Butternut Squash Soup Recipe

butternut squash soup recipe
Take this soup for a spin, and then try the Thai variation to enliven your taste buds.


Total time:  1 H  10 M 

Servings:  6

Calories:  130


  • 1 carrot
  • 1 stalk celery
  • 1/8 tsp. dried thyme
  • 1/8 tsp. ground black pepper
  • 1/4 tsp. kosher salt
  • 2 tbsp. olive oil divided
  • 1 onion
  • 1 1/4 cups water divided
  • 3 1/2 cups low-sodium chicken broth (28 oz.)
  • 1 large butternut squash (approximately 4-5 lbs.)

Nutritional Information

  • Serving Size: 1 cup
  • Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 125mg
  • Carbohydrates: 19g
  • Fiber: 5g
  • Sugar: 4g
  • Protein: 4g


  1. Preheat oven to 400°F.
  2. Cut butternut squash in half lengthwise, remove seeds, and pierce squash skin with fork.
  3. Brush squash halves with 1 tablespoon oil, and place halves flesh-side down in pan.
  4. Fill pan with ¼ cup water to prevent squash from drying.
  5. Bake until tender, approximately 45–60 minutes. Reserve ½ of baked butternut squash for future meal.
  6. Meanwhile, add carrot, celery, and onion to WildSide+ jar. Secure lid and press "Pulse" several times, until vegetables are chopped.
  7. Heat 1 tablespoon oil in large pot. Add carrot, celery, and onion, and sauté for 2–3 minutes. Then add thyme, salt, and pepper. Cook until onion is translucent, another 2–3 minutes.
  8. Add 1 cup water, carrot, celery, and onion to WildSide+ jar. Secure lid and select "Batter" or blend on Medium Low (speed 3 or 4) for 30 seconds.
  9. Pour pureed vegetables back into large pot. Add one can of chicken broth to pot; simmer.
  10. Meanwhile, scoop flesh from one squash half. Add second can of broth and squash flesh to WildSide+ jar. Secure lid and select "Soup" or blend on High (speed 8 or 9) for 90-180 seconds.
  11. Pour into pot with pureed vegetables, stir, and simmer, giving flavors time to marry for a few minutes before serving.


For a Thai twist, follow directions above and add 1 tablespoon red curry paste and 1 tablespoon peeled fresh ginger to carrot, celery, and onion mixture. Cook until aromatic. When adding vegetable mixture and water to WildSide+ jar, substitute ⅓ cup water with ⅓ cup coconut milk.


  • BettB

    Sauteeing the aromatics (carrot, celery and onion) caramelizes the sugars in the vegetables and gives a deeper flavor to your soup. I’ve tried making blender soups without cooking the veggies first, and they always tasted incomplete and one-dimensional to me.

    If you’re doing raw, you can add flavor elements to mimic that complexity, but if not, there’s no reason not to cook those ingredients. If you want an easier way to do so, you could throw the aromatics in with your squash halfway through the baking process.

    I would not microwave foods that need more than a few minutes’ cooking, because microwave ovens are known for creating super heated areas of the food, much hotter than normal cooking methods can achieve. This has resulted in formerly unseen compounds being formed in the foods, which are untested. Effects of such compounds upon the body are unknown.

  • tmarie

    This is one of my favorite recipes! So easy and tasty

Leave a comment

Please note, comments must be approved before they are published