Butternut Squash Soup is the ultimate cozy fall soup! A creamy soup packed with nutritious vegetables. The perfect Fall appetizer or side.
Butternut Squash Soup Recipe
If you love a heart warming soup in the cold of fall and winter this is just the recipe for you! Butternut squash soup is one of the most popular fall soups. Not only is it delicious, but it is so easy to make!
My Mom’s famous roasted butternut squash soup takes the classic soup up a notch as she roasts the veggies first! This brings out the natural sweetness of the squash and adds a deep caramelized flavor.
One of her secret ingredients in the soup is apple! It helps bring out the natural sweetness of the butternut squash and really ties all the flavors together. If you love fall soups you have to try our Loaded Baked Potato Soup and Turkey Meatball Orzo Soup!
What is Butternut Squash Soup?
Butternut squash soup is a puréed soup that is loaded with healthy vegetable, fruit and spices. The base of the soup is of course butternut squash that is cubed and roasted. Carrot and apple is also roasted and both add extra nutrients and flavor to the soup. This is a very healthy soup!
The aromatics of onion and garlic are roasted to bring out their flavor and add a depth of flavor to this creamy soup. Once the soup is puréed it is creamy on it’s own but the addition of a small amount of creamy really brings the soup together and gives it the ultimate creamy texture!
The soup is seasoned with thyme, nutmeg, cayenne pepper (optional), salt and pepper. The thyme and nutmeg adds a warm earthy flavor.
This butternut squash soup is naturally gluten free and vegetarian. For a vegan and dairy free recipe use coconut milk instead of cream, or use your vegan cream substitute of choice.
What to Serve with Butternut Squash Soup
I love a classic soup, salad and bread dinner! For me there is nothing better than a cool fall or winter night than a warm bowl of soup and bread to dip.
- Rosemary Focaccia
- Cheesy Garlic Breadsticks
- Fall Kale Apple Salad
- Strawberry Panzanella Salad
- Shaved Brussels Sprout Salad
What is in Butternut Squash Soup?
- Butternut Squash – one of my favorite squash varieties. This bright orange squash has a natural sweetness and perfect creamy texture for soups. You can use 2 whole medium butternut squash, or 3 cups of store bought pre-cut butternut squash.
- Carrot – for an extra nutritious soup I love adding carrot. Not only does it add nutrients and a great flavor, it also keep the soup bright orange!
- Apple – any variety of apple will work in this recipe, but I prefer using a tart Granny Smith apple. The hint of tartness brings out the natural sweetness of the squash and really ties the soup together.
- Vegetable Broth – usually I make this soup with vegetable broth to keep it vegetarian and vegan, but you can also use chicken broth. For added nutrients you can even use chicken bone broth (store bought or homemade).
- Oil – the vegetables and apple are tossed in oil for roasting.
- Cream – adds an extra bit of creamy texture and rich flavor. This can be omitted or swapped for coconut milk for a vegan or dairy free recipe.
- Garlic and Onion – as the butternut squash, carrot and apple all have natural sweetness, onion and garlic is added into the soup for a rich savory flavor. This soup is perfectly sweet and savory!
- Spices
- Thyme – adds an earthy richness to the soup.
- Nutmeg – a classic ingredient in fall recipes that adds a nutty flavor.
- Cinnamon – adds a rich warm flavor to the soup, reminiscent of fall and winter flavors!
- Cayenne Pepper – optional, adds a subtle spice to the soup to cut the sweetness.
- Salt & Pepper
How to Make Butternut Squash Soup
Full Printable Recipe at Bottom of Page
Roast the Vegetables
1 Preheat oven to 400°F. Line two baking sheets or two 9″x13″ baking trays with parchment paper. Two trays are recommended so that the vegetables can lay in a single layer on the sheet pans in order to evenly roast them. If the vegetables are stacked on top of each other they will steam and take longer to cook.
2 Evenly divide the cubed squash, carrots, onion, garlic, salt and pepper between the two baking sheets. Evenly divide the oil between the two trays and drizzle over the vegetables. Toss to evenly coat the vegetables in oil and spread the vegetables into a single layer on the baking sheets. Bake for 25-30 minutes or until squash and carrots are tender.
Prepare the Soup
1 Once the vegetables are cooked, transfer to a large soup pot. Add in the vegetable broth, heavy cream, thyme, cinnamon, nutmeg and cayenne pepper (optional). Stir to combine.
2 Bring the soup to a simmer on medium heat. Once simmering, reduce heat to low. Cover with the lid and simmer for 5-10 minutes to allow the flavors to come together.
3 To purée the soup, use an immersion blender in the pot and carefully blend until creamy and smooth. Or, carefully transfer the soup to a blender, that is safe for hot foods, and blend until smooth. Be careful when blending hot liquids in a traditional blender as the heat and steam will build pressure in the blender. Work in batches to blend the soup in a blender, depending on the size of your blender it may take 2 or 3 batches. Leave space at the top of the blender so it is not over filled. Be sure to slightly lift the lid of the blender to allow steam to escape and cover with a towel to avoid any spilling.
4 Stir the puréed soup. If you prefer a thinner soup, add more vegetable broth at this time.
5 Taste and season as needed for personal preference (add salt and pepper to taste, cinnamon for warmth, nutmeg for nuttiness, or cayenne for heat)
Serve as is, or garnish with toasted pumpkin seeds, croutons, thyme leaves, roasted pieces of butternut squash, an extra drizzle of heavy cream or coconut milk (optional). Enjoy!
