Butternut Squash Soup

Prep Time
Cook Time
Ready In

"This great tasting soup is so easy to put together and tastes good enough to serve to special guests."

Original recipe yields 5 servings


  • Serving Size: 1 (521.4 g)
  • Calories 233.2
  • Total Fat - 7.6 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 17 mg
  • Sodium - 353.4 mg
  • Total Carbohydrate - 34.9 g
  • Dietary Fiber - 5.7 g
  • Sugars - 5.9 g
  • Protein - 7.9 g
  • Calcium - 76.2 mg
  • Iron - 1.9 mg
  • Vitamin C - 33.7 mg
  • Thiamin - 0.2 mg

Step 1

Melt the butter in a large pot over medium-high heat and add the squash, potato and onion; cook for 3-4 minutes stirring occasionally, until onions are translucent.

Step 2

Add the wine and cook for another 2 minutes.

Step 3

Add the remaining ingredients and bring to boil; reduce heat and simmer until vegetables are cooked and tender, about half an hour.

Step 4

Remove the bay leaf and purée the soup with an immersion blender.

Step 5

If you do not have an immersion blender, purée in a regular blender in batches by removing the centre piece of lid before securing it, cover with a clean towel so it doesn't splatter.

Step 6

Ladle into bowls.

Step 7


Tips & Variations

No special items needed.



Delicious soup! I made one change, as I do not eat white potatoes, used a yam. The combination of the wine and thyme was a great addition for full flavour. Definitely a keeper. Thank you so much for sharing a wonderful soup recipe Bea! Made for Billboard Recipe Tag.

review by:
(17 Jun 2021)

Shar Pei

Amazing! Better than any I have had before. It's headed to my favorites!

review by:
(30 Dec 2019)


Another five star! The soup lovers here enjoyed this lovely Butternut Squash Soup! Made as posted - as well as making using using all Butternut squash, both wonderfully creamy and so good. Definitely good enough to share with special guests!! I think the thyme gives it that special something.

review by:
(18 Dec 2014)