Butternut Squash Soup


Silky and rich butternut squash soup is a great start to Thanksgiving dinner.

Yay! Here we go! 10 days of Thanksgiving side dishes and desserts. I hope each day will give you ideas and inspirations for a perfect Thanksgiving. I worked really hard to do this so I hope you all enjoy it and benefit from it. Jason and I definitely weren’t complaining that we got to have Thanksgiving a bit earlier this year ;)

I figured I’d start with a nice warm and silky soup to get the series going. It’s a light way to start dinner and it’s got all your fall flavors in here. The soup base is made from the butternut squash puree that I posted on Friday, although you can use canned too, but homemade is so easy and fresh!

This soup comes together very easily. It’s literally cooking the root vegetables, adding chicken stock and the butternut squash puree, blending it all together with an immersion blender and letting it simmer for 30 minutes. Done and done. It’s such an easy way to kick off your Thanksgiving meal and not to mention so flavorful and comforting. I’m sure your guests will love this. Top it with some creamy goat cheese and you’ve got yourself a great starter!

Butternut Squash Soup
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

Silky and rich, this butternut squash soup is the perfect Fall soup!

Servings: 6 -8
  • 4 cups butternut squash puree, homemade or store-bought
  • 1 large onion, diced
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 2 tbsp fresh sage, chopped
  • 3 cups low-sodium chicken stock or vegetable broth
  • 2 oz goat cheese crumbled
  • Salt and pepper to taste
  1. In a large stockpot, heat up 3 tbsp. of olive oil over medium high heat and sauté onion, carrots, and celery until they're soft and tender, about 10 minutes. You want them to be really soft and tender so the immersion blender will be able to blend it easily.
  2. When vegetables are soft, throw in the chopped sage and stir around. Add in the chicken stock and the butternut squash puree.
  3. Using an immersion blender, blend everything together until the mixture is smooth and no chunks remain. Salt and pepper, to taste.
  4. Let mixture simmer for 25-30 minutes then serve.
  5. Crumble goat cheese on top prior to serving, if desired.
  6. Store in airtight container in the refrigerator for up to 7 days.
Recipe Notes

For paleo: omit goat cheese on top.



Posted on November 12, 2012

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  1. 11/12/2012 at 6:04 am

    One of my favorite fall meals!

  2. Bethany
    11/12/2012 at 7:52 am

    Thanksgiving is my favorite holiday of the year! Even though we always make the same sides for the day of Thanksgiving, we like to mix up HOW we make them once in a while. Or, we will have more sides throughout the fall. I’m so excited to see your 10 days! It’s the perfect countdown to a great day!

  3. 11/12/2012 at 8:01 am

    This would be a fantastic way to start any Thanksgiving meal – love the color too, so pretty!

  4. 11/12/2012 at 8:19 am

    Oh I love you for this series! haha We’re hosting Thanksgiving dinner at our house this year and I haven’t truly started planning the menu yet! I can’t wait to see what you have in store for us! :D Love the soup..great easy starter!

  5. 11/12/2012 at 8:33 am

    I love the goat cheese idea!!! That probably tastes amazing….goat cheese is just amazing with anything. Looking forward to seeing the rest of your Thanksgiving recipes!!!

  6. 11/12/2012 at 9:16 am

    Mmm, I love butternut squash soup so much and this looks perfect!

  7. I make this EVERY YEAR!! With a little bacon on top. Because that makes the world a better place.

  8. 11/12/2012 at 10:09 am

    Your Soup look perfect and so Delicious Julie! I love the rich color, and it’s great recipe as well as fantastic pics!

  9. 11/12/2012 at 10:56 am

    Eeeeeeeek. I LOVE butternut squash soup. Is there anything more comforting during the holidays? (Yes and no, but dangit I really want this soup).

  10. 11/12/2012 at 12:50 pm

    This is a fabulous starter for Thanksgiving! I don’t know why we never have soup at Thanksgiving

  11. 11/12/2012 at 1:29 pm

    I looooove all soups + this one looks just delicious. YUM!

  12. 11/12/2012 at 2:17 pm

    I take any excuse to use my immerson blender. Love the goat cheese here!

  13. 11/12/2012 at 2:18 pm

    I love warm fall soups like this! Hurray for Thanksgiving meals. :)

  14. 11/12/2012 at 4:53 pm

    Love it :) Great idea for a starter on the big T-day :) Very pretty!

  15. 11/12/2012 at 4:56 pm

    Such a beautiful colour and it looks silky smooth – the perfect way to start a meal!

  16. 11/12/2012 at 5:45 pm

    I love those little flecks in your soup! This looks absolutely beautiful.

  17. 11/12/2012 at 7:17 pm

    I’m so in love with butternut squash soup right now. I love that you used goat cheese, I always do that too! And the sage looks so pretty :)

  18. 11/12/2012 at 10:16 pm

    Such vibrant colors! I could eat this soup every day during fall.

  19. 11/12/2012 at 11:18 pm

    I am so glad soup season has officially arrived. like, seriously. This is gorgeous in all the ways!

  20. 11/13/2012 at 12:03 am

    How delicious! This is one of my Fall favorites – always smells so good and comforting!

  21. 11/13/2012 at 12:27 am

    I love butternut squash soup and the fresh sage is a must!

  22. 11/13/2012 at 9:17 pm

    Such a simple and elegant soup, Julie! Butternut squash soup is one of my favorite autumn dinners – but I always eat it out at restaurants and GASP! out of a can. I know, I know. I need to make it myself I love your photos too! So clear and crisp. OH and nice touch with the goat cheese! how did you know that is my FAVE? :)

  23. 11/14/2012 at 9:57 pm

    we love butternut squash soup…and my hubby loves goat cheese so he will be super excited about that yummy addition…can’t wait to try – and see more of Thanksgiving recipes you will be sharing!!! totally appreciate the hard work!

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