Why You’ll Love This Butternut Squash Soup
- It’s the ultimate comfort food. This soup is creamy and luxurious without needing a ton of heavy cream, making it feel indulgent yet still wonderfully wholesome.
- The roasting step is a game-changer. By roasting the squash first, we’re not just cooking it—we’re deepening its natural sweetness and adding a rich, caramelized flavor that you just can’t get from boiling.
- It’s incredibly versatile. You can make it spicy with a pinch of cayenne, keep it classic with sage, or add a swirl of coconut milk for a tropical twist. It’s a fantastic base recipe to make your own.
- It freezes like a dream. This soup is a meal-prep hero. Make a big batch on a lazy Sunday, and you’ll have delicious, ready-to-go lunches or dinners for weeks to come.
Ingredients & Tools
- 1 large butternut squash (about 2-2.5 lbs / 1-1.2 kg)
- 2 tbsp olive oil, divided
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 large apple (like Granny Smith or Honeycrisp), peeled and chopped
- 4 cups vegetable broth (or chicken broth)
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ½ tsp ground nutmeg
- Salt and black pepper to taste
- ½ cup heavy cream, coconut milk, or a splash of apple cider (optional, for serving)
Tools: A large baking sheet, a large soup pot or Dutch oven, a blender (immersion or countertop), and a sharp peeler and knife.
Don’t be intimidated by the whole squash—it’s easier to handle than you think! The apple might seem like a surprise, but it adds a lovely, subtle fruity note that balances the squash’s sweetness perfectly. Using a good-quality broth really makes a difference here, as it forms the foundation of the soup’s flavor.
Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 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 heavier squash usually means it’s nice and moist inside.
- To peel or not to peel? Honestly, peeling a butternut squash can be a bit of a workout. A pro tip is to microwave the whole squash for 2-3 minutes first—this softens the skin just enough to make peeling and chopping much, much easier.
- Why roast the squash? You could technically boil the squash, but roasting is the secret weapon. It concentrates the flavor, adds a depth you can’t achieve otherwise, and saves you from a potentially watery soup.
- Broth matters. Since the broth is a major component, using a low-sodium version is best. This gives you full control over the final seasoning, so you can salt to your exact preference at the end.
How to Make Butternut Squash Soup
Step 1: First, preheat your oven to 400°F (200°C). Now, let’s tackle the squash. Carefully slice it in half lengthwise—a sharp, sturdy knife is your best friend here. Scoop out the seeds and stringy pulp from the cavity with a spoon. You can toss the seeds or save them to roast later for a crunchy garnish! Brush the cut sides of the squash with about a tablespoon of the olive oil and place them cut-side down on a baking sheet. Roast for 30-40 minutes, or until the flesh is very tender when pierced with a fork.
Step 2: While the squash is roasting, you can get a head start on the soup base. In your large soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and a pinch of salt, and cook for about 5-7 minutes until the onion is soft and translucent. You’ll notice the most wonderful smell starting to fill your kitchen. Then, add the minced garlic and chopped apple, and cook for another 2-3 minutes until everything is fragrant.
Step 3: By now, your squash should be beautifully roasted and cool enough to handle. Use a spoon to scoop the soft, caramelized flesh away from the skin—it should come away very easily. Add all of that gorgeous squash to the pot with the onions and apples. Pour in the vegetable broth, and add the thyme and nutmeg. Give it a good stir, bringing everything to a gentle boil. Then, reduce the heat, cover, and let it simmer for about 15 minutes. This allows all the flavors to meld together beautifully.
Step 4: This is the magic step! 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, let the soup cool slightly first, then blend in batches, never filling the blender more than halfway, and holding the lid on firmly with a towel. The texture should be incredibly silky.
Step 5: Return the blended soup to the pot if needed, and place it over low heat. Now is the time to taste and season generously with salt and black pepper. The right amount of salt will make all the flavors pop. If you’re using cream or coconut milk, stir it in now to make it extra luxurious. Heat it through gently—you don’t want it to boil. And that’s it! Your masterpiece is ready to serve.
Serving Suggestions
Complementary Dishes
- A crusty, warm baguette — There’s nothing better for dipping and scooping up every last bit of soup from the bowl. The contrast of the crunchy crust and soft interior is perfect.
- A simple arugula salad with a lemon vinaigrette — The peppery, bright salad cuts through the richness of the soup and provides a lovely fresh contrast on the side.
- A grilled cheese sandwich — Honestly, is there a more iconic pairing? Use a sharp cheddar or gruyère for a truly next-level comfort food experience.
Drinks
- A crisp, unoaked Chardonnay — The apple notes in the soup will harmonize beautifully with the bright, fruity character of the wine without overpowering it.
- A dry hard cider — This is a match made in heaven, echoing the apple flavor in the soup and providing a refreshing, bubbly counterpoint.
- Sparkling water with a twist of orange — A non-alcoholic option that cleanses the palate between spoonfuls and highlights the soup’s sweet notes.
Something Sweet
- Spiced pear galette — It continues the cozy, autumnal spice theme in a rustic, effortless dessert that feels special without being fussy.
- Dark chocolate ginger cookies — The warmth of ginger and the bitterness of dark chocolate are a fantastic way to end a meal centered around this soup.
- A simple scoop of vanilla bean ice cream — Sometimes, the simplest option is the best. The cool, creamy vanilla is a delightful finish.
