Easy Butternut Squash Soup Recipe

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Stove Top Or Slow Cooker

Roasted Butternut Squash Soup – Easy Butternut Squash Soup Recipe

If you dont have an Instant Pot, you can make this soup on the stove top in a large pot or in the slow cooker.

For the stove top, in a large pot, heat the olive oil over medium high heat and cook the veggies until soft, about 3 to 5 minutes. Add the vegetable broth, butternut squash, apple, nutmeg, cinnamon, thyme, rosemary, salt, pepper, and nutmeg, if using.

Reduce the heat to low and cook for 20 to 30 minutes or until the butternut squash is soft. Puree the soup in the pot, using an immersion blender or transfer to a blender to puree.

For the slow cooker, add all of the ingredients to the slow cooker and cook on low for 6 to 8 hours and on high for 3 to 4 hours. Blend with an immersion blender or blender.

Serve It Now Or Later

If youre planning to make this soup for company, you can serve the soup straight from your blender. Or, make it the day before and reheat it in your blender or in a pot on the stove. Thanksgiving table real estate is always limited, so you might want to serve this soup in matching mugs or tea cups to leave room for the salad plates.

Substitutions For This Easy Butternut Squash Soup Recipe:

There are so many ways you can customize this Butternut Squash Soup Recipe. Feel free to add heavy cream, more spices and customize with the different toppings you enjoy. You can also add in other veggies like potatoes or leeks for more flavor.

Herbs- Feel free to add thyme, rosemary or sage to this this recipe. 1/2 teaspoon of dried herbs will be the perfect amount!

Milk/Cream You an add regular milk, cream, almond milk or coconut milk to this soup. Blending the soup with milk will make it thinner in texture, while making it a creamier.

Broth You can use beef or chicken broth instead of vegetable broth

Can butternut squash beroasted? You can roast the butternut squash and veggies in this soup rather than sautéing or cooking in the crockpot/instant pot. Coat all vegetables in olive oil and roast at 400 for 30 minutes. Make sure to roughly chop veggies rather than dicing them if roasting them

Sodium: If youre looking to reduce sodium, omit the salt and use a salt-free broth. The nutrition facts reflect using a salt free broth.

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Tips For Making Easy Butternut Squash Soup

If you want to make it vegetarian, just use vegetable broth. If you want a little more flavor, chicken broth is perfect! Theres so many other additions you can make like some onion, garlic and other spices. But our recipe is great with these 2 easy ingredients and in less than 30 minutes, you have a wonderful soup to add to your weeknight and weekend dinners. Why do we call it an easy 2 ingredient recipe? Because it really takes just some broth and butternut squash. Usually oil, salt and pepper dont count as ingredients because theyre basic pantry items that everyone has in their fridge. So this awesome soup recipe is truly easy, quick and crazy good!

This recipe was originally published in 2016 and re-published in 2019 with updated video!

Can You Freeze Butternut Squash Soup

Easy Butternut Squash Soup made in the Instant Pot is the ...

If you cant eat all of this soup in the next few days, you can freeze it to save for later! Soups tend to freeze very well, and this one can be stored in the freezer for up to 3 months in an airtight container.

To re-heat, I like to thaw it in the fridge overnight, then reheat it on the stove until smooth again, and totally heated-through. You can taste and adjust the seasonings, as needed.

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Healthy Easy Butternut Squash Soup

This Healthy Butternut Squash Soup is paleo, Whole30, vegan, and naturally gluten/dairy free. Easily made in your crockpot, instant pot or on the stove! Super creamy and rich this is a soup recipe everyone will love!

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Clickhere to read my policy and more about affiliate links. This post was originally shared in December of 2018.

Is there anything more delicious and cozy than butternut squash soup? This easy healthy butternut squash soup recipe is a staple in our home during the fall. Made with only a few ingredients its quick to make and so tasty!

This paleo butternut squash soup is naturally gluten free, dairy free, whole30 friendly and vegan!

We love butternut squash. Its delicious roasted or even made into chips! However.. we all know that butternut squash soup is where is really shines.

Today Im showing you just how easy it is to make healthy butternut squash soup thats Whole30, paleo and vegan!

Add The Roasted Squash Cubes

Next youll want to add the Roasted Butternut Squash, and it can either be hot out of the oven, or previously roasted and stored in the fridge or freezer.

Also, if youve never cut one before, heres my visual guide for How to Cut Butternut Squash.

Add the cubes to the pot along with some ground cinnamon:

Stir for a couple minutes until the cinnamon is fragrant. This really enhances the flavor and gives the dish a great autumn or winter feel.

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Toppings For Butternut Squash Soup

Top your soup to add zing and pizazz.

  • Cheese: Butternut squash goes great