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5 from 27 votes

Butternut Squash Soup

The silkiest butternut squash soup, a must all year around, this soup is perfect for the fall season.
Prep Time5 mins
Cook Time25 mins
Cooling down15 mins
Total Time45 mins
Course: Soups
Cuisine: Venezuelan
Keyword: butternut squash soup, butternut squash soup recipe, classic butternut squash soup, silky butternut squash soup
Servings: 8
Calories: 88.71kcal
Author: Enri


  • 2 tablespoons butter
  • 3/4 cup onion, roughly chopped
  • 1 cup leek, roughly chopped
  • 6 cups butternut squash, in chunks
  • 4 cups water
  • 1 1/2 teaspoons Coarse sea salt
  • 1/4 teaspoon white pepper, freshly ground


  • In a stock pan over medium heat melt the butter and sauté the onion and leek until they are soft, about 5 minutes.
  • Add the squash and the water, increase the heat to medium-high and bring to boil.
  • Once it boils, reduce the heat to medium and cook, covered, for 20 minutes until the squash is tender.
  • Let rest uncovered for 20 minutes.
  • In the vase of a blender, liquefy and season with salt and pepper.
  • Serve hot.



Serving: 1cup | Calories: 88.71kcal | Carbohydrates: 16.08g | Protein: 1.5g | Fat: 3.01g | Saturated Fat: 1.83g | Cholesterol: 7.53mg | Sodium: 475.41mg | Potassium: 421.54mg | Fiber: 2.66g | Sugar: 3.6g | Vitamin A: 11527.15IU | Vitamin C: 25.16mg | Calcium: 67.45mg | Iron: 1.12mg