Why You’ll Love This Recipe

Classic Butternut Squash Soup is a silky, comforting dish that highlights the natural sweetness of roasted butternut squash, enhanced with savory aromatics and warm spices. Perfect for fall and winter, this cozy soup is simple to prepare, nourishing, and ideal as a starter or light meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
butternut squash (peeled, seeded, and cubed)olive oiloniongarlic clovevegetable brothapple (for subtle sweetness)carrotground cinnamonnutmegheavy cream or coconut milk (optional)saltblack pepper

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Toss cubed butternut squash with olive oil, salt, and pepper, then spread in an even layer on the baking sheet.

Roast for 25-30 minutes until tender and lightly caramelized.

In a large pot, sauté chopped onion, carrot, and minced garlic in olive oil until softened.

Add the roasted squash, chopped apple, vegetable broth, cinnamon, and nutmeg.

Bring to a boil, then reduce heat and simmer for about 15 minutes.

Use an immersion blender (or carefully transfer to a blender) to blend until smooth and creamy.

Stir in a splash of heavy cream or coconut milk if desired for extra richness.

Adjust seasoning with more salt and pepper if needed before serving.

Servings and timing

This recipe yields approximately 4-6 servings.
Preparation time: 15 minutes
Roasting time: 25-30 minutes
Simmering and blending time: 20 minutes
Total time: 1 hour 5 minutes

Variations

Add a pinch of cayenne pepper for a spicy kick.
Incorporate fresh ginger for a bright, zesty flavor.
Top with roasted pumpkin seeds for extra texture.
Use a swirl of yogurt instead of cream for a tangy finish.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium heat, stirring occasionally.
Freeze for up to 3 months; thaw in the refrigerator before reheating.

FAQs

Can I use pre-cut butternut squash?
Yes, it saves time and works perfectly.

Is this soup vegan?
It is vegan if you use vegetable broth and coconut milk instead of cream.

Can I make it ahead?
Absolutely, it reheats beautifully and flavors deepen over time.

Can I use a food processor to blend?
A blender or immersion blender is better for a smooth texture.

Does the apple make it sweet?
It adds subtle natural sweetness without overpowering the soup.

Can I skip roasting the squash?
You can, but roasting enhances the flavor.

What type of apple works best?
A tart apple like Granny Smith balances the sweetness nicely.

How thick should the soup be?
It should be creamy; adjust with more broth if needed.

Can I add herbs?
Yes, thyme or sage pair wonderfully with butternut squash.

Is it gluten-free?
Yes, this soup is naturally gluten-free.

Conclusion

Classic Butternut Squash Soup is a timeless, heartwarming recipe that captures the cozy essence of the season. Whether served as a comforting starter or a satisfying meal, it’s sure to bring warmth and smiles to your table with every spoonful.