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Butternut Squash and Walnut Soup

Butternut Squash and Walnut Soup

A rich and creamy butternut squash and walnut soup, perfect for fall or winter evenings! 
Course Soup
Cuisine American
Keyword butternut squash soup
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 413kcal


  • 1 tbsp olive oil
  • 2 garlic cloves minced
  • 1/2 onion diced
  • 1 butternut squash peeled and cubed
  • 32 ounces chicken or vegetable broth
  • 1/2 cup heavy cream
  • 2 tsp salt
  • 1/2 cup toasted walnuts
  • 1/2 cup sour cream


  •  In a large pot, sauté garlic and onion in olive oil until onions are translucent (about 5 minutes). 
  • Add butternut squash, broth, and cream. Bring to a boil. Lower heat, cover, and allow to simmer for 15-20 minutes until squash is soft.
  • Pour contents of pot into blender. Add walnuts and salt. Blend until pureed. 
  • Pour into bowls. Fill a plastic bag with sour cream, carefully cut the corner off, and pipe three circles in each soup bowl. Use a wooden skewer (or knife) to pull and drag out from the center to create the spider web from the sour cream. Top with a walnut half. Enjoy!


Recipe yields 4 to 6 servings.


Calories: 413kcal | Carbohydrates: 30g | Protein: 10g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 1273mg | Potassium: 1002mg | Fiber: 4g | Sugar: 6g | Vitamin A: 20550IU | Vitamin C: 41.1mg | Calcium: 170mg | Iron: 2.3mg