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Butternut Squash Soup

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  • Prep 10 min
  • Total 60 min
  • Servings 4
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This has notes of pumpkin pie (which I adore) and of good mashed squash. It’s savory, with a tinge of sweetness. It’s just divine. Served with some salted crispy shallots on top for a tasty garnish.
by: Sarah Walker Caron
Updated Aug 4, 2016
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  • 2 tbsp olive oil
  • 1 sweet onion, diced
  • Pinch of Salt
  • 2 carrots, peeled and sliced into thin disks
  • 1 apple, peeled, cored and diced
  • 2 lb butternut squash, cubed
  • 4 cups vegetable broth
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp paprika
  • 1/4 tsp cloves
  • Salt and pepper, to taste


  • 1
    Heat the olive oil in a large Dutch oven over medium heat. Add the onion and stir. Salt lightly, cover and cook for 10 minutes, until just starting to get translucent.
  • 2
    Stir in the carrots, apples, butternut squash and vegetable. Cover and cook for 30 minutes.
  • 3
    Stir in seasonings and reduce heat. Simmer for 10 minutes. Use a stick blender to puree the soup. Serve warm.

Expert Tips

  • tip 1
    Garnish with crispy shallots. To make: Heat 1 tbsp olive oil in a small skillet. Slice shallots into thin rounds (use about one shallot/person). Saute the shallots in the oil, salting with sea salt, until browned. Transfer to a paper towel-lined plate and let sit for a minute or two. Then spoon onto each bowl of soup.

Nutrition Information

No nutrition information available for this recipe
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