Top Mistakes to Avoid
- Mistake: Not roasting the squash long enough. If the squash isn’t completely tender and lightly browned, you’ll miss out on that deep, caramelized flavor and the soup might taste a bit bland or raw.
- Mistake: Blending the soup while it’s too hot in a countertop blender. This is a safety must! The steam can build up and blow the lid off, creating a huge (and painful) mess. Always let it cool for a few minutes first.
- Mistake: Underseasoning. Soups need salt, and this one is no exception. Be bold with your seasoning at the end, tasting and adjusting until the flavors truly sing. It makes all the difference.
- Mistake: Adding too much liquid at the start. You can always add more broth to thin the soup, but you can’t take it out. Start with the recommended amount and add more after blending if you prefer a thinner consistency.
Expert Tips
- Tip: Boost the flavor with a secret ingredient. A teaspoon of white miso paste stirred in at the end adds an incredible layer of savory, umami depth that will have people wondering what your secret is.
- Tip: Make it ahead for better flavor. Soups are almost always better the next day. The flavors have more time to meld and develop, making it an ideal make-ahead meal for busy weeks.
- Tip: Get creative with garnishes. Don’t just stop at a drizzle of cream. Toasted pumpkin seeds, a sprinkle of smoked paprika, crispy fried sage leaves, or a dollop of Greek yogurt can add wonderful texture and visual appeal.
- Tip: For an ultra-silky texture, strain it. If you’re serving this for a special occasion and want a truly restaurant-quality texture, pass the blended soup through a fine-mesh sieve. It’s an extra step, but the result is phenomenally smooth.
FAQs
Can I use frozen butternut squash?
You absolutely can! It’s a great time-saver. Use about 5-6 cups of frozen cubed squash. You can roast it from frozen (it might take a few minutes longer) or add it directly to the pot with the onions and broth to simmer until tender. The flavor might be slightly less intense than roasting a fresh squash, but it will still be delicious.
How long does this soup last in the fridge or freezer?
Once cooled, the soup will keep beautifully in an airtight container in the refrigerator for 4-5 days. For freezing, it’s a champion. Freeze it for up to 3 months. I like to freeze it in individual portions for easy lunches. Thaw overnight in the fridge and reheat gently on the stove.
My soup is too thick/thin. How can I fix it?
No worries, this is an easy fix! If it’s too thick, simply whisk in more broth, water, or even a splash of cream until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for a bit longer to reduce and concentrate, or blend in a small, peeled potato when you cook the squash—it will naturally thicken the soup.
Is there a way to make this soup vegan?
Easily! Just ensure you’re using vegetable broth and skip the heavy cream. For creaminess, stir in a can of full-fat coconut milk at the end—it adds a lovely richness and a subtle tropical note that works really well with the squash.
Can I make this in a slow cooker or Instant Pot?
Yes to both! For a slow cooker, add all ingredients (with raw, cubed squash) and cook on low for 6-8 hours or high for 3-4, then blend. For an Instant Pot, sauté the onions and garlic first using the sauté function, then add everything else and pressure cook on high for 10 minutes, with a quick release.
Butternut Squash Soup
Creamy roasted butternut squash soup recipe! Easy, comforting & perfect for fall. Learn pro tips for caramelized flavor. Great for meal prep & freezer-friendly. Ready in about an hour.
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 (divided)
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1 large yellow onion (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 (or chicken broth)
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1 tsp fresh thyme leaves (or ½ tsp dried)
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0.5 tsp ground nutmeg
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salt and black pepper (to taste)
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0.5 cup heavy cream, coconut milk, or apple cider (optional, for serving)
Instructions
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First, preheat your oven to 400°F (200°C). Now, let's tackle the squash. Carefully slice it in half lengthwise—a sharp, sturdy knife is your best friend here. Scoop out the seeds and stringy pulp from the cavity with a spoon. You can toss the seeds or save them to roast later for a crunchy garnish! Brush the cut sides of the squash with about a tablespoon of the olive oil and place them cut-side down on a baking sheet. Roast for 30-40 minutes, or until the flesh is very tender when pierced with a fork.01
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While the squash is roasting, you can get a head start on the soup base. In your large soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and a pinch of salt, and cook for about 5-7 minutes until the onion is soft and translucent. You'll notice the most wonderful smell starting to fill your kitchen. Then, add the minced garlic and chopped apple, and cook for another 2-3 minutes until everything is fragrant.02
-
By now, your squash should be beautifully roasted and cool enough to handle. Use a spoon to scoop the soft, caramelized flesh away from the skin—it should come away very easily. Add all of that gorgeous squash to the pot with the onions and apples. Pour in the vegetable broth, and add the thyme and nutmeg. Give it a good stir, bringing everything to a gentle boil. Then, reduce the heat, cover, and let it simmer for about 15 minutes. This allows all the flavors to meld together beautifully.03
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This is the magic step! 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, let the soup cool slightly first, then blend in batches, never filling the blender more than halfway, and holding the lid on firmly with a towel. The texture should be incredibly silky.04
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Return the blended soup to the pot if needed, and place it over low heat. Now is the time to taste and season generously with salt and black pepper. The right amount of salt will make all the flavors pop. If you're using cream or coconut milk, stir it in now to make it extra luxurious. Heat it through gently—you don't want it to boil. And that's it! Your masterpiece is ready to serve.05
