Butternut Squash Soup

October 9, 2018

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

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 –

And now we need to add this super tasty butternut squash soup to that list!

Ingredients for Butternut Squash Soup shown here squash chicken broth apples olive oil onion garlic cream nutmeg herbs pecans

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
  • Nutmeg
  • Toast pecans
  • Heavy cream

Scroll below for printable recipe.

Roasted squash halves shown here on baking sheet for butternut squash soup

How to Make Butternut Squash Soup

Start by roasting the squash halves on a baking sheet until tender and slightly browned in spots.

Shown here sauteing apples onions and garlic in large pot for butternut squash soup

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.

Shown here adding chicken broth to soup mixture for butternut squash soup

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.

Shown here blending roasted squash into soup mixture in pot with an immersion blender for butternut squash soup

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.

Finished butternut squash soup shown here in enameled white pot

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.

Butternut Squash Soup

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.

Butternut Squash Soup

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.

Butternut Squash Soup

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.

Butternut Squash Soup

More Fall Recipes You Might Like

 

Butternut Squash Soup

5 from 1 vote

This is a perfect autumn soup! It's made with roasted squash halves (which are easy to prep and they add great flavor), a granny smith apple and fresh herbs. It's deliciously creamy and just good for the soul comfort food on a cold day.

Servings: 6
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with aluminum foil.

  2. Place squash halves on baking sheet cut side up. Brush with 1 Tbsp of the olive oil and season with salt and pepper.

  3. Roast in preheated oven until tender and slightly browned in spots, about 50 - 60 minutes.

  4. 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.

  5. 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).

  6. Scoop roasted squash from skin and add to soup. Puree with an immersion blender**. 

  7. Season with salt and pepper to taste. Thin with water to reach desired consistency, heat soup through over medium-low heat if needed.

  8. Stir in cream or add to each individual serving along with pecans.

  9. Recipe source: Cooking Classy

Recipe Notes

  1. This can also be pureed in a blender if you don't own an immersion blender. See notes in post above for directions.
  2. Dried herbs can be substituted here or alternate seasonings can be used for a different flavor profile. See notes in post above. 

 

Nutrition Facts
Butternut Squash Soup
Amount Per Serving
Calories 310 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Cholesterol 18mg6%
Sodium 63mg3%
Potassium 1130mg32%
Carbohydrates 32g11%
Fiber 6g25%
Sugar 10g11%
Protein 7g14%
Vitamin A 26785IU536%
Vitamin C 56.4mg68%
Calcium 150mg15%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: Butternut Squash Soup
Author: Jaclyn