Easy to Make Butternut Squash Soup

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“This soup is another of Heather's recipes it is delicious. I'm not a big fan of squash but I love this soup. It's really quick and easy to make with a big taste. Do not leave out the yogurt it enhances this soup.”

Ingredients Nutrition

  • 6 cups butternut squash, peeled, cubed
  • 3 12 cups chicken stock, good quality
  • 1 12 cups sweet onions, chopped
  • 1 bay leaf, fresh if possible
  • 14 teaspoon nutmeg, freshly grated
  • 14 teaspoon sea salt
  • 18 teaspoon fine black pepper, freshly ground
  • 1 cup thick plain Greek yogurt
  • 14 teaspoon nutmeg, freshly grated


  1. In a large pan, combine the squash, stock, onions and bay leaf, bringing to a boil.
  2. Cover the pot and reduce the heat to low, simmer for 20 minutes or until squash is tender, then remove from heat.
  3. Take out the bayleaf and pour into a blender or food processor, puree the soup in batches until smooth.
  4. If necessary, return to pan and reheat gently.
  5. Season with 1/4 tsp of fresh grated nutmeg, sea salt and freshly ground black pepper.
  6. Ladle into soup bowls and swirl 2 tablespoon of yogurt into each bowl, sprinkle with the remaining nutmeg and enjoy.

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