Butternut Squash Soup

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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!

butternut squash soup in bowls

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

  1. 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!
  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

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.

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.

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.

Butternut Squash Soup being served with a ladle

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!

Butternut squash soup with croutons in a bowl


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.

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butternut squash soup in bowls
5 from 31 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, Dinner, Entree, Lunch, Main Course, Side Dish, 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
  • 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

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  • 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. 

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 best butternut squash soup, butternut squash soup, butternut squash soup recipe, how to make butternut squash soup
Butternut squash soup in a bowl with a title.
A ladle full of Butternut Squash Soup with a title.
Butternut squash soup in a bowl with a sprig of thyme and a title.
A bowl of butternut squash soup with croutons and a title.

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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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Recipe Rating


  1. 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

  2. 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.

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

  4. My daughter is a vegetarian. I usually substrate vegetable broth for the chicken broth. However I’ve notice w other recipes you lose some of the savoriness that way. Any suggestions on how to make up for that?! Thank you!

  5. absolutely delicious butternut squash soup – love the addition of apple. Followed the recipe exactly as written, and both my husband and I fell in love immediately!5 stars

  6. This was the first time I even tasted squash soup. I tried to follow the recipe to the letter even adding the optional curry. It was delicious!

  7. I made this last night and absolutely love it!! The flavors all blend sooo well! I tried the soup when it was warm- yummy, but wondered if the curry would overpower the other flavors as it cooled in the fridge overnight- to my delight all the flavors remained equally blended. I’m normally a “hot soup only” kinda girl, but this soup won me over- hot or cold it’s delicious!! My compliments to the chef, Ms. Holly!!!5 stars

  8. We don’t use heavy cream. Can I substitute 1/2 and 1/2? Plus we grew 8 huge butternuts this year! Great to eat our own garden food in fall!!

    1. Yummy, what a treat to have homegrown butternut squash! You can certainly use half and half in this recipe (it may not be quite as thick but still delicious).

  9. I made this wonderful butternut squash soup , I substituted the Apple for an Asian pear because that’s what I had on hand. This Soup is really good I will be making it again and sharing with my friends and family thank you for sharing your recipe5 stars

  10. Great recipe that I made a few adjustments to. I roast the butternut squash (cubed and peeled) with some red onion and 2 stalks of celery in the oven for 45 minutes at 400 degrees. I omitted the apple and added the thyme and 1 tsp. smoked paprika. The rest of the ingredients are the same as the recipe.

  11. I am making the soup now and it smells soooo good! I didn’t have the apple so I put sweet potato in it. Looking forward to trying it.

  12. Sorry if this is a silly question; how much does an average butternut squash weigh? A pound or so?
    I have 2 20oz packages of squash for a total of 40 ounces.

    Should I follow the recipe or increase the ingredients? I thought maybe doubling the recipe would be too much.

    1. A butternut squash weighs around 2lbs. This recipe is pretty forgiving so you might like to 1.5x the other ingredients although I do think it would work just fine as written with 40oz. You could add a touch more broth to thin it out if needed.

  13. Ive never made Butternut Squash soup before, but it’s Soup Weather; so I thought i’d Try The recipe was clear and easy to understand and the soup turned out great. I followed the instructions exactly, except I left out the curry powder. So easy and tastes so smooth and creamy, thanks for a new favorite. I will make this one again soon.5 stars

  14. 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.5 stars

  15. 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?5 stars

    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.

  16. 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!