Butternut Squash Soup for #SundaySupper

Butternut Squash Soup

Winter squash is now in season. I look forward to this time each year so I can make soup. It is rare for me to make it in summer. My craving for soup and stew really kick in with the cooler weather. All it takes is a cool and rainy day and I am pulling out the soup pot. That is exactly what happened the other day. I made butternut squash soup.

The first thing I have to do is put on gloves. Unusual for a home cook right? I discovered I get contact dermatitis when peeling butternut squash. My skin turns orange and tightens up like you would not believe. You may want to take preventative measures and wear gloves while peeling the squash. Peel it thoroughly until all you see is orange color. Be sure to peel off the yellow-ish thin layer right under the skin.

Make sure you have a big, good, sturdy knife. Butternut squash is hard. Cutting through it is tough. I could see how some knives would not handle the job or break. The rest is easy once you have it chopped up. Oh, one other note…if you puree it in a blender, do not fill it to the top and loosely cover the blender. Hot soup expands as it blends. How do I know? I had butternut squash soup blow out all over my kitchen once. A great big orange mess. Lesson learned.

The Sunday Supper team is celebrating all things orange. Pam from The Meltaways is our event host. What a fun theme Pam picked to kick off October when you see the color orange all around. Take a look at these recipes:

Sunrise  (Breakfast and Brunch)

High Noon (Soups, Salads and Sandwiches)

Sunset (Dinner and Main Dishes)

By The Bonfire (Sweets, Snacks and Sips)

That is one great list of orange culinary delights. What a way to brighten up a meal. A feast for the eyes and the tummy!

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check our our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Butternut Squash Soup
Prep time
Cook time
Total time
  • 2 tablespoons olive oil
  • 1 large onion, chopped (Vidalia or sweet recommended)
  • 2 cloves of garlic, minced
  • 2 butternnut squash, peeled and seeded
  • 64 ounces vegetable broth
  • ½ teaspoon ground ginger
  • ¼ teaspoon fresh grated nutmeg
  • ½ teaspoon cumin
  • ½ teaspoon allspice
  • 1 bay leaf
  • 1½ teaspoons salt, divided
  • Few grinds of fresh ground pepper
  • Juice from 1 orange
  • Splash of orange liqueur (optional)
  • Heavy whipping cream (optional)
  • Pepitas for garnish (optional)
  1. In a 7-quart or larger soup pot or dutch oven, heat the olive oil over medium heat. Add the chopped onion and ½ teaspoon of salt. Cook (sweat) the onions until translucent. Add the garlic and cook for 1 minute, until fragrant. Add the squash, broth, ginger, nutmeg, cumin, allspice, bay leaf, 1 teaspoon salt, and pepper. Stir ingredients together and bring to a simmer over medium-high heat. Cover and turn heat to low. Cook, covered, about 1 hour until the squash is very soft. Remove and discard bay leaf.
  2. Puree using an immersion blender or in batches using a blender or food processor. Stir in the orange juice and liqueur (if using). Stir in some heavy cream if desired (about 1 to 3 tablespoons). Garnish with pepitas if desired. Serve hot.
This is a thick soup. You can add more vegetable broth or water to thin the consistency.

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  1. says

    I too have made the hot soup in a blender mistake. :) Standing on a chair trying to clean the ceiling of soup was an interesting mistake to make. Butternut squash soup is our family’s sick soup during the fall. Every time someone gets sick I make up a big batch, it is healthy and so soothing.

  2. Pam @ The Meltaways says

    Add me to the soup in a blender club too! Yours looks so delicious and creamy! Beautiful pictures as always! Thank you so much for joining in this week!

  3. says

    We are soup lovers :) and your butternut squash soup looks divine. I cannot wait to make it – we will just leave out the heavy cream and replace it with some plain soy creamer to make it “Galactosemia” safe :) ~ Bea

  4. says

    Ooh I just love these warm comforting soups in this weather!Love the spices going in this soup and I think I would really enjoy a bowl right now for my lunch :)

  5. says

    Wow, I’m really surprised to hear about that contact dermatitis! Is it just squash?! Maybe pesticides? Well, I’m glad you can still eat squash because this soup is very comforting. As far as cutting, I end up boiling it for a few minutes (kinda like blanching) just so it’s soft enough to cut but not actually cooked (if that makes sense).

  6. says

    Love the sound of this soup. The spices really complement the sweetness of butternut squash. My hands tighten up when I cut butternut squash too! I always just assumed I hadn’t gotten all the juice off or something. I also ended up with orange nails for a few days, which isn’t perhaps the most attractive look but it’s worth it for delicious soup!

  7. says

    Lol poor Renee! Exploding soup is the last thing you want to deal with! I love butternut squash but have never cooked with it myself because I know how hard it is to peel and cut. With so many beautiful and delicious butternut squash recipes for this week’s Sunday Supper, like your creamy, thick, flavorful soup, I’m wanting to try now!

  8. says

    I truly enjoy your posts, Renee. This one reminded me of a period in time when I used to give my blender a side eye stare. Yes, I too had a blender incident. I figure it must have been a soup, I can’t remember now. But I was covered a hot thick substance…face, clothes, cupboard doors, floor. I can’t tell you how much I enjoy my immersion blender now lol! This soup looks tasty and comforting, lovely presentation as always!

  9. says

    Thank goodness I’m not allergic because I absolutely cannot function while wearing gloves. I love winter squash soup and your version looks so, so good. Can’t wait for cooler weather.

  10. says

    This is stunning! Wonderful colour and it sounds like it tastes amazing. It is definitely soup weather now, I can’t wait to try this!

  11. says

    I love soup when it’s chilly out and this looks so creamy and good. My market sells already peeled and cut butternut squash and I admit I always buy it, even if it’s a bit more expensive. So, so, so much easier. :)

  12. Sarah says

    I had to google why my hands felt tight after cutting butternut squash. I’m so glad it’s not some oddity only I have. I oven roasted the squash when I made my soup but I will have to cry cooking it on the stove. Maybe I’ll get a smoother texture. Yours looks so much smoother than mine! thanks for sharing the recipe and the tips.


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