This Butternut Squash Soup recipe is rich, creamy, delicious, and best of all easy to make!
In this cozy fall favorite, butternut squash is roasted until tender and then simmered with onions, broth, and warm spices. It’s all blended until creamy for a delicious cool-weather soup!
A Cozy Fall Soup
There’s just something so inviting about squash soup, whether it’s pumpkin, acorn squash, 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. You can add in your favorites before roasting the squash. Warm spices such as curry powder, cinnamon, or a pinch of nutmeg, or a bit of garlic powder pair well with this soup.
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.
To Thicken Butternut Squash Soup
When you make butternut squash soup, it is naturally thickened from blending. If your squash is really small or you’d like a thicker soup, there are a couple of options for thickening.
- For a thicker soup, 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.
What to Serve With Butternut Squash Soup
Much like I serve a bowl of tomato soup; add 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! Other great additions are crisp bacon, roasted pumpkin seeds, toasted crushed hazelnuts, or even finely diced apples.
Butternut squash soup is great for dipping grilled cheese sandwiches (try using brie), 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 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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