by Holly
This Butternut Squash Soup recipe is rich, creamy and 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 velvety. The ultimate cool weather 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!
How To Make Butternut Squash Soup
- Roast Squash 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). Cut the squash into 4 and bake. So easy!
- Saute Onions While the squash roasts, saute the onions for a bit in butter.
- Simmer Add in apple (for a fresh flavor) 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.
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.
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.
Remember not to seal the lid tightly if blending, the steam needs to escape or it can build pressure.
If using a high power blender (such as a Blendtec or Vitamix) there is no need to strain.
To Thicken Butternut Squash Soup
When you make butternut squash soup, it thickens from pureeing the ingredients. 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!
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!
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 defrosted.
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
Prep Time 10 minutes
Servings 4 servings
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
- salt and 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 to taste, salt and pepper. Top with croutons if using.
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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 delicious
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.
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 !!
I added cinnamon to finish this off. Was delicious and made it a little prettier to look at.
This soup is easy to make, and very tasty! Definitely a keeper! Thank you!
Can’t wait to try new recipes.
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!
This can vary based on the actual size of your butternut squash but approximately 1 1/3 to 1 1/2 cups per serving.
Hi-
So excited to try this recipe! If I’m using already cubed squash how much would you recommend using?
Thank you!
I would suggest about 3 cups or so. Let us know how it goes!