This butternut squash soup is so easy to cook and so tasty. Just a few ingredients and 30 minutes and you have a delicious meal!
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how to cook butternut squash soup
We love this soup. In fact, my hubby plants extra butternut squash in our garden just so we can have plenty of this healthy soup all fall and winter. Thanks, honey!
The recipe is at the end of this post but let me just run through the ingredients quickly:
- roasted butternut squash
- onion – I used a yellow onion but any will do
- apple – my preference is a Honeycrisp
- orange juice or juice from an orange – use the zest too!
- brown sugar
- spices – cinnamon and nutmeg
- chicken stock – I make my own but you can use canned stock
- half-n-half cream
kitchen essential tools
I also used my favorite kitchen tools for this soup. I don’t like to cook with a lot of fancy gadgets, just simple tools like a good chef’s knife, a solid wood cutting board, and an enamel-coated dutch oven.
My favorites are gathered below for you. When you shop via these links, I receive a small commission at no additional cost to you! This is a great way for you to support this blog and all the free tutorials we offer! Thanks so much!
- Vitamix Emersion Blender
- 8″ chef’s knife
- 18″x24″ wood cutting board
- enamel coated cast iron dutch oven
- Micro plane grater/zester
The butternut squash soup uses roasted butternut squash. We plant our own in our garden and then harvest them. I roast as many as will fit in my oven at a time and then freeze the roasted butternut squash in 4-cup amounts in Ziploc freezer bags.
how to roast butternut squash soup
This is how I roast butternut squash:
- peel with a vegetable peeler
- cut in half lengthwise & scoop out seeds
- cut into 1-inch cubes and drizzle with olive oil
- roast on a cookie sheet in a 425* oven until tender and browned – about 45 minutes
Doing that step makes this cooking butternut squash soup so easy!
chop the veggies
While the dutch oven heats up, I start chopping the onion, the carrots, and the apple. Then I saute all of the chopped goodness in olive oil and butter in the dutch oven over med-low heat till tender.
Seasoning during the cooking process helps to season each layer. Just be sure not to over season!
Bottled orange juice can be used in this recipe. I don’t use orange juice because we won’t drink what’s left. So instead, I purchase one orange and juice it. I also use the zest from that orange for additional flavor.
mash the veggies
The next step isn’t absolutely necessary but it does help with the blending step of this recipe. I use a potato masher and mash the butternut squash, the onion, the carrots, and the apple until they are blended together.
add chicken stock
The next step is to add the chicken stock. I make my own chicken stock from leftover rotisserie chicken. Sometimes for dinner, we will grab a rotisserie from the grocery store and have a quick salad with it. Then I save the leftover chicken and make stock from it.
You can see this step-by-step recipe HERE.
It’s seriously the best stock and so easy to make! If you don’t want to use the stock immediately, you can freeze it and the meat from the picked chicken for another night!
The spices in this recipe are the common spices for fall – at least in my opinion! Cinnamon and nutmeg. I purchase the whole nutmeg and grate it as I need it. The smell of freshly grated nutmeg just speaks of fall and winter and is cozy to me!
This butternut squash soup is a smooth soup. The ingredients are blended together until they are silky smooth. When I first started making this recipe, I used my countertop Ninja blender. I used that blender every morning for my smoothie.
use an emersion blender
Anyway, when I got my hands on an emersion blender….well let me just say it changed my soup world! Instead of transferring the hot soup from the dutch oven to the blender, into a large bowl, and then back to the dutch oven, I just blended the whole concoction in the dutch oven! No more transferring the hot soup!!
This tool is a game-changer. I use it all the time. It could be used for tomato soup or any other smooth soup. I use the emersion blender every morning for my smoothie since my Ninja breathed its last breath!
**Be safe when using this tool! Keep it below the surface of the hot soup while blending and do not bring it above the surface until the blades have stopped spinning. The butternut squash soup is very hot at this point and you do not want hot soup spraying all over you or your kitchen!!
The last step is to slowly stir in the half-n-half. This makes the soup so creamy and so cozy and oh so good!
You can even throw in something extra butter if you are so inclined!
serve with sunflower seeds
We like to sprinkle roasted pumpkin seeds or shelled sunflower seeds. They add just a bit of crunch. Add a french baguette and you’ve got a meal that will warm you from the inside out!
I couldn’t help myself. I have a stack of the cutest ironstone butter pats and I just had to put one to good use!
easy butternut squash soup
I hope you enjoyed this post and that you will try this soup yourself. Butternut squash is getting ready for its harvest time so this is the perfect time to roast up as many as you can!
Believe me, you won’t’ regret it!
If you try this recipe, I would love to know what you think. Show me a bit of grace with the ingredient measurements – I don’t measure when I do this kind of cooking!
Pin any of the images you see in this post and share it with your friends. They need an easy soup for this fall and winter 🙂
Easy Butternut Squash Soup
- enamel coated dutch oven
- emersion blender
- Microplane grater
- 8" chefs knife
- 1 chopped medium onion
- 1 cup chopped carrots
- 1 cup chopped apple
- 4 cups roasted butternut squash
- ½ cup orange juice
- ⅓ cup brown sugar
- 4 cups chicken stock
- ½ cup half-n-half
- ½ tsp cinnamon
- ½ tsp nutmeg
- salt and pepper to taste
- 4 tbls butter
- 1 tbls extra virgin olive oil
- ¼ cup sunflower or pumpkin seeds
- Saute chopped onion in butter and olive oil in a 6 quart dutch oven. Add chopped carrots and cook until tender.
- Add chopped apple and continue to cook until tender.
- Add roasted butternut squash. Using a masher, mash until ingredients are soft and mixed.
- Add spices. Add chicken stock and stir.
- Use emersion blender to combine all of the ingredients until smooth.
- Stir in half-n-half.
- Optional: serve with sunflower seeds or pumpkins seeds.
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