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A creamy and nourishing Butternut Squash Soup that is simple to make and full of roasted butternut flavor. The ultimate fall comfort food, this cozy soup is best served warm with crusty bread. You’ll love this easy Butternut Squash Soup recipe!
Meggan’s notes
I poured a lot of love into this recipe and am so thrilled to share it with you! As a classically-trained chef I have learned so much about creating layers of flavors, and you are going to see what I mean in this Butternut Squash Soup recipe.
Most of the butternut squash soup recipes on the internet will toss the squash raw into the pot and cook it. I have found that roasting the squash alongside Granny Smith apples and onions deepens the flavor of everything involved in this dish. The extra work involved with roasting the squash upfront really makes this soup stand out among the rest and is worth the effort, I promise!
At first, I tried preparing this soup by roasting large pieces of unpeeled squash and scooping the flesh into the blender. This did not work. It is much better to peel the squash beforehand, roast it with a little honey to enhance sweetness and caramelization, and toss everything into the blender.
Every component of this recipe is key to building the most outstanding, best butternut squash soup recipe! Use half and half or heavy cream, nutmeg for the coziest warm, fall flavor, follow the tutorial for making fried sage leaves, and don’t skip the pistachios on top. Trust me, it all makes a difference.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Butternut squash: Or substitute 2 smaller squashes aiming for about 3 pounds total.
- Chicken broth: Make this soup vegetarian by substituting vegetable broth.
- Half-and-half: Or substitute heavy cream.
- Sage: Look for sage leaves with the stem still attached (it’s easier to flip and transfer by grasping the stem). See below for a tutorial on frying sage leaves.
Step-by-step instructions
- Preheat oven to 450 degrees. Line a rimmed baking sheet with foil for easy cleanup. In a small bowl, stir together olive oil and honey. On prepared baking sheet, arrange squash quarters, onions, and apples in a single layer.
- Brush the cut sides of all vegetables and fruit with the oil mixture. Roast until the squash is tender and starting to caramelize and onions and apples are well-browned, about 1 hour.
- In a Dutch oven or large pot over medium heat, add squash, onion, apple, chicken broth, ½ teaspoon salt, ½ teaspoon pepper, and nutmeg. Bring to a simmer, partially cover, and cook until very tender, about 20 minutes. Remove from heat and let cool slightly.
- Working in batches, transfer the mixture to a blender or food processor and blend until smooth. Or, use an immersion blender in the pot.
- Return the soup to the pot over medium heat and stir in half-and-half. Season to taste with salt and pepper (I like ½ teaspoon additional salt). Garnish individual portions with a drizzle of half-and-half, pistachios, and fried sage leaves if desired.
How to fry sage leaves
- To fry the fresh sage leaves, in a small saucepan over medium-high heat, bring 1-2 tablespoons olive oil to a simmer. Add leaves in a single layer and fry until crispy on one side, about 1 minute.
- Flip by grasping the stem with tongs and fry 30 seconds to 1 minute longer.
- Drain on paper towels.
Recipe tips and variations
- Yield: This recipe makes about 8 cups of soup. It’s enough for 4 hearty main-course servings. Or, serve one cup per person as an appetizer or first-course dish.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or on the stove to 165 degrees.
- Make ahead: Though it is preferred to make this soup all at once, if you need to save on prep time, roast the squash, onion, and apples in advance and store in the refrigerator for a day or two before continuing onto the soup.
- Freezer: Transfer the cooled soup to a freezer-safe container, leaving room for expansion. Store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating in the microwave or on the stovetop.
Frequently Asked Questions
Sometimes your butternut squash can have a naturally bitter taste. You shouldn’t have to worry about that in this recipe because we coat the squash in a little honey before roasting, which counteracts any bitterness.
It is best to peel it, as the peel can sometimes taste bitter. It’s also difficult to scoop the flesh out of the unpeeled squash (believe me, I tried!). Peel the squash before roasting it in the oven.
Yes! Not only is butternut squash soup rich in fiber, but it is also packed with vitamins and minerals like A, C, and E, beta-carotene, potassium, and magnesium (Source: Health Benefits of Butternut Squash at WebMD.)
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Butternut Squash Soup
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 large butternut squash peeled, quartered lengthwise, and seeded (about 3 pounds, see note 1)
- 2 yellow onions peeled and quartered
- 1 Granny smith apple peeled, quartered, and cored
- 5 cups chicken broth or vegetable broth (see note 2)
- Salt and freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup half-and-half plus more for drizzling (see note 3)
- 1/3 cup pistachios chopped, for garnish, optional
- fried sage leaves for garnish, optional (see note 4)
Instructions
To roast the vegetables and fruit:
- Preheat oven to 450 degrees. Line a rimmed baking sheet with foil for easy cleanup. In a small bowl, stir together olive oil and honey.
- On prepared baking sheet, arrange squash quarters, onions, and apples in a single layer. Brush the cut sides of all vegetables and fruit with the oil mixture. Roast until the squash is tender and starting to caramelize and onions and apples are well-browned, about 1 hour.
To make the soup:
- In a Dutch oven or large pot over medium heat, add squash, onion, apple, chicken broth, ½ teaspoon salt, ½ teaspoon pepper, and nutmeg. Bring to a simmer, partially cover, and cook until very tender, about 20 minutes. Remove from heat and let cool slightly.
- Working in batches, transfer the mixture to a blender or food processor and puree until smooth. Or, use an immersion blender in the pot.
- Return the soup to the pot over medium heat and stir in half-and-half. Season to taste with salt and pepper (I like ½ teaspoon additional salt). Garnish individual portions with a drizzle of half-and-half, pistachios, and fried sage leaves if desired.
Notes
- Butternut squash: Or substitute 2 smaller squashes aiming for about 3 pounds total.
- Chicken broth: Make this soup vegetarian by substituting vegetable broth.
- Half-and-half: Or substitute heavy cream.
- Sage: Look for sage leaves with the stem still attached (it’s easier to flip and transfer by grasping the stem).
- Yield: This recipe makes about 8 cups of soup. It’s enough for 4 hearty main-course servings. Or, serve one cup per person as an appetizer or first-course dish.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or on the stove to 165 degrees.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.