Butternut Squash Soup

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

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.

Pot of Butternut Squash Soup

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.

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Butternut Squash Soup

Butternut Squash Soup is the perfect fall soup with apples that's healthy and creamy and easy for weeknights or your holiday meal!
Yield 8 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder

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.

Nutrition

Calories: 157kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 786mg | Potassium: 666mg | Fiber: 4g | Sugar: 10g | Vitamin A: 13932IU | Vitamin C: 40mg | Calcium: 78mg | Iron: 1mg
Keyword: Butternut Squash Soup

Butternut Soup

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. 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.

  2. 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.

  3. 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!

  4. This soup is absolutely AMAZING! The flavors blend so well and is extremely tasty! Thanks for the recipe, it’s our new favorite!

  5. 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.

  6. 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

  7. 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.

  8. 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!

    1. 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!

  9. 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.

    1. 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. 🙂

  10. 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?