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Butternut Squash Soup

looking down at butternut squash soup


  • 1 butternut squash, peeled
  • 1 onion, chopped
  • 6 cups chicken stock
  • 2 tablespoons unsalted butter
  • Nutmeg
  • Salt and pepper


  1. Cut squash into 1-inch chunks; set aside.
  2. Melt butter in a large pot. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender.
  3. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper, to taste.

Have some cheese rolls with your soup »

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