Butternut Squash Soup
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Butternut Squash Soup
This butternut squash soup is silky, lightly sweet, and warm with a hint of nutmeg. You simmer cubed squash with onion, apple, and broth until tender, then blend it smooth. The apple adds a gentle sweetness that balances the squash without making it taste like dessert. It is naturally creamy with no cream needed, though a swirl at the end is welcome.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1 medium apple, peeled and chopped
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/3 cup heavy cream, optional
Directions
- Melt the butter in a large pot over medium heat. Add the onion and apple and cook until softened, about 6 minutes.
- Add the squash and garlic and cook for 3 minutes, stirring often.
- Pour in the broth and add the nutmeg, cinnamon, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the squash is fork-tender, about 22 minutes.
- Blend the soup smooth with an immersion blender, or work in batches in a countertop blender.
- Stir in the cream if using and warm through. Taste and adjust the salt.
- Ladle into bowls and serve hot, topped with toasted seeds or a swirl of cream.
Tips and variations
- To save time, buy pre-cubed butternut squash. You need about 6 cups.
- Roast the squash cubes at 400F for 25 minutes before adding them for a deeper, caramelized flavor.
- This soup freezes beautifully for up to 3 months. Hold the cream out and add it fresh when reheating.
- A pinch of cayenne or a spoon of grated ginger gives the bowl a little warmth without changing its character.
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Common questions
- How do I peel butternut squash easily
- Microwave the whole squash for 2 to 3 minutes to soften the skin, then peel with a sturdy vegetable peeler. A sharp knife and a steady cutting board also work well.
- Is butternut squash soup healthy
- Yes. It is high in fiber, vitamin A, and vitamin C, and naturally creamy without much fat. Skip the cream to keep it lighter, or use coconut milk for a dairy-free version.
- Can I make it without an immersion blender
- Yes. Let the soup cool slightly, then blend in batches in a countertop blender. Hold the lid with a towel and start on low to avoid splashing hot liquid.
- What goes well with butternut squash soup
- Crusty bread, a grilled cheese, or a sage-butter crostini all pair well. Toasted pumpkin seeds on top add a nice crunch.
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