This easy Butternut Squash Soup recipe is so delicious and creamy – perfect for chilly weather! Made with roasted butternut squash, tart granny smith apples and creamy coconut milk, this soup will warm you up when winter hits!
Butternut Squash Soup Recipe
This is the BEST butternut squash soup recipe! It’s flavorful, creamy and good for you! Roasted butternut squash is combined with bright and tart granny smith apples, savory onions and garlic, creamy coconut milk and a medley of seasonings. Add a dash of cayenne for spice, top with fresh herbs, and serve with some crusty bread like my Irish Soda Bread or my delicious Whole Wheat Bread!
Light enough for a soul and stomach warming lunch and hearty enough for a cozy family dinner. This butternut squash soup is perfect for the chilly days ahead!
How To Cook Butternut Squash
A lot of people are unsure how to cook butternut squash and my favorite method, which you can find in the recipe card below, is roasting butternut squash. Not only does it cook evenly, there is no chance of extra water in the squash which can happen if you boil it.
So, How Do You Roast Butternut Squash?
Roasted Butternut Squash is super simple and delicious all on it’s own which makes it a terrific starting point for this butternut squash soup recipe.
- Cut butternut squash in half lengthwise and scoop out all the seeds.
- Drizzle with olive oil and season generously with salt and pepper.
- Place cut side down on the baking sheet and bake for about 45 minutes or until fork tender. Let cool.
- Peel the flesh from the cooled squash and discard.
Why You’ll Love This Recipe
There’s a lot to love about this delicious Roasted Butternut Squash Soup recipe! Here are some of our favorite reasons:
- Simple and quick. With a prep time of just 15 minutes, this dish is as easy to make as it is delicious.
- It’s hearty and comforting without being heavy. The cold winter months practically require recipes that stick to your ribs, but after a while they can start to feel a little too filling. This soup is perfect for the nights you want to feel cozy and warm but not weighed down.
- It’s adaptable. You can make it vegan, add a protein, add veggies, etc. It can be served as a side or a main dish. You can even use pumpkin instead of butternut squash. This recipe is great for customizing!
Butternut Squash Soup Ingredients
This dish is perfect to curl up on the couch and melt into the warmth of hearty soup on a cold winter evening! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
- butternut squash – Two medium butternut squash will do the trick, about 4 pounds total. The butternut squash provides the base flavor and creamy texture.
- olive oil – Or any light oil that you prefer. This is used to roast the butternut squash before making the soup and also used to saute the onion, apples and garlic.
- kosher salt and freshly ground black pepper – Brings out the flavor of the squash.
- yellow onion – Diced. A white onion would work as well.
- granny smith apples – Add a tart contrast with the sweetness of the squash.
- cloves garlic – Minced. Feel free to add more than what’s called for if you’re a garlic lover.
- coconut milk – Adds to the creaminess of the soup. Don’t worry you won’t taste the coconut in the flavors of the soup!
- chicken broth or stock – Turkey or vegetable stock can be substituted.
- fresh sage and fresh thyme – Finely chopped.
- optional for additional seasoning – Cayenne pepper and additional salt and pepper.
Roasted Butternut Squash Soup Toppings
This soup is delicious on it’s own but we can’t resist some yummy toppings for added texture and flavor. Here are a few of our favorites:
- toasted pumpkin seeds
- a dollop of sour cream or a swirl of heavy cream
- crispy bacon bits
- chopped fresh herbs – thyme, parsley, rosemary
- smoked paprika
- freshly cracked black pepper
- ground cinnamon (sounds weird but it’s sooo good!)
How To Make Butternut Squash Soup
Let’s take a quick look at the process for making this delicious roasted butternut squash soup. The full recipe can be found in the recipe card at the end of this post. It also includes instructions for Slow Cooker and Instant Pot versions of this soup.
- Prep Work. Preheat your oven to 425°F. Line a baking sheet with parchment paper and set to the side.
- Roast Butternut Squash. Cut butternut squash in half lengthwise and scoop out all the seeds. Drizzle with olive oil and season generously with salt and pepper. Place cut side down on the baking sheet and bake for about 45 minutes or until fork tender. Let cool. Peel the flesh from the cooled squash and discard.
- Make Soup. Heat olive oil in a large stockpot (or dutch oven) over medium heat. Add the diced onion and apples and saute, stirring frequently, until the apples soften and the onion turns translucent. Add the minced garlic and continue stirring until the garlic is fragrant, about 1-2 minutes more. Stir in the coconut milk, chicken broth, sage, thyme, and cayenne pepper. Add in the butternut squash. Bring to a simmer then reduce heat to low and simmer for 15 minutes.
- Serve. Use an immersion blender to puree the squash soup to your preferred consistency. Add more chicken broth if the soup is too thick. Taste and adjust any seasonings. Serve with your favorite toppings or with a crusty piece of bread and enjoy!
You can store leftover soup in an airtight container in the fridge for up to 5 days.
