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. It's so much meatier than mostly hollow pumpkins. But these days you can easily find pre-cut squash at the market.
Tip: Make 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.
How to Make This Butternut Squash Soup
This recipe is simple and easy, starting with a base of chopped onions, celery, and carrots. You add the squash, chopped apple, stock, and seasonings, and cook until done.
With a little blender magic at the end, you have a beautifully puréed, thick, smooth, and satisfying butternut squash soup. It's perfect for fall.
Can You Make Ahead and Freeze This Soup?
You can make this ahead of time and reheat it when you are ready to serve. It lasts in the refrigerator for up to 5 days or in the freezer for up to 3 months. You may need to add a little broth or water to thin out the soup when you reheat it.
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
Video: Butternut Squash Apple Soup
Butternut Squash Apple Soup
How to Make a Thicker (or Thinner!) Butternut Squash Soup
If your finished soup is not as thick as you'd like, you can puree in some neutral-flavored ingredients (like leftover mashed potatoes, cooked white rice, or a little canned pumpkin) to give it body. You can also stir in a few tablespoons of instant mashed potato flakes.
To make your finished soup thinner, add some cream, coconut milk, vegetable broth, or water. Remember to taste the soup and adjust the seasonings afterwards, since you'll be diluting the soup.
Try These Variations for Butternut Squash Soup
- Substitute cauliflower for the apples.
- Top with chopped almonds or pumpkin seeds.
- Garnish with goat cheese crumbles.
- Drizzle with cream or coconut milk.
- Add a dash of hot sauce to the dished out soup.
5 Quick Recipes to Pair with Butternut Squash Soup!
- Easy Salmon and Vegetable Foil Packets
- Spicy Paleo Pumpkin Muffins
- No Knead Bread
Butternut Squash Soup
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 the heat).
Butternut squashes come in various sizes. Your ratio of chopped butternut squash to chopped apple should be 3 to 1.
For the soup:
1 medium yellow onion, chopped (about 1 cup)
1 celery rib, chopped (about 3/4 cup)
1 carrot, chopped (about 3/4 cup)
2 tablespoons unsalted butter
1 butternut squash, seeded, peeled, and chopped (6 to 8 cups), see How to Peel and Cut a Butternut Squash
1 large tart green apple, peeled, cored, chopped (squash to apple ratio should be 3:1)
3 cups chicken stock or vegetable stock
1 cup water
Salt and pepper to taste
For the garnish (optional):
Fresh parsley, chopped
Dash smoked paprika
Sauté the onion, carrot, and 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.
Cook the soup:
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.
Purée the soup:
Use an immersion blender to purée the soup, or work in batches and purée the soup in a stand blender.
Add the seasonings:
Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste.
Garnish with chopped fresh parsley or chives and, if you want, a dollop of sour cream.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 51g||19%|
|Dietary Fiber 13g||45%|
|Total Sugars 20g|
|Vitamin C 50mg||249%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|