We grew butternut squash this year specifically to experiment with butternut squash soup. If you’ve never made soup in a blender, give it a go with this recipe.
If you’re new to cooking from scratch or scratch soup-making, don’t miss the video tutorial at the end of this post. I chose this butternut squash soup specifically to walk beginners through the process of making soup from scratch in your blender.
Ok, now confession time:
This wasn’t my children’s favorite dish. They range in age from 6-11. While they ate it, they did not love it.
If you have little ones with limited palates, this may not be a slam dunk.
Tips for Making This Butternut Squash Soup in Your Blender
In the recipe card below, I recommend using chicken broth. I used a homemade bone broth leftover from earlier in the week, but it was practically gelatin, and it had a very strong flavor.
As the soup cooled, the beef “gelatin” flavor grew stronger. For the adults in the room, this soup was fantastic when it was hot—not so much when it was cold.
I believe that will be remedied by using chicken broth instead.
Also, if you have time, the flavor would be twice as good if you roast the squash and onion first.
If you prefer video, there is a video tutorial at the bottom of this post. Enjoy!
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Quick Blender Butternut Squash Soup
This butternut squash soup is made in a blender with whole foods and fresh spices like thyme and sage. Try serving it with cornbread!
- Total Time: 20 minutes
Ingredients
- 1 butternut squash, cooked and cubed (or 2 quarts cubed & canned squash)
- 2 cups of chicken broth
- 1/4 of an onion
- 2 tablespoons butter
- 2 tablespoons dark brown sugar
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pumpkin pie spice (or more to taste)
- 3 leaves sage
- 1/3 cup sour cream (optional)
- Additional salt to taste
Instructions
- Add all ingredients into a blender, and blend until smooth.
- Pour in a large pot, and cook on low for 10-15 minutes.
- Serve immediately & enjoy while it’s still hot.
Notes
This soup is best served hot! If you need to keep it dairy-free, simply omit the sour cream. It tasted just fine without it!
Make it yours. This recipe was created (and filmed) to demonstrate how to make a recipe your own. Have fun with it!
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 10 minutes
