Pureed Butternut Squash Soup

Pureed Butternut Squash Soup

  • By Jess Dang
  • February 10, 2014

Pork Tenderloin with Cran-Balsamic Sauce #recipe via @cooksmarts

Every time I serve this pureed butternut squash soup, people ask, “How much cream did you use?” When I answer, “None,” they’re always shocked, and look at me with suspicious eyes. Hook me up to a lie detector; I swear there is no dairy in it. Somehow cooking butternut squash in some liquid and running it through some blender blades turns sometimes stringy butternut squash into a silky smooth and rich soup. Who knew, right?

Pureed butternut squash soup #recipe via @cooksmarts

Well now you do, and I am hoping you’ve kept up with your ‘save and cook more’ 2014 New Year’s resolutions. When you see how inexpensively you can make a huge batch of this pureed butternut squash soup, you will never pay $5 for a that microscopic cup of it at your grocery store or soup and salad place again.

Get the recipe below and don’t forget to leave a comment on how much you loved this soup!

Prepping Smarts:

How does one break into the impenetrable skin of a butternut squash? See our little trick in the video below:


How to Chop Butternut Squash

There's no need to wrestle with butternut squash anymore once you see how easy it is to prep this vegetable.

Technique Smarts:

Warning: This video will make you want to puree everything.


How to Make Pureed Vegetable Soups

See how we turn vegetables into creamy goodness in this short technique video.

Equipment Smarts:

Yes a blender will do, but this immersion blender is just so convenient and fun to use. Plus the price is right too:

For more kitchen and equipment and tool smarts, visit our ‘Essential Kitchen Cookware and Tools’

Pureed Butternut Squash SoupPureed butternut squash soup #recipe via @cooksmarts

Author: Jess Dang
Prep time:
Cook time:
Total time:
Serves: 4 to 6
Enjoy this creamy vegetable soup without the cream!


  • Ingredients
  • Onion – 1 , chopped
  • Butternut squash – 3 lb., chopped
  • Butter – 2 tbs.
  • Chicken stock – 3 to 4 cups
  • Salt – 2 tsp.
  • Pepper – 1/2 tsp.


  1. Onions / Butternut squash – Prep as directed. (Can be done up to 3 days ahead)
  1. Heat a 5 quart Dutch oven over medium-high heat. Add butter and then onions to heated oil with a generous dash of salt. Saute until softened, ~2 minutes.
  2. Add the butternut squash, enough broth / stock to cover all ingredients, salt and pepper. Cover and bring to a boil and then simmer covered for 10 minutes. Remove from heat and let cool.
  3. After soup cools down some, puree with an immersion blender. Season to taste with salt and pepper.


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