Ace Blender - Butternut Squash Soup

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recipe by Instant Brands Collection

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Fresh butternut squash should be peeled and seeded. A 2 1/2 lbs squash should yield the 24 ounces needed in this recipe. For easier prep, cubed butternut squash is often sold pre-chopped in the refrigerated case of the produce section. Frozen squash can also be used. Pumpkin Soup Variation: To make a creamy pumpkin soup, fresh chopped pumpkin can be substituted for the squash. 15 ounce ( 1 can ) of pure pumpkin can also be substituted. Also try substituting 1/4 teaspoon of pumpkin pie spice in place of the nutmeg.

Inspired by:

recipe updated Feb 4, 2020


  • Butternut squash icon
    Butternut squash
    680g (about 1⅛)
  • Chicken stock icon
    Chicken stock
    2.25 cups (540ml)
  • Yellow onion icon
    Yellow onion
    about ¼ units (35g)
  • Dark brown sugar icon
    Dark brown sugar
    1 tbsp (12g)
  • Dried thyme icon
    Dried thyme
    about ¼ teaspoon (0g)
  • Nutmeg icon
    about ⅛ teaspoon (0g)
  • Fresh sage icon
    Fresh sage
  • Butter icon
    2 tbsp (28g)
  • Salt icon
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Sour cream icon
    Sour cream
    as needed
  • Pumpkin seeds icon
    Pumpkin seeds
    as needed


  • kCook icon Ace Nova Blender
  • kCook icon Ace blender jug

Step preview

  1. Add butternut squash, chicken stock, yellow onion, dark brown sugar, dried thyme and nutmeg to the Ace blender jug
  2. Close and lock lid
  3. Select "Soup ••" program
  4. Stir fresh sage and butter into the Ace blender jug
  5. Season with salt and black pepper
  6. Serve
  7. Top with sour cream
  8. Sprinkle with pumpkin seeds
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