Ina Garten Butternut Squash Soup You’ll Want to Make All Fall & Winter Long

This flavorful Ina Garten butternut squash soup will be your new fave way to enjoy butternut squash and pumpkin. This savory and filling soup is delicious topped with creme fraiche.

Ingredients for Ina Garten Butternut Squash Soup Recipe

Ingredients for Ina Garten Butternut Squash Soup

Unsalted Butter & Olive Oil are used to saute the onions to start the base.

Yellow Onions add flavor and depth, and are pocked with nutrients. The yellow onions will be chopped before added to the soup, but eventually will be pureed with a handheld blender for a smoother finish.

pumpkin puree adds the pumpkin flavor to this soup. Make sure you purchase plain pumpkin puree and not pumpkin pie filling, which contains other flavors and sweetener.

butternut squash combined with the pumpkin give this soup it’s winter squash flavor. While you can purchase butternut squash already cubed, buying a fresh and intact butternut squash and peeling/cubing it yourself results in better flavor.

chicken stock brings a lot of flavor and nutrients to this dish so don’t use the cheap, flavorless stuff! Use homemade chicken stock or a good quality brand from the store. I often use my homemade chicken bone broth for this soup.

kosher salt & black pepper are added as part of the recipe, but you might want to add more at the end, to taste.

nutmeg is not a part of the original Ina Garten recipe, but I find that a pinch of nutmeg adds a a hint of nutty and sweet flavor.

half & half is added in the final step and adds creaminess.

How to make Ina Garten Butternut Squash Soup

First, heat butter and olive oil in your dutch oven or stockpot. Then, add chopped onions and cook over medium-low heat for about ten minutes, or until onions are fragrant and translucent.

Now, add butternut squash, pumpkin puree, chicken stock, salt, pepper and nutmeg. Bring to a boil, then lower heat. Cover and simmer, stirring occasionally, for about 30 minutes or until the butternut squash is tender and can easily be pierced with a fork.

Turn off the heat and carefully use an immersion blender to puree the soup until it is your desired consistency. Finally, stir in half and half to the soup and heat back up slowly. Add more salt to taste if necessary and serve with your desired toppings. Gruyere, croutons, or creme fraiche are great options, but creme fraiche is my personal favorite!

5 from 22 votes

Ina Garten Butternut Squash Soup

You'll want to make this flavorful butternut squash and pumpkin soup on repeat all Fall long!

Course dinner, lunch, Main Course, Soup
Cuisine American
Keyword butternut squash, Fall, lentil soup, pumpkin pie
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 326 kcal


  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cups yellow onions chopped
  • 1 15 oz can pumpkin puree (not pumpkin pie filling)
  • 1 1/2 lbs butternut squash* peeled and cut into chunks
  • 3 cups good quality chicken stock
  • 2 teaspoons kosher salt
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup half and half

Optional Topping Ideas

  • Creme fraiche
  • grated Gruyere
  • croutons


  1. Heat butter and olive oil in dutch oven or other heavy bottomed stockpot. Add chopped onions and cook over medium-low heat for about 10 minutes or until onions are fragrant and translucent.

  2. Add the butternut squash, pumpkin puree, chicken stock, salt, pepper, and nutmeg. Cover and simmer, stirring occasionally, for about 30 minutes, or until the butternut squash is tender and you can easily pierce through with a fork.

  3. Turn off heat and use an immersion blender** to puree the soup to your desired consistency. Move it around in the pot to ensure you get all the veggies.

  4. Stir in half and half to the soup and heat slowly. Add more salt to taste, if needed. Serve with creme fraiche, gruyere, or croutons.

Recipe Video

Recipe Notes

*For extra flavor you can also roast the squash for this soup. Simply slice the squash in half, scoop out the seeds, drizzle with a little olive oil, place butternut squash face down on foil-lined baking sheet, and roast for about 20 minutes, or until butternut squash is tender. Scoop the flesh out and use in recipe in place of butternut squash cubes.

**The original recipe calls for using a food mill for this step. If you use a food mill instead of an immersion blender, process the mixture through the medium blade and then return to the pot and proceed with recipe.

