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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!
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.
How To Make Butternut Squash Soup
- 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).
- Saute Onions While the squash roasts, saute the onions for a bit in butter.
- Simmer Add in apple (for a fresh flavor) and the remaining ingredients, and simmer.
- 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 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.
Variations: Swap out the butternut squash for another flavorful sweet squash like acorn or even delicata.
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.
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.
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
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), those can be tossed with oil and roasted instead.
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.)
Keyword butternut soup, butternut squash soup, roasted, winter squash, yellow squash
Course Appetizer, Dinner, Entree, Lunch, Main Course, Side Dish, Soup
Cuisine American
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