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Costco Butternut Squash Soup

Costco's large butternut squash roasted and blended into a velvety, warming soup — sweet, slightly spiced, and finished with Kirkland olive oil and toasted pumpkin seeds.

Prep Time
15 min
Cook Time
55 min
Servings
6
Cost / Serving
$3.83

Quick Answer

Roast Costco's halved butternut squash at 400°F until tender (45 minutes), then blend with sautéed onion, broth, a touch of cream, and warming spices. Roasting (not boiling) is the key to deep, sweet flavor. Total 70 minutes; six servings.

Butternut squash soup is one of the most satisfying soups you can make, and Costco's large butternut squash (often sold as a 2-pack) makes a generous pot. Roasting the squash first rather than simmering it directly in broth concentrates the sweetness and adds depth. The result is a silky, restaurant-quality soup that takes about an hour total and reheats beautifully all week.

Instructions

  1. 1

    Preheat oven to 400°F. Place squash halves cut-side up on a baking sheet. Brush with olive oil, season with salt and pepper. Roast 45 minutes until golden and easily pierced with a fork.

  2. 2

    While squash roasts, heat olive oil in a large pot over medium heat. Cook onion 8 minutes until soft and golden. Add garlic and cook 2 minutes.

  3. 3

    Add paprika, cinnamon, nutmeg, and cumin. Toast spices for 1 minute, stirring.

  4. 4

    Scoop roasted squash flesh from the skin and add to the pot. Add broth.

  5. 5

    Use an immersion blender to blend the soup until completely smooth. Or blend in batches in a blender (be careful — hot liquids expand; fill only halfway and hold the lid).

  6. 6

    Stir in coconut milk or cream. Simmer 5 minutes. Taste and adjust salt, pepper, and spices.

  7. 7

    Serve in bowls drizzled with olive oil, topped with toasted pumpkin seeds and a swirl of crème fraîche.

Frequently Asked Questions

Is it better to roast or boil butternut squash for soup?+
Roasting is significantly better. It concentrates the natural sugars, adds caramelized depth, and eliminates excess water — resulting in a sweeter, more flavorful soup. Boiling or simmering raw squash in broth produces a thinner, less complex result. The extra 45 minutes is worth it.
Can I make butternut squash soup without an immersion blender?+
Yes — use a regular countertop blender in batches. Fill the blender only halfway with hot soup, remove the center piece from the lid, hold a folded towel over the opening, and blend on low before increasing speed. Hot liquids build steam pressure and can blow the lid off if overfilled.
How do I cut a butternut squash safely?+
Microwave the whole squash for 3–4 minutes first to slightly soften the skin, making it easier to cut. Use a large, heavy chef's knife and cut on a stable cutting board. Cut off both ends first, then cut in half lengthwise. A vegetable peeler works well for removing the skin if needed.
Can I freeze butternut squash soup?+
Yes — butternut squash soup is one of the best soups for freezing. Cool completely and freeze in zip-lock bags (lay flat to save space) or containers for up to 4 months. Thaw overnight in the fridge and reheat gently over medium heat, stirring. Add a splash of broth if needed.
How do I make butternut squash soup less sweet?+
Balance sweetness with savory or acidic additions: a squeeze of fresh lemon juice, a tablespoon of apple cider vinegar, or more paprika and cumin. A swirl of crème fraîche or sour cream at serving also tempers the sweetness. Reducing the cinnamon by half also helps.

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