Skip To Content

Butternut Squash Cream Soup

This soup is always in our rotation. We never tire of it. Thick and silky, it’s forever a favorite.


Makes 8 servings/4 quarts

2 tablespoons oil
4 onions, diced
3 garlic cloves, minced
2 large butternut squash, peeled and diced
1 large knob celery root, peeled and diced
3 carrots, peeled and diced
1 tablespoon salt OR Lawry’s seasoned salt
¼ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon paprika
1 (15-ounce) can tomato sauce

1) In a large pot, heat the oil. Add onions and garlic; sauté until onions are softened. Add butternut squash, knob celery, and carrots. Add the spices. Add water just to cover. Bring soup to a simmer; cook until butternut squash is fork tender, about 1 hour.

2) Blend soup until smooth, using an immersion blender. Add tomato sauce; blend again. Taste; adjust seasoning to your liking.

3) Serve hot with Malawach Pinwheels (see below), if desired.

Note: This soup freezes well. When defrosting, re-blend using the immersion blender to restore creaminess.

Note: Ever heard of black garlic? It is the newest hip thing to use. Try it in this soup. I add 2-3 cloves to give the soup that umami depth. It makes you stop and think, What is this deliciousness I just tasted? This is totally an extra that is not needed in the recipe per se, but well worth a try. If using, add the cloves in the last 10 minutes of cooking, and then blend.


Recipe reprinted with permission from “Our Table: Time-Tested Recipes; Memorable Meals” by Renee Muller.

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly. 

— Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.