Introduction

Butternut squash soup is a comforting and flavorful dish perfect for cooler days. This recipe combines sweet and savory ingredients into a creamy, smooth soup that’s easy to make on the stove or in a slow cooker. It’s a wonderful way to enjoy seasonal produce with plenty of flexibility for toppings and variations.

A white bowl filled with smooth, bright orange soup spread evenly with soft swirls on the surface; on top, there is one layer of golden-brown croutons arranged mostly on one side with some scattered green seeds and small green leaves, along with a sprinkle of black and white sesame seeds. Around the bowl, there are small wooden bowls of salt and pepper, and some scattered fresh greens on a white marbled surface. Part of another white bowl with the same soup and toppings is visible at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil

2 medium yellow onions, chopped

4 stalks celery, chopped

5 carrots, chopped

2 small sweet potatoes, peeled and cut into large chunks

5 cloves garlic, chopped

1 2-inch piece fresh ginger, peeled, roughly chopped and smashed

2 apples, cored and diced

2 medium butternut squash, peeled, seeded and chopped into 1-inch cubes

2 teaspoons salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

6 cups low-sodium vegetable broth, or water or low-sodium chicken broth (plus more as needed)

Optional toppings: homemade croutons, cheese, fresh herbs, nuts, seeds, everything-but-the-bagel seasoning, bacon, etc.

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook for 4–5 minutes, stirring often, until soft and translucent.

Step 2: Stir in the carrots, celery, and sweet potatoes. Cover and cook for 10–15 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3: Add the garlic and ginger, sauté for 1 minute until fragrant, then stir in the diced apples and cubed butternut squash. Mix well to combine.

Step 4: Pour in the broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for about 30 minutes, or until all vegetables are soft and tender.

Step 5: Remove from heat and blend the soup until completely smooth using an immersion blender or a high-speed blender in batches. Be cautious with hot liquids.

Step 6: Return the soup to low heat, stir in half-and-half, and season with salt and pepper to taste. Stir often to prevent burning.

Step 7: Ladle soup into bowls and garnish with your favorite toppings such as croutons, toasted seeds, fresh herbs, cheese, or bacon bits.

Tips & Variations

For a quicker version, substitute canned butternut squash purée or pumpkin purée (not pie filling) for the fresh squash.

You can’t overcook the vegetables—cook until they are very soft for a creamier texture.

If the soup is too thick after blending, add broth or water to reach your desired consistency.

Let the soup cool slightly before blending, or blend in smaller batches to avoid steam buildup and splatters.

FAQs

Can I make this soup in a slow cooker?

Yes, chop the vegetables and apples into large chunks and place them, along with garlic, ginger, salt, pepper, and broth, into a large slow cooker. Cook on low for 6–8 hours or high for 4 hours until tender, then blend until smooth and season to taste.

Can I substitute other types of squash?

Butternut squash has a sweet, nutty flavor that works best, but you can try other winter squash like acorn or kabocha. Keep in mind that texture and sweetness may vary slightly, so adjust seasoning and broth amounts as needed.