Butternut Squash Soup
A crowd-pleasing chicken built around cream sherry and heavy cream — roughly 60 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for large pot and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat the olive oil in a large pot over medium heat and cook the onions for 6 to 8 minutes, stirring, until soft and translucent.
- Add the garlic and cook for 1 minute until fragrant, then stir in the cubed butternut squash.
- Pour in the chicken stock, bring to a boil, then reduce the heat and simmer uncovered for 20 to 25 minutes until the squash is very tender when pierced with a fork.
- Stir in the cream sherry and nutmeg, then puree the soup until completely smooth using an immersion blender, or in batches in a countertop blender with the lid vented to release steam.
- Return the soup to low heat, stir in the heavy cream and warm through without boiling.
- Season with salt and pepper to taste, adding a splash more stock if the soup is thicker than you like, and serve hot.
You'll use: Large pot · Saucepan · Blender · Steamer
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Heavy Cream
- evaporated milk · ½ cup milk + ¼ cup melted butter · full-fat coconut milk
Tips & common questions
How long does Butternut Squash Soup take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Butternut Squash Soup is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Butternut squash soup - El Dorado Kitchen - Nov 2018 - Sarah Stierch 01.jpg by Missvain, CC BY 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.