Butternut Squash Soup

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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!

Bowls of Roasted Butternut Squash Soup with croutons

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.

  1.  Roast squash in the oven (this can be done days ahead of time)
  2. Add in an apple and the remaining ingredients, and simmer. 
  3. 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.

Roasted Butternut for making our favorite Butternut Squash Soup recipe.

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. 

A ladle of butternut squash soup ready to serve

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!

Butternut squash soup topped with croutons and a splash of cream

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!

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5 from 2 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
Course Appetizer, Soup
Cuisine American
Rich and creamy roasted butternut squash soup is a great way to warm up on a cold winter day!


  • 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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  1. 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.

  2. Melt butter in a medium pot over medium heat. Add onion and cook over medium heat until softened, about 5 minutes. 

  3. 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.

  4. Remove from heat (discard thyme stem if using fresh). Blend until smooth.

  5. Return to pot and bring back to a simmer, stir in heavy cream to taste and  with salt and pepper.

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. 
Nutrition Information
Calories: 357, Fat: 28g, Saturated Fat: 17g, Cholesterol: 96mg, Sodium: 517mg, Potassium: 838mg, Carbohydrates: 26g, Fiber: 4g, Sugar: 5g, Protein: 3g, Vitamin A: 20980%, Vitamin C: 50.4%, Calcium: 146%, Iron: 1.6%

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

Keyword butternut squash soup

REPIN this Scrumptious Soup Recipe

Butternut squash soup in a bowl garnished with croutons and a sprig of thyme

Butternut squash soup is one of our favorite autumn soup recipes! It is so smooth and creamy, the perfect way to stay warm! #spendwithpennies #butternutsquash #soup #butternutsquashsoup #squashsoup #bisque

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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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  1. This is freaking fantastic. My boyfriend wanted tomato soup from a can for dinner today but I really didn’t. I figured soup was a good idea but I prefer to cook dinner myself, and cooking out of a can just isn’t home cooked lol. I love a good pumpkin or butternut squash soup, but had never made it myself. So I looked at a bunch of recipes and liked the look of this one. I’d never even bought or cooked a butternut squash before. It was super easy and super delicious. Roasting the butternut squash took a while, but after that it was pretty quick. I used red curry dried spices, and it added a little bit of heat under the sweetness, which I think balanced all the flavors perfectly. I tasted the soup before adding the cream, and honestly it’s great at that point, but I had bought the cream so I added it anyway. Not sure how much difference the cream made, but it did thin out the texture a bit and the soups was delicious lol. Super thankful you shared this recipe, and super excited to have another soup to add to my recipe binder.

  2. First time making butternut squash soup & it was soo good and easy. I live in the Okanagan so i have access to fresh apples and locally grown butternut squash.

    I tried this with one butternut squash last night & I’m already excited to make another batch tonight & pop them in the freezer.

    Does anyone know how long I can freeze the soup for?

    1. It freezes wonderfully Kelly, and should last a few months if frozen in an airtight container or bag. Just wait to add the cream until it is defrosted.

  3. I’m not sure I follow. How do you strain the squash? How long do do bend it with immersion blender? Tis is new territory for me. Thank You!

    1. Hi Barbara, you are going to blend until it reaches your desired consistency. You only need to strain the finished soup if you wish to fully remove the pulp for a smoother texture. Hope that helps!