Butternut Squash Soup
About This Butternut Squash Soup
This Butternut Squash soup is literally fall & winter in a bowl. It’s sweet, savory, rich, silky, and insanely flavorful. I was licking every utensil in my kitchen when I made this (nothing was double dipped). Roasted squash makes it extra caramelized and deep in flavor, and the apple + warm spices take it over the edge. It’s easy, cozy, and perfect for chilly days.
Why You’ll Love This Recipe
Ultra-creamy and naturally sweet from roasted squash + apple
Cozy fall spices without being overpowering
Easy to make — mostly hands-off roasting
Customizable (dairy-free option, lighter option, sweeter or not)
Freezer-friendly and great for meal prep
Tastes like something from a fancy restaurant
Ingredients You’ll Need
Butternut squash
Onion
Garlic
Carrot
Celery
Apple (Gala or Honeycrisp)
Olive oil
Chicken or vegetable broth
Cinnamon, nutmeg, ginger
Heavy cream or coconut milk
Maple syrup (optional)
Butter (optional)
Salt & pepper
How to Make It
Roast the butternut squash until caramelized and tender. Meanwhile, sauté the onion, garlic, carrot, celery, and apple until softened. Add the roasted squash, broth, and spices, then simmer to let all the flavors blend. Puree with an immersion blender until silky smooth. Finish with cream (or coconut milk), maple syrup, and butter, then simmer briefly and season to taste.
Tips for Success
Roast the squash for max flavor — this step makes the soup sweeter and deeper.
Use a sweet apple (Gala, Honeycrisp); tart apples don’t work as well.
Adjust thickness with extra broth after blending.
Blend long enough to get that ultra-smooth, restaurant-style texture.
For dairy-free, use coconut milk instead of cream + skip the butter.
Add a little maple syrup only if you want sweetness — it’s optional.
Frequently Asked Questions
Can I use pre-cut squash?
Yes! Roast it the same way — it cuts down on prep time.
Can I freeze this soup?
Absolutely. Freeze up to 3 months. Add cream after reheating if you prefer.
Can I make it vegan?
Yes — use vegetable broth and replace the cream with coconut milk.
What makes it extra creamy?
Heavy cream + butter + fully pureeing it until silky smooth.
Can I use a blender instead of immersion blender?
Yes. Blend in batches and be careful with hot liquids.
What to Serve With This Soup
Crusty sourdough or baguette
Grilled cheese
Simple green salad
Garlic confit toast
Roasted chicken
Fall salads (apple, pecan, goat cheese)
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Butternut Squash Soup
Ingredients:
serves 4-6
1 medium-sized butternut squash (about 2-3 pounds), cut into 1 inch cubes
3+ tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 carrot, peeled and diced
1 celery stalk, diced
1 apple, peeled, cored, and diced (choose a sweet variety like Gala or Honeycrisp)
4 cups chicken broth (or vegetable broth)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and pepper to taste
1 cup heavy cream (or substitute with coconut milk for a dairy-free version)
2 tablespoons maple syrup (optional, for added sweetness)
2-3 tablespoons butter (optional, for extra richness)
Instructions:
Preheat your oven to 375°F (190°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, drizzle with 1-2 tablespoons of olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for about 45-50 minutes or until the squash is tender and can be easily pierced with a fork. Remove from the oven and let it cool for a few minutes.
Alternative: Cut squash into 1 inch chunks and toss with oil, salt and pepper and roast for 40-50 minutes until tender.
While the squash is roasting, heat the remaining 2 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, garlic, carrot, celery, and apple. Sauté for about 7-10 minutes until the vegetables are softened.
Once the roasted butternut squash has cooled slightly, scoop out the flesh and add it to the pot with the sautéed vegetables. Discard the skin.
Pour in the vegetable broth and add the ground cinnamon, nutmeg, and ground ginger. Stir well and bring the mixture to a simmer. Let it cook for about 20-25 minutes, allowing all the flavors to meld together.
Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
Return the pureed soup to the pot over low heat. Add the heavy cream (or coconut milk), maple syrup , and butter to the soup. Stir well to combine. Taste and adjust the seasoning with salt and pepper as needed.
Simmer the soup for an additional 5-10 minutes, allowing it to heat through.
Serve the creamy butternut squash soup hot and top with a drizzle of cream and some roasted pumpkin seeds if you’re into it! Plain is magical too!
