Butternut Squash and Garlic Soup

My recipe for butternut squash and garlic soup came about as an accident. You see, as a kid I hated squash and I never pictured myself cooking it. Then one day I joined a farm group and they often included a surprise vegetable in the box they sent. One of these shipments turned out to have butternut squash in it which, at first glance, made me think I should donate this to a food bank. Then a friend challenged me to try something new, so I thought the only time I ever liked squash was when it was in the soup. There was my challenge, and here is my recipe that resulted from that challenge. Now I love this soup and chalk another item up to “your tastes change as you get older” category.

Butternut Squash Soup

Butternut History

The first time I tried to make a butternut and garlic squash soup, I started the process by trying to peel the skin from the squash with a vegetable peeler. I quickly found that this is an impossible task and that it would take forever to accomplish at the rate I was going using the peeler. To speed things up, I grabbed a small paring knife and cut the skin off the squash with it. While you loose a little of the fruit of the squash peeling it with a knife, it is a much easier task and much quicker. Please be careful when using this method as knives are dangerous and could result in cuts. This website takes no responsibility for accidents or mishaps in the kitchen.

Butternut Squash Soup

There are a couple of ways to cook the squash. Some people roast it first, and then add it to the soup once the roasting has softened up the squash. While this does give the squash a nice roasted flavor, I decided to be a little lazy and just cube my squash and toss it in the broth to simmer until soft. At the same time this is simmering I added some garlic cloves because, 1) I love garlic in all my soups, and 2) I love garlic in everything. I also added some onions to the simmer for added flavor. The onions and garlic give this butternut squash soup a delightful depth.

Serve With Bread

I love to serve my soups with a biscuit or crescent rolls. It adds a little hardiness to the dish and is great for dipping into the soup. I usually use store bought crescent rolls because it is easier, and I honestly think they taste great. When I make this dish in my RV I use the immersion blender to puree the soup, if you plan to make this out in the great outdoors you may need to improvise with a potato masher. Just make sure you cook the squash very well so that this task is easier. Personally, I wouldn’t make this with out the blender.Crescent Rolls

Creamy Butternut Squash and Garlic Soup

Warm, creamy, and delicious butternut squash soup is perfect on those cool fall evenings.

Course Appetizer, Main Course, Soup
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 291 kcal
Author Barbara Tidwell


  • 1 large butternut squash, peeled and cubed
  • 6 - 8 c cups chicken broth
  • 2 cloves garlic, minced
  • 1 small chopped onion
  • 2 tbsp butter
  • 2 tsp salt or salt to taste
  • 1 tsp black pepper or to taste
  • 1/2 tsp red pepper flakes
  • 1/8 tsp nutmeg
  • 1 c cream or milk


  1. Peel butternut squash and cut into about 1-inch squares and set aside.

  2. Add butter and chopped onions and garlic to a large soup pot, cook onions for 5 minutes.

  3. Place cut squash and broth in the soup pot and bring to a simmer. Let simmer for 30 minutes, or until squash is very tender and falling apart.

  4. Take an emersion blender and blend the soup to a puree.

  5. Stir in salt, pepper, red pepper and nutmeg. Optionally you can add a little red pepper flake if you like your soup spicy.

  6. Simmer another 5 minutes.

  7. Remove from heat and stir in 1 cup cream or milk.

  8. Serve with french bread, biscuits or crescent rolls.