Oh, this soup! My Ultimate Butternut Squash Soup recipe has been warming our family through chilly evenings for years – it’s the first thing my kids ask for when leaves start falling. I’ve tweaked it endlessly (much to my husband’s delight as official taste-tester) until landing on this perfect balance of sweet squash, tart apples, and cozy spices.
The secret? Roasting the squash first – it caramelizes those natural sugars beautifully. And don’t skip the apple! That unexpected fruity note makes all the difference between good soup and “wow, can I have seconds?” soup. Trust me, after one spoonful of this velvety, golden-orange goodness, you’ll understand why it’s our forever fall favorite.
Table of Contents
Table of Contents
Why You’ll Love This Ultimate Butternut Squash Soup
This isn’t just any squash soup – it’s the kind that makes you close your eyes and sigh with every spoonful. Here’s why it’s special:
- Creamy dreaminess: That velvety texture? Thank the roasted squash and just the right amount of cream (or coconut milk if you’re feeling fancy).
- Easy-peasy prep: Chop, roast, simmer – even my teenager can make this without burning down the kitchen.
- Spice magic: Cinnamon and nutmeg wrap you in a cozy flavor hug without overpowering the squash.
- Shape-shifter: Dress it up with garnishes for company or slurp it straight from the mug on lazy nights – it’s perfect both ways.
Ingredients for The Ultimate Butternut Squash Soup
Gather these simple ingredients – I promise you probably have most in your kitchen already! The magic happens when these humble items come together:
- 1 medium butternut squash (about 2–3 lbs) – peeled, seeded, and cubed (don’t stress about perfect cubes!)
- 1 medium onion – diced (yellow or white both work great)
- 2 garlic cloves – minced (or ½ tsp garlic powder in a pinch)
- 1 carrot – peeled and chopped (adds natural sweetness)
- 1 apple – peeled and diced (see my note below about varieties)
- 4 cups vegetable broth – or chicken broth if you’re not vegetarian
- 1 cup heavy cream – or coconut milk for dairy-free (the full-fat kind!)
- 2 tbsp olive oil or butter – butter adds richness, oil keeps it lighter
- Spices: 1 tsp salt, ½ tsp black pepper, 1 tsp cinnamon, ½ tsp nutmeg (optional), ½ tsp ginger (optional)
Ingredient Notes & Substitutions
Here’s why these ingredients matter:
Apples: Granny Smith gives nice tartness, Honeycrisp adds sweetness – both work! Just avoid mealy varieties.
Coconut milk vs cream: Coconut gives tropical vibes; cream makes it richer. Both are delicious!
Broth tip: Homemade or good-quality store-bought makes a huge difference in flavor depth.
No fresh garlic? ½ tsp garlic powder works fine – we’ve all been there on busy nights!
How to Make The Ultimate Butternut Squash Soup
Okay, let’s get cooking! This soup comes together in stages – but don’t worry, each step is simple and smells amazing. I’ll walk you through exactly how I do it every time (and yes, I’ve made this enough that I could probably do it in my sleep!).
Step 1: Roast the Butternut Squash
First, heat your oven to 400°F (200°C). Toss those cubed squash pieces with 1 tbsp olive oil, ½ tsp salt, and a pinch of black pepper. Spread them out on a baking sheet – don’t crowd them or they’ll steam instead of roast!
Pop them in the oven for 25-30 minutes. You’ll know they’re ready when they’re fork-tender with those gorgeous caramelized edges. The smell alone will have your family wandering into the kitchen asking “What’s cooking?”
Step 2: Sauté Aromatics
While the squash roasts, grab your favorite soup pot (I use my Dutch oven) and heat 1 tbsp olive oil or butter over medium heat. Toss in the diced onions and cook for 3-4 minutes until they’re translucent and smell sweet.
Now add the garlic, carrots, and apple – cook for another 2 minutes until everything gets friendly. Watch that garlic doesn’t burn! Burnt garlic = bitter soup, and we don’t want that.
