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Butternut Squash Soup

This deep golden soup is as pretty as it is yummy. If you'd like, you can intensify the garlic flavor by adding an extra bulb. The garlic is what really flavors this soup. -Linda Rose Proudfoot, Huntington, Connecticut
  • Total Time
    Prep: 25 min. Bake: 1-1/2 hours + standing
  • Makes
    8 servings (2 quarts)


  • 3 pounds unpeeled butternut squash, halved and seeded
  • 2 large unpeeled onions
  • 1 small garlic bulb
  • 1/4 cup olive oil
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 3 to 3-1/2 cups chicken or vegetable broth
  • 1/2 cup heavy whipping cream
  • 3 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Sprigs fresh thyme, optional


  • Preheat oven to 350°. Cut squash into eight large pieces. Place cut side up in a 15x10x1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point).
  • Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm.
  • Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired.
Nutrition Facts
1 cup: 203 calories, 13g fat (4g saturated fat), 20mg cholesterol, 510mg sodium, 22g carbohydrate (7g sugars, 6g fiber), 3g protein.

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  • hatak
    Oct 19, 2019

    I added a little marjoram and rosemary to this recipe as well as ground cayenne. I'm all in favor of bold spice and I used all the onion and a whole head of garlic cloves. I admit I was afraid it would be too much, but it wasn't. It made the naturally sweet flavor of the squash more savory which was what I wanted today.

  • Ilovemyhubby1
    Nov 4, 2017

    Does this soup freeze well?

  • SanDiegoCathy
    Jan 21, 2016

    I was so excited about this recipe. I love the flavor of garlic roasted in the peel and imagined onion to be sweet and condensed in the same way-but it wasn't. The onion (and I only used one, thankfully) was overpowering. I could tell it would be when I unwrapped it from the foil-so I tried sauteing it a bit in the pot-but it just didn't work. I added it anyway. So, the onion stood out too much in the flavor of the soup. Next time I'll roast the garlic bulb (one) and squash, use half of one onion, chopping and caramelizing them before blending with the other ingredients. I also thought it would be easier to peel the pieces of butternut squash after cooking-not so. I will peel before roasting the squash.

  • delowenstein
    Sep 16, 2015

    I'm now cooking for myself, so I pared down the recipe! I used a 12-oz. package of frozen butternut squash which I cooked in my microwave oven as package directed, then added: 1/2 large onion , thinly sliced, 2 celery ribs, diced, the balance of a garlic bulb in which I removed the peel from garlic cloves and then diced the garlic. (I omitted the olive oil.) 1 tsp. Italian seasoning, 1-1/2 cups chicken broth, 1-1/2 tsp. salt, 1/4 tsp. pepper, 1/4 cup 2% milk rather than whipping cream! What I'd done was combine squash, diced celery, the Italian seasoning, sliced onion, diced garlic. I then added the broth to the vegetable mixture and the milk. I covered the saucepan in which the squash, onion, Italian seasoning, broth, celery, garlic, and milk was in and allowed mixture to simmer 20 minutes or until celery was tender. I used my food processor to blend this mixture and I thought that it was very tasty after I finished cooking all the vegetables and liquid together and processed it! Thank you for sharing this recipe with Taste of Home! delowenstein

  • DJanew
    Jan 3, 2015

    Delicious. Didn't have cream so added plain Greek yogurt and a little honey.

  • rzymekchicago
    Dec 15, 2014

    I love this soup, but I didn't use any garlic, less onions and I added some cooked carrots and parsley root. I used home made vegetable broth. No sugar needed. It came out delicious.

  • Mndawson08
    Nov 12, 2014

    My whole family absolutely loves butternut squash. We just received about ten of them the other day from our friends and with the cold weather I wanted to try making one of my favorite soups. I loved the idea of roasting the veggies and how it made my house smell! Unfortunately like others have said, using two onions was just WAY too much, especially large ones. I think next time I will add one small purple onion to add a touch of natural sweetness. I ended up using about 1 1/2 bulbs of garlic because I love it. Tomorrow when we serve it again, since there was a lot, I will add a touch brown sugar and nutmeg!

  • Appy_Girl
    Oct 21, 2014

    This is a lovely soup. However I do agree with others that mentioned too much onion and garlic. Less when cooking this delicate vegetable is best. I added thyme to the roasted vegetables as I think that is one that compliments it tremendously.Janie

    Oct 13, 2014

    Great recipe, I lightened up on the onion, only used 1, same with the garlic, used half of it. No olive oil, only real butter. I added a little brown sugar to it to sweeten it up a bit, then before I served it I drizzled some heavy whipping cream on the top and added a walnut. My step-mom kept asking for a little more and the senior dinner we do for the nursing home asked for it again this year. It was a great hit.

  • badsoup
    Oct 5, 2014

    roasted garlic and roasted onion are way to savory for this typically sweet soup, I knew something was wrong when I open up the foil and got a very uninviting odor. try omitting both and using some sherry instead, much better, try making a roasted garlic spread with the roasted garlic instead........