Martha Stewart Butternut Squash Soup Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart butternut squash soup is a smooth, velvety bowl of fall flavor, made with sweet roasted squash, savory onion, and a warm hint of cinnamon and nutmeg. It tastes lightly sweet and gently spiced, with a texture so silky it coats the spoon. My version is an original adaptation inspired by Martha Stewart’s classic American home cooking, and it stays close to the simple, comforting spirit of her kitchen. A small amount of heavy cream brings it all together without making it heavy.

From start to finish, this soup takes about 70 minutes, with 20 minutes of prep and 50 minutes of cooking. It’s an easy recipe to manage, even on a weeknight, since most of that time is hands-off roasting. Serve it as a cozy dinner with crusty bread, as a first course for a holiday meal, or bring it to a potluck in a warm slow cooker.

Why This Martha Stewart Butternut Squash Soup Works

Roasting the squash instead of boiling it is the key move here. The dry oven heat caramelizes the edges and concentrates the natural sweetness, so the soup tastes deeper and richer before you even add the cream. Tossing the cubes in a little oil and salt first helps them brown rather than steam.

The aromatics are kept simple on purpose: onion, garlic, cinnamon, and nutmeg. Cooking the spices briefly with the onion blooms their flavor, and the cinnamon and nutmeg add warmth without turning the soup into dessert. A final stir of cream and a taste for salt brings everything into balance.

What You’ll Love About It

Three things stand out: the silky texture from a good blender puree, the warm spice that makes it feel seasonal, and how little hands-on work it takes. It also reheats beautifully, so you can make it ahead and serve it all week.

Ingredients

Here’s everything you need for six generous servings.

• 1 large butternut squash (about 3 pounds/1.36kg) — peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons (30ml) olive oil
• 1 medium yellow onion (about 8 ounces/227g) — coarsely chopped
• 2 medium garlic cloves — minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground black pepper
• 4 cups (960ml) low-sodium chicken broth — low-sodium so you can control the salt
• 1/2 cup (120ml) heavy cream
• 1 1/2 teaspoons kosher salt — plus more to taste
• 2 tablespoons (30ml) pure maple syrup — optional, for a sweeter note
• For garnish: pumpkin seeds (pepitas) — toasted

Equipment

• Rimmed baking sheet — large, about 18 by 13 inches (46 by 33 cm)
• Parchment paper — for easy cleanup
• Large bowl — for tossing the squash
• Dutch oven or heavy pot — large enough to hold the soup
• Immersion blender — or a stand blender for pureeing in batches
• Chef’s knife and cutting board — for cubing the squash

How to Make Martha Stewart Butternut Squash Soup

Step 1: Heat the Oven and Line the Pan

Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper so the squash lifts off cleanly and the pan is easier to wash.

Step 2: Season and Roast the Squash

In a large bowl, toss the butternut squash cubes with 1 tablespoon of the olive oil, 1/2 teaspoon of the kosher salt, and a pinch of black pepper until evenly coated. Spread the squash in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, turning halfway through, until tender and lightly caramelized at the edges. Avoid overcrowding the pan, which steams the squash instead of roasting it; use two pans if yours is small.

Step 3: Cook the Onion and Spices

While the squash roasts, heat the remaining 1 tablespoon olive oil in a large Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, for 5 to 7 minutes, until softened and translucent. Add the minced garlic, cinnamon, nutmeg, and remaining 1/4 teaspoon black pepper and cook for 1 minute more, until fragrant. Keep the heat moderate so the garlic doesn’t brown and turn bitter.

Step 4: Simmer the Soup

Add the roasted butternut squash and chicken broth to the pot. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for 10 minutes to blend the flavors.

Step 5: Puree Until Smooth

Remove the pot from the heat. Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return it to the pot. Be cautious with hot liquids in a blender; fill only halfway and vent the lid so steam can escape.

Step 6: Add the Cream and Season

Stir in the heavy cream and the remaining 1 teaspoon kosher salt. Taste and adjust the seasoning, adding more salt if needed, since squash absorbs salt readily. If you prefer a sweeter note, stir in the maple syrup.

Step 7: Warm Through Gently

Return the pot to low heat and cook gently for 5 minutes, until heated through. Don’t let the soup boil after adding the cream, or it can curdle and look grainy.

Step 8: Serve Hot

Ladle the soup into warm bowls. Garnish each serving with toasted pumpkin seeds and a swirl of cream, if desired, and serve hot.

What to Serve With It

• Crusty bread — warm slices are perfect for dipping into the soup.
• Green salad — a crisp, acidic salad balances the creamy texture.
• Roast chicken — makes it a heartier dinner for cool evenings.
• Grilled cheese — a classic pairing for a cozy lunch.

