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 45 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
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.)

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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Recipe Rating




Comments

  1. 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!

  2. 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

  3. 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!

  4. 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

  5. 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).

  6. 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

  7. 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.

  8. 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.

  9. 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.
    Thanks!

    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.

  10. 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

  11. 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

  12. 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.

  13. 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!