This Costco Butternut Squash Soup Recipe is a creamy and velvety recipe, which is made with fresh butternut squash and potato. It’s the ultimate comfort food recipe, ready in about an hour and 15 minutes.
Jump to RecipeCostco Butternut Squash Soup Recipe Ingredients
- 1 medium onion, chopped
- 2 medium white potatoes, peeled and cubed
- 1 medium butternut squash, peeled and cubed (about 550-610 grams)
- 1-2 tbsp salted butter
- 4-4.5 cups chicken broth
- 1 tsp paprika
- Salt and pepper to taste
How To Make Costco Butternut Squash Soup
- Sauté the Onion: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until it is soft and translucent, about 5-7 minutes.
- Combine and Simmer: Add the chicken broth, cubed potatoes, cubed butternut squash, and paprika to the pot. Stir to combine, then bring the mixture to a boil.
- Cook the Vegetables: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 30 minutes, or until the squash and potatoes are very tender when pierced with a fork.
- Purée Until Smooth: Remove the pot from the heat. Use an immersion blender to carefully purée the soup directly in the pot until it is completely smooth and velvety. Alternatively, you can transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
- Season and Serve: Season the soup with salt and pepper to your taste. Serve hot and enjoy.
Recipe Tips
- How to easily peel and cube butternut squash: The easiest way is to first pierce the squash a few times with a knife, then microwave it for 3-4 minutes. This softens the skin, making it much easier to peel with a vegetable peeler and cube.
- How to get the smoothest soup: An immersion blender is convenient, but for the absolute silkiest texture, a high-powered countertop blender is best. If using a regular blender, be sure to let the soup cool slightly and don’t overfill the carafe to avoid dangerous splatters.
- Can I make this soup richer? For an even creamier, more decadent soup, stir in a 1/2 cup of heavy cream or full-fat coconut milk after puréeing. Gently heat through but do not boil.
- What if I don’t have chicken broth? You can easily make this recipe vegetarian by substituting the chicken broth with an equal amount of good-quality vegetable broth.
What To Serve With Butternut Squash Soup
This comforting soup is delicious on its own or paired with:
- A swirl of heavy cream or coconut milk
- A sprinkle of toasted pumpkin seeds (pepitas)
- Warm, crusty bread or croutons for dipping
- A dollop of sour cream or plain yogurt
How To Store Butternut Squash Soup
- Refrigerate: Allow the soup to cool to room temperature, then store it in an airtight container in the refrigerator for up to 5 days.
- Freeze: This soup freezes wonderfully. Let it cool completely, then pour it into freezer-safe containers or bags, leaving some room for expansion. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Butternut Squash Soup Nutrition Facts
- Calories: 123 kcal
- Fat: 2.2g
- Carbohydrates: 25.4g
- Protein: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, it’s very easy to make this vegan. Simply use olive oil or a vegan butter substitute instead of butter, and swap the chicken broth for vegetable broth.
If the soup is too thick for your liking, you can thin it out by stirring in a little more broth or water until it reaches your desired consistency. If it’s too thin, you can let it simmer uncovered for a bit longer to allow some liquid to evaporate and reduce.
Yes, you could use other winter squashes like pumpkin, acorn squash, or kabocha squash. The flavor profile will be slightly different, but still delicious.
Try More Recipes:
Costco Butternut Squash Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings30
minutes45
minutes123
kcalA silky and comforting butternut squash soup made creamy with potatoes and seasoned simply to let the squash flavor shine.
Ingredients
1 medium onion, chopped
2 medium white potatoes, peeled and cubed
1 medium butternut squash, peeled and cubed
1-2 tbsp salted butter
4-4.5 cups chicken broth
1 tsp paprika
Salt and pepper to taste
Directions
- Sauté the chopped onion in butter in a large pot until translucent.
- Add the chicken broth, cubed potatoes, cubed butternut squash, and paprika.
- Bring the soup to a boil, then cover, reduce heat, and simmer for 30 minutes until vegetables are tender.
- Remove from heat and use an immersion blender to purée the soup until completely smooth.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a vegetarian/vegan option, use vegetable broth and olive oil instead of chicken broth and butter.
- For the smoothest possible soup, use a high-powered countertop blender.
- If the soup is too thick, thin it with a little extra broth until you reach your desired consistency.
- Microwaving the squash for a few minutes before peeling makes the prep work much easier.
