Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 large butternut squash, peeled and cubed; 1 carrot, chopped; 4 cups vegetable broth; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 cup heavy cream; Salt and pepper, to taste

6 servings20 min prep35 min cookEasy

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The Story Behind It

The Tale of Butternut Squash Soup

Story updated September 18, 2026

Squash is a New World crop native to the Americas, cultivated by Indigenous peoples for thousands of years before European contact. Pureed squash soups became especially popular in American and European cooking as winter squash varieties like butternut were bred and widely distributed in the 20th century.

Ingredients

Scale:· 6 servings

2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 large butternut squash, peeled and cubed
1 carrot, chopped
4 cups vegetable broth
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup heavy cream
Salt and pepper, to taste

Instructions

1Heat the olive oil in a large pot over medium heat and cook the onion for 5 minutes until softened.
2Stir in the garlic and cook for 30 seconds until fragrant.
3Add the squash, carrot, vegetable broth, cinnamon, and nutmeg, and bring to a boil.
4Reduce the heat and simmer for 20 to 25 minutes, until the squash is very tender when pierced with a fork.
5Puree the soup with an immersion blender until completely smooth, or blend carefully in batches in a countertop blender.
6Stir in the heavy cream and warm gently over low heat, then season with salt and pepper to taste before serving.

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