Why You’ll Love This Butternut Squash Soup
- It’s incredibly velvety and smooth. We take the extra step of blending it until it’s perfectly silky, creating a luxurious mouthfeel that’s just so satisfying.
- The flavor is deep and complex, not just sweet. By roasting the squash first, we coax out its natural sugars and add a wonderful caramelized note that plain boiling just can’t achieve.
- It’s a fantastic make-ahead meal. This soup honestly tastes even better the next day after the flavors have had a chance to mingle and deepen in the fridge.
- It’s wonderfully versatile. You can keep it elegantly simple or get creative with toppings—a swirl of coconut cream, some spicy roasted chickpeas, or a handful of crunchy croutons.
Ingredients & Tools
- 1 large butternut squash (about 2-2.5 lbs / 1-1.2 kg)
- 2 tbsp olive oil or coconut oil, divided
- 1 large yellow onion, roughly chopped
- 2 cloves garlic, minced
- 1 large apple (like Granny Smith or Honeycrisp), peeled and chopped
- 4 cups vegetable broth (low sodium if possible)
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ½ tsp ground cumin
- ¼ tsp ground nutmeg (freshly grated is amazing!)
- to taste salt and freshly ground black pepper
- ½ cup coconut milk (full-fat for creaminess) or heavy cream, for serving (optional)
Tools: A large baking sheet, a sharp chef’s knife, a large soup pot or Dutch oven, an immersion blender or a standard countertop blender.
You’ll notice the apple in there—it’s not for sweetness alone, honestly. It adds a subtle fruity acidity that balances the squash’s richness beautifully. And using a good-quality vegetable broth really makes a difference here, as it forms the base of our soup’s flavor.
Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your squash. Look for a squash that feels heavy for its size and has a firm, matte skin without any soft spots. A larger squash is actually easier to peel and cube!
- The peeling dilemma. Peeling a raw butternut squash can be a bit of a workout. My trick is to carefully slice a thin piece off the top and bottom to create a stable base, then use a sharp vegetable peeler or a sturdy knife to remove the skin.
- Why roast instead of boil? Roasting the squash isn’t just an extra step for fun. It concentrates the flavor, caramelizes the natural sugars, and gives the soup a much deeper, nuttier taste compared to the sometimes one-dimensional sweetness of boiled squash.
- Don’t skip the aromatics. Sautéing the onion and garlic until they’re soft and fragrant is a non-negotiable step. This builds a flavor foundation that raw aromatics just can’t provide.
How to Make Butternut Squash Soup
Step 1: First, let’s tackle the squash. Preheat your oven to 400°F (200°C). Carefully peel the squash, slice it in half lengthwise, and scoop out the seeds and stringy pulp with a spoon. Then, cut the flesh into roughly 1-inch cubes. Toss the cubes with 1 tablespoon of the oil and a good pinch of salt and pepper on a large baking sheet. Spread them out in a single layer—this is key for getting them nicely roasted, not steamed. Roast for 25-30 minutes, or until the edges are caramelized and the cubes are fork-tender. You’ll smell that amazing, sweet aroma… that’s how you know it’s working.
Step 2: While the squash is roasting, let’s start the soup base. Heat the remaining tablespoon of oil in your large soup pot over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5-7 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for just another minute until it’s fragrant—be careful not to let it burn, as it can turn bitter.
Step 3: Now, stir in the chopped apple, thyme, cumin, and nutmeg. Cook for another 3-4 minutes, letting the spices toast a little and the apple start to soften. This toasting step really wakes up the spices and makes their flavor so much more vibrant in the final soup.
Step 4: By now, your squash should be beautifully roasted. Add those golden cubes directly into the pot with the onion and apple mixture. Pour in the vegetable broth, making sure everything is submerged. Bring the whole thing to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. This allows all the flavors to get to know each other and meld together perfectly.
Step 5: This is the transformative part! Turn off the heat. If you’re using an immersion blender, carefully blend the soup right in the pot until it’s completely smooth and velvety. If you’re using a countertop blender, work in batches, filling the blender jar only halfway each time, and hold the lid down firmly with a kitchen towel—hot soup expands! Blend until silky smooth. The texture should be like satin.
