Best Butternut Squash Soup

    25 min

    Slightly sweet, this is one of the best soups I've had in a while.

    230 people made this

    Serves: 4 

    • 1 1/2 tablespoons butter
    • 1/2 onion, sliced
    • 2 cloves garlic
    • 2 sprigs fresh thyme
    • 1/2 butternut squash - peeled, seeded and cut into 2cm cubes
    • 1L chicken stock
    • 1/2 chicken stock cube
    • 1 pinch ground cumin
    • 1 pinch ground allspice
    • salt and ground black pepper to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Melt the butter in a large pot over medium heat; cook the onion, garlic and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the stock cube into the soup; season with cumin, allspice, salt and pepper; remove from heat.
    2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

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    Reviews in English (362)


    I made this soup last night and it's very easy to make, very light and tasty  -  29 Sep 2009


    Yummy soup. I have also made it by roasting the squash first which gives a deeper flavour.  -  09 Apr 2012


    Soo delicious! I used the whole butternut squash and roasted it on a baking sheet on broil for 5 min or so to bring out the flavor after cubing it. I also have lemon thyme plants in my yard so I used that instead of regular thyme otherwise I followed the recipe in order with the same sesonings. Perfect for the first snow in the mountains. Thank you.  -  30 Sep 2009  (Review from Allrecipes US | Canada)