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.
- 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
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- salt and pepper, to taste
- 1/4 cup heavy cream, plus more for serving (optional)
- 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!
To store, let soup cool. Refrigerate for up to 3 days or freeze for up to 3 months in air tight containers.