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15 Minute Butternut Squash Soup

by Kristen

Enjoying a bowl of creamy piping hot sweet butternut squash soup is the ultimate fall treat! Every fall, I make several batches of this soup for a quick meal any night of the week.   If you are pressed for time, you can still make butternut squash soup on a weeknight!  I will show you a few shortcuts to make a quick butternut squash soup recipe that doesn’t skimp on flavor! 

Over the past few years, most grocery stores like Walmart and Aldi have been selling bags of frozen butternut squash.  Once heated, this butternut squash is already tender and an excellent ingredient for this easy soup recipe!

Ingredients needed 

Two tablespoons of butter. You can sub olive oil 

1/2 cup chopped onion

One teaspoon of dried sage

Two cloves of minced garlic

Two 10-ounce bags of  frozen butternut squash

One onion

4 cups of chicken broth, vegetable stock, or chicken broth

1/2 cup of milk or half & half. You can use coconut milk if you want this to be vegan or dairy free. 

14907217_879601909221_3255278768958588589_nGarnish Ideas

roasted squash or pumpkin seeds

Sour cream

Fresh herbs

Bacon  Bits

Parmesan Cheese

Nutmeg and Cinnamon

Roasted Nuts

a few sprigs of fresh thyme


Large Pot

An immersion blender, regular blender, or food processor will also work.


1. In a large pot over medium heat, saute butter, onions, and garlic until the onions are translucent.

2. Add chicken broth and frozen butternut squash and simmer on the stove for 12 minutes. Stir it every few minutes.

3. Using an immersion blender, puree the soup.  Add milk, garnish and serve.

What should I serve with my butternut squash soup? 

Grilled Cheese

Apple Broccoli Salad 

Parmesan Noodles 

Autumn Pork Chop Sandwiches.


You can store this soup in an airtight container in the refrigerator for up to five days or in the freezer for up to 6 months.  Put the frozen soup in a large saucepan on the stove for reheating.


Butternut squash contains vitamin a, vitamin b, vitamin k, vitamin c, protein, and fiber and is low in calories and carbohydrates.

This is an easy butternut squash soup recipe because you won’t need to peel, chop or scoop out the flesh of the butternut squash. Your kids will love this sweet vegetable dish. It is a warm and comforting dish to make on a cold fall or winter day!

If you like this recipe, you should try my carrot almond soup or pumpkin apple cider bisque. 


Did you make this easy 15-minute butternut squash soup recipe?  I would love to hear how it turned out for you!  Please tag me on social media or comment below this blog post.   You can find me on Pinterest, Facebook, Instagram, and Twitter.


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Beverly July 29, 2019 - 10:09 pm

Very easy! Thanks for this recipe.
I didn’t use the sage, but added a dash of maple syrup!

anjali November 1, 2016 - 11:08 pm

you had me at butternut squash soup and 15 minutes! this recipe sounds delicious! love fall soups

Sophia | Veggies Don't Bite November 1, 2016 - 9:49 pm

It’s the season for all things butternut squash! Yay! I love it, especially in a soup! Looks delicious.

Veena November 1, 2016 - 9:46 pm

I Do look forward to a good soup in fall. – love butternut squash.. Thanks for the recipe

Platter Talk November 1, 2016 - 9:41 pm

I don’t know that I’ve ever seen frozen, peeled squash before in the frozen section! I like your recipe, tho!

Sarah at Champagne Tastes November 1, 2016 - 9:10 pm

Um… I had zero idea you could buy this in frozen chunks!!! That’s brilliant!


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