Step 6: Finally, taste your creation! This is the most important step. Season with more salt and pepper as needed. If the soup is too thick for your liking, you can thin it out with a little more broth or water until it reaches your perfect consistency. Serve hot, with a drizzle of coconut milk or cream and any other toppings you love.
Serving Suggestions
Complementary Dishes
- A crisp, green salad with a tangy vinaigrette — The sharpness of a salad with a lemon or apple cider vinegar dressing cuts through the soup’s richness beautifully, making the meal feel balanced and complete.
- Grilled cheese on sourdough — Honestly, is there a more perfect pairing? The gooey, salty cheese and crunchy bread are the ultimate comfort-food sidekick to a creamy soup.
- Rosemary and sea salt focaccia — A chunk of warm, herbaceous bread is perfect for dipping and savoring every last drop of soup from the bowl.
Drinks
- A dry, crisp white wine like Sauvignon Blanc — Its citrusy notes and acidity provide a lovely contrast to the sweet, earthy flavors of the soup.
- A hard apple cider — This echoes the apple in the soup and adds a festive, autumnal sparkle to the meal.
- Sparkling water with a twist of orange — A non-alcoholic option that cleanses the palate with each sip, keeping each spoonful of soup tasting fresh.
Something Sweet
- A simple ginger cookie — The warm spice of ginger is a classic friend to squash and makes for a light, satisfying end to the meal.
- Poached pears with a dollop of yogurt — This feels elegant and light, continuing the fruit theme without being too heavy.
- Dark chocolate with a high cocoa percentage — Just a square or two. The bitterness of dark chocolate is a surprisingly wonderful contrast to the soup’s sweetness.
Top Mistakes to Avoid
- Mistake: Not roasting the squash enough. If the cubes aren’t properly caramelized, the soup will lack depth and taste a bit flat. You want those golden-brown edges for maximum flavor.
- Mistake: Blending the soup while it’s too hot in a countertop blender. I’ve learned this the hard way—hot liquid expands rapidly and can blow the lid off, creating a dangerous mess. Let it cool for a few minutes or blend in small, careful batches.
- Mistake: Underseasoning. Squash needs a good amount of salt to make its sweetness pop. Season in stages—at the roasting stage, and then again at the very end after blending. Taste, taste, taste!
- Mistake: Adding too much liquid at once. Start with the recommended amount of broth. You can always add more to thin it out, but you can’t take it out if the soup becomes too watery.
Expert Tips
- Tip: Add a Parmesan rind. If you’re not making it vegan, toss a rind of Parmesan cheese into the pot while the soup simmers. It melts into the broth, adding an incredible layer of savory, umami depth that’s just magical.
- Tip: Brown the butter for your toppings. If you’re using a dairy-based cream or making croutons, gently cook a few tablespoons of butter until it turns a nutty brown color. Drizzle this over the finished soup for an insanely good, toasty flavor.
- Tip: Freeze it flat. This soup freezes beautifully. Pour cooled portions into zip-top freezer bags, lay them flat on a baking sheet to freeze, and then you can stack them upright. They thaw quickly and evenly.
- Tip: Spice it up. For a little kick, add a tiny pinch of cayenne pepper or a finely diced fresh chili along with the other spices. It adds a wonderful warmth that lingers in the background.
FAQs
Can I make this soup ahead of time?
Absolutely, and I highly recommend it! This soup is a fantastic make-ahead meal. Let it cool completely after blending, then store it in an airtight container in the refrigerator for up to 4 days. The flavors actually improve over time. When you’re ready to serve, gently reheat it on the stove over medium-low heat, stirring occasionally. You might need to add a splash of broth or water if it has thickened up in the fridge.
Can I freeze butternut squash soup?
Yes, it freezes exceptionally well. Make sure the soup is completely cooled before transferring it to freezer-safe containers or heavy-duty zip-top bags. Leave about an inch of space at the top for expansion. It will keep well for up to 3 months. To serve, thaw it overnight in the refrigerator and then reheat gently on the stove. Give it a good stir when reheating, as it can sometimes separate a little, and adjust the seasoning if needed.
