This Butternut Squash Soup is a creamy family favorite made with roasted squash, tender apples, and warm herbs and spices. Finished with a touch of cream, it’s an easy and flavorful soup, perfect for fall.
Serve alongside homemade garlic bread or a grilled cheese sandwich for dipping!
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“This cozy butternut squash soup is like a fall hug in a bowl”.
-Holly
- Flavor: Rich and creamy with sweet roasted squash and apple, savory herbs, warm spices, and a touch of pepper.
- Why It’s the Best: Minimal chopping and just one pot for an easy homemade soup with less prep and cleanup.
- Time Saver: Use store-bought cubed butternut squash and roast the butternut squash until tender and golden.
Cook Time: 1 Hr 25 Mins (15 Mins Prep) Servings: 4 Cook Method: Stovetop
Ingredient Notes
- Butternut Squash: Choose a firm squash that feels heavy for its size. Replace with roasted acorn squash or roasted delicata squash.
- Apple: A slightly tart apple, such as Granny Smith, provides more contrast, while sweeter varieties make the soup a little sweeter.
- Heavy Cream: Start with less and add more to taste. Coconut milk is an easy dairy-free alternative.
- Curry Powder (optional): It adds gentle warmth and complexity without making the soup taste strongly of curry. Leave it out for a more classic squash flavor.
How to Make Butternut Squash Soup
- Cut the squash and roast. Scoop out the flesh (full recipe below).
- Sauté the onion, then add roasted squash, broth, apple, and seasonings. Simmer.
- Puree, return to the pot, and add cream to taste.
Season and top with croutons, roasted pumpkin seeds, or toasted nuts before serving.
Soup for Another Day
- Keep leftovers in an airtight container in the refrigerator for up to 4 days. Freeze before adding the heavy cream.
- Thaw overnight and reheat on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions until heated through.
More Butternut Squash Favorites
Did you enjoy this Butternut Squash Soup? Leave a comment and rating below.
Butternut Squash Soup
Equipment
Ingredients
- 1 butternut squash
- 2 tablespoons butter
- 1 onion diced
- 4 cups chicken broth or chicken stock
- 1 small apple peeled, cored and chopped
- ½ teaspoon dried thyme leaves or 1-2 sprigs fresh
- ½ teaspoon curry powder optional
- ¼ teaspoon dried sage leaves
- 1 cup heavy whipping cream or to taste, or coconut milk
- salt and black pepper to taste
- croutons for garnish, optional
Instructions
- Preheat oven to 400°F. Cut squash into four large pieces. Place in an oven-safe dish and roast until the squash is soft (about 1 hour). Scoop the flesh of the squash and set aside.
- Melt butter in a medium pot over medium heat. Add onion and cook over medium heat until softened, about 5 minutes.
- Add the squash, broth, apple, and spices. Bring to a boil. Reduce heat and simmer uncovered for about 20 minutes or until apples are tender.
- Remove from heat (discard thyme stem if using fresh). Blend until smooth.
- Return to pot and bring back to a simmer, stir in heavy cream, salt and pepper. Top with croutons if using.
Notes
- If using a regular blender or immersion blender, this soup is best strained. If using a high-power blender (such as a Blendtec or Vitamix), there is no need to strain.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Entree, Lunch, Main Course, Side Dish, Soup
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I have made this soup many times and it is delicious! I normally use an immersion blender, but have invested in a Vitamix and will use it next time. I freeze batches for my husband’s work lunch, and he loves it. Thanks for the reminder to be making it again soon!
You’re welcome Cloie! Enjoy!
This soup was fairly easy to make. It was tasty, but I agree with one of the posts, it was a bit bland on the finish. I also added 1/2 tsp of ginger and a heaping 1/4 tsp of cloves. It was soooo good. I too, used canned coconut milk.
Yummy! Ginger and cloves would be a wonderful addition.
With just some small adjustments, chopped fresh sage and thyme and a small baked potato, this recipe was a perfect start for the first cold Sunday.
This recipe is sooo good…didnt have any cream , used Coconut milk😘 When I see your name I know it is going to be a tasty meal whatever it is… Thank you Holly🥲
So good! We used coconut milk and loved it.
I felt this recipe was missing something… like the front of the spoon was good, but the back end was a bit bland. I added ginger and cloves, and it was the right addition!
Yum! I used an individual container of all natural applesauce instead of the apple, and had already cooked the squash, so it was really easy and yummy.
This is a winner again and again. Can make it all the way to adding cream a day ahead of time which is nice
Thank you. This is a lot simpler than many recipes and oh my, it’s really,really good!
This soup is HEAVENLY! We used our immersion blender and there was no need to strain. Absolutely smooth and creamy. We Added one small/medium Yukon potato to the mix which added thickness and creaminess. The spices were spot on. Don’t skip the small amount of curry and I encourage the use of fresh thyme but it’s all good. We will definitely make this again during the winter months to come. Thank you!
I love butternut squash. It makes wonderful casseroles and pies, also. I have made butternut squash soup before and have put a carrot in with the recipe I used. Now I will try with an apple. Thank you for this recipe.
I hope you enjoyed our version!
I add chickpeas into this recipe. I just love the nutty flavour of them with that hint of curry. delicious. thank you
I have leftover squash I want to use. Any idea how many cups of cubed squash I need? Can’t wait to make it!
Hi Lynn, I would say 4-5 cups would work great! One butternut squash typically yields about 4 to 5 cups of cubed squash so that should be perfect.
I love this soup! I left out the curry powder and I added 2 cooked carrots. It’s so creamy and delicious. It tastes like a warm hug on a cold day. I will definitely be making this again.