Brown's Butternut Squash Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A velvety smooth soup made with roasted butternut squash, carrots, and a hint of nutmeg, ideal for cold weather. This american-inspired soups ready in about 70 minutes pairs butternut squash, peeled and cubed, olive oil, medium onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 45 min Serves 4 American cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 lbs cubed butternut squash with 2 tbsp olive oil, 1 diced onion, and 2 diced carrots on a baking sheet. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Roast for 25-30 minutes until the vegetables are tender and slightly caramelized, stirring once halfway through.
  3. Step 3: Transfer the roasted vegetables to a large pot. Add 4 cups vegetable broth, 2 minced garlic cloves, and 1/4 tsp ground nutmeg. Bring to a simmer and cook for 10 minutes.
  4. Step 4: Use an immersion blender to puree the soup until smooth, or transfer to a regular blender in batches (be careful with hot liquid).
  5. Step 5: Return to the pot if using a regular blender, then stir in 1/2 cup heavy cream and cook for 2-3 minutes until heated through. Season with additional salt and pepper to taste.

Frequently asked questions

How long does Brown's Butternut Squash Soup take to make?

Total time is about 70 minutes (25 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Brown's Butternut Squash Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Brown's Butternut Squash Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Brown's Butternut Squash Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Brown's Butternut Squash Soup?

American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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