Butternut Squash Soup Recipe (2024)

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This Butternut Squash Soup Recipe is simple, nourishing, and the kind of cozy soup recipe you want to eat on a chilly fall day. It’s creamy without being too rich, with the perfect balance of sweet and savory flavor.

Butternut Squash Soup Recipe (1)

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Why You’ll Love This Easy Butternut Squash Soup Recipe

  • A Celebration of Fall Flavors. Yes, we all love pumpkin spice everything. (Ahem: Healthy Pumpkin Muffins, Pumpkin Coffee Cake, Pumpkin Chocolate Chip Bread.) But there’s so much more to fall than pumpkin! With tart apples, creamy butternut squash, yellow onions, and freshly grated nutmeg, this creamy butternut squash soup has a delicate balance of sweet and savory autumn flavors.
  • Freezer-Friendly. Because butternut squash is plentiful, inexpensive, and delicious, I buy it in big quantities and turn it into a fresh pot of soup at least two or three times a month.(My budget-friendly 15 Bean Soup and Cabbage Soup are also excellent for freezing!)
  • Endless Variations. While I do have different versions of this recipe—Spicy Butternut Squash Soup, Crockpot Butternut Squash Soup—what I mean by variations is that you can truly create a unique version of this butternut squash soup by simply switching up the toppings. Go creamy with a dollop of plain Greek yogurt, lean into the sweetness with a sprinkle of cinnamon or cardamom, or stick with the sourdough croutons I share below.
  • Creamy Without Being Heavy. Creamy, without heavy cream! The butternut squash purees into a velvety smooth, creamy consistency without the addition of dairy.
Butternut Squash Soup Recipe (2)

5 Star Review

“I just made this recipe exactly as written and it is delicious! It was also very easy. I have tried many different recipes for butternut squash soup and this one is by far the best.”

— Donna —

How to Make This Butternut Squash Soup Recipe

The Ingredients

For the Soup:

  • Olive Oil. A variety you like to use for cooking is perfect—save the fruity, aromatic olive oil for drizzling over finished dishes.
  • Yellow Onions. Yellow onions are a nice middle-of-the-road onion—less sweet than red, with less bite than white.
  • Butternut Squash. You’ll need to peel and dice the squash, or take a shortcut and look for pre-cut squash in the produce section at the grocery store.
  • Apples. For balanced flavor, I like to use some sweet apples, such as McIntosh or Golden Delicious, and some tart apples, such as Granny Smith or Cortland.
  • Low-Sodium Chicken Broth. Stock is absolutely fine too, but keep in mind that it usually comes seasoned, so you’ll want to use a lighter hand with the added salt.
  • Seasonings. Kosher salt, grated nutmeg, black pepper, and cayenne.

For the Sage Parmesan Croutons:

  • Sourdough Cubes. Whole grain bread works too; basically, you want a crusty, rustic loaf here.
  • Olive Oil. Helps your croutons get crispy so they don’t turn to mush in your soup.
  • Fresh Sage. Dried sage pales in comparison. You’ll likely have some extra, so add Chicken Saltimbocca or Pumpkin Pasta Sauce to your menu this week.
  • Kosher Salt. My go-to for cooking.
  • Grated Parmesan. The nutty, umami flavor of Parmesan is fabulous with butternut squash.

The Directions

Butternut Squash Soup Recipe (3)
  1. Cook the Onions. Let them get nice and soft.
Butternut Squash Soup Recipe (4)
  1. Simmer. Add the squash, apples, and broth. Cover and simmer until the squash is tender.
Butternut Squash Soup Recipe (5)
  1. Make the Croutons. Sprinkle ’em with Parmesan and sage (YUM).
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  1. Puree. Use an immersion blender or work in batches in a food processor.
  2. Finish. Add more liquid to reach. your perfect butternut squash soup consistency. Season, serve with the croutons, and ENJOY!

Recipe Variations

  • Make It Vegan. Simply swap the chicken stock for vegetable broth and omit the Parmesan (or use a plant-based Parmesan) for a vegan butternut squash soup. (You’ll love this Vegan Potato Soup too).
  • Add Bacon. For the opposite of vegan, cook bacon in the pot, then remove it and crumble it. Leave about 2 tablespoons of bacon fat in the pot and use this to cook the onions. (Alternatively, you can use Baked Bacon for topping and follow the original soup recipe.)
  • Try Pears. Give your soup a slightly different flavor profile by using pears instead of apples.

