Go Back
butternut squash in white bowl

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


  • 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.