Butternut Squash Soup is the perfect fall soup with apples that’s healthy and creamy and easy for weeknights or your holiday meal!
This easy Butternut Squash Soup is thick, rich, creamy and delicious. If you love this butternut soup, you can find other recipes like Baked Potato Soup and Black Bean Soup on our Soup Recipes page.
BUTTERNUT SQUASH SOUP
Yes the holidays are coming and butternut squash soup is the answer to all your easy first course recipe requests I’ve been receiving. If you utilize pre-cut fresh or frozen butternut squash you could be serving this delicious soup in under 20 minutes. The added benefit to this easy and beautiful soup is it lends itself to awesome topping options which are easy and great for your holiday table. Want to add fun colors, try dried cranberries, chopped pecans and blue cheese crumbles. Want to add a crunch? Try croutons or pumpkin seeds.
Butternut squash is healthy, delicious and apparently not a squash at all. Who knew? It’s actually a fruit that had us all tricked. It is also delicious when you make it into a soup. A large pot of Butternut Squash Soup is a fantastic comfort food that you can enjoy all year round.
It’s one of our favorites because of how flavorful it is without you having to drop a ton of ingredients into it. Also, you can dress it up with all sorts of garnishes, like bacon and sour cream, serve it with some Homemade Dinner Rolls as great side for a fall dinner like Honey Apple Pork Loin.
OTHER HEARTY AND DELICIOUS SOUPS
HOW TO MAKE BUTTERNUT SQUASH SOUP
- Melt the butter in a large pot, and cook the onion, celery, carrot and apples for 5 minutes, or until lightly browned.
- Pour in enough of the chicken stock to cover vegetables. Add butternut squash.
- Bring to a boil. Add salt and pepper.
- Reduce heat to low, cover pot, and simmer 20 minutes, or until all vegetables are tender.
- Blend until smooth.
- Mix in any remaining stock to attain desired consistency.

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WHAT IS A GOOD GARNISH FOR BUTTERNUT SQUASH SOUP:
- Sour Cream: A little dollop of sour cream makes a rich dish like Butternut Squash Soup even creamier.
- Bacon: Everything is better with bacon. Crumble some up and sprinkle it over the Butternut Squash Soup for a savory crunch.
- Chives: Finely chop up some chives and serve them on the soup or leave them long as a stylish garnish.
- Nutmeg: Add a sprinkle of nutmeg and stir well to give the soup a richer flavor. For more of a holiday taste, your can also add a dash of ground cinnamon
- Cilantro: Chop up a handful of leaves and sprinkle them over the top of the soup as a delicious garnish.
- Coconut milk: A way to get that thick texture without packing on the calories is to use coconut milk instead. Coconut milk has less carbs and fat but still has that rich dairy feel to it.
- Heavy cream: if you aren’t a fan of coconut milk, you can substitute heavy cream to get the same thick, rich texture.
- Cheese: Blue Cheese crumbles (with chopped nuts or dried fruit), parmesan cheese or other hard cheeses.
One serving of Butternut Squash is a great source of many vitamins including:
- Your daily requirement of Vitamin A (over 100%)
- Almost half your daily requirement of Vitamin C (40% of daily requirement)
- A good source of potassium (18% of daily requirement)
- A good source of Magnesium (15% of daily requirement)
- High in anti-oxidants and fiber and is almost 90% water
- Full of beta-carotene and alpha-carotene (which your body converts to Vitamin A)
PERFECT HOLIDAY MAIN COURSES
HOW LONG DOES IT KEEP?
- Serve: Don’t leave out for longer than 2 hours at room temperature.
- Store: Butternut Squash Soup will last up to 3 days in the fridge if it is properly covered.
- Freeze: You can freeze Butternut Squash Soup for up to 2 months.


Ingredients
- 2 tablespoons unsalted butter
- 1 yellow onion , chopped
- 1 medium carrot , chopped
- 1 stalk celery , chopped
- 2 green apples , cored and cubed
- 4 cups chicken broth
- 24 ounces butternut squash , diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Melt the butter in a large pot, and cook the onion, celery, carrot and apples for 5 minutes, or until lightly browned.
- Pour in enough of the chicken stock to cover vegetables. Add butternut squash.
- Bring to a boil. Add salt and pepper.
