Butternut Squash Soup the Easy Way

5 from 2 votes

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I love eating soups in the winter. And there is nothing that compares to home made soup.

If you don’t have time to make roasted butternut squash, I modified my favorite butternut squash soup recipe to shave off some time during dinner prep.

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Of course homemade soup still takes longer than opening a can, but when it comes to this one the time is definitely worthwhile.

A cold Saturday in with some tunes and this butternut squash recipe makes me a happy mama. Jerry and I love this meal and while the kids have other favorites, they will actually eat this!

We also love this corn chowder soup if you’re looking for something hearty.


The folks from NutriNinja recently asked me to try out the new Nutri Bowl and I knew instantly what I would make.

Ever since I tasted my sister’s soup at Wolfgang Puck Express in Walt Disney World’s Disney Springs (then Downtown Disney) some years, I’ve been hooked on Butternut Squash Soup.

The Nutri Bowl made all my chopping and pureeing a breeze. A quick rinse between ingredients and I was good to go! I couldn’t believe how quickly I was able to get an even, smooth texture.

Butternut Squash soup is perfect for a cold or rainy weekend dinner. It’s easy to make but it can be time consuming so I like to make it when I know I’ll be in the house.

Bonus, it smells heavenly as it cooks!

When I first started making it, I used the recipe I found on Food.com. Since then, I’ve tweaked it a little to cut down on timing.

Either way is delicious and I didn’t notice a difference in flavor using my little shortcuts.

Serve with gluten free veggie muffins and you’re ready for dinner!

Butternut Squash Soup Recipe

Butternut Squash Soup

5 from 2 votes
Roasted Butternut squash soup with red pepper coulis drizzled on top is the perfect light fall dinner.
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Yield: 4 -6


  • 2 cartons/bags Pre-chopped Butternut Squash
  • 3 TBSP Butter, I use salted but unsalted works too
  • 3 TBSP Olive Oil
  • 1 Onion, diced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cardamom
  • 3 cups vegetable stock
  • 1/2 cup creme fraiche PS. it’s ok to be generous with this
  • 1 sprig fresh rosemary
  • 1 half jar of roasted red peppers
  • salt and pepper to taste


  • Preheat oven to 350 degrees
  • Toss squash with olive oil and a little salt and pepper. Roast 30-40 minutes or until soft.
  • Puree squash
  • In your soup pot, sautee the onions and butter together
  • Add squash, dry spices and vegetable stock
  • Bring to a boil and reduce to simmer for about 15-20 minutes
  • Stir in creme fraiche and add rosemary
  • Simmer
  • Puree roasted red peppers until smooth and set aside
  • Remove rosemary and serve with red pepper sauce.


Serve with cornbread and enjoy!
Here’s how to roast your own butternut squash if you want to make it from scratch. 


Serving: 1g, Calories: 231kcal, Carbohydrates: 9g, Protein: 2g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 638mg, Fiber: 2g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dish
Cuisine: American

Do you have a favorite winter soup? I’m always looking for great new recipes to try! 

Oh you want dessert too? Why not try this super easy banana bread?

roasted butternut squash soup recipe

Thanks to NinjaKitchen for sending me the Nutri Bowl. It makes a great addition to my growing collection of kitchen tools!

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About Andrea Updyke

Andrea Updyke is a married mom of two boys living in Raleigh, NC. She is a published author and blogger of more than 18 years and loves to celebrate the little things that make life awesome.

Whether she's sharing tasty recipes, traveling or hanging with the family, Andrea's goal is to help make your days a little easier and a lot more fun! Email inquiries to andreaupdyke@gmail.com.

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