This butternut squash soup creates all that a Fall soup should be. It has only six ingredients, squash, apples, onions, garlic, broth and salt, but it is packed full of flavor. The simple butternut squash soup is a must try for your next Fall meal.
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It’s soup season around here! This is one of my favorite things about the Fall season; having a soup simmering on the stove or in the crock pot and then enjoying the warming and delicious meal as a family. Those thoughts just bring joy to my heart.
There are so many good soups and stews to be had. I’ve shared a few even. My Slow Cooker Creamy Chicken Corn Chowder and the Easy Dump Chili are a couple that are a favorite of mine. This butternut squash soup is right up there on the top of my favorites soup list (if there is such a thing). It’s creamy, simple and yet absolutely flavorful.
Tips for making soup
You can make a thinner soup by adding more broth. The pictures show a thicker soup, which I prefer.
Keep the apple skins on. Don’t worry about peeling the apples. They will get cooked and pureed smooth with the rest of the ingredients.
Plenty of salt is important. With only having the vegetables and broth as your flavors, it’s important to not under salt the roasted vegetables and when the salt is added to the soup. I like to use Redmond real salt for it’s taste and quality.
A tart apple is best. I like to use a green or Granny smith apple. Since this soup is savory, the tart apples is perfect for this soup. It still adds a little sweetness, but not over-powering.
Use an immersion blender. I prefer my immersion blender over a stand blender. It can be blended right in the pot the soup is in. There is no need to worry about cooling the soup to tranfer to the blender and it is so quick. If you do not have an immersion blender, I highly recommend spending the $30 to get one. It will be worth it.
Make extra soup. My recipe makes a large dutch oven worth of soup, which is more than we can eat in one sitting. I prefer it this way so we can either eat on it during the week or freeze some.
What you need
Tools
Cutting board
Knife
Spoon – for getting the squash seeds out
Large stock pot or dutch oven
9 x 13 pan – 2 pans will cook the vegetables more evenly
Large Spoon
Immersion Blender
Ingredients needed for the soup
Butternut squash – 3 medium
Apples – 3 large Granny Smith or a tart apple
Yellow onion – 1 large
Garlic – 3-4 cloves, chopped
Olive oil
Salt
Chicken broth – I like to use homemade, but storebought works fine too.
Heavy Cream – for serving
How to Make Butternut Squash Soup
Preheat oven to 350 degrees Fahrenheit.
Peel the squash, deseed it and cut it into 1 inch pieces. Lay on 2 baking sheets. Cut the apples and the onions and add those to the squash. Chop the garlic and add to the baking sheets. Drizzle olive oil on both baking pans and generously salt.
Roast at 350 degrees for 30-45 minutes until everything is very soft.
Once the squash medley is roasted, put it all into a large stock pot or dutch oven. Pour in the chicken broth. Simmer for about 10 minutes and add more salt if needed.
At this time use the immersion blender to puree the soup until smooth and creamy.
Serve the soup with a dash of heavy cream. You can also top the soup with homemade croutons and bacon pieces.
Storage
Store the soup in an airtight container in the fridge for up to 5 days.
The soup can also be frozen for 3-6 months. I recommend pouring the soup into a gallon freezer bag, laying it flat and freezing.
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Simple Butternut Squash Soup
Equipment
- cutting board
- knife
- spoon for getting squash seeds out
- Large Pot or Dutch Oven
- 2 9 x 13 pan
- Large Spoon
- Immersion Blender
Ingredients
- 3 Butternut squash medium size peeled and cubed in 1 inch pieces
- 1 Yellow onion large, chopped
- 3 Apples granny smith or a tart apple, chopped
- 3-4 Garlic cloves chopped
- 3 TBS Oilve oil
- 2 tsp Salt
- 4 cups Chicken broth
- Heavy cream optional
Instructions
- Preheat oven to 350° Fahrenheit.
- Peel the squash, deseed it and cut it into 1 inch pieces. Lay on 2 baking sheets. Cut the apples and the onions and add those to the squash.
- Chop the garlic and add to the baking sheets. Drizzle olive oil on both baking pans and generously salt.
- Roast at 350 degrees for 30-45 minutes until everything is very soft.
- Once the squash medley is roasted, put it all into a large stock pot or dutch oven. Pour in the chicken broth. Simmer for about 10 minutes and add more salt if needed.
- At this time use the immersion blender to puree the soup until smooth and creamy.
- Serve the soup with a dash of heavy cream. You can also top the soup with homemade croutons and bacon pieces.
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