Tips for the Best Butternut Squash Soup
- Butternut Squash – I know many people who love butternut squash but they don’t like cooking with it because of all the peeling and slicing. With the rise in popularity of squash, most grocery stores offer pre-cut packages of squash. I highly recommend checking your local grocery store for a pre-cut version for a quicker and lower prep recipe. I personally love buying whole butternut squash from a local farm. I like to cut my own so I can save the seeds for roasting!
- Roasting – this butternut squash soup recipe is different from others as there is a roasting step. The squash, apple, carrot, onion and garlic is roasted in the oven to add a caramelized flavor and bring out their natural flavors. You can skip this step and instead boil everything together stove top and then purée the soup but the roasting step does add a really amazing flavor to the soup.
- Puréeing – I love a perfectly smooth and creamy butternut squash soup. You can use a blender, hand held immersion blender or use a handheld masher to mash the soup to your desired consistency. If you prefer a more chunky soup you can save some of the roasted vegetables to the side and stir them into the soup, or purée half of the soup.
- Plating Tip – before blending the soup, save a few pieces of roasted butternut squash to serve as a garnish on top of the soup!
FAQs Butternut Squash Soup
Stove Top Method: Reheat butternut squash soup in a pot stove top set to medium heat for about 5 – 8 minutes, stirring frequently, or until warmed through.
Microwave Method: Transfer the soup to a microwave safe bowl. Microwave in 15 second internals, stirring after each, for about 1 minute, or until warmed through. Be sure to stir the soup after each interval as the edges will bubble before the center fully warms through.
Store the cooled soup in an air tight container in the fridge for up to 4-5 days (check the best before date of your cream and adjust accordingly). As the soup sits in the fridge it will thicken. Before reheating and serving you can add a splash of water, milk or cream to thin out the soup.
Yes, butternut squash soup can be frozen. If using cream or coconut milk, it may separate slightly when frozen and then thawed. When reheating you can add an additional splash of cream or coconut milk.
Yes! This is a great make ahead soup for lunch, dinner, or holiday get together! Follow the recipe as usual and then store the soup un the fridge until ready to serve and reheat.
Yes, butternut squash soup is a very healthy soup that is packed with vitamin A, vitamin C, magnesium, and potassium! Butternut squash is packed with antioxidants which include vitamin C, vitamin E, and beta-carotene. Studies show that antioxidants can help prevent and slow down inflammation which may lead to a reduced risk of several chronic diseases
This butternut squash soup recipe is naturally vegetarian. For a vegan recipe swap the cream for coconut milk, or vegan cream substitute of choice.
This recipe is naturally gluten free.
For a dairy free butternut squash soup, follow the recipe as per usual but swap the cream for coconut milk, or dairy free cream substitute of choice.
Looking for More Easy Soup Recipes
Enjoy!
– Sab
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.
Best Butternut Squash Soup
Equipment
- 2 Sheet Pan or baking trays
- 2 9"x13" Baking Tray or sheet pans
Ingredients
- 2 medium butternut squash, peeled and cubed, approximately 4-5 cups
- 4 tbsp olive oil
- 1 medium onion, quartered, approximately 1 cup
- 1 large green apple, cored, quartered
- 2 large carrots, peeled and cut on an angle, approximately 1 cup
- 6 cloves garlic , peeled
- 1 tsp salt
- 1/2 tsp pepper
- 3 1/2 cups vegetable broth
- 1 sprig fresh thyme, 1/4 tsp dried thyme
- 2/3 cup heavy cream, or half and half, sub unsweetened coconut milk for vegan/dairy free recipe
- 1/4 tsp cinnamon
- 1 pinch nutmeg
- 1 pinch cayenne, optional
Optional Garnishes
- Toasted croutons
- Toasted pumpkin seeds
- Pieces of roasted butternut squash soup
- Thyme leaves
- Cream, drizzled over top of soup, or coconut milk
Instructions
- Preheat oven to 400°F. Line two baking sheets or two 9"x13" baking trays with parchment paper. Two trays are recommended so that the vegetables can lay in a single layer on the sheet pans in order to evenly roast them. If the vegetables are stacked on top of each other they will steam and take longer to cook.
- Evenly divide the cubed squash, carrots, onion, garlic, salt and pepper between the two baking sheets. Evenly divide the oil between the two trays and drizzle over the vegetables. Toss to evenly coat the vegetables in oil and spread the vegetables into a single layer on the baking sheets. Bake for 25-30 minutes or until squash and carrots are tender.
- Once the vegetables are cooked, transfer to a large soup pot. Add in the vegetable broth, heavy cream, thyme, cinnamon, nutmeg and cayenne pepper (optional). Stir to combine.
- Bring the soup to a simmer on medium heat. Once simmering, reduce heat to low. Cover with the lid and simmer for 5-10 minutes to allow the flavors to come together.
- To purée the soup, use an immersion blender in the pot and carefully blend until creamy and smooth. Or, carefully transfer the soup to a blender, that is safe for hot foods, and blend until smooth. Be careful when blending hot liquids in a traditional blender as the heat and steam will build pressure in the blender. Work in batches to blend the soup in a blender, depending on the size of your blender it may take 2 or 3 batches. Leave space at the top of the blender so it is not over filled. Be sure to slightly lift the lid of the blender to allow steam to escape and cover with a towel to avoid any spilling.
- Stir the puréed soup. If you prefer a thinner soup, add more vegetable broth at this time.
- Taste and season as needed for personal preference (add salt and pepper to taste, cinnamon for warmth, nutmeg for nuttiness, or cayenne for heat)
- Serve as is, or garnish with toasted pumpkin seeds, croutons, thyme leaves, roasted pieces of butternut squash, an extra drizzle of heavy cream or coconut milk (optional). Enjoy!
Video
NUTRITION
