Butternut Squash Soup

5 from 3 votes

This easy Butternut Squash Soup 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!

Course Soup

Cuisine American

Keyword butternut squash soup, butternut squash soup recipe, roasted butternut squash soup

Prep Time 15

Cook Time 1

Servings

Calories 356kcal

Author Trish - Mom On Timeout

Ingredients

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

Optional Toppings

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!)

Instructions

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.

Video

Notes

Storage Information

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.

Slow Cooker Butternut Squash Soup:

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.

Instant Pot Roasted Butternut Squash Soup:

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.

Nutrition