Butternut Squash Soup

Cauda Ruszkowski: "i made this today. i roasted the squash as sugges…" Read More


  • 2 tablespoons butter oil
  • 1 1/2 cups yellow onion (chopped)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 pounds butternut squash
  • 1/8 teaspoon ground cinnamon
  • 6 cups vegetable stock
  • heavy cream (drizzle of, optional, for garnish)
  • toasted pumpkin seeds (optional, for garnish)
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    Cauda Ruszkowski a month ago
    i made this today. i roasted the squash as suggested. easy to do. Found the soup tasty, but not sweet like butternut soups I have had a restaurants. maybe because no apple or sugar base added. thought of adding applesauce when blending. not sure if it would work. I did add Davids pumpkin pepitas which gave a nice crunch with no extra work
    Hello Yummly 2 months ago
    I tried it found it easy to make without spending too much time
    Cherylynn G. 3 months ago
    Great recipe! Left out the cinnamon because of a picky eater, and it was awesome still. Didn’t have heavy cream but evaporated milk worked fine.
    Amber Doyle 5 months ago
    It’s delicious! Added a little coconut milk and a dash of curry. Made for a delightful combo.
    Celine Fil a year ago
    Lovely surprising effect of the cinnamon addition.
    Williams a year ago
    This soup was very tasty. It was rich and flavorful. I will definitely make this again.
    Kristie B. a year ago
    This soup was fantastic - worth all the time and effort. It was extremely filling.