Butternut Squash Soup

I really like squash in general, and butternut squash is my go-to soup.  Adding sweet onions instead of white or red adds a subtle complexity that I prefer (but it’s definitely not necessary).

Butternut Squash Soup


  • 1 tablespoon olive oil
  • 3 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds)
  • 3/4 cup chopped carrot
  • 1/2 cup chopped sweet onion
  • 2 1/2 cups vegetable or chicken broth
  • 1/4 cup half-and-half
  • 1/8 teaspoon salt


  1. Add olive oil to a large saucepan over medium-high heat.
  2. Add squash, carrot, and onion; sauté for 12 minutes.
  3. Add broth and bring to a boil.
  4. Cover, reduce heat, and simmer for 30 minutes.
  5. Remove from heat; stir in half-and-half and salt.
  6. Using an immersion blender, puree the soup.

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