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Butternut Squash Soup with Cumin Recipe

Do you like soup in the fall and winter? Butternut squash is an iconic fall and winter vegetable and it’s a wonderful ingredient for soup-making. This Butternut Squash Soup with Cumin Recipe is perfect for the cooler months.

Last year I shared this wonderful soup, and since we are now halfway through September, I thought it was time to share it again. Butternut Squash Soup with Cumin Recipe is not only delicious but easy to make.

Nothing speaks more to me in cooler weather than soup. Soup can be a great way to start a fall meal with a warming taste of flavor. It can also be the star of the meal itself. Butternut Squash Soup is comforting, filling, healthy and delicious.

Butternut Squash Soup with Cumin Recipe

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This Butternut Squash Soup with Cumin Recipe is from Soup of the Day by Lydie Marshall.

Soup of the Day book cover

I met and assisted Lydie at Sur La Table in 2002 when she taught a class promoting her new cookbook.  She is retired now, but Lydie is an American who lived and taught cooking classes for years in France during part of the year.

Since butternut squash is synonymous with fall, it’s a perfect choice for use in soup.  I like the addition of cumin for an extra little kick of flavor.

butternut squash soup in white bowl

Soup Tips

TIP:  I like to use a  large serrated bread knife to “peel” the butternut squash. Cut the squash in half. Then use a large spoon to scrape out the seeds.

butternut squash cut in half

TIP:  This soup is a puréed soup. Here are some guidelines:

  • When you put hot ingredients into the blender, only fill about 1/2 full.
  • Take the plastic cap out of the lid and cover it with a folded dishtowel to allow steam to escape (and not blow hot soup all over your kitchen).
  • Pulse the on and off button to start the puree process. 
  • Use a wooden spoon or spatula to redistribute the ingredients; repeat the puree process.
  • If needed, add a little broth to the pureed mixture to smooth it out.

I have had my Waring Blender for almost 20 years and it is still going strong. 

Waring blender

I love to use my Braun immersion blender for this job because you can purée the soup right in the pot, which is one less tool to wash.

Braun immersion blender

TIP:  Soups should not be too thick; they should pour from the spoon.  If your soup looks like mashed potatoes, it’s too thick.  Always have extra broth on hand to add if the soup gets too thick.

VARIATION:  Soups should ALWAYS be garnished.  

This soup calls for croutons, but you could also garnish with chopped sage, thyme or parsley.  A teaspoon of caramelized onion would be nice also. I like a little dollop of crème fraîche or a swirl of heavy cream in puréed soups, too.

The Butternut Squash Soup with Cumin Recipe

Enjoy! I hope you enjoy this recipe. It really is a keeper.

Butternut Squash Soup with Cumin

Delicious fall soup with a little kick of heat from cumin.
Course Soup
Cuisine American
Keyword butternut squash soup, fall soup
Cook Time 1 hour 15 minutes
Servings 6 servings
Author Lydie Marshall


  • 6-quart heavy pot or Dutch oven
  • electric blender or immersion blender
  • wooden spoon


  • 3 tablespoons olive oil
  • 3 medium onions peeled and sliced (3 cups)
  • 3 pounds butternut squash peeled and cut into 2-inch cubes (8 cups)
  • 2 teaspoons kosher salt
  • 1 teaspoon cumin
  • 3 sprigs fresh thyme
  • 3 cups good quality chicken broth or vegetable broth
  • toasted croutons for garnish


  • In a 6-quart heavy-bottom soup pot or Dutch oven, heat the oil over medium heat. Stir in the onions.
  • Cover, reduce the heat, and braise for 15 minutes, checking that the onions don't burn.
  • Add the squash to the onions. Sprinkle with the salt, pepper, cumin and thyme; cover the pot.
  • Braise for another 15 minutes, checking once in a while that the vegetables do not burn. Adjust heat as needed.
  • Add the broth, stir the ingredients, and bring to a boil. Cover the pot and reduce the heat. Simmer for 30 minutes or until the squash is tender.
  • Puree the soup in a blender in batches or use an immersion blender. Process the soup until it is very smooth.
  • Return the soup to the pot and reheat. Taste for salt and add more cumin to taste.
  • Serve the soup very hot. Garnish with the toasted croutons or chopped herbs.

If you would like to try another delicious fall soup, try Creamy Southwestern Pumpkin Soup.

First, please PIN this Butternut Squash Soup recipe for your fall enjoyment. You should check out my Soup Recipe Board on Pinterest.

pin for later graphic in blue

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  1. Butternut squash soup is one of my faves! I also own a very similar immersion blender, and I bought it specifically for making this soup. It’s so much easier than transferring the liquid to a different container. Happy to be hopping with you again!

  2. Butternut with cumin has got to be absolutely perfect! Such amazing flavors to be mixed together. I love that you can use a blender or immersion blender. I love my immersion blender too! I agree that soups must be garnished! So fun to be in this blog hop with you!

  3. Who doesn’t crave soup when fall arrives? Your butternut squash soup with cumin sounds so good. An immersion blender is one of the few kitchen tools that I don’t have. I think I need to invest in one for soup making this fall.

  4. Butternut squash soup is a fall essential! We are huge soup fans in our house and your recipe looks amazing! Thanks for all the helpful tips too!

  5. Hooray for soup season!! One of the best parts of fall is delicious hot soup to enjoy on a chilly day or evening. I love butternut squash, this is a must try, thank you Carol!

  6. Carol, we love winter squash soups and the butternut with cumin combo sounds wonderful. Cumin is one of my fav spices!

    And soup as the main meal is perfect – I just need to remember to garnish it 😉

    Thanks for hopping with me,

  7. Hi Carol,
    Just dropping by to tell you that I’ve selected your blog post as one of my features for Thursday Favorite Things.

    This one is huge. I went all out this week and am doing an Ultimate Fall Home Decor & Autumn Recipes feature this week. Although I primarily blog about home decor, faux finish, event styling and such, we all have to eat in our beautifully decorated homes. Your soup recipe is so incredibly perfect not only for bringing in seasonal produce, but the fact that it’s a creamy soup I can safely eat without adapting the ingredients to suit my medically necessary diet. Cranky Celiac disease is what I call it.

    I hope you get a chance to stop by and see all the features. I’m really excited to share it this week.

    Thank you for sharing with all of us at Thursday Favorite Things. I will pinning your recipe to my Celiac Friendly Pin Board too.


    1. Olivia, thak you so much for selecting my recipe and post for your feature on Thursday Favorite Things. I’m honored and happy that the soup is a dish that you can have without a dietary issue.

  8. Oh this sounds really good! I’m saving this for later! Thanks for sharing with Thursday Favorite Things!

  9. Butternut Squash and cumin…two of my all time favs!!! This will get put on the rotation soon. Now that fall is finally stepping in, we’ll have soup once or twice a week. I am a soup sucker for sure.
    Enjoyed your posts from your trip in AZ…so glad you had such a good time and I can’t wait to see your tablescape contribution…that’s another one of my favorite things to do.

    Have a great day Carol…l

    Hugs, Lynn

    1. Lynn, definitely let me know how you like the soup. You can adjust the amount of cumin to your liking. Today is our last day in Scottsdale. The sun just came up and I’m heading out to the patio to watch the birds and bunnies come by.