Butternut Squash Soup makes a warm, comforting and delicious dish! So easy to prepare, this butternut squash soup will easily become a favorite. 

Butternut Squash Soup Recipe from addapinch.com

I love simple recipes. The simpler, the better in my mind. For years, I’ve always loved butternut squash soup when I’d order it at a restaurant and only make it for special occasions. I know that sounds ridiculous, but I didn’t want to fool around with peeling and cutting that big old, tough as nails butternut squash. The task always led me to pick something a bit simpler to make when I was craving a soup as a starter for a meal or even as the meal. And then, as you know, I discovered cooking butternut squash in my slow cooker and haven’t looked back since.

I pop the butternut squash into the slow cooker in the morning and when I come home from our homeschool co-op or running errands or just finish working around the house, I can butternut squash soup on the table for my family in less than 10 minutes. The slow cooker did all of the heavy lifting for me and I just have to put the finishing touches to the recipe.

I love it when things work out that way! Don’t you? 

Butternut Squash Soup Recipe from addapinch.com

Another thing you’ll notice in my butternut squash soup recipe is the lack of nutmeg. (Although, I include the  changes needed to make this a more traditional butternut squash soup recipe, if you’d like!) Let me tell you why. Nutmeg  isn’t a spice that my husband cares for greatly. He’ll tolerate it on occasion, but it definitely causes him to not like to eat but a bite or two of something with it in it. So, I began experimenting with other spices and flavor profiles for my butternut squash soup recipe. I have found one that we absolutely love and makes a delicious soup recipe!

Butternut Squash Soup Recipe from addapinch.com

Here’s my Butternut Squash Soup Recipe.

Butternut Squash Soup Recipe

Butternut Squash Soup makes a warm, comforting and delicious dish! So easy to prepare, this butternut squash soup will easily become a favorite.
5 from 2 votes

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Prep Time3 mins
Cook Time10 mins
Total Time13 mins
Servings: 4 -6
Author: Robyn Stone | Add a Pinch


  • 1 2 - 3 pound butternut squash, cooked and seeded
  • 3 tablespoons butter
  • 1/2 medium onion chopped
  • 2 cloves garlic minced
  • 6 cups chicken stock or broth
  • 1 teaspoon ground cumin
  • Salt and freshly ground white or black pepper


  • Scrape butternut squash from peelings and place into the container of a blender or food processor. Add 2 tablespoons of butter to the butternut squash. Melt the remaining tablespoon of butter in a medium skillet. Saute onion and garlic in the butter until the onion is tender, about 3 minutes. Add to the butternut squash, along with chicken stock and ground cumin.
  • If using a blender, remove the center piece from the lid, cover with a dish towel and blend on low speed, increasing as needed until the butternut squash is smooth. You may need to stop and scrape the sides of the container as needed.


If you prefer the flavor of traditional butternut squash soup, eliminate the garlic and cumin from the recipe and add 1/2 teaspoon ground nutmeg. Continue with the recipe as listed.
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Robyn xo

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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14 Comments Leave a comment or review

  1. Robyn,
    So I am just a little confused. You put the squash in the slow cooker, skin and all in the morning and then do the rest of the process when you get home? We love butternut squash too so would love to try this recipe.
    Thank you Kerri

  2. Robyn,
    My hubby hates nutmeg so any time a recipe calls for it, I substitute something else. He can’t stand the smell if the smallest amount is used in a recipe. I love this soup.

  3. Pingback: Soups On! - Cooking | Add a Pinch
  4. Skip the cumin and toss real bacon bits into your blender with the butternut. It creates raving fans every time.
    I love the crock pot idea.

  5. This is a wonderful soup, thank you for your recipe! My oh my it was easy to make especially with your crock pot tip for cooking the butternut squash.

  6. Robyn, I LOVE butternut squash soup. I don’t like dealing with the shell & seeds, so I poke a few holes in the squash, with a small sharp knife, & microwave the squash 1 to 2 min. That softens squash.so I can cut squash open & remove seeds. Then I pour on some olive oil & bake the squash halves about 45 min.let cool 30 min, scoop squash out & create the soup. It just works for me.

    1. PS I also add 2 tablespoons of local honey to the soup while it’s cooking, prior to blending with immersion blender. It makes the soup even more delightful.

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