Tips for the Best Results

• Cut even cubes — uniform pieces roast at the same rate and puree smoothly.
• Warm the bowls — a quick rinse in hot water keeps the soup from cooling fast.
• Toast the seeds — a few minutes in a dry skillet makes them crisp and fragrant.
• Blend longer — extra time gives a truly silky texture, especially with a blender.
• Season at the end — taste after the cream goes in and adjust salt then.
• Use fresh nutmeg — grating it yourself gives a noticeably brighter spice flavor.

Easy Variations

• Add ginger — stir in 1 teaspoon freshly grated ginger with the garlic for a little zing.
• Swap the squash — use the same 3 pounds (1.36kg) of peeled sweet potatoes instead.
• Go dairy-free — replace the 1/2 cup (120ml) heavy cream with full-fat coconut milk.
• Make it spicier — add 1/4 teaspoon cayenne with the cinnamon for gentle heat.

Storing and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 5 days. To freeze, cool it completely, transfer to freezer-safe containers with 1 inch of headspace, and freeze for up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop over low heat, stirring occasionally, for 5 to 7 minutes, until it reaches 165°F (74°C) in the center; don’t boil it.

Nutrition (per serving)

These values are estimates per serving and will vary with your ingredients and portion size.

FAQs

Can I make this Martha Stewart butternut squash soup recipe ahead of time?

Yes. Prepare it through step 5, before adding the cream, up to 2 days in advance and refrigerate it. Reheat gently and stir in the cream just before serving.

What can I use instead of chicken broth?

Vegetable broth works well and keeps the soup vegetarian; use the same 4 cups (960ml). Choose a low-sodium brand so you can season to taste at the end.

How do I know when the squash is done roasting?

The cubes should pierce easily with a fork and show light caramelization at the edges. If they’re still firm in the center, give them another 5 minutes.

Why did my soup turn out grainy?

It usually means the soup was pureed too briefly or boiled after the cream went in. Blend until completely smooth and keep the heat low once the cream is added.

Martha Stewart-Inspired Butternut Squash Soup

Print Recipe

A silky, velvety soup with sweet roasted butternut squash, savory onion, and a hint of warm spice, finished with a touch of cream. This is an original adaptation inspired by Martha Stewart’s classic American home cooking, perfect for cozy fall evenings or an elegant first course.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 50
• Total Time: 70
• Yield: 6 1x
• Category: Soup
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 large butternut squash (about 3 pounds/1.36kg), peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons (30ml) olive oil
• 1 medium yellow onion (about 8 ounces/227g), coarsely chopped
• 2 medium garlic cloves, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground black pepper
• 4 cups (960ml) low-sodium chicken broth
• 1/2 cup (120ml) heavy cream
• 1 1/2 teaspoons kosher salt, plus more to taste
• 2 tablespoons (30ml) pure maple syrup, optional
• For garnish: pumpkin seeds (pepitas), toasted

Instructions

1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, toss the butternut squash cubes with 1 tablespoon of the olive oil, 1/2 teaspoon of the kosher salt, and a pinch of black pepper until evenly coated. Spread the squash in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, until tender and lightly caramelized at the edges, turning halfway through. Avoid overcrowding the pan, which steams the squash instead of roasting it.
3. While the squash roasts, heat the remaining 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion and cook, stirring occasionally, for 5 to 7 minutes, until softened and translucent. Add the minced garlic, cinnamon, nutmeg, and remaining 1/4 teaspoon black pepper and cook for 1 minute more, until fragrant.
4. Add the roasted butternut squash and chicken broth to the pot. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for 10 minutes to blend the flavors.
5. Remove the pot from the heat. Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot. Be cautious with hot liquids in a blender; fill only halfway and vent the lid.
6. Stir in the heavy cream and the remaining 1 teaspoon kosher salt. Taste and adjust seasoning, adding more salt if needed. If you prefer a sweeter note, stir in the maple syrup.
7. Return the pot to low heat and cook gently for 5 minutes, until heated through. Do not let the soup boil after adding the cream, as it can curdle.
8. Ladle the soup into warm bowls. Garnish each serving with toasted pumpkin seeds and a swirl of cream, if desired. Serve hot.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 5 days. To freeze, let the soup cool completely, then transfer to freezer-safe containers, leaving 1 inch of headspace; freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat, stirring occasionally, until hot, about 5 to 7 minutes; do not boil. For make-ahead, the soup can be prepared through step 5 (before adding cream) up to 2 days in advance and refrigerated; reheat and stir in cream just before serving.

Nutrition

• Calories: 260
• Sugar: 10g
• Sodium: 680mg
• Saturated Fat: 6g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 35mg

Keywords: butternut squash soup, Martha Stewart inspired, roasted butternut squash, creamy squash soup, fall soup recipe, easy butternut squash soup, homemade soup, vegetarian soup, Thanksgiving starter, comfort food