Storage Tips

  • To Store. Store butternut squash soup an airtight storage container in the refrigerator for up to 5 days.
  • To Reheat. Reheat the soup in a pot on the stovetop over medium-low heat or warm it up in the microwave. Add a splash of broth if needed to thin the soup.
  • To Freeze. Transfer the soup to an airtight freezer-safe storage container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheatingaccording to the instructions above.

Meal Prep Tip

You can cut the onion and butternut squash up to two days ahead of time. Store them in an airtight container in the refrigerator.

Butternut Squash Soup Recipe (7)

What to Serve with Butternut Squash Soup

  • Bread. If you skip the croutons, you’ll definitely want to serve some bread on the side—even if you do add the croutons, bread is still a good idea! Grab a loaf from your favorite bakery or try my Homemade Dinner Rolls or No Knead Focaccia.
  • Salads. Pair butternut squash soup with a fall-inspired salad like my Kale and Brussels Sprouts Salad or Apple Walnut Salad.
  • Sandwiches. Speaking of fall pairings, my Apple Grilled Cheese with Turkey is an outstanding partner for a bowl of butternut squash soup, or try a classic Air Fryer Grilled Cheese.
  • Toppings. Try Roasted Pumpkin Seeds, Brussels Sprouts Chips, Greek yogurt or crème fraîche, or chili crisp for a little bit of heat.
  • Immersion Blender. Truly one of the best tools I ever bought myself and makes pureeing soups like this one astronomicallyeasier (and safer) than transferring the piping hot soup mixtureto a blender or food processor in batches.
  • Food Processor. If you prefer blending your soup that way.
  • Ladle. So much easier than using a spoon for serving!

Recipe Tips and Tricks

  • Grate the Parmesan Yourself. The shelf-staple Parmesan they sell next to the pasta—you know, the kind in the green bottle—will not melt into the croutons the same way freshly grated does. It’s absolutely worth it to grate it yourself. I buy big blocks and grate them with a rasp grater or food processor whenever I need it for a recipe. Since Parm is a hard cheese, it’s much faster to grate than other varieties like cheddar!
  • Cut the Squash Into Uniformly-Sized Pieces. If they’re all roughly the same size, they’ll all be tender at roughly the same time. Same goes for the onions and apples, but it’s even more important for the squash since hard pieces can get caught in your blender blades or create a gritty texture in your soup.
  • Cool the Soup if You’re Using a Food Processor. This is absolutely essential! Piping hot soup in a closed blender or food processor has the potential to cause an explosion as the steam builds pressure.
  • Use Freshly Grated Nutmeg. Yes, more grating! It truly makes a difference tograte your ownnutmegrather than buying a jar of it pre-ground; I usethis zesterto do it. Freshly grated nutmeg is also fantastic in Crustless Quiche, Cheese Fondue, and Apple Pie Filling.
Butternut Squash Soup Recipe (8)

Butternut Squash Soup Recipe (9)

Review

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Butternut Squash Soup Recipe

4.83 from 70 votes

This easy butternut squash soup recipe is creamy and cozy, with the perfect balance of sweet and savory flavors. The best fall soup!

Prep: 20 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr

Servings: 8 servings

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Ingredients

For the Soup:

  • 2 tablespoons olive oil
  • 2 medium yellow onions chopped (about 3 cups total)
  • 2 large butternut squash about 5 pounds total, peeled and diced into chunks
  • 4 medium apples (or 3 large) I like using a mix of sweet apples such as McIntosh or Golden Delicious and tart such as Granny Smith or Cortland, peeled, cored and roughly diced
  • 3-4 cups low sodium chicken stock divided
  • 1 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly grated nutmeg*
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

For the Sage Parmesan Croutons:

  • 6 cups sourdough cubes or whole grain bread cubes(1-inch cut) use a hearty, crusty loaf—you’ll need about 6 thick slices total
  • 3 tablespoons olive oil
  • 2 tablespoons minced fresh sage
  • 1/2 teaspoon kosher salt
  • 3 tablespoons freshly grated parmesan

Instructions

  • Preheat your oven to 375°F. In a large, deep stockpot or Dutch oven, heat the olive oil over low. Add the onions and cook until very tender, about15 to 20 minutes, stirring occasionally.