My soup turned out too thin/too thick. How can I fix it?
No worries, both are easy fixes! If it’s too thin, simply simmer it uncovered on the stove for a bit longer to reduce and concentrate it. If it’s too thick, that’s even easier—just whisk in more vegetable broth, water, or even a bit of apple cider until it reaches your desired consistency. Remember, you can always add liquid, but you can’t take it away, so add a little at a time.
What can I use instead of an immersion blender?
A standard countertop blender is the next best thing—just be very careful with the hot liquid as mentioned. If you don’t have either, you can push the cooked soup through a fine-mesh sieve or a food mill. It will take some elbow grease and you won’t get it quite as silky, but it will still be delicious. A potato masher will give you a very rustic, chunky texture, which is a different but equally lovely option.
Is it necessary to peel the squash? Can I roast it whole?
Peeling is necessary for that ultra-smooth texture. However, if you’re short on time or find peeling difficult, you can roast the squash halves face-down on the baking sheet until tender. Once cooked, the flesh scoops away from the skin very easily. The skin won’t get as caramelized this way, but it’s a great time-saving hack that still yields tasty results.
Butternut Squash Soup
My ultimate roasted butternut squash soup recipe! Velvety smooth, deeply caramelized & packed with flavor. Easy, make-ahead comfort food that tastes like autumn in a bowl.
Ingredients
Ingredients
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1 large butternut squash (about 2-2.5 lbs / 1-1.2 kg)
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2 tbsp olive oil or coconut oil (divided)
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1 large yellow onion (roughly chopped)
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2 cloves garlic (minced)
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1 large apple (like Granny Smith or Honeycrisp, peeled and chopped)
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4 cups vegetable broth (low sodium if possible)
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1 tsp fresh thyme leaves (or ½ tsp dried)
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½ tsp ground cumin
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¼ tsp ground nutmeg (freshly grated is amazing!)
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to taste salt and freshly ground black pepper
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½ cup coconut milk or heavy cream (full-fat for creaminess, for serving (optional))
Instructions
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First, let's tackle the squash. Preheat your oven to 400°F (200°C). Carefully peel the squash, slice it in half lengthwise, and scoop out the seeds and stringy pulp with a spoon. Then, cut the flesh into roughly 1-inch cubes. Toss the cubes with 1 tablespoon of the oil and a good pinch of salt and pepper on a large baking sheet. Spread them out in a single layer—this is key for getting them nicely roasted, not steamed. Roast for 25-30 minutes, or until the edges are caramelized and the cubes are fork-tender. You'll smell that amazing, sweet aroma… that's how you know it's working.01
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While the squash is roasting, let's start the soup base. Heat the remaining tablespoon of oil in your large soup pot over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5-7 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for just another minute until it's fragrant—be careful not to let it burn, as it can turn bitter.02
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Now, stir in the chopped apple, thyme, cumin, and nutmeg. Cook for another 3-4 minutes, letting the spices toast a little and the apple start to soften. This toasting step really wakes up the spices and makes their flavor so much more vibrant in the final soup.03
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By now, your squash should be beautifully roasted. Add those golden cubes directly into the pot with the onion and apple mixture. Pour in the vegetable broth, making sure everything is submerged. Bring the whole thing to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. This allows all the flavors to get to know each other and meld together perfectly.04
-
This is the transformative part! Turn off the heat. If you're using an immersion blender, carefully blend the soup right in the pot until it's completely smooth and velvety. If you're using a countertop blender, work in batches, filling the blender jar only halfway each time, and hold the lid down firmly with a kitchen towel—hot soup expands! Blend until silky smooth. The texture should be like satin.05
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Finally, taste your creation! This is the most important step. Season with more salt and pepper as needed. If the soup is too thick for your liking, you can thin it out with a little more broth or water until it reaches your perfect consistency. Serve hot, with a drizzle of coconut milk or cream and any other toppings you love.06
