Butternut Squash Soup

6 servings
1 hr

This is the best homemade butternut squash recipe ever. It is truly easy, delicious, and healthy.

If you are looking for a warm cozy meal this is it.

Serve fresh APPLE CAKE for dessert for the perfect fall meal.

Roasted squash and apple

Cut squash and apple in half and remove seeds. Place the cut sides face down on a foil-lined sheet pan and roast in a 400 degree oven for 45 minutes.

Soup ingredients

Simple healthy soup ingredients.

Pureeing the soup is so easy with an immersion blender (this is the one I use).icon

Sour cream garnish cools inviting on butternut squash soup.

Recipe details
  • 6  servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • 3.5 pound Butternut squash (cut in half and remove seeds)
  • 1 Granny Smith apple (cut in half and remove seeds)
  • 1 Tablespoon butter
  • 3 Tablespoons olive oil
  • 2 sweet onions diced
  • 4 carrots peeled and diced
  • salt and pepper to taste
  • 40 ounces chicken stock (or broth)
  • 1/4 cup cream
  • 1/8 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • Garnish with fresh herbs, pepitas, sour cream, cracked pepper

Cut squash and apple in half and remove seeds then place cut sides down on a foil-lined baking sheet. Place into a preheated 400-degree oven for 45 minutes or until squash is tender. Remove from oven and allow to cool.
Scoop out the flesh from the squash and apple
Heat butter and oil in a Dutch Oven over medium heat. Add onion and carrots and cook for 20 minutes.
Add squash, apple, and chicken broth and bring to a boil. Reduce heat to medium, and cook for 10 minutes. Stirring often.
Remove from heat add paprika and ground cumin. Use an immersion blender to puree mixture.
Return to low heat and stir in cream. Heat for 5 minutes.
Serve with garnish (sour cream, pepitas, cracked peppercorns, and/or fresh herbs)
  • You can omit cream for a non-dairy soup.
Kippi @ Kippi At Home
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