Name: Creamy Butternut Squash Soup: Comfort Bowl!
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 butternut squash; 2 tablespoons butter; 1 onion (diced); 4 cups chicken broth; 1 small apple (peeled, cored and chopped); ½ teaspoon dried thyme leaves; ½ teaspoon curry powder (optional); ¼ teaspoon dried sage leaves; 1 cup heavy whipping cream; salt and black pepper (to taste)

Butternut squash soup is a delightful and comforting dish, perfect for cooler weather or any time you crave a bowl of warmth. This butternut squash soup recipe offers a velvety texture and a perfect balance of sweet and savory flavors, making it a family favorite. It’s an excellent way to enjoy the nutritional benefits of squash in a truly delicious format. Preparing this butternut squash soup from scratch allows you to control the ingredients and achieve a superior taste that store-bought versions often lack. I remember the first time I roasted a butternut squash for soup; the aroma filled the kitchen and promised a wonderfully rich dish.

⏱ Time: 75 min

👥 Servings: 6

📊 Level: Easy

🥗 10 ingredients

Creamy Butternut Squash Soup: Comfort Bowl!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 6

Course: Soup

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

1 butternut squash
2 tablespoons butter
1 onion (diced)
4 cups chicken broth
1 small apple (peeled, cored and chopped)
½ teaspoon dried thyme leaves
½ teaspoon curry powder (optional)
¼ teaspoon dried sage leaves
1 cup heavy whipping cream
salt and black pepper (to taste)

Method

Preheat oven to 400°F. Cut squash into four large pieces. Place in an oven-safe dish and roast until the squash is soft (about 1 hour). Scoop the flesh of the squash and set aside.
Melt butter in a medium pot over medium heat. Add onion and cook over medium heat until softened, about 5 minutes.
Add the squash, broth, apple, and spices. Bring to a boil. Reduce heat and simmer uncovered for about 20 minutes or until apples are tender.
Remove from heat (discard thyme stem if using fresh). Blend until smooth.
Return to pot and bring back to a simmer, stir in heavy cream to taste, salt and pepper. Top with croutons if using.

Notes

– To ensure your butternut squash soup is perfectly smooth, use an immersion blender directly in the pot, or carefully transfer it to a stand blender.
– For a richer flavor, roast the squash until it’s deeply caramelized, not just tender. This intensifies the natural sweetness.
– Store leftover butternut squash soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

To ensure your butternut squash soup is perfectly smooth, use an immersion blender directly in the pot, or carefully transfer it to a stand blender.
For a richer flavor, roast the squash until it’s deeply caramelized, not just tender. This intensifies the natural sweetness.
Store leftover butternut squash soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop.

This butternut squash soup is a truly satisfying dish that brings warmth and flavor to any table. Enjoy this creamy delight and feel free to experiment with toppings like toasted seeds or a swirl of chili oil.

Try this next: Creamy Pumpkin Soup: Ultimate Fall Comfort