Nutrition facts are based on the soup, without any toppings included. 

Any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. The nutritional labels are a product of online calculators such as (but not limited to)   Although attempts to provide accurate nutritional information, these figures should be considered only as estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.

This recipe is adapted from Ina Garten’s Winter Squash Soup recipe.

Nutrition Facts
Ina Garten Butternut Squash Soup
Amount Per Serving
Calories 326 Calories from Fat 170
% Daily Value*
Fat 18.9g29%
Saturated Fat 9.3g58%
Cholesterol 43mg14%
Sodium 174mg8%
Potassium 867mg25%
Carbohydrates 33.9g11%
Fiber 7.7g32%
Sugar 11g12%
Protein 9.2g18%
Calcium 156mg16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Roasted delicata squash recipe with pomegranate

If you make Ina Garten butternut squash soup please share on instagram using hashtag #rainbowdelicious & and tag me at @rainbowdelicious , I’d love to see what you are up to in your kitchen!

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  1. Christie Gagnon says

    5 stars
    Oh yes, I am so ready for soup season and your butternut squash soup looks so good! Love the topping ideas!!

  2. 5 stars
    Such a delicious and warming bowl of comfort food!

  3. 5 stars
    This is the perfect soup for Fall. Pumpkin season is starting so I can already tell I’ll definitely be making this soup all the time. 🙂

  4. 5 stars
    Butternut squash is one of my favorite flavors of fall. This soup looks like a great way to enjoy it. Thanks for the recipe!

  5. 5 stars
    I love that you used pumpkin and squash in this recipe. That really makes this the ultimate fall recipe!

  6. 5 stars
    Butternut squash soup is one of my favorite things to have this time of year! Can’t wait to make this, thanks for sharing!

  7. Lesli Schwartz says

    5 stars
    I absolutely love butternut squash soup! I’m so happy it’s soup season and can’t wait to try your version!

  8. 5 stars
    I love butternut squash soup! This looks so delicious, I think I’m going to make this on Sunday – yum!

  9. 5 stars
    Perfect timing for this post, I just made chicken broth and need a good soup to use it with. I do like your idea of roasting the squash first. This soup just looks amazing.

  10. 5 stars
    This is so delicious and to be honest, we are always making this even if its not a fall season. Such a perfect recipe, love it!

  11. 5 stars
    Ina always has the best recipes. I was excited to put this soup recipe to use last night and it was a huge hit with my family.

  12. I love Ina Garten and it’s cool that you have shared her delicious recipe. Thanks ever so much!

  13. 5 stars
    This was the perfect soup for dinner tonight. It’s been getting colder and the butternut soup warmed us up nicely

  14. 5 stars
    Your soup looks delicious, perfect for this time of year. Love the idea of adding toppings to the soup.

  15. 5 stars
    I love butternut squash soup and I love Ina. The perfect recipe to welcome fall!

  16. 5 stars
    What a gorgeous recipe for fall! I love the rich flavor of this soup and how it’s perfect for lunch or a simple dinner at home. WIll make again.

  17. 5 stars
    Great soup to have on a winter night with the family with a good movie. Thanks for the tip of roasting it for extra flavor.

  18. 5 stars
    Love that this soup has butternut squash and pumpkin. We can’t find canned pumpkin puree here in Italy but I guess I can make some myself or add pumpkin cubes to the pan instead of puree! On my to make list!

  19. 5 stars
    Butternut squash soup is one of the best to try in fall. So creamy and delicious. I will try it this way soon.

  20. 5 stars
    I love, love, butternut squash so I will totally fall in love with this soup! Love the hint of nutmeg added to make this yummy soup!

  21. 5 stars
    This butternut squash pumpkin soup sounds delicious, with a fairly simple ingredient list to let the flavors of the squashes shine through, and that touch of nutmeg to bring out the creamy flavors. Yum!

  22. 5 stars
    Butternut squash soup is my favorite of all. Yours looks so comforting and yummy. I could easily gobble this soup with some toasted bread.

  23. 5 stars
    This is my absolute favorite butternut squash soup recipe. So amazing!

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