Butternut Squash Soup

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This Butternut Squash Soup recipe is rich, creamy, delicious, and best of all easy to make!

Butternut squash is roasted until tender and then simmered with onions, broth, and warm spices. It’s all blended until smooth and creamy, a delicious cool weather soup!

Butternut Squash Soup in bowls with croutons

A Cozy Fall Soup

There’s just something so inviting about squash soup be it pumpkin soup or butternut squash soup, it warms you from the inside out!

  • This recipe uses very few ingredients and is easy to make.
  • You can use leftover butternut squash in this recipe.
  • The squash can be roasted up to 3 days ahead of time, you can also substitute other types of winter squash.
  • You can make this soup with or without cream.

Ingredients Butternut Squash Soup

How To Make Butternut Squash Soup

  1. Roast Squash This roasted butternut squash soup starts with (of course) roasted butternut squash. Roasting adds flavor and a bit of sweetness (plus makes the squash easy to cut and no peeling needed).
  2. Saute Onions While the squash roasts, saute the onions for a bit in butter.
  3. Simmer Add in apple (for a fresh flavor) and the remaining ingredients, and simmer.
  4. Blend soup and stir in a splash of cream

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.

Squash Options

In this recipe, whole butternut squash is cut into 4 and baked to make it easy. This means no peeling and no cutting a hard raw squash. If you have cubes of butternut squash (many stores sell them), those can be tossed with oil and roasted instead.

Variations: Swap out the butternut squash for another flavorful sweet squash like acorn or even delicata.

ingredients for butternut squash in a pot

Blending Soup

If you’re using a regular blender or immersion blender, this soup is best strained through a mesh strainer (or cheesecloth) 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.

Kitchen Safety: Remember not to seal the lid tightly if blending, the steam needs to escape or it can build pressure.

To Thicken Butternut Squash Soup

When you make butternut squash soup, it thickens from blending the ingredients. If your squash is really small or you’d like a thicker soup, there are a couple of options for thickening.

  • If your soup is too thin, return it to the pot and allow it to simmer uncovered to reduce and thicken.
  • While simmering is the preferred method to thicken you can also make a cornstarch slurry (equal parts water and cornstarch, start with 1 tablespoon each). Once combined drizzle a little bit at a time to the simmering soup to thicken.
  • Add potato flakes to thicken, this may change the texture slightly.

Make-Ahead Tip The squash can be roasted up to 3 days ahead of time and refrigerated until you’re ready to make the soup.

Butternut Squash Soup being served with a ladle

Favorite Sides and Garnishes

I garnish the same as I do for tomato soup, a handful of croutons, black pepper, a drizzle of cream, and some fresh herbs. It looks SO fancy even though it’s really easy to make! Try other herbs, crisp bacon, or even small bits of ham.

Butternut squash soup is great for dipping grilled cheese sandwiches, rolls, or crusty bread.

Butternut squash soup with croutons in a bowl

Leftovers

FRIDGE: This soup will 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.

FREEZER: Butternut squash soup freezes extremely well, making it even better for the winter months. Place in freezer bags and reheat them as needed! Add the cream once it is thawed.

More Belly Warming Soups You’ll Love

Did you love this Butternut Squash Soup? Be sure to leave a comment and a rating below!

Butternut Squash Soup in bowls with croutons
5 from 41 votes
Review Recipe

Butternut Squash Soup

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Author Holly Nilsson
Rich and creamy roasted butternut squash soup is a great way to warm up on a cold winter day!

Equipment

  • hand blender

Ingredients

  • 1 butternut squash
  • 2 tablespoons butter
  • 1 onion diced
  • 4 cups chicken broth
  • 1 small apple peeled, cored and chopped
  • ½ teaspoon dried thyme or 1-2 sprigs fresh
  • ½ teaspoon curry powder optional
  • 1 cup heavy cream or to taste, or coconut milk
  • salt and pepper to taste
  • croutons for garnish, optional

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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, 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 to taste, salt and pepper. Top with croutons if using.

Recipe 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.
You can use all or just some of the heavy cream based on personal preference. Coconut milk can be used in place of cream if desired.
If your soup is too thin, return it to the pot and allow it to simmer uncovered to reduce and thicken.
In this recipe a whole butternut squash it cut into 4 and baked to make it easy. This means no peeling and no cutting a hard raw squash. If you have cubes of butternut squash (many stores sell them), those can be tossed with oil and roasted instead.
You can substitute other types of flavorful sweet squash like acorn or even delicata

Nutrition Information

Serving: 1.33cup, Calories: 383, Carbohydrates: 33g, Protein: 5g, Fat: 29g, Saturated Fat: 17g, Cholesterol: 97mg, Sodium: 942mg, Potassium: 973mg, Fiber: 5g, Sugar: 9g, Vitamin A: 21001IU, Vitamin C: 60mg, Calcium: 149mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword butternut soup, butternut squash soup, roasted, winter squash, yellow squash
Course Appetizer, Dinner, Entree, Lunch, Main Course, Side Dish, Soup
Cuisine American
A serving of butternut squash soup topped with croutons with writing
A bowl of butternut squash soup with a pot behind it with writing
A serving of butternut squash soup topped with croutons with text

Top image - a bowl of butternut squash soup. Bottom image - butternut squash soup being ladled out of a pot with writing

About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. This soup was just simple and delicious. I did not add any curry and because I had only half of a butternut squash I used some sweet potatoes but again it was just an easy and delicious5 stars

  2. I made this exactly as written, and oh, my precious Lord, is it good! I started to omit the curry (don’t normally like it) but glad I didn’t leave it out.

    Holly’s recipes knock it out of the park 99.9% of the time, and this one was over the moon good.5 stars

  3. Made your butternut Squash Soup. Used 1 tablespoon olive instead of butter and 1 cup of skim+ milk instead of cream. Wanted to cut calories, probably not as rich but still totally DELISH !!5 stars

  4. I am making this for thanksgiving how many cups/oz does this make? It says 4 servings but wondering what the serving size was? Thanks so much!

    1. This can vary based on the actual size of your butternut squash but approximately 1 1/3 to 1 1/2 cups per serving.

  5. Hi-
    So excited to try this recipe! If I’m using already cubed squash how much would you recommend using?
    Thank you!