Step 3: Simmer & Blend
Time for the roasted squash to join the party! Add it to the pot along with vegetable broth and all those lovely spices. Bring everything to a gentle boil, then reduce heat and let it simmer uncovered for 15-20 minutes.
Now the fun part – blending! If using an immersion blender, go slow at first to avoid splatters (trust me, orange soup stains aren’t cute). For regular blenders, let the soup cool slightly and work in batches. Blend until silky smooth – no lumps allowed!
Step 4: Finish with Cream
Finally, stir in your cream or coconut milk. This is where you taste and adjust – need more salt? A pinch more cinnamon? Go for it! If the soup’s too thick, add a splash more broth. Too thin? Simmer a bit longer.
And voila! You’ve just made the creamiest, dreamiest butternut squash soup that’ll have everyone begging for the recipe. Now grab your favorite bowl and dig in!
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Creamy Ultimate Butternut Squash Soup Recipe
A creamy and flavorful butternut squash soup with a hint of sweetness from apples and warmth from spices, perfect for a cozy meal.
- Total Time: 60 minutes
- Yield: 4 servings 1x
Ingredients
- 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 carrot, peeled and chopped
- 1 apple (such as Granny Smith or Honeycrisp), peeled and diced
- 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
- 1 cup heavy cream or coconut milk (for a dairy-free option)
- 2 tbsp olive oil or butter
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- ½ tsp ground ginger (optional)
- Optional garnishes: roasted pumpkin seeds, a drizzle of coconut milk or cream, chopped fresh parsley or thyme, a sprinkle of croutons
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, ½ tsp salt, and a pinch of black pepper. Roast for 25–30 minutes until tender.
- In a large pot, heat 1 tbsp olive oil or butter over medium heat. Add onions and cook for 3–4 minutes until soft. Stir in garlic, carrots, and apple, cooking for another 2 minutes.
- Add roasted butternut squash, vegetable broth, cinnamon, nutmeg, ginger, salt, and black pepper. Bring to a boil, then simmer for 15–20 minutes.
- Blend the soup using an immersion blender or regular blender until smooth.
- Stir in heavy cream or coconut milk. Adjust seasoning and consistency as needed. Serve with optional garnishes.
Notes
- Roasting the squash enhances its flavor, but you can skip this step if short on time.
- For a thicker soup, use less broth. For a thinner soup, add more broth.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg
Tips for Perfect Ultimate Butternut Squash Soup
After making this soup more times than I can count (my family never gets tired of it!), I’ve learned a few tricks that take it from good to “lick the bowl clean” good:
- Broth matters: Homemade vegetable broth gives incredible depth, but if you’re using store-bought, go for low-sodium so you can control the salt.
- Texture play: Garnish with roasted pumpkin seeds or croutons for that perfect crunch against the creamy soup.
- Spice control: Start with half the cinnamon and nutmeg, then add more to taste – spices can overpower quickly!
- Leftover magic: The flavors deepen overnight – if you can wait that long before eating it all!
Serving Suggestions for The Ultimate Butternut Squash Soup
Oh, the possibilities with this soup! I love playing with different ways to serve it – sometimes fancy for guests, sometimes cozy for weeknights. Here are my favorite pairings that never fail to impress:
- The classic: A hunk of warm, crusty bread (that bakery sourdough is my weakness) for dunking. Bonus points if it’s slathered with garlic butter!
- For crunch lovers: Top with roasted pumpkin seeds (I toast mine with a pinch of smoked paprika) or crispy croutons. The texture contrast is everything.
- Elegant touch: Drizzle with extra cream or coconut milk in a swirl pattern, then sprinkle fresh thyme or chopped parsley. Makes it look straight from a restaurant!
- Meal upgrade: Serve alongside a simple kale salad with lemon dressing or a grilled cheese sandwich for the ultimate comfort meal.
- Fun twist: For parties, I pour it into small cups as an appetizer – sprinkle a little cinnamon on top and watch them disappear!
Honestly? This soup’s so good it doesn’t need much – sometimes I just grab a spoon and eat it straight from the pot (no judgment here!). But when I want to make it special, these little touches take it over the top.
