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Butternut Squash Soup

Butternut Squash Soup | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
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This is probably one of the easiest soups to make and it can be prepared with any type of vegetable in season or whatever you have on hand.




  • 1 large butternut squash, chopped into large chunks
  • Any vegetables such as carrots, fresh pumpkin, or celery, in any amount you like, sliced
  • 1 onion, any variety, sliced
  • 1 tomato, any variety, sliced
  • 2-4 cloves garlic
  • 1/2 cup dry white wine
  • Drizzle of olive oil
  • 4-6 cups water, vegetable, or chicken broth
  • 1 teaspoon sea salt (may need less salt if you added celery)
  • 1 teaspoon black pepper
  • 1/2 teaspoon fresh grated nutmeg
  • 1/4 cup heavy whipping cream (optional)


  1. Place squash, vegetables, onion, tomato, garlic, wine, and olive oil in baking dish, cover.
  2. Bake 20-30 at 375 degrees (191 C) for 20-35 min or until tender and can peel skin off of squash and/or pumpkin.
  3. Let vegetables cool, then peel off skin.
  4. Blend vegetables in blender or food processor, may need to blend with water, place in pot over low heat.
  5. Add remaining liquid until desired texture.
  6. Add salt, pepper, and nutmeg.
  7. Garnish with cream and sprinkle of nutmeg.

Happy National Herbs and Spices Day! I love nutmeg, it’s one of my favorite spices and I also love butternut squash. You can also add/omit any ingredients to make it to your own preferences. To make it even easier I like to use an oven to stove to table baking dish such as an enameled cast-iron pot.

I hope you enjoy this recipe! Let me know if you try this and any other vegetables you may have added in the comments below. The combinations are endless.

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