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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.
Contents
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!
Butternut Squash Soup
Rich and creamy roasted butternut squash soup is a great way to warm up on a cold winter day!
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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.
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Melt butter in a medium pot over medium heat. Add onion and cook over medium heat until softened, about 5 minutes.
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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.
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Remove from heat (discard thyme stem if using fresh). Blend until smooth.
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Return to pot and bring back to a simmer, stir in heavy cream to taste, salt and pepper. Top with croutons if using.
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), they can be tossed with oil and roasted instead of a whole squash. Roast cubes of squash at 425°F for 25-30 minutes or until tender and golden.
You can substitute other types of flavorful sweet squash like acorn or even delicata.
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© 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.
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