Butternut Squash Soup
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-27Updated 2026-10-27
Butternut squash soup with sage, onion, vegetable broth, and a little milk. Make this smooth skillet soup with about 30 minutes of active work for grilled cheese night.
Butternut squash soup is a smooth, savory soup made from tender squash, onion, and broth, offering a gently sweet, creamy partner for a crisp grilled cheese sandwich. This version simmers small squash cubes in a deep skillet and finishes them with sage, a little milk, and a teaspoon of cider vinegar. It needs no oven roasting. The vinegar sharpens the flavor without making the soup taste sour, while the milk softens the texture without turning it into a heavy cream soup. Makes: about 6 cups, or 4 side-dish servings. Prep and blending: 15 minutes. Cook: about 35 minutes. Cooling before blending: 5 minutes. Total: about 55 minutes. Active work: about 30 minutes. Start with peeled, seeded squash, such as refrigerated precut cubes; cut any large pieces down to 1/2 inch. Peeling and seeding a whole squash adds preparation time. Firm squash or larger cubes may need longer simmering.
How to make Butternut Squash Soup
Makes About 6 cups; 4 side-dish servings. Listed times are estimates; visual and temperature cues control doneness.
15 minCook
35 minRest
0 minTotal
50 minYield
About 6 cups; 4 side-dish servings
Equipment
- Deep 12-inch skillet or saute pan with lid, at least 4-quart capacity
- Cutting board and sharp knife
- Measuring cups and spoons
- Kitchen scale
- Wooden spoon
- Ladle
- Tall heatproof blending jug, at least 2-quart capacity
- Immersion blender rated for warm liquids
Ingredients
- •1 tablespoon olive oil
- •1 tablespoon unsalted butter
- •1 cup (140 g) chopped yellow onion
- •2 garlic cloves, minced
- •1/2 teaspoon dried rubbed sage
- •1 1/2 pounds (680 g) peeled, seeded butternut squash, cut into 1/2-inch cubes; about 5 cups
- •3 cups low-sodium vegetable broth, plus a little more to adjust the finished soup if needed
- •1/2 teaspoon fine salt, plus more to taste
- •1/4 teaspoon ground black pepper
- •1/2 cup whole milk
- •1 teaspoon cider vinegar
Instructions
- 1
Soften the onion and sage
Heat the olive oil and butter in a deep 12-inch skillet or saute pan with at least a 4-quart capacity over medium heat. Add the onion and cook for 7 minutes, stirring often, until softened but not deeply browned. Add the garlic and dried sage and stir for 1 minute, until fragrant.
- 2
Simmer the squash until tender
Add the squash, 3 cups broth, salt, and pepper. Bring to a simmer over medium-high heat, about 5 minutes. Reduce to medium-low, cover, and simmer for about 20 minutes, stirring occasionally, until the squash crushes easily against the pan with a spoon. If the cubes are still firm, continue simmering and check every few minutes. Turn off the heat and let the soup stand for 5 minutes before transferring it for blending.
- 3
Blend and gently finish
Using a ladle, transfer the soup to a tall heatproof blending jug with at least a 2-quart capacity, working in batches if necessary. Use an immersion blender rated for warm liquids, following its instructions. Keep the blender bell fully submerged, start on low, and blend until smooth; stop the motor before lifting the blender. Return the soup to the skillet, stir in the milk, and warm over low heat for about 2 minutes without boiling. Turn off the heat and stir in the cider vinegar. Taste and adjust the salt. Add a little extra broth if needed for a pourable, lightly creamy consistency, then ladle into bowls.
Tips
- →Check tenderness before blending. A cube that only yields to a fork may still leave a grainy texture; it should mash easily with a spoon.
- →Use a deep skillet with room for the broth and squash. A shallow frying pan is not suitable for this batch.
- →Ladle the soup into the heatproof jug instead of lifting and pouring a full hot skillet. Use smaller batches if the jug or appliance instructions call for them.
- →Keep the immersion blender submerged while it runs. A wide skillet may leave the liquid too shallow to cover the blender bell, which is why this recipe uses a tall jug.
- →Add extra broth gradually after blending. The soup should pour from a ladle rather than sit like mashed squash.
Variation
Squash: Fresh peeled squash is the main version. Frozen butternut squash cubes can work, but their water content and cooking time vary; simmer until fully mashable and adjust the broth after blending. Sage: Use 1/2 teaspoon dried thyme instead for a different savory note. If using finely ground sage, begin with 1/4 teaspoon and adjust to taste. Milk: Use an equal amount of unsweetened plain oat milk for a dairy-free variation, and replace the butter with another tablespoon of olive oil. Check the broth and plant milk labels if you need the variation to be vegan. Vinegar: Fresh lemon juice can replace the cider vinegar in the same starting amount. Taste before adding more; the goal is balance rather than a strongly acidic soup.
Questions and answers
Do you have to roast butternut squash for soup?
No. Small peeled squash cubes can simmer directly in broth until very tender, then be blended smooth. This recipe uses that skillet method and does not require an oven.
Can I use precut butternut squash for soup?
Yes. Use 1 1/2 pounds of peeled, seeded squash and cut large store-bought cubes down to about 1/2 inch. Even pieces cook more consistently than a mixture of large and small chunks.
Why is my butternut squash soup grainy?
The squash may need more cooking or more blending. Make sure it crushes easily with a spoon before blending, then process until smooth and add a little broth if the mixture is too thick to move around the blender.
How do you make butternut squash soup less sweet?
Use savory aromatics such as onion, garlic, and sage, and skip added sugar. A small amount of cider vinegar at the end balances the squash's natural sweetness without needing to overwhelm it with salt.
Can you make butternut squash soup without cream?
Yes. This recipe uses only 1/2 cup milk for the whole batch; the blended squash supplies most of the body. Unsweetened plain oat milk and olive oil can replace the dairy ingredients if needed.
Can you freeze butternut squash soup?
Yes, although milk can separate slightly after freezing. For the smoothest result, freeze the blended soup before adding the milk, then add milk when reheating and whisk until smooth.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
Dietary note: This recipe is labeled VegetarianDiet.
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