Storage & Reheating Instructions
Here’s the beautiful thing about this soup – it actually gets better after sitting overnight! But you’ll need to store it right to keep that creamy perfection. I’ve learned through trial and error (and one unfortunate freezer incident involving an exploding container… oops!) exactly how to handle leftovers.
Fridge storage: Let the soup cool completely first – I usually leave it uncovered for about 30 minutes. Then transfer to airtight containers (I’m obsessed with mason jars for this) and it’ll keep beautifully for 3 days. The flavors meld and deepen – almost like magic!
Freezer magic: This soup freezes like a dream! Portion it into freezer-safe containers or bags (leave about an inch of space at the top – it expands). It’ll stay perfect for up to 1 month. Pro tip: Write the date on the container with a marker – future you will thank past you!
Reheating gently: For fridge leftovers, warm it slowly over medium-low heat, stirring occasionally. If it’s thickened up, just add a splash of broth or water. Frozen soup? Thaw overnight in the fridge first, then reheat the same way. Whatever you do, don’t boil it – that can make the dairy separate and nobody wants grainy soup!
And here’s my favorite leftover hack: Pour single servings into microwave-safe mugs, cover with a damp paper towel, and heat at 50% power in 30-second bursts. Perfect for quick lunches when you’re craving that cozy flavor fast!
Nutritional Information for The Ultimate Butternut Squash Soup
Now, I’m no nutritionist, but after years of making this soup (and eating way too much of it!), I’ve learned what’s in each comforting bowl. Remember – these numbers can change based on your exact ingredients (like using coconut milk instead of cream or low-sodium broth). Here’s the general breakdown per serving:
- Calories: About 250 per generous bowl
- Fat: 15g (mostly from that luscious cream or coconut milk)
- Carbs: 25g (hello, sweet squash and apples!)
- Fiber: 5g (thanks to all those veggies)
- Protein: 3g (not bad for a veggie soup!)
- Sugar: 10g (natural sugars from the produce)
What I love is that even with the cream, it’s packed with vitamin A from the squash (great for your eyes!) and fiber to keep you full. My kids don’t need to know they’re eating something healthy when it tastes this good – that’s our little secret!
FAQs About The Ultimate Butternut Squash Soup
Over the years, I’ve gotten so many questions about this soup (and made every possible mistake with it myself!). Here are the answers to the things people ask me most often – consider this your shortcut to soup success!
Can I use frozen butternut squash?
Absolutely! I keep frozen squash cubes in my freezer for emergency soup cravings. No need to thaw – just roast them straight from frozen (add 5-10 extra minutes). The texture might be slightly softer, but the flavor’s still fantastic.
How do I make this soup vegan?
Easy-peasy! Swap the butter for olive oil and use coconut milk instead of cream. I actually prefer the coconut version sometimes – it adds a lovely tropical note that pairs beautifully with the spices.
My soup turned out too thin/thick. Help!
Don’t panic! Too thin? Simmer it uncovered for 10-15 minutes to reduce. Too thick? Add broth or water a splash at a time until it’s just right. Remember – you can always adjust, but you can’t undo!
Can I skip roasting the squash?
You can… but you’ll miss that incredible caramelized flavor! If you’re truly pressed for time, simmer raw squash cubes in the broth until tender (about 20 minutes). But trust me – roasted is worth the extra step!
Why does my soup taste bland?
Three likely culprits: 1) Not enough salt (soup needs more than you think!), 2) Weak broth (always taste yours first), or 3) Old spices (check those expiration dates!). A squeeze of fresh lemon juice at the end can also brighten flavors.
Share Your Thoughts
Alright, soup lovers – now it’s your turn! I’d love to hear how your butternut squash soup turned out. Did you add any fun twists? Maybe a dash of cayenne for heat or some crispy bacon on top? Drop me a note in the comments – your ideas might inspire my next batch!
And hey, if you snapped a photo of that gorgeous orange goodness (we all know it’s practically begging to be Instagrammed), tag me @FrostyRecipes! Nothing makes me happier than seeing your kitchen creations. Now go enjoy that soup – I’m already craving another bowl just talking about it!
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