Butternut Squash Soup

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
• Nutmeg
• 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