The Best Squash Soup Ever

I grew a TON of squash this year. I love squash baked with butter, salt and pepper or cubed up in different meals, however I do not enjoy most squash soups out there.

For me and my taste buds, a meal that is meant to nourish, should be savory only. Since squash soups tends to ride a fine line on sweetness, verses savory I have never fallen in love… until now.

The weather in Minnesota has grown cold and since I have all that squash to use up I decided that it was going to be a soup day yesterday. I finally quit looking at recipes and made the decision to whip up my own batch of squash soup using only what I like for ingredients.

And for once I made sure to write down exactly what I did, which wasn’t much.

The ingredients were minimal- I used squash, and LOTS of onion, garlic, rosemary and coriander to flavor this soup. All of which are from my garden.

If I could tell you all just one thing to have on hand at all times, it would be herbs. Herbs do so much to flavor your meals which is what I’m looking for. Truly, if my meals don’t pop with flavor, I could care less to eat it.

This recipe is so easy to make, anyone can make it. It is VERY tasty and so creamy it sticks to your ribs, which is how I love a soup to be. If you like a thinner soup, just add a bit more broth to suit your taste. Truly, this soup is the bomb!


The Best Squash Soup Ever


  • 1/2 cup olive oil
  • 6 large cloves of garlic, peeled & minced
  • 2 large onions, minced
  • 8 cups of butternut squash, peeled & diced into 1/2" pieces
  • 6 cups of chicken or vegetable stock
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons freshly minced rosemary
  • 1 teaspoon sea salt
  • 1/4 teaspoons fresh ground black pepper
  • fresh rosemary sprig for garnish


  • Heat large heavy bottom pot to medium heat. Add olive oil, onion and minced garlic. Cook for about 3-4 minutes or until onions and garlic become translucent.
  • Add coriander, fresh rosemary, salt and pepper. Cook for 5 minutes, stirring occasionally
  • Add the squash and cook for 15 minutes or until squash becomes golden in color and slightly tender. Stir occasionally.
  • Add stock and stir to combine all ingredients. Bring to boil then immediately reduce heat to low. Cover and continue to cook for 20 minutes or until the squash is tender.
  • Turn off heat and let soup cool a bit
  • Using an immersion blender or regular blender (let soup cool before blending in a regular blender!), blend the soup until it becomes smooth.
  • Add additional salt and pepper to taste if needed

Bethany About Bethany

I am a prisoner of the highway, farmer and lover of Mother Nature, the moon and stars, my long and low, flat-top Peterbilt, chickens, cats, dogs, horses, cooking, photography, tattoos, tea pots and vintage barnifacts…among other things. I’m also a very, happily married, third-generation truck driver. My career choice is both demanding and rewarding, just like most things in life that are truly good.