- Reduce heat to low, cover pot, and simmer 20 minutes, or until all vegetables are tender.
- Blend until smooth.
- Mix in any remaining stock to attain desired consistency.
Cold winds a-blowing…time for some warm and creamy soup. I searched and I found it. What a tummy and yummy filling bowl of deliciousness !!! And, it must also be healthful since it’s filled with so many vegetables. Make a batch of biscuits or some cornbread and know that you’ll be enjoying a totally satisfying meal. I’ll definitely be making this again for sure.
So good
Love this recipe! Easy to make and my immersion blended makes it a breeze to blend into a creamy family favorite.
Omgosh this soup is amazing. I had baked some buttercup squash and it seemed dry so decided to use it in this soup recipe. Was really lazy so I skipped the celery and carrots. Also didn’t use the butter. I will definately be making this one again.
I love this soup ! But I wonder by a « stalk of celery » do you mean one branch or the hole thing? I decided to do 2-3 branches and its was perfect.
You can experiment with the number of veggies in this recipe as much as you want!
This was delicious and super easy to make! I will definitely keep this recipe for a quick go to meal!
This soup was delicious, and had lots of flavor. To eliminate the time it takes to dice up the butternut squash, I just roasted it first and scooped it into the other ingredients before blending. I also added nutmeg and fresh ginger. Thanks for a wonderful recipe!
Thanks for the suggestion, Susie.
Do you put everything in blender from pan including juices? Thank you
Yes, it all goes in. Enjoy!
So delicious and dairy free
Peel butternut squash though correct?
Yes, you’re only using the flesh diced up for this soup. Enjoy!
Add cumin nutmeg and cinnamon
This soup is absolutely AMAZING! The flavors blend so well and is extremely tasty! Thanks for the recipe, it’s our new favorite!
You’re welcome!
So good. I added a dash o f cayenne pepper and included some celery leaves.
Sounds like perfect additions!
Delicious! What fall’s cooler weather would taste like ? ??. I left the peels on my apples but only used half an onion instead of a whole.
I’m so glad you enjoyed it, Tammy. Thanks for your feedback.
This was a very yummy and easy recipe. I also peeled my apples first and I did add a little cumin and nutmeg for additional flavor
I made this tonight, and it was soooooooooooooo good. I topped it with feta. YUM
Is the 24 ounces of squash weight or volume? I made this today and it’s nice but a bit too sweet for me. I’m wondering if this is a pretty sweet soup or if I got the measurements wrong.
It should be the volume.
Tastes good to me! Decided to peel the apples and ended up using frozen butternut squash. Added heavy cream towards the end too. Topped with pumpkin seeds and parsley. Yum!
It might sound like a dumb question but do you peel the apples before using them in the soup?
I didn’t because you’re blending the soup at the end so the texture isn’t an issue. Plus, it saves you some time. I hope you enjoy it!
Can I use red apple Instead of green apple..
Yes, absolutely. Flavor will be a bit different but still delicious.
This was my first try at making butternut squash soup. I liked this recipe because it looked easy and not a lot of ingredients. It turned out delicious. This is a keeper.
So glad you decided to give it a try, Christine.
How many people does the recipe feed?
It makes about 8 cups, so it depends on how big of servings you want dish out.
Looks Delish. I will try this with veg broth.
Hope you like it!
I really loved this comforting soup! Perfect for fall nights!
Most definitely. It’s a fall favorite!
I am SOO excited to try this soup! I just know it’s going to become a family favorite!
I’m sure it will be! It’s a favorite with our family!
Okay, this soup seriously looks incredible! Adding it to my soup recipe list now!
Let me know how it turns out if you try it!
I just made this for lunch and it was fabulous! I can’t wait for leftovers.
This makes great leftovers! Perfect for an old school thermos
best soup ever
Thanks! So glad you enjoyed it!
When do you use the olive oil?
Sorry about that – I ended up not using the olive oil and the recipe card didn’t save when I changed it. It is updated now. 🙂
LOOKS YUMMY.
Thanks! Hope you like it!
I see a lot of dishes, soups, etc., prepared with butternut squash. Is there any reason why I could not use acorn squash, one of my favorites?
You can definitely swap them out. 🙂 Let me know how it turns out if you try it!