Go Back
close up of butternut squash soup
Print Recipe
5 from 4 votes

Easy Butternut Squash Soup

With just a few ingredients and about 30 minutes you can have this delicious soup!
Prep Time15 mins
Cook Time30 mins
Course: Soup
Cuisine: American
Keyword: butternut squash soup, easy meal, soup
Servings: 4 people
Cost: 10


  • 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
  • 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.


Be very careful when using the emersion blender with this hot soup. Keep the emersion blender below the surface of the soup and do not allow the blender to be in motion when removing it from the soup!