

Photo: Jennifer Davick; Styling: Elizabeth Demos

Yield: Makes 10 1/2 cups
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 30 Minutes
Total: 1 Hour, 10 Minutes


  • 2 carrots, cut into 1-inch pieces
  • 1 sweet onion, chopped
  • 3 tablespoons olive oil
  • 1 (3-lb.) butternut squash, peeled and cut into 1-inch pieces
  • 6 cups chicken broth
  • 1 teaspoon orange zest
  • 1 cup heavy cream
  • 3 tablespoons white wine vinegar
  • 1 tablespoon orange blossom honey
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground white pepper
  • 1/2 teaspoon hot sauce
  • Garnish: smoked paprika, olive oil


  1. 1. Sauté carrots and onion in hot olive oil in a Dutch oven over medium-high heat 8 to 10 minutes or until lightly browned. Add squash, broth, and orange zest; bring to a boil. Cover, reduce heat to medium, and simmer 20 to 25 minutes or until squash is tender. Stir in cream and next 5 ingredients. Cool slightly (about 10 minutes).
  2. 2. Process mixture with a handheld blender until smooth. Serve warm.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Butternut Squash Soup Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy