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The Ultimate Butternut Squash Soup

This creamy and delicious butternut squash soup is a warm, comforting dish perfect for chilly autumn and winter days. Naturally sweet, incredibly smooth, and nutrient-rich.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner, Lunch, Main Course
Cuisine: American, Comfort Food
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash about 2-3 lbs, peeled, seeded, and cubed
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium carrot peeled and chopped
  • 1 medium apple Granny Smith or Honeycrisp, peeled and diced
  • 4 cups vegetable broth or chicken broth
  • 1 cup heavy cream or coconut milk for dairy-free
  • 2 tablespoons olive oil or butter
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg optional
  • 1/2 teaspoon ground ginger optional

Equipment

  • Large soup pot or Dutch oven
  • baking sheet
  • parchment paper
  • Immersion blender or regular blender

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and pinch of black pepper. Roast for 25-30 minutes until tender and golden.
  2. In a large soup pot or Dutch oven, heat remaining olive oil over medium heat. Add diced onions and cook 3-4 minutes until soft and translucent.
  3. Stir in garlic, carrots, and apple, cooking 2 minutes until fragrant.
  4. Add roasted butternut squash to the pot. Pour in vegetable broth and stir well. Add cinnamon, nutmeg, ginger, remaining salt, and black pepper.
  5. Bring to a boil, then reduce heat to low and simmer 15-20 minutes, allowing flavors to meld together.
  6. Using an immersion blender, puree soup until smooth. If using regular blender, let soup cool slightly and blend in batches.
  7. Stir in heavy cream or coconut milk. Taste and adjust seasoning as needed. Add more broth if too thick.

Notes

Roasting the butternut squash enhances natural sweetness and brings out deep, caramelized flavor. Choose squash that feels heavy for its size with hard, matte skin. Soup tastes even better the next day and freezes well for up to 3 months.