Easy Creamy Butternut Squash Soup

A steaming bowl of Butternut Squash soup with crispy croutons.

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5 from 2 reviews

Yummy and nutritious…butternut squash soup!


  • •1 large butternut squash
  • •2 tbsp. butter
  • •1 cup diced Vidalia onion
  • •6 c. chicken stock
  • •2 tsp. curry powder
  • •1/2 tsp. nutmeg
  • • 1 c. half and half (may use fat free)
  • •Salt and pepper
  • •Sour cream to garnish
  • •Croutons to garnish
  • •Parsley to garnish


  1. Peel 1 large butternut squash.
  2. Cut squash in half and scoop out seeds and pulp.
  3. Cut into 1-inch chunks.
  4. Sauté diced Vidalia onion in 2 tablespoons butter until translucent.
  5. Add cubed squash and simmer on low for 5 minutes.
  6. Turn burner to medium and add 6 cups chicken stock, 2 tsp. curry powder, 1 tsp. nutmeg and simmer for 25 minutes.
  7. Puree soup with an immersion blender until smooth.
  8. Add salt and pepper, to taste.
  9. Stir in 1 cup half and half or milk (more for a thinner soup).
  10. Simmer on low heat for 5 minutes.
  11. Garnish each bowl with a dollop of sour cream and some chopped parsley and crusty croutons.


This soup can be low calorie by making substitutions such as canola oil for butter and and skim milk for cream or whole milk, and leaving out the dollop of sour cream. Its great for diabetics.