The short answer: This butternut squash soup is a cozy, velvety bowl to make all fall and serve as the first course at Thanksgiving. Roast cubed butternut squash with onion, apple and garlic until caramelized, simmer it with broth, sage and a pinch of cinnamon and nutmeg, then blend until silky and finish with a splash of cream. It takes about an hour, mostly hands-off, and makes enough for six bowls.
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Below you'll find exact amounts, the stovetop shortcut, dairy-free and slow cooker options, toppings, and how to store and freeze it.
A tip from years of making it: buy a squash that feels heavy for its size, with a long, thick neck. The neck is all solid flesh and easy to peel.
Butternut squash soup ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Butternut squash | 1 large (about 3 pounds) | Or 2 pounds pre-cubed |
| Yellow onion | 1 large | Quartered |
| Apple | 1 medium | Honeycrisp or Gala, cored and quartered |
| Garlic | 4 cloves | Peeled |
| Olive oil | 3 tablespoons | |
| Chicken or vegetable broth | 4 cups | Low-sodium |
| Fresh sage | 4 leaves | Or ½ teaspoon dried |
| Ground cinnamon | ¼ teaspoon | |
| Ground nutmeg | ⅛ teaspoon | |
| Heavy cream or coconut milk | ½ cup | Optional |
| Maple syrup | 1 tablespoon | Optional, to taste |
| Salt and pepper | To taste |
How to make butternut squash soup, step by step
- Heat the oven. Set it to 425°F and line a large sheet pan with parchment.
- Prep the squash. Peel the squash, scoop out the seeds and cut it into 1-inch cubes.
- Roast the vegetables. Toss the squash, onion, apple and garlic with olive oil, salt and pepper, and roast for 30 to 35 minutes, stirring once, until tender and browned at the edges.
- Simmer. Move everything to a large pot, add the broth, sage, cinnamon and nutmeg, and simmer for 10 minutes.
- Blend. Purée with an immersion blender until completely smooth. If you use a countertop blender, fill it only halfway and vent the lid so hot steam can escape.
- Finish. Stir in the cream or coconut milk and maple syrup, then thin with more broth if it's too thick.
- Season and serve. Taste for salt and pepper, ladle into bowls and add your toppings.
Stovetop shortcut: skip the oven. Sauté the onion and garlic in the pot, add the raw squash, apple and broth, and simmer 20 to 25 minutes until soft, then blend.
Butternut squash soup variations
| Version | What to change |
|---|---|
| Vegan and dairy-free | Vegetable broth (or homemade vegetable stock) and canned coconut milk instead of cream |
| Slow cooker | Add raw cubed squash, onion, apple, garlic, broth and spices; cook on low 6 to 8 hours, then blend |
| Instant Pot | Pressure cook raw ingredients on high for 10 minutes, quick release, then blend |
| Curried | Add 1 tablespoon of curry powder and 1 teaspoon of grated ginger, and finish with coconut milk |
| Thai-style | Add red curry paste and lime juice, and top with cilantro |
| Extra hearty | Simmer a peeled russet potato with the squash and top with crumbled bacon |
Toppings for butternut squash soup
- Toasted pumpkin seeds (pepitas) or roasted squash seeds
- A swirl of cream, sour cream or Greek yogurt
- Crispy fried sage leaves
- Crumbled bacon or pancetta
- A drizzle of maple syrup or brown butter
- Garlic croutons or a grilled cheese for dipping
For a Thanksgiving first course, serve small cups of soup with a few pepitas on top while the turkey rests. You can make the soup up to 2 days ahead and reheat it on the stove.
How to store, reheat and freeze butternut squash soup
Cool leftover soup quickly by dividing it into shallow containers, and refrigerate it within 2 hours. The USDA's leftovers and food safety guide recommends eating refrigerated leftovers within 3 to 4 days and reheating them to 165°F. The FDA's storage tips add that your refrigerator should stay at 40°F or below.
Butternut squash soup freezes for up to 3 months. For the best texture, freeze it before adding cream and stir the cream in after reheating.
Plan fall soup night
- Meal Planner & Grocery List, $3.99. Add a soup night to your weekly menu and shop for it from one aisle-sorted list.
- Family Recipe Binder, $6.99. Keep your favorite fall soups and Thanksgiving recipes together in one binder.
Want more cozy bowls? Try potato soup, chicken tortilla soup or turkey soup with holiday leftovers, or browse all our soup recipes.
Have more squash than soup? Our butternut squash recipes list has 50 ideas, plus how to pick, store, cut and cook it.
Frequently asked questions
How do you make butternut squash soup? To make butternut squash soup, roast cubed butternut squash, onion, apple and garlic with olive oil at 425°F until soft and caramelized, about 35 minutes. Move everything to a pot with broth, sage, cinnamon and nutmeg, simmer for 10 minutes, then blend until smooth. Stir in a splash of cream or coconut milk and season with salt and pepper.
Do you have to roast squash for butternut squash soup? No, but roasting gives butternut squash soup a deeper, sweeter flavor. For a faster version, sauté the onion and garlic in the pot, add peeled raw squash cubes and broth, and simmer for 20 to 25 minutes until the squash is fork-tender. Then blend it. The soup will be lighter in color and a little less sweet.
How do you peel and cut a butternut squash? Microwave a whole butternut squash for 2 to 3 minutes to soften the skin. Cut off both ends, slice it where the neck meets the bulb, and stand each piece on its flat end. Peel downward with a sharp vegetable peeler or knife, scoop out the seeds, and cut it into 1-inch cubes. Pre-cubed squash saves time.
Can I make butternut squash soup without cream? Yes, you can make butternut squash soup without cream. Butternut squash is naturally creamy once blended, so you can skip the cream entirely, or use canned coconut milk for a vegan and dairy-free soup. A small peeled potato simmered with the squash also makes the soup thicker and silkier without any dairy. Use vegetable broth to keep it fully vegetarian.
How long does butternut squash soup last? Butternut squash soup lasts 3 to 4 days in the refrigerator in a covered container. Cool it quickly by dividing it into shallow containers and refrigerating within 2 hours. To reheat, warm it on the stove until it's steaming hot, about 165°F, and stir in a splash of broth if it has thickened.
Can you freeze butternut squash soup? Butternut squash soup freezes very well for up to 3 months. Freeze it before adding cream, if you can, since dairy can separate when thawed. Leave about an inch of space in each container for expansion. Thaw it overnight in the refrigerator, reheat it on the stove, and whisk in the cream at the end.
What goes well with butternut squash soup? Butternut squash soup goes well with crusty bread, grilled cheese, a green salad with apples and walnuts, or a turkey sandwich. Top each bowl with toasted pumpkin seeds, a swirl of cream, crispy sage leaves, crumbled bacon or a drizzle of maple syrup. It also makes a nice first course for Thanksgiving dinner.