    Butternut Squash Soup Recipe (10)

  • While the onions cook, cut and peel the squash and apples. Add them to the pot,then add2 cups of the stock. Bring the pot to a boil, reduce the heat to low, then cover, and cookuntil the squash and apples are very soft, about 20 to 30 minutes depending upon how larger you cut your squash and apple pieces (smaller pieces will cook more quickly).

    Butternut Squash Soup Recipe (11)

  • Meanwhile, prepare the croutons. Placethe bread cubes on a large baking sheet. Drizzle with olive oil, sprinkle with sage and salt, then toss to coat. Spread the cubes in a single layer, then bake until lightly crisp and brown, 10 to 12 minutes, tossing once halfway through. Sprinkle with Parmesan cheese, toss to coat, then set aside until ready to serve.

    Butternut Squash Soup Recipe (12)

  • Once the apples and squash in the soup pot are tender, puree the soup with animmersion blenderor carefully transfer it to a food processor fitted with a steel blade to puree in batches. Return soup to the pot once complete.Add 1 cup of theremaining chicken stock, then stir, adding a bit more stock as needed to reach your desired consistency (the soup will thicken somewhat when stored). Leave the texture fairlythick and rich. Stir in the salt, nutmeg, black pepper, and cayenne. Taste and add a bit more salt and pepper as desired. Serve hot, topped with sage croutons.

    Butternut Squash Soup Recipe (13)

Video

Notes

*It’s an incredible flavorupgrade tograte your ownnutmegfrom whole nutmeg, vs. buying preground. I usethis zesterto do it. Other uses: grate fresh nutmeg into your oatmeal, vanilla ice cream, and coffee too!

  • TO STORE: Store butternut squash soup an airtight storage container in the refrigerator for up to 5 days.
  • TO REHEAT: Reheat soup in a pot on the stovetop over medium-low heat or warm it up in the microwave. Add a splash of broth as needed to thin the soup.
  • TO FREEZE: Transfer the soup to an airtight freezer-safe storage container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.

Nutrition

Serving: 1(of 8)Calories: 302kcalCarbohydrates: 49gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 1mgPotassium: 909mgFiber: 7gSugar: 16gVitamin A: 20022IUVitamin C: 46mgCalcium: 149mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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95 Comments

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  1. This soup is delicious! I have made similar soups but this one is the perfect balance between savory and sweet – more on the savory side. I cut the butternut squash in half and roasted it before I made the soup. Much less cutting of a hard squash that way. I also put a drained can of cannellini beans with some vegetable stock into my Vitamix and pureed it. It made the soup extra creamy and I snuck in some protein that way without changing the flavor. I will absolutely make it again. And again. And again!Butternut Squash Soup Recipe (21)

    Reply

    1. That is so great to hear Michelle, thank you!! The beans is a great idea too!

      Reply

  2. This was delicious and simple to make (I did not make the croutons as I already had a roasted potato-rosemary soda bread on hand)! I’ve made other variations of butternut squash soup (with cider, with coconut milk, etc.), but this one was probably the simplest and easiest of the lot and did not sacrifice any flavor. I took two liberties with the recipe: did not quite have enough squash, so added about 1 pound of russet potatoes to make up the difference and added a splash of Calvados at the very end. I wish I had an immersion blender to make this recipe even easier, but not that hard to transfer to a blender – just extra dishes to wash.Butternut Squash Soup Recipe (22)

    Reply

    1. Makes me so happy to hear, thank you Marisa!

      Reply

  3. I had doubled the recipe for Thanksgiving. The soup is a little too spicy from the cayenne. What can I add to mellow it out?
    Thank you.Butternut Squash Soup Recipe (23)

    Reply

    1. Hi Wendy! Any kind of dairy can help mellow the flavor of cayenne pepper. Hope this helps!

      Reply

  4. Not sure where I went wrong, but this came out more like apple sauce than soup for me. I think I used too much butternut squash so the seasoning wasn’t enough and the grannysmith apples made our soup taste like lemon. It was still filling and edible, just not as expected. Prefer recipes that say how many cups of butternut squash to use since they vary in size so much. Still love your website and I enjoy trying new recipes so I think I picked up some new skills making this.Butternut Squash Soup Recipe (24)

    Reply

    1. Shala, I’m sorry to hear you didn’t absolutely love this! The recipe does list the weight of the squash. Do you know how much yours weighed? If you’d like to adjust your leftovers, you can definitely season them more, then add a little half and half or cream to smooth the tartness.

