Easy Butternut Squash Soup

When the temperatures drop and the leaves begin to change, nothing satisfies quite like a warm bowl of soup—and this Easy Butternut Squash Soup is the perfect way to welcome the cozy season. Creamy, comforting, and subtly sweet, it’s a dish that captures fall in every spoonful. Made with wholesome vegetables, a hint of apple, and aromatic herbs, this soup is both simple and satisfying. Whether you’re enjoying it as a light lunch or a starter at your dinner table, it’s a recipe that checks all the boxes for health, taste, and convenience.

What makes this soup extra special is the thoughtful layering of flavors. Sweet butternut squash is paired with a tart apple and balanced by savory onion, carrot, and celery. The touch of cinnamon and herbs like thyme and rosemary add depth and warmth, while garlic brings a subtle sharpness to round it all out. The result is a velvety, aromatic soup that tastes like it simmered all day—yet it comes together in under an hour. Plus, it’s naturally vegan and gluten-free, making it an inclusive option for nearly any dietary need.

Why You’ll Love This Recipe

1. Wholesome and Nutritious – Packed with vegetables and plant-based ingredients.
2. Naturally Vegan and Gluten-Free – Perfect for a variety of dietary lifestyles.
3. Easy to Make – Simple ingredients, minimal prep, and done in under an hour.
4. Comforting Flavor – Balanced sweet and savory notes with cozy fall spices.
5. Freezer-Friendly – Great for meal prep and storing leftovers.

Ingredients

• Olive oil
• Onion
• Carrot
• Celery
• Garlic
• Butternut squash (peeled, seeded, and cubed)
• Vegetable broth
• Apple
• Ground cinnamon
• Thyme
• Rosemary
• Nutmeg (optional)

Variations

Add Creaminess

For an extra-smooth soup, stir in coconut milk or a splash of cashew cream after blending.

Spice it Up

Add a pinch of cayenne or smoked paprika for a gentle heat and smoky twist.

Add Protein

Top with roasted chickpeas or stir in cooked lentils for a heartier version.

Use a Different Squash

Try substituting acorn squash or pumpkin if butternut squash isn’t available.

Add Grains

Serve over cooked quinoa or farro to make it more filling.

How to Make the Recipe

Step 1

Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables are softened.

Step 2

Add minced garlic and cook for another 1–2 minutes, stirring frequently to prevent burning.

Step 3

Add cubed butternut squash, chopped apple, cinnamon, thyme, rosemary, and a pinch of nutmeg (if using). Stir to coat the veggies in the spices.

Step 4

Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 25–30 minutes, or until squash and apples are very tender.

Step 5

Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender and blend carefully.

Step 6

Taste and adjust seasonings as needed. If the soup is too thick, add more broth until desired consistency is reached.

Step 7

Serve hot, garnished with a drizzle of olive oil, fresh herbs, or a sprinkle of toasted seeds.

Tips for Making the Recipe

• Use pre-cut butternut squash to save time and effort.
• Choose a sweet, crisp apple like Honeycrisp or Fuji for the best flavor balance.
• Blending in small batches prevents spills and makes for a smoother texture.
• For a richer taste, sauté veggies in a little butter instead of oil (if not keeping it vegan).
• Make a double batch and freeze some for later!

How to Serve

Serve this soup hot with your favorite toppings or sides, such as:

• Crusty bread or garlic toast
• A swirl of coconut cream or Greek yogurt
• Toasted pumpkin or sunflower seeds
• A sprinkle of fresh herbs like parsley or chives
• A small salad for a balanced lunch or dinner

Make Ahead and Storage

Storing Leftovers

Cool the soup completely and store in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze in freezer-safe containers or silicone soup molds for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently in a saucepan over medium heat, stirring occasionally. Add a splash of broth or water if the soup thickens too much in storage.

FAQs

1. Can I use frozen butternut squash?

Yes, frozen cubed squash works perfectly and cuts down on prep time.

2. What type of apple should I use?

A sweet-tart variety like Honeycrisp, Fuji, or Gala works best.

3. Do I have to peel the squash?

Yes, butternut squash skin is too tough for soup and should be peeled before cooking.

4. Can I make this soup in advance?

Definitely—it tastes even better the next day after the flavors meld.

5. Is this soup good for meal prep?

Yes, it stores and reheats very well, making it ideal for batch cooking.

6. What can I use instead of vegetable broth?

Chicken broth works if you’re not keeping the recipe vegetarian.

7. Can I make this in a slow cooker?

Yes, just add all ingredients and cook on low for 6–8 hours, then blend.

8. How do I make it spicier?

Add a dash of cayenne pepper or red chili flakes during cooking.

9. Can I add cream or milk?

Yes, stir in cream or a dairy-free alternative for a silkier texture.

10. What if I don’t have rosemary or thyme?

You can use Italian seasoning or a pinch of sage for a different herbal profile.

Conclusion

Easy Butternut Squash Soup is the ultimate comfort food for chilly days. With its velvety texture, balanced flavor, and nourishing ingredients, it’s a dish you’ll turn to all season long. Whether you serve it as a starter for guests or make a big batch for the week, it’s guaranteed to warm both heart and belly. Simple, satisfying, and endlessly adaptable—this soup deserves a spot in your fall and winter meal rotation.

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