This butternut squash soup recipe is easy to make!
Made with roasted squash, chicken broth, seasonings, and a chopped apple for extra flavor, this soup is as cozy as it is delicious.
It can be served hot or cold as a first course or a light supper.
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Here’s Why You’ll Love This Soup
- This recipe uses very few ingredients and is easy to make.
- You can use leftover butternut squash in this recipe.
- Easy to prep ahead; roast squash up to 3 days ahead of time.
- This elegant soup is perfect for a special occasion or but simple enough for a weeknight dinner.
Ingredients for Butternut Squash Soup
Squash – This recipe uses butternut squash; you’ll need about 2 to 3 pounds. Leave the skin on and scoop out the seeds for roasting. Replace the butternut squash in this recipe with acorn squash, delicata, or even sweet potatoes!
Soup Base – Broth is the base of this soup recipe while blending the squash and adding a splash of cream makes it silky and creamy. You can replace the cream with coconut milk (which is as creamy as heavy cream). Try using the curry if coconut cream is in the mix- it’s a great flavor combo!
Variations
- Thicken butternut squash soup with potato flakes or simmer uncovered a bit longer.
- Swap the chicken broth for vegetable broth to keep this vegetarian.
- Optional curry powder can be switched out for a dash of turmeric, smoked paprika, or a hint of cayenne pepper for some heat.
How to Make Butternut Squash Soup
- Roast the butternut squash while the onions are cooking.
- Add remaining ingredients and cook until the apples are tender.
- Blend soup, stir in cream, and season before serving.
How to Blend Soup
If you’re using a regular blender or immersion blender, this soup puree is best strained through a mesh strainer (or cheesecloth) to remove any pulp and make a smooth soup with the best texture. If using a high-power blender (such as a Blendtec or Vitamix) there is no need to strain.
Serving Suggestions
Butternut squash soup makes a great starter or side dish (I love to pair it with pork) or a lovely cozy main dish. Here are some of our favorite sides.
Top it with croutons, crisp bacon, roasted pumpkin seeds, toasted crushed hazelnuts, or even finely diced apples.
Storing Leftover Soup
Keep leftover butternut squash soup in an airtight container in the refrigerator for up to a week and reheat it on the stove. If it’s too thick, add a little bit of water, broth, or cream.
Butternut squash soup freezes beautifully, you might even want to double the recipe! Place soup in freezer bags and reheat them as needed!
More Cozy Veggie Soups
Did you love this Butternut Squash Soup? Be sure to leave a comment and a rating below!
Equipment
Ingredients
- 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 leaves or 1-2 sprigs fresh
- ½ teaspoon curry powder optional
- ¼ teaspoon dried sage leaves
- 1 cup heavy whipping cream or to taste, or coconut milk
- salt and black 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.
Notes
Nutrition Information
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
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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!
I do find veggie broth to be a little sweeter. You can buy vegetarian “chicken” or “beef” bouillon online. I haven’t tried it but it might work.
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!
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!
eager to start cooking
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!!!
You’re very welcome Angela! So glad you love the soup!
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!!
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).
can I omit the apple in the butternut squash soup
It can be left out the flavor will alter slightly but still be delicious!
Creamy, flavourful and kid approved. Also super easy to make!
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 recipe
You’re so welcome Rhonda! Happy to hear that you love this soup so much!
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.
I really enjoy your recipes!
If using cubed, frozen squash, would it still need to be roasted first?
No need to roast first (although roasting or even broiling to brown just a bit can add extra flavor).
Thanks!!
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.
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!
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.
Love butternut squash soup. A nice little treat is to add some truffle oil to it, it tastes delicious. Love it!
Ohhhh yummy idea! Truffle oil would be amazing in this!
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.
So happy to hear that you love this butternut squash soup so much VS!
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.
So happy you both loved it Hannah! The curry spice would be a delicious addition!
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?
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.
What can you substitute for cream if your lactose intolerant?
You can usually find a lactose free cream at your local grocery store. Enjoy Miriana!
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!
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!
Thanks so much, Can’t wait for this! Love your soups. Barb