by Holly
This Butternut Squash Soup recipe is the only thing you’ll need to stay warm this season. Sweet roasted butternut squash is simmered with onions, broth, and spices then pureed to perfection. Stir in a little cream and serve it alongside homemade dinner rolls for the ultimate cool weather soup!
There’s just something so inviting about squash soup be it pumpkin soup or butternut squash soup, it always manages to hit the spot!
How To Make Butternut Squash Soup
Roasted butternut squash soup starts with (of course) roasted butternut squash. This adds flavor and a bit of sweetness (plus makes the squash easy to cut and no peeling needed). While the squash roasts, saute the onions for a bit in butter. Butternut squash can be hard to chop so in this recipe, I simply cut it into 4 and scoop it once it’s soft.
Butternut squash is rich and sweet so I love to add in a small peeled granny smith apple. This adds a hint of freshness to the soup.
- Roast squash in the oven (this can be done days ahead of time)
- Add in an apple and the remaining ingredients, and simmer.
- Blend soup and stir in a splash of cream
It’s that easy!
I prefer very simple seasonings in this recipe; thyme, salt and pepper. Add in your favorites though, this recipe lends itself well to warm spices such as curry powder, cinnamon or Pumpkin Pie Spice.
If you’re using a regular blender or immersion blender, this soup is best strained through a mesh strainer to remove any pulp and make a smooth soup. If using a high power blender (such as a Blendtec or Vitamix) there is no need to strain.
When I serve this, I like to garnish it the same way I garnish tomato soup, I top it with some croutons, black pepper, a drizzle of cream, and some fresh herbs. It looks SO fancy even though it’s really easy to make!
How To Thicken Butternut Squash Soup
When you make butternut squash soup, it thickens from pureeing the ingredients. Cornstarch and other thickening agents aren’t needed and don’t do very well in squash soup as the flavors are so delicate. If your soup is too thin, return it to the pot and allow it to simmer to reduce.
What To Serve With Butternut Squash Soup
I love serving this soup as an appetizer course for some other fall favorites like pork tenderloin served alongside roasted root vegetables. Don’t forget the pumpkin pie for dessert!
This soup is also perfect alongside a grilled cheese, which really lets you get every last drop from your bowl.
What Meat Goes With Butternut Squash Soup
Butternut squash soup is rich, but a very light and delicately balanced flavor. It is on the sweeter side, so I love serving it alongside pork tenderloin. Grilled or baked chicken breasts also go great alongside this soup!
Can You Freeze Butternut Squash Soup
Butternut squash soup freezes extremely well, making it even better for the winter months. I like to freeze it in freezer bags and reheat them as we need! Just add the cream once it is defrosted. Make sure the soup is completely cooled before you freeze it. To reheat it, just add it to a saucepan and allow it to defrost!
How Long Will Butternut Squash Soup Keep in the Fridge?
This soup should last 4-5 days in the fridge, around the same length of time as the chicken broth used in it. If you use vegetable broth, it will keep an additional few days. If you are hoping to keep it longer, just pop it in the freezer!
More Belly Warming Soups You’ll Love
- Beef Stew Recipe – Classic recipe.
- Easy Hamburger Soup
- Minestrone Soup
- Homemade Chicken Noodle Soup – Just like Grandma’s!
- Chicken Stew
- Pasta Fagioli Soup – So comforting
Butternut Squash Soup
Ingredients
- 1 Butternut squash
- 1 onion diced
- 2 tablespoons butter
- 4 cups chicken broth
- 1 small apple peeled, cored and chopped
- ½ teaspoon thyme or 1-2 sprigs fresh
- ½ teaspoon curry powder optional
- 1 cup heavy cream or to taste
- Salt and pepper to taste
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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, spices and apple. 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 to taste and with salt and pepper.
Recipe Notes
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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