The Best Butternut Squash Soup Canning Recipe
This easy butternut squash soup canning recipe allows you to enjoy tasty soup in just minutes. Just warm up, add to heavy cream, and enjoy! Made with butternut squash straight from the garden, it’s a truly nourishing meal.
There aren’t many things more comforting than a bowl full of warm soup after a cold winter day. But to have it without having to slave over the stove for hours the day you eat it?! That makes this soup even more amazing. As a mom of many children, some days I don’t want to miss out on playing outside sledding with the kids but I still need to feed everyone. Canning soup ahead of time allows me to do just that.
This recipe can also be made without pressure canning or can be frozen if desired.
This recipe is not approved or tested by the NCHFP. This is not apart of their tested recipes. Pressure can this home-canned butternut squash soup at your own discretion.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Tools Needed
Large Pot
Canning Jars
Butternut Squash Soup Ingredients
- 4-5 pounds butternut squash
- 1/2 cup butter
- 2 large onions, chopped
- 1 tsp dried thyme
- 1 tsp salt
- 6 cups chicken stock or vegetable stock
Butternut Squash Soup Canning Recipe Instructions
Preheat oven to 350 degrees F. Cut fresh butternut squash in half and remove seeds.
In a large baking pan, place 1/2 inch of water in bottom and place squash, cut-side down, in it. Bake for 45 minutes or until squash is tender. Allow to cool.
Remove skin from butternut squash. Using a vegetable peeler can make this a bit easier.
Melt butter in large pan over medium heat. Saute onions in butter for a few minutes or until translucent.
Add dried thyme and salt. (Any other dried herbs or fresh herbs that you enjoy, add in here.)
Add cooked butternut squash to stock pot with 3 cups of chicken broth or vegetable broth. Puree up squash and onion mixture. A great way to simplify this is with a blender, immersion blender, or food processor.
Add the remaining broth to the butternut squash puree and slowly bring soup to a simmer, stirring frequently.
After simmering for about 10 minutes, ensure soup isn’t any thicker than a pancake batter. If it is, add more broth or water to thin it out. The exact density of the soup is personal preference, however you do want to make sure the soup isn’t too thick so the heat can reach the center of the jar while in the pressure canner.
Canning Portion
Ladle hot butternut squash soup into hot canning jars to 1-inch headspace. If there is not enough butternut soup to fill up all the jars, just fill the remaining bits with chicken broth, veggie broth, or hot water.
Remove air bubbles and wipe rims.
Place lids and bands on hot jars.
Place jars into pressure canner that has been warming up over medium-high heat with hot water. Check water level and ensure that there is around 2-3 inches of water in the bottom of the pressure canner. Place lid on canner.
Once steam is coming out of vent, allow steam to escape for 10 minutes and then pressure can pint jars for 75 minutes and quart jars for 90 minutes at 10 pounds of pressure.
After the canning process is done, turn stove off and allow pressure to lower to zero. Remove dial gauge and allow pressure to release some more. Open lid away from face, remove the homemade soup and place on a towel, leaving undisturbed for 12-24 hours.
Check for proper seal on all jars and wash outside of jars if needed.
Butternut Squash Soup
When it is time to enjoy the soup, heat up in pan on stove. If desired, add heavy cream or whole milk to hot soup. Season with more salt and pepper to taste.
Try adding maple syrup or coconut milk to switch up the taste.
This recipe also works with other winter squashes.
While canning butternut squash soup recipe is doable, the only way to ensure that a recipe is guaranteed safe is to use a recipe that is tested, tried, and true. A great reliable source of research-tested recipes is the Ball Blue Book Guide to Preserving. Use this easy butternut squash soup recipe at your own discretion. You can also check out the National Center for Home Food Preservation. If you are uncomfortable with “rebel” canning, freeze soup in freezer safe ziploc bags for up to 3 months.
The best way to store your food items that are canned at home is in a dark place, in room temperature or cooler. Long term storage does best when not exposed to light for best results.
Save This Canning Recipe for Later
This post may contain affiliate links which I would receive a small commission at no additional cost to you. Please read disclaimer and privacy policy for full disclosure.
This soup, as the recipe is written, is NOT safe for home canning! Please FREEZE this soup to enjoy later, but don’t pressure can it. Any oil or butter in a canning recipe can coat the botulism spores so that they are not destroyed while canning. Additionally, squash requires that it is pressure canned in cubes, not in a puree, so that it can properly reach the desired temperature to destroy the botulism spores. There is no way that an average home cook will have the ability to know whether a pureed soup is “too thick” for safe canning. Please preserve your food safely. Thank you.
If you would read the post, you will see that I mention this is not an “approved” recipe. If you feel unsafe canning these things in your kitchen, feel free to skip this recipe. I do have a butternut squash cubed recipe being released this Friday at 8am though if you would like to check it out. Remember, your kitchen, your rules!
Perhaps you should can what you feel comfortable with, and I will do the same. I’ve been canning butternut and acorn squash for years ( in soup form) Thank you 1898Mama for posting this recipe for those of us who do our research!
Good advice Grandma CJ!
How many pints/quarts does this yeild?
It will vary from person to person, but I try to make all my recipes 7 quarts.
Sounds tasty. I will try this but leave the squash cubed. I will purée the onions and chicken stock as my liquid. I might add a few garlic cloves before purée, and then when I want a soup I will just empty the pint and purée after the fact. The cubed squash in stock would also act as nice base for a stew in the future, giving me more versatility. I like sage so I will add this to my onions when sauté. What do you think?