Creamy Butternut Squash Soup is an easy soup recipe that can be made in less than 30 minutes. This warm and cozy soup is perfect to make all fall and winter. It's even great served as a start to your holiday meals! Make it ahead of time, and heat it up just before serving.
Ingredients
This easy soup recipe only requires a few basic ingredients. Here are some ingredient notes to help in with preparation. This soup is super customizable. Make it however you prefer, with cream, coconut milk, dairy-free, vegetarian or vegan!
- Butternut Squash: One medium butternut squash (about 2-3 pounds), peeled, seeded, and cut into 1 inch cubes. You can save time by buying the butternut squash already peeled and seeded. I like Olivia's Organics.
- Apple: A granny smith apple, peeled, cored and cubed. Any type of apple will work in butternut squash soup, however the granny smith variety adds just a hint of tart.
- Onion and Garlic: Sautéed chopped onion and minced garlic adds plenty of flavor to this soup.
- Olive Oil: To sauté the onions and garlic.
- Broth: Low sodium chicken or vegetable broth.
- Heavy Cream: Adding heavy cream or coconut milk makes this soup extra creamy. This is completely optional, as it is also delicious without adding in the cream.
- Seasoning: Nutmeg, ginger, cinnamon, salt and pepper.
Step-By-Step Instructions
This Creamy Butternut Squash Soup recipe only takes 30 minutes to make. It's a simple recipe that's loaded with flavor.
- Sauté the onion and garlic. Heat oil in a large pot over medium- low heat. Add the onions and garlic. Cook until garlic is fragrant and onions are translucent, about 2-3 minutes.
- Cook. Add the butternut squash, apple, and broth. Increase the heat to medium-high to bring to a simmer. Once simmering, reduce heat and simmer for 15-20 minutes, or until squash is tender.
- Puree. Using an immersion blender, blend until smooth. You could also use a regular blender, just transfer the soup to the blender and puree until smooth. This will require a few batches. Be careful as it will be very hot. Return pureed butternut squash soup to the pot.
- Season. Stir in nutmeg, ginger, and cinnamon. Add heavy cream (optional) and stir to combine. Season with salt and pepper. Taste and adjust seasoning as needed.
- Serve with your favorite toppings and enjoy!
Serving Suggestions
One of my favorite things about this creamy butternut squash soup is how customizable it is when serving. These are a few of my favorite ways to serve this soup.
- Serve as a starter for a holiday dinner. This is especially great at Thanksgiving or Christmas. It can easily be made ahead of time, then heated just before serving.
- Meal prep for the week. Let soup cool, then refrigerate for up 3 days or freeze for up to 3 months in air tight containers or souper cubes.
- Make a salad and get some crusty bread to serve with this soup for a lunch or light dinner
The best toppings for butternut squash soup: Drizzle of heavy cream or coconut milk, crumbled bacon or pancetta, pepitas, roasted chickpeas, fried sage leaves, fresh ground pepper, or crushed red pepper.
More Holiday Recipes
Looking for more recipes to impress this holiday season? Here are a few of my favorites.
- Kale Crunch Salad
- Fluffy Mashed Potatoes
- Maple Acorn Squash with Pomegranate and Goat Cheese
- Garlic Rosemary Roasted Potatoes
- Apple Arugula Salad with Maple Vinaigrette
Creamy Butternut Squash Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Soups
- Method: Blend
- Cuisine: American
Description
Creamy Butternut Squash Soup is an easy soup recipe that can be made in less than 30 minutes. This warm and cozy soup is perfect to make all fall and winter. It's even great served as a start to your holiday meals! Make it ahead of time and reheat just before serving.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 2-3 pound butternut squash, peeled, seeded and cubed
- 1 granny smith apple, peeled, seeded and cubed
- 4 cups low sodium chicken or vegetable broth
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cinnamon
- salt and pepper, to taste
- ¼ cup heavy cream, plus more for serving (optional)
Instructions
- Sauté the onion and garlic. Heat oil in a large pot over medium- low heat. Add the onions and garlic. Cook until garlic is fragrant and onions are translucent, about 2-3 minutes.
- Cook. Add the butternut squash, apple, and broth. Increase the heat to medium-high to bring to a simmer. Once simmering, reduce heat and simmer for 15-20 minutes, or until squash is tender.
- Puree. Using an immersion blender, blend until smooth. You could also use a regular blender, just transfer the soup to the blender and puree until smooth. This will require a few batches. Be careful as it will be very hot. Return pureed butternut squash soup to the pot.
- Season. Stir in nutmeg, ginger, and cinnamon. Add heavy cream (optional) and stir to combine. Season with salt and pepper. Taste and adjust seasoning as needed.
- Serve with your favorite toppings and enjoy!
Notes
To store, let soup cool. Refrigerate for up to 3 days or freeze for up to 3 months in air tight containers.
Nutrition
- Serving Size: 1 cup
- Calories: 229
- Sugar: 10.3 g
- Sodium: 674.4 mg
- Fat: 8 g
- Saturated Fat: 2.7 g
- Carbohydrates: 37.3 g
- Fiber: 6.1 g
- Protein: 7.7 g
- Cholesterol: 8.5 mg
Keywords: butternut squash, fall soup, winter soup, soup, butternut squash soup
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