Why You Will Love This Recipe
This Butternut Squash Soup is like a cozy hug in a bowl! It’s creamy, naturally sweet, and the perfect balance of earthy and savory flavors. I love how simple it is to make, even if you’re new to cooking. You just roast veggies, blend everything together, and let the stove do the work. Plus, it’s gluten-free, vegan-friendly, and fantastic for meal prep. Whether you’re feeding a crowd or need a freezer-friendly lunch, this recipe never lets me down.
Ingredients
- 1 medium butternut squash (about 3 lbs), peeled and cubed
- 2 large carrots, chopped
- 1 apple, cored and diced
- 1 yellow onion, roughly chopped
- 3 cloves garlic, peeled
- 3 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- Optional toppings: toasted pumpkin seeds, coconut cream, fresh thyme
Ingredient Prep Guide
Butternut Squash: Use a sharp knife to slice off the stem, then cut the squash in half lengthwise. Scoop out the seeds with a spoon (save them for roasting later!). Peel the skin with a vegetable peeler or knife, then chop into 1-inch cubes. If this feels tricky, many grocery stores sell pre-cubed squash!
Apple: Go for sweet varieties like Honeycrisp or Fuji. Removing the core ensures the soup stays smooth. No need to peel—the skin adds fiber and blends right in.
Garlic: Leave the cloves whole for roasting—they’ll caramelize and sweeten without burning. Avoid pre-minced garlic here; fresh tastes better!
Equipment & Tools
- Large baking sheet
- Blender or immersion blender
- Large soup pot or Dutch oven
- Wooden spoon
- Sharp chef’s knife
Step-by-Step Instructions
1. Roast the Veggies: Preheat your oven to 400°F. Toss the squash, carrots, apple, onion, and garlic with olive oil on a baking sheet. Spread them in a single layer so they crisp up, not steam. Roast for 25–30 minutes until the squash is fork-tender and the edges are caramelized. This builds flavor depth!
2. Blend with Broth: Let the veggies cool slightly, then transfer to a blender. Add 2 cups of vegetable broth and blend until completely smooth. If using an immersion blender, add the veggies directly to your soup pot with broth and blend there.
3. Simmer and Season: Pour the blended mixture into a large pot. Stir in the remaining broth, cinnamon, nutmeg, 1 tsp salt, and 1/2 tsp pepper. Simmer on low heat for 15–20 minutes. Taste and adjust seasoning—you might want more salt or a pinch of cayenne for heat.
Key Details
Total Time: 1 hour (Prep: 20 mins | Cook: 40 mins)
🍽️ Servings: 4–6 people
⚙️ Equipment: Blender, baking sheet, soup pot
Serving Suggestions
Top this soup with crunchy toasted pumpkin seeds for texture, a swirl of coconut cream for richness, or fresh herbs like thyme or sage. Pair it with crusty sourdough bread or a crisp green salad. It’s perfect for chilly nights, holiday dinners, or as a starter for a festive meal.
Pro Tips
Roasting Is Key: Don’t rush the roasting step! Caramelization adds sweetness and complexity. If the veggies aren’t browning, your oven rack might be too low—move it to the middle position.
Adjust Consistency: Too thick? Add extra broth or water 1/4 cup at a time. Too thin? Simmer it longer uncovered or stir in a peeled, diced potato during cooking to thicken naturally.
Storage and Reheating Instructions
Store cooled soup in airtight containers for up to 5 days in the fridge or freeze for 3 months. Reheat on the stove over medium-low heat, stirring often. If frozen, thaw overnight in the fridge first. Add a splash of broth or water when reheating to loosen the texture.
Troubleshooting
Soup Tastes Bland? Roasted veggies need enough salt to shine. Stir in 1/4 tsp more salt at a time until the flavors pop. A dash of apple cider vinegar or maple syrup can also balance the taste.
Grainy Texture? Your blender might not be powerful enough. Strain the soup through a fine-mesh sieve after blending to remove any fibrous bits.
Frequently Asked Questions
Can I Use Frozen Butternut Squash?
Yes! Frozen cubed squash works great—no peeling needed. Roast it straight from the freezer, adding 5–10 extra minutes to the cooking time.
Is This Soup Freezer-Friendly?
Absolutely. Freeze it in portion-sized containers and thaw overnight in the fridge. Stir well when reheating, as separation is normal.
Can I Make It Without a Blender?
You’ll need at least an immersion blender for a smooth texture. If you prefer chunky soup, skip blending and mash the veggies with a potato masher instead.
Butternut Squash Soup
Ingredients
- 1 medium butternut squash about 3 lbs, peeled and cubed
- 2 large carrots chopped
- 1 apple cored and diced
- 1 yellow onion roughly chopped
- 3 cloves garlic peeled
- 3 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- Optional toppings: toasted pumpkin seeds coconut cream, fresh thyme
Instructions
- Preheat your oven to 400°F. Toss the squash, carrots, apple, onion, and garlic with olive oil on a baking sheet. Spread them in a single layer so they crisp up, not steam. Roast for 25–30 minutes until the squash is fork-tender and the edges are caramelized.
- Let the veggies cool slightly, then transfer to a blender. Add 2 cups of vegetable broth and blend until completely smooth. If using an immersion blender, add the veggies directly to your soup pot with broth and blend there.
- Pour the blended mixture into a large pot. Stir in the remaining broth, cinnamon, nutmeg, 1 tsp salt, and 1/2 tsp pepper. Simmer on low heat for 15–20 minutes. Taste and adjust seasoning.