4 servings (serving size: about 1 cup soup and 1 toast)

This creamy butternut squash soup  features pureed butternut squash, carrot and  onion and showcases the rich, sweet flavor of this winter squash. While not absolutely necessary, you can, if you like, peel the carrot to ensure the peel doesn't get in the way of silky smooth soup. For the toasts, if you're not a fan of Swiss cheese, substitute any good, melting cheese of your choosing, like cheddar or even mozzarella. 

How to Make It

Step 1

To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.

Step 2

Preheat broiler.

Step 3

Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

Step 4

To prepare toasts, arrange French bread on a baking sheet. Broil for 1 minute or until lightly toasted. Turn bread over, and top evenly with Swiss cheese. Broil for 1 minute or until bubbly. Serve toasts with soup.

Chef's Notes

This recipe could easily be turned into a crock-pot soup recipe. All you need is a crock-pot. Pair with a nice green salad for lunch or dinner. This is the perfect autumn meal. This make-ahead meal can be enjoyed throughout the week.

Ratings & Reviews

I've made an adjustment

October 18, 2016
To make the soup a little thicker, I add two small potatoes. I chop them and add them with the squash and other ingredients. I find this soup a little on the mild side, but my husband loves the subtlety. He adores the subtle tastes of different kinds of vegetables underneath. It's his favorite soup. If you want, serve it when you have a stronger, spicier, main dish. It makes a great balanced side dish.

Great for a cooking newbie!

April 09, 2016
I'm just getting myself into cooking and finding things I can attempt all by myself, without my master chef husband's watchful eye/help, can be challenging for me.  However, I've been set on wanting to find something with squash despite our seasons change to spring.  Then I found this recipe. WOW, easy for a newbie. I'm just now getting 'organized' and found that the minimal amount of ingredients took less than anything to prep prior to starting the actual cooking process - helpful to me at this stage!The taste was exactly what I was looking for in this type of soup. I was also able to make enough to freeze some for later!Thanks again, a sure fire favorite already in my recipe box. 

fast to cook

October 28, 2015
No words

Best Butternut Squash Soup

September 21, 2015
I made this last year and my husband, who incidentally does not like veggies, is begging me to make this since the weather is getting cooler. I just recommend adding some thyme and use chicken stock instead of chicken broth because it's a little more flavorful:) 

rebelfan's Review

November 11, 2014
I wish I would have read the reviews before I prepared the soup. It was fine, but nothing exciting. I have leftovers so will try some tips recommended tomorrow. Loved the cheese toast idea! I concur that it is pretty easy to make and will be better with more spice.

Hungryfour's Review

November 10, 2014
Think your kids won't eat this soup? Think again! I have 2 picky's...11 and 14...they went back for (sssshhhh, healthy) seconds!!! Try it! You'll love it! :)

Athenatoo's Review

October 10, 2014
Great soup recipe. Freezes well but you may need to add chicken stock or cream to keep it from being too thick once defrosted. Seasoned with nutmeg and cumin.

kathycat13's Review

September 29, 2014
That was awesome. I think my squash was a little too big, so added just a touch more of each other ingredient. Invited neighbor over for dinner, and we both LOVED it! Very simple to make, extremely tasty and well worth it. I will make this again and again. Only bad thing is I didn't have a lot of leftovers. this would probably be great to freeze.

roweena's Review

February 11, 2014
This was a really good soup - especially considering that the cooking time is so short. Big butternut squash flavor. It wasn't hidden behind herbs or spices. Make sure to saute long enough to draw out the sweetness of squash and the onions. I agree with another reviewer that it was a little like baby food in consistency. It didn't seem like that while eating it just after pureeing it. But it was a bit thick for my lunch today. Perhaps I'll try to add more broth while the vegetables are simmering for 30 minutes. I will definitely make this again.

sdrouillard's Review

January 28, 2014