Butternut Squash Soup
It’s the season for butternut squash, which means butternut squash soup! The workhorse of the winter squashes, butternut squash is perfect for cooking up into a hearty soup, so welcome when the cold weather arrives.
Butternut squash can be a challenge to cut raw (see our easy how-to here), it’s so much meatier than mostly hollow pumpkins. But these days you can easily find pre-cut squash at the market.
Standout Tip: Butternut Squash Soup with Apple
My favorite trick for a memorable butternut squash soup is to include a chopped tart green apple with the squash. The tartness of the apple enlivens the squash and balances its natural sweetness.
This recipe is simple and easy, starting with a base of chopped onions, celery, and carrots, you add the squash, the chopped apple, stock, and seasonings, and cook until done.
A little blender magic at the end and you have a beautifully puréed, thick, smooth and satisfying butternut squash soup for perfect for Fall.
Craving more squash soup recipes?
- Curried Squash and Pear Soup
- Curried Butternut Squash Soup
- Roasted Kabocha Squash Soup
- Pressure Cooker Butternut Squash Soup
- Creamy Pumpkin Soup with Smoked Paprika
Watch How to Make Butternut Squash Soup!
Butternut Squash Apple Soup Recipe
If you finely chop (1/2-inch) the butternut squash, apple, carrot, celery, and onion, they'll cook more quickly.
Add a smoky flavor to the soup by sprinkling in some smoked paprika. Make the soup a little more creamy by swirling in some sour cream (after you remove the soup from heat).
Butternut squashes come in various sizes. Your ratio of chopped butternut squash to chopped apple should be 3 to 1.
- 1 medium yellow onion, chopped (about 1 cup)
- 1 celery rib, chopped (about 3/4 cup)
- 1 carrot, chopped (about 3/4 cup)
- 2 Tbsp butter
- 1 butternut squash, peeled and chopped (6 to 8 cups), seeds discarded (see How to Peel and Cut a Butternut Squash)
- 1 tart green apple, peeled, cored, chopped (squash and apple ratio should be 3:1)
- 3 cups chicken stock or broth (use vegetable broth if cooking vegetarian)
- 1 cup water
- Pinches of nutmeg, cinnamon, cayenne, salt and pepper
1 Sauté onion, carrot, celery in butter: Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
2 Add squash, apple, broth, water, then simmer: Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
3 Purée the soup: Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.
4 Season with nutmeg, cinnamon, cayenne, salt, pepper: Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste.
Garnish with chopped fresh parsley or chives.
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