Homemade Butternut Squash Soup … from My Mom to You!

28 Nov

I have wanted to like butternut squash soup for a while now. I love pumpkin, spaghetti squash and zucchini so it only made sense that I’d like butternut squash too. Well, I didn’t. I tried several variations in restaurants and via grocery store brands touting organic, creamy and yummy soup but all of them left me disliking butternut squash all the more. I wouldn’t dare make it at home because I didn’t want to risk wasting the time and effort for something I probably wouldn’t like.

I declared my desire to love butternut squash soup on my Facebook page a couple weeks ago and was met with a promise from my mom that she would convert me with her homemade option. I was skeptical. I went home for Thanksgiving and as promised, my mom whipped up a batch of her butternut squash soup.

I like trying new things at least once. However, this would have been my 3rd attempt at this particular dish and honestly, I was ready to throw in the towel. To the delight of my taste buds and my utter enjoyment, her recipe did not disappoint! So much so that I snapped a picture and asked for the recipe to share with you. So, here it is, the best butternut squash soup I’ve ever had from my mom to you!


Mom’s Butternut Squash Soup


  • 32 oz chicken stock (more or less depending on how much squash you use)
  • 4 cups roasted butternut squash, scooped out and mashed
  • 1/2 sweet onion, chopped
  • 1T coconut oil or olive oil or bacon drippings
  • 1 dab of herb-butter (see ingredient variation below)


  • Preheat your oven to 325 degrees.
  • Prepare the squash by cutting it in half, scooping out seeds and laying face down on wax or parchment paper on a baking sheet.
  • Roast at 325 degrees for one hour.
  • Let cool and then scoop out and mash.
  • Cook onions in the fat until translucent.
  • Add chicken broth.
  • Add mashed butternut squash.
  • Blend with immersion blender (or potato masher, then whisk).

What’s great: When she made the soup for me, she added a dab of herb butter with fried sage, caramelized onion and maple syrup. Totally the way to go.

Variation: If you like garlic, you can throw a bit in with the onions but don’t add much and don’t brown it – it goes bitter. You can use vegetable broth to make this recipe vegan, too!


~ Kate



Be sure to tall your Mom thank you for me! :)


I'm going to be making butternut squash soup later today. Bob is have dental work tomorrow and I thought it would be good for him. Actually I was just looking for an excuse to make the soup -- love the stuff!


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