Another Butternut Squash Soup Recipe

I love butternut squash soup! I love any butternut squash, actually. But the best way to eat it is definitely in soup.

Last year, we posted a recipe from Jamie Oliver. And while that sage-infused oil soup was amazing, and definitely a go-to recipe for me, I definitely have to change it up a little bit. Eating as much butternut squash soup as I do makes me need to experiment with different flavors and interesting ingredients. This is actually the first butternut squash soup recipe I have ever made, and it was years ago when I was still in high school.

I actually make this every now and then, and love the deep flavor the tomato and balsamic vinegar add. I don’t make it too often, though, because I’m usually not opening up a can of tomatoes just to use two. You can substitute some tomato paste or two fresh plum tomatoes if you want. I also usually don’t add sage to this recipe unless I already have it in my kitchen. I don’t miss it, though maybe next time I will fry the sage and make sage-infused oil, just like in Jamie Oliver’s Superb Butternut Squash Soup.

Butternut Squash Soup, adapted from Food Network:

  • 3 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • 2 medium canned plum tomatoes
  • 1 medium butternut squash (about 2 pounds), diced
  • 4 cups vegetable broth, chicken stock, or water
  • 1 teaspoon balsamic vinegar


1. Heat oil in a soup pot over medium heat. Add onion, garlic, one teaspoon of salt, and pepper. Cook, stirring occasionally, until onions are tender, about 10-12 minutes.

2. Raise the heat to medium-high. Add the tomatoes, crushing them into the pot with your hands, and cook for about 5 minutes, until the onions are browned and the tomatoes break apart more.

3. Add the squash and the rest of the salt. Continue cooking, and stir occasionally, until the squash is tender, about 15 minutes.

4. Add the stock/broth/water. Bring to a simmer and cook uncovered for 20 minutes, until the squash is soft.

5. Remove from heat and blend, either in a blender or food processor, or with an immersion blender.

6. Return to heat and add the balsamic vinegar, stir it in.

7. Serve with a touch of Parmesan cheese or sour cream, if desired.