About This Recipe

Butternut squash soup is the taste of October — warm, velvety, deeply savory-sweet, and the color of autumn leaves. This version has a secret: a Granny Smith apple cooked right in with the squash, adding natural sweetness and brightness that elevates the whole pot. Blended until silky smooth and finished with a swirl of cream, this is the soup that made butternut squash famous every fall on Pinterest.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • Velvety smooth texture — like velvet in a bowl
  • Apple is the secret ingredient that makes this better than any restaurant version
  • Ready in 50 minutes total including prep
  • Freezes perfectly — make a big batch for the whole fall season

Creamy Butternut Squash Soup (30-Minute)

Creamy Butternut Squash Soup (30-Minute)
15 min
Prep
35 min
Cook
50 min
Total
6
Servings
⭐ 4.9
Rating
195
Calories

Ingredients

  • 1 large butternut squash (about 1kg/2.2 lbs), peeled, seeded, cubed
  • 1 medium apple (Granny Smith or Honeycrisp), peeled and chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tbsp butter or olive oil
  • 1 tsp fresh ginger, grated
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 4 cups (950ml) vegetable or chicken broth
  • 1/2 cup (120ml) heavy cream or coconut cream
  • Salt and pepper to taste
  • For serving: cream swirl, toasted pumpkin seeds, fresh sage, crusty bread

Instructions

  1. 1Sauté aromatics Melt butter in a large pot over medium heat. Add onion and cook 5 minutes until soft and translucent. Add garlic and gin...
  2. 2Add squash and apple Add cubed butternut squash, apple, cinnamon, and nutmeg. Stir to coat everything in the butter and spices. Cook 2 minute...
  3. 3Simmer Pour in broth. Bring to a boil, then reduce to a simmer. Cover and cook 20-25 minutes until squash is completely tender ...
  4. 4Blend until smooth Use an immersion blender directly in the pot and blend until perfectly smooth and velvety. Alternatively, transfer in ba...
  5. 5Add cream and season Stir in heavy cream. Taste and season generously with salt and pepper. If too thick, add more broth. Simmer 2 more minut...
  6. 6Serve Ladle into bowls. Swirl in a little extra cream, top with toasted pumpkin seeds, fresh sage leaves, and a crack of black...

Ingredients

1 large butternut squash (about 1kg/2.2 lbs), peeled, seeded, cubed 1 medium apple (Granny Smith or Honeycrisp), peeled and chopped 1 large onion, chopped 4 cloves garlic, minced 2 tbsp butter or olive oil 1 tsp fresh ginger, grated 1/2 tsp cinnamon 1/4 tsp nutmeg 4 cups (950ml) vegetable or chicken broth 1/2 cup (120ml) heavy cream or coconut cream Salt and pepper to taste For serving: cream swirl, toasted pumpkin seeds, fresh sage, crusty bread

Step-by-Step Instructions

  1. 1

    Sauté aromatics

    Melt butter in a large pot over medium heat. Add onion and cook 5 minutes until soft and translucent. Add garlic and ginger, cook 1 more minute until fragrant.

  2. 2

    Add squash and apple

    Add cubed butternut squash, apple, cinnamon, and nutmeg. Stir to coat everything in the butter and spices. Cook 2 minutes.

  3. 3

    Simmer

    Pour in broth. Bring to a boil, then reduce to a simmer. Cover and cook 20-25 minutes until squash is completely tender — a fork should pierce it with zero resistance.

  4. 4

    Blend until smooth

    Use an immersion blender directly in the pot and blend until perfectly smooth and velvety. Alternatively, transfer in batches to a stand blender — fill only halfway and hold the lid with a towel.

  5. 5

    Add cream and season

    Stir in heavy cream. Taste and season generously with salt and pepper. If too thick, add more broth. Simmer 2 more minutes.

  6. 6

    Serve

    Ladle into bowls. Swirl in a little extra cream, top with toasted pumpkin seeds, fresh sage leaves, and a crack of black pepper. Serve with crusty bread for dipping.

Pro Tips

🏆 Chef Tips
  • Buy pre-cut butternut squash from the grocery store to cut prep time to 5 minutes.
  • The apple is the secret ingredient — it adds natural sweetness that balances the earthiness of the squash.
  • For a deeper flavor, roast the squash at 425°F for 25 minutes before adding to the pot.
  • This soup freezes beautifully for up to 3 months — freeze before adding the cream.

Frequently Asked Questions

Yes — substitute heavy cream with full-fat coconut cream. The coconut flavor is subtle and works beautifully with the squash and spices.
Yes — no need to thaw. Add frozen cubes directly to the pot and cook an additional 5 minutes.
Refrigerate up to 5 days. Reheat gently on the stovetop over medium-low, stirring occasionally. Add a splash of broth if it thickened too much.
Yes — sauté aromatics on Sauté mode, add everything except cream, pressure cook on High for 8 minutes, quick release, blend, then stir in cream.

Nutrition Per Serving

195
Calories
3g
Protein
28g
Carbs
9g
Fat
4g
Fiber
10g
Sugar
480mg
Sodium
5g
Sat. Fat