This Butternut Squash Soup recipe is rich, creamy, delicious, and best of all easy to make!
In this cozy fall favorite, butternut squash is roasted until tender and then simmered with onions, broth, and warm spices. It’s all blended until creamy for a delicious cool-weather soup!
A Cozy Fall Soup
There’s just something so inviting about squash soup, whether it’s pumpkin, acorn squash, 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.
How To Make Butternut Squash Soup
- 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).
- 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.
I prefer very simple seasonings in this recipe; thyme, salt, and pepper. You can add in your favorites before roasting the squash. Warm spices such as curry powder, cinnamon, or a pinch of nutmeg, or a bit of garlic powder pair well with this 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.
To Thicken Butternut Squash Soup
When you make butternut squash soup, it is naturally thickened from blending. If your squash is really small or you’d like a thicker soup, there are a couple of options for thickening.
- For a thicker soup, 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.
What to Serve With Butternut Squash Soup
Much like I serve a bowl of tomato soup; add 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! Other great additions are crisp bacon, roasted pumpkin seeds, toasted crushed hazelnuts, or even finely diced apples.
Butternut squash soup is great for dipping grilled cheese sandwiches (try using brie), rolls, or crusty bread.
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 Cozy Veggie Soups
Did you love this Butternut Squash Soup? Be sure to leave a comment and a rating below!
Butternut Squash Soup
- 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 or 1-2 sprigs fresh
- ½ teaspoon curry powder optional
- ¼ teaspoon dried sage leaves
- 1 cup heavy cream or to taste, or coconut milk
- salt and pepper to taste
- croutons for garnish, optional
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I don’t usually comment on blogs, but I had no choice, this recipe is astounding. It’s so TASTY, so EASY, and so CHEAP! It’s the perfect blend of sweet and savory! I added fresh bacon bits and thyme leaves as garnish and it was restraunt worthy. I only used a 1/4tsp salt and pepper as I found the other spices and broth nearly perfect already. Thank you for an easy veggie packed recipe! It’s a hit with my 8mo old too! I just cool it and put it in his reusuable squeezie pouch. I’ll be referencing your blog for recipes from now on! :)
Thank you for leaving a review Liah! I am so glad you enjoyed this recipe!
Thank you for posting such a delicious and easy recipe! I added in one carrot for sweet, and a little extra heavy cream and let it simmer for awhile. As per some suggestions I also added a little nutmeg and cinnamon. My husband who doesn’t like butternut squash loves this soup and that says a lot! This site has become one of my regular go to sites!
I am so glad you are enjoying the recipes Jen!
This is my go to butternut squash soup recipe. I love the flavor the addition of an apple gives the soup. There’s no need for any additional sweetener! My preference is to add half the amount of cream. Thanks for the delicious and easy to make recipe!
So good. I did not have an apple but I did have a squeeze applesauce with cinnamon that I used 1/2 to 3/4 of. Blended in my ninja, then added heavy cream. Thanks for the recipe!
I have not made this yet but I’m certainly going to just want to mention i made a similar soup like this with zucchini and instead of heavy cream I used cottage cheese And it was perfect
Sounds delicious Joyce!
very yummy. I like the simplicity of the ingredients and the recipe.Loved the apples as well. .I used boxed mushroom stock & added a tab of butter and half & half after blending. Delicious!!
I made this, along with the drop biscuits on this site for dinner last night. Let me tell you, it was absolutely delicious. I have never thought to add an apple to butternut soup and what a game changer! I chose curry, nutmeg, cinnamon, turmeric and thyme (and of course salt and pepper) to my soup. It was perfection. my 4 year old ate it so fast and asked for more and more. perfect soup for the cold days. one of my now go to recipes and a new family favorite! thank you
The pumpkin soup was amazing
I use applesauce and cinnamon in my soup
I made this for Thanksgiving 2020 and it was absolutely delicious! I’m making it again this year but for a LARGE group. How many times should I multiply the recipe if I’m making it for a group of about 40 people?
Hi Christina, I am so glad you loved this recipe! This recipe serves 4 so I would multiply about 10 times. Good luck and enjoy!
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.
So excited to try this recipe! If I’m using already cubed squash how much would you recommend using?
I would suggest about 3 cups or so. Let us know how it goes!