Butternut Squash Soup could there be a more fitting fall soup than this? It’s so fresh and healthy, it’s deliciously creamy, and you’ll love the blending of simple flavors. It’s a bowl of pure autumn bliss!
Butternut Squash Soup
When this time of year rolls around I’ve always got a few butternut squashes sitting on the counter to cook with so I’m often looking for new things to add them too.
I’ve already have four must try butternut squash recipes –
- Butternut Squash Pasta Carbona
- One Pan Creamy Tortellini with Butternut Squash Kale and Bacon
- Butternut Squash Gratin
- Butternut Squash and Bacon Salad with Maple Rosemary Vinaigrette
And now we need to add this super tasty butternut squash soup to that list!
Ingredients for Butternut Squash Soup
- Fresh butternut squash
- Olive oil
- Granny smith apple, peeled
- Salt and pepper
- Yellow onion
- Garlic cloves
- Low-sodium chicken broth
- Fresh sage and optional thyme and rosemary
- Toast pecans
- Heavy cream
Scroll below for printable recipe.
How to Make Butternut Squash Soup
Start by roasting the squash halves on a baking sheet until tender and slightly browned in spots.
Saute Apple and Onion
Meanwhile saute add apple and onion in olive oil until nearly softened, about 8 minutes. Add garlic and saute 1 minute.
Simmer with Broth and Herbs
Pour in chicken broth, sage, thyme, rosemary and nutmeg. Bring to boil then reduce heat to medium-low, cover and simmer 15 minutes.
Blend in Squash
Scoop roasted squash flesh from skin and add to soup. Blend with an immersion blender until smooth.
Season with salt and pepper to taste.
Thin with Water as Desired
Thin with water to reach desired consistency, heat soup through over medium-low heat if needed.
Serve with Cream or Pecans
Stir in cream or add to each individual serving along with pecans.
Comfort of a Homemade Soup
There’s just something about a homemade soup that’s good for the soul and this butternut squash soup is no exception.
Sure there are restaurants with plenty of good soups but a really good homemade soup will always be my favorite, maybe it’s the added love that goes into it.
You’ll Love the Roasted Butternut Squash
One of the things I really love about this butternut squash soup is the fact that the squash is roasted. I love this for for a few reasons.
- FLAVOR. Roasted squash is much better than boiled squash.
- EASE. No need to peel, seed and chop squash here! You just halve and roast, then the squash flesh scoops out so easily.
- LESS MESS. Since you don’t have to do all that peeling there’s less mess to clean up. You just cook them on a sheet of foil then wrap it up and toss it.
Can I Use Dried Herbs or Other Spices?
If you don’t have fresh herbs on hand or would just prefer to go the cheaper route dried herbs could be used here instead. For dried I’d use 1/2 tsp sage 1/4 tsp thyme and 1/4 tsp rosemary. A little goes a long way here you want to let the flavor of the squash shine.
Then if you don’t want to go the herby route you could also just go with a spiced route by using dashes of nutmeg, cinnamon, ginger and cayenne pepper.
Or try a curry version by adding 1 Tbsp curry powder, or to taste in place of the herbs and nutmeg.
I Don’t Own an Immersion Blender What About a Regular Blender?
I love these ease of an immersion blender and you can find a decent one for $20. If you ask me it’s worth the investment, but you can definitely get the job done in a regular blender too (just more of a hassle and mess).
If going the blender route work in batches filling blender no more than halfway full. Remove center piece of lid, cover with a clean kitchen towel and blend on a lower speed until smooth. Repeat with remaining.
Are the Toppings a Must?
I love the extra layers of goodness atop this soup. The cream adds hints of creamy richness and the toasted nuts add flavor and textural contrast but of course this soup is delicious plain if you want to stick with more basic.
Another good option here would be shelled pumpkin seeds in place of the pecans.
Is there a Substitute for Heavy Cream?
Half and half can be used as well, I’d use a little extra. Then for a dairy free option I’d try cashew cream. Or you can just omit cream altogether as mentioned before.
More Fall Recipes You Might Like
- One Pan Autumn Chicken Dinner
- Baked Sweet Potato Fries
- Easy Chicken Pot Pie
- Apple Crisp
- Pumpkin Cookies with Cream Cheese Frosting
Follow Cooking Classy
Butternut Squash Soup
- 2 (2 lb) butternut squashes, halved and seeds and stringy flesh removed
- 2 Tbsp olive oil
- 1 (8 oz) granny smith apple, peeled, cored and chopped
- Salt and freshly ground black pepper
- 1 cup diced yellow onion
- 2 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 tsp minced fresh sage*
- 1 tsp minced fresh thyme (optional)
- 1 tsp minced fresh rosemary (optional)
- 1/8 tsp ground nutmeg
- 1/2 cup pecans, toasted and chopped
- 1/3 cup heavy cream, or more to taste
- Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with aluminum foil.
- Place squash halves on baking sheet cut side up. Brush with 1 Tbsp of the olive oil and season with salt and pepper.
- Roast in preheated oven until tender and slightly browned in spots, about 50 - 60 minutes.
- Meanwhile heat remaining 1 Tbsp olive in a large pot over medium heat. Add onion and apple and saute until nearly softened, about 8 minutes. Add garlic and saute 1 minute longer.
- Pour in chicken broth then add sage, thyme, rosemary and nutmeg. Bring mixture to a boil then reduce heat to medium-low, cover and simmer 10 - 15 minutes until apples and onions are soft (then remove from heat if squash isn't done).
- Scoop roasted squash from skin and add to soup. Puree with an immersion blender**.
- Season with salt and pepper to taste. Thin with water to reach desired consistency, heat soup through over medium-low heat if needed.
- Stir in cream or add to each individual serving along with pecans.
- Recipe source: Cooking Classy
- This can also be pureed in a blender if you don't own an immersion blender. See notes in post above for directions.
- Dried herbs can be substituted here or alternate seasonings can be used for a different flavor profile. See notes in post above.