      Reply

  5. I followed the recipe except I cut back alittle on the salt and cayenne pepper and added chopped scallions and everyone in my family LOVED it !! Luckily I had everything in the house to make it and it was a very easy to whip up fast after coming home from work. An added bonus is that it’s gluten free and dairy free!Butternut Squash Soup Recipe (25)

    Reply

    1. So glad you enjoyed it, Lee!

      Reply

  6. Hello, Do you have any tips or tricks to peeling the butternut squash?

    Reply

    1. Hi Irene! Yes! I have lots to tips listed in this post: https://www.wellplated.com/cinnamon-roasted-butternut-squash/ Enjoy!

      Reply

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Butternut Squash Soup Recipe (2024)

FAQs

How do you make butternut squash soup less bland? ›

I use ground sage and nutmeg which both enhance the flavors of butternut squash and bring out its natural sweetness. Stir in full-fat coconut milk to make this soup extra-creamy, and don't forget the salt and pepper!

Does butternut squash need to be peeled for soup? ›

How to cook Butternut squash. You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups.

Why is butternut squash soup healthy? ›

One cup is loaded with Vitamin A, Vitamin C, Magnesium, and Potassium! Butternut Squash is filled with antioxidants which include vitamin C, vitamin E, and beta-carotene. It's shown that antioxidants can help to prevent and slow down inflammation which may lead to a reduced risk of several chronic diseases.

Why does my butternut soup taste sour? ›

What happened? It's no coincidence that the butternut squash soup had fermented, alcoholic notes. Indeed, fermented rice turns out to be the culprit here. Rice is high in starch, which is relatively easy to ferment.

How to spice up bland butternut squash soup? ›

Season soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Stir in half-and-half cream and sherry. Cook and stir over medium heat until heated through; do not boil. Ladle into soup bowls and top each with a dollop of sour cream to serve.

How long until butternut squash soup goes bad? ›

How long can you keep butternut squash soup? This Butternut Squash Soup will last about 4-5 days in the refrigerator. As always, use common sense and if it doesn't smell right, then throw it out.

Is squash soup good for your stomach? ›

Especially when served warm, squash soup is easy to digest, even for people who tend to have nausea or abdominal cramping. This soup is simple to make, saves well, and best of all, can become a healing tonic with a few simple additions.

Is butternut squash soup good for your stomach? ›

Butternut squash soup can help promote good digestive health by providing fiber, vitamins, and minerals that support the digestive system's function. Its creamy texture can help soothe an irritated digestive tract, making it an ideal choice for those with digestive problems such as GERD or IBS.

How do you thicken squash soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

What does butternut squash soup taste like? ›

It's perfectly sweet, a bit nutty, just the right amount of spicy, and so so smooth. It's the perfect meal when served with some crispy bread or even a grilled cheese top dip with! The creamiest and coziest soup you can make in fall is butternut squash soup!

Can dogs eat butternut squash? ›

Generally, butternut squash is safe to feed to most pooches, unless your vet has advised otherwise. As a guide, we would recommend feeding small dogs no more than 1 or 2 teaspoons of butternut squash, whilst bigger dogs can eat up to 3 or 4 tablespoons of butternut squash.

What is the No 1 soup in the world? ›

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

What does butternut squash do for the gut? ›

Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and regulate bowel movements. It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.

Is butternut squash anti inflammatory? ›

Nutritional Benefits of Butternut Squash

It contains zeaxanthin and lutein, two powerful antioxidants that support vision. Butternut Squash's high antioxidant content may have anti-inflammatory benefits, helping to reduce your risk of inflammation-related disorders like rheumatoid arthritis.

How do I fix bland tasting soup? ›

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Our Lemony Chicken Soup will make your mouth water.

Why is my butternut squash tasteless? ›

If it's underripe, the squash won't have developed its signature taste. If it's overripe, it may be dry, mushy or flavorless. Follow these tips the next time you're at the grocery store or farmers market to find the perfect recipe-ready butternut squash.

How do you salvage bland soup? ›

Not enough depth: A well-rounded soup has multiple layers of flavour, including acidity, umami, and sweetness. If your soup is missing any of these, it may taste bland. Adding ingredients like vinegar or lemon juice for acidity, parmesan cheese for umami, or even a touch of sweetness can make a world of difference.

How do you keep soup from being bland? ›

Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex. Experiment with different cooking methods: Roasting or caramelizing vegetables before adding them to the soup can bring out thei.

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