Butternut Squash Soup

This Butternut Squash Soup is a creamy family favorite made with roasted squash, tender apples, and warm herbs and spices. Finished with a touch of cream, it’s an easy and flavorful soup, perfect for fall.

Serve alongside homemade garlic bread or a grilled cheese sandwich for dipping!

bowls of Butternut Squash Soup with pot full in the back

Holly’s Recipe Highlights: Butternut Squash Soup

Flavor: Rich and creamy with sweet roasted squash and apple, savory herbs, warm curry, and a touch of pepper.
Why It’s the Best: No peeling, minimal chopping, and just one pot for an easy homemade soup with less prep and cleanup.
Time Saver: Use store-bought cubed butternut squash and roast the butternut squash until tender and golden.

Cook Time: 1 Hr 25 Mins (15 Mins Prep) Servings: 4 Cook Method: Stovetop

Ingredient Notes

whipping cream , apple , butternut squash , onion , curry , butter , thyme , broth , salt and pepper with labels to make Butternut Squash Soup

Butternut Squash: Choose a firm squash that feels heavy for its size. Roasting it in large pieces eliminates the need for peeling. Replace with roasted acorn squash or roasted delicata squash.
Apple: A slightly tart apple, such as Granny Smith, provides more contrast, while sweeter varieties make the soup a little sweeter.
Heavy Cream: Start with less and add more to taste. Coconut milk is an easy dairy-free alternative.
Curry Powder (optional): It adds gentle warmth and complexity without making the soup taste strongly of curry. Leave it out for a more classic squash flavor.

How to Make Butternut Squash Soup

cooked butternut squash and onions in a pot

Cut the squash and roast. Scoop out the flesh (full recipe below).
Sauté the onion, then add roasted squash, broth, apple, and seasonings. Simmer.
Puree, return to the pot, and add cream to taste.

Season and top with croutons, roasted pumpkin seeds, or toasted nuts before serving.

Roast Ahead: Roast the squash ahead, then refrigerate the cooked flesh for an easy head start on dinner.
Smooth Texture: If using an immersion blender, strain the soup for an extra smooth finish. If using a high-powered blender like a Vitamix, straining isn’t necessary.
Work in Batches: When blending hot soup in a countertop blender, blend in batches rather than overfilling to prevent it from splattering.
Adjust the Consistency: Add broth a little at a time if the soup is too thick. If it is too thin, simmer it uncovered until it thickens.

Soup for Another Day

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Freeze before adding the heavy cream.
Thaw overnight and reheat on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions until heated through.

More Butternut Squash Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 1 hour 25 minutes

Total Time 1 hour 40 minutes

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.
Melt butter in a medium pot over medium heat. Add onion and cook over medium heat until softened, about 5 minutes.
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.
Remove from heat (discard thyme stem if using fresh). Blend until smooth.
Return to pot and bring back to a simmer, stir in heavy cream, salt and pepper. Top with croutons if using.

If using a regular blender or immersion blender, this soup is best strained. If using a high-power blender (such as a Blendtec or Vitamix), there is no need to strain.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.

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

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