Butternut Squash Soup is the perfect fall soup to warm you up on a cold night or to serve and impress your dinner party guests! Try it soon!
This easy Butternut Squash Soup is thick, rich, creamy and delicious. If you love this Soup, you should definitely try my Carrot Soup and Acorn Squash Soup this Holiday season.
Why You’ll Love This Soup?
- This creamy 7 ingredient soup comes together in under an hour.
- Simple enough to make on a weeknight but impressive enough to be the starter at your fancy dinner party.
Sabrina’s Butternut Squash Soup Recipe
Butternut squash is healthy, delicious and apparently not a squash at all. Who knew? It’s actually a fruit that had us all tricked. Whatever it is, it makes the most delicious soup, so I’m a big fan. A large pot of Butternut Squash Soup is a fantastic comfort food that you can enjoy all year long but it’s perfect during the fall and winter months. Since the Holidays are coming, this soup is the answer to an exquisite first course that you can serve your guests during the Holidays.
Recipe Card
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 broth 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.
Nutrition
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Sabrina’s Tips
Don’t want to spend a bunch of time prepping? Make it go faster by microwaving the entire butternut squash for 2-3 minutes. This will soften the skin making it much easier to cut off and dice. Additionally, don’t even bother peeling your carrots or apples. Once the soup is all blended you won’t even be able to tell, plus they add nutrients.
Table of contents
About this Recipe
Butternut Squash Soup one of my favorites because of how flavorful it is without you having to drop a ton of ingredients into it. Plus, it’s made in under an hour. While there is a bit of chopping involved it will pay off in the end once you get a spoonful of that succulent soup. The added benefit to this easy and beautiful soup is that lends itself to awesome topping options too! I have ideas down below for you to choose from or set several out and let you guests add what they want to their soup.
Can this be made ahead of time?
Yes, this soup is perfect to make ahead of time since it last for up to 3 days in the fridge. All you have to do is reheat it, add any toppings you desire, and enjoy. This soup doesn’t have any dairy so it freezes well too. Make a double or triple batch of it, store it in airtight containers or Ziplocks and freeze for up to 2 months. Thaw it over night and reheat for a simple, easy, and delicious soup on a busy weeknight.
Pairing Suggestions
This soup would make a wonderful first course to serve followed by an Arugula Salad, Honey Apple Pork Loin, a fresh veggie, and some Homemade Dinner Rolls. End the night with an easy Lemon Tart. Be careful though, because after a meal like this, you will have to host next year too since everything was so good!
How to Store
- Serve: Serve this soup with some of your favorite toppings. Don’t leave out for longer than 2 hours at room temperature.
- Store: Once cooled, store your Butternut Squash Soup in the fridge for up to 3 days in an airtight container.
- Freeze: This soup is great to freeze. It will be good for up to 2 months. Just pull it out the night before you want to enjoy it so it can thaw.
Ideas to Serve
- Creamy Toppings: Add a little dollop of sour cream or a swirl of heavy cream to make a rich soup even creamier. 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.
- Savory Toppings: Everything is better with bacon. Crumble some up and sprinkle it over the top for a savory crunch. Finely chop up some chives and serve them on the soup or leave them long as a stylish garnish. Chop up a handful of cilantro leaves and sprinkle them over the top.
- Crunchy Toppings: Add some pumpkin seeds or croutons to the top of the soup.
- Fruit and Nut Toppings: Diced dried cranberries, apples or apricots would all be great toppings. Add some diced roasted almonds, pecans, or walnuts for a crunch element.
- Cheese Toppings: Blue Cheese crumbles, parmesan cheese, or a soft goat cheese would be a great addition to this soup.
Variations
- Spices: 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.
- Pre-cut or Frozen: If you utilize pre-cut fresh or frozen butternut squash you could be serving this delicious soup in under 30 minutes.
- Roasted: If you want even more depth of flavor in this soup, roast the squash, carrot, and celery at 400 degrees for 25 minutes with a bit of olive oil. Then finish the recipe per usual.
- Thai Butternut Squash Soup: Add 1-2 tablespoons of red curry paste to the soup. Top with a swirl of coconut cream and a squeeze of lime.
Related Recipes
More Delicious Creamy Soups
Photos used in previous versions of this post.
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!