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.
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.
Easy Artisan Bread Recipe
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
Creamy Carrot Soup Recipe
Creamy Celery Soup
Cream of Onion Soup
Did you love this Butternut Squash Soup? Be sure to leave a comment and a rating below!
Butternut Squash Soup
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 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
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I love butternut squash. It makes wonderful casseroles and pies, also. I have made butternut squash soup before and have put a carrot in with the recipe I used. Now I will try with an apple. Thank you for this recipe.
I hope you enjoyed our version!
I add chickpeas into this recipe. I just love the nutty flavour of them with that hint of curry. delicious. thank you
I have leftover squash I want to use. Any idea how many cups of cubed squash I need? Can’t wait to make it!
Hi Lynn, I would say 4-5 cups would work great! One butternut squash typically yields about 4 to 5 cups of cubed squash so that should be perfect.
I love this soup! I left out the curry powder and I added 2 cooked carrots. It’s so creamy and delicious. It tastes like a warm hug on a cold day. I will definitely be making this again.