This soup is great for freezing. Let it cool, store it in a freezer safe container, then simply pop it in the freezer for up to 3 months.
To serve, thaw the soup to room temperature then reheat on the stove or in the microwave until warmed through. You may need to add more broth once thawed as the soup can thicken up after cooling and freezing.
Frequently Asked Questions
You can transfer the soup, in batches, into a heat resistant regular blender. You can puree the soup from there and transfer back to the stock pot for serving.
Yes, just swap the chicken broth for vegetable stock and you now have delicious vegan butternut squash soup!
You can substitute coconut milk with half-and-half for a creamy alternative.
If your soup is too thick, add additional chicken broth to thin it out. If it’s too thin, let the soup simmer uncovered for an additional 10 to 15 minutes to reduce and thicken.
Trish’s Tips and Tricks
- Butternut squash can be a bit bland so don’t skimp on the seasonings. You can also add turmeric, garlic, onion, paprika, or anything else you’d like to add a little extra flavor with!
- Carrots and celery are great veggie additions, add them in with the apples and onions.
- The apples add a slight tart flavor (that’s not too sweet) that pairs nicely with the squash. You can swap them for cauliflower to get the same texture without the taste if you prefer.
- For a thinner soup, add more broth.
- When roasting the butternut squash, ensure it’s fork-tender to achieve the desired consistency.
- Use an immersion blender for an even, smooth texture. If using a regular blender, blend in batches to prevent overflow.
More Soup Recipes We Love
- Crockpot Ham and Bean Soup
- Instant Pot Chicken Noodle Soup
- Taco Soup
- Hamburger Macaroni Soup
- Ham and Cabbage Soup
Butternut Squash Soup
- 2 medium butternut squash about 4 pounds
- 2 ½ tablespoons extra virgin olive oil divided
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 medium yellow onion diced
- 3 medium granny smith apples peeled and diced (Fuji or Honeycrisp are good alternatives)
- 3 cloves garlic minced
- 13.5 ounces coconut milk or half and half
- 3 to 4 cups chicken broth or stock turkey or vegetable stock can also be used
- 1 tablespoon fresh sage finely chopped
- 1 teaspoon fresh thyme finely chopped
- ½ teaspoon cayenne optional (ground cinnamon is a good alternative)
- salt and pepper to taste
- toasted pumpkin seeds, a dollop of sour cream or a swirl of heavy cream, crispy bacon bits, chopped fresh herbs (thyme, parsley, rosemary), croutons smoked paprika, freshly cracked black pepper, ground cinnamon (sounds weird but it's sooo good!)
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside.
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Drizzle about 1 ½ tablespoons of olive oil over the flesh of the cut butternut squash and season with salt and pepper.
- Place the butternut squash cut side down on the prepared baking sheet and bake for 45 minutes to 1 hour, or until fork tender. Remove from the oven and set aside to cool.
- Once the squash has cooled enough that you can handle it, carefully peel the skin from the flesh and discard.
- Heat the remaining tablespoon of olive oil in a large dutch oven or stockpot over medium heat.
- Add the diced onion and diced apple and saute, stirring frequently, until they soften and turn translucent, around 6 to 8 minutes.
- Add the minced garlic and cook, stirring frequently, for an additional 1 to 2 minutes, or until the garlic is fragrant.
- Stir in the roasted butternut squash, coconut milk, 3 cups chicken broth, sage, thyme and cayenne (if using).
- Allow the mixture to come to a simmer over medium heat, then reduce the heat to low, cover and simmer for 15 more minutes, stirring occasionally.
- Use an immersion blender to puree the soup to your desired consistency or carefully transfer the soup, in batches, to a heat resistant blender to blend.
- If the soup is too thick, add additional broth as needed. Check for seasonings, season with additional salt and pepper if needed.
- Serve and enjoy with your favorite toppings.
- Steps 1 thru 7 above.
- Transfer all ingredients to a slow cooker and stir to combine.
- Place lid and cook for 4-5 hours, allowing the flavors to meld together.
- Use an immersion blender to puree the soup directly in the slow cooker until smooth. Alternatively, you can transfer the mixture to a blender in batches.
- Check the soup for seasonings, adjust if necessary, and then serve with your favorite toppings.
- Steps 1 thru 5 above.
- Using the “Sauté” function on your pressure cooker, heat the olive oil. Add in the diced onion and apple, sautéing until translucent. Add the minced garlic and sauté for an additional minute or two.
- Turn off the “Sauté” function. Add the peeled and cubed butternut squash, coconut milk, chicken (or vegetable) broth, sage, thyme, cayenne (if using), salt, and pepper. Stir to combine.
- Secure the lid and set the pressure release to “Sealing”. Select the “Manual” or “Pressure Cook” setting, and set the cooking time for 10 minutes at high pressure.
- Once the cooking cycle has completed, let the pressure release naturally for 10 minutes, then move the pressure release to “Venting” to release any remaining pressure.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Check for seasonings, adjust as needed, and serve with your desired toppings.