Butternut Squash Soup

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!

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.

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.

Squash Made Easy

In this recipe, whole butternut squash is 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.

Variations: Swap out the butternut squash for another flavorful sweet squash like acorn or even delicata.

Did you love this Butternut Squash Soup? Be sure to leave a comment and a rating below!

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.

Kitchen Safety Tip: Do not to seal the lid tightly if blending in a regular blender. The steam needs to escape or it can build pressure and the lid can burst. Blend in batches allowing steam to escape.

If possible, use a hand blender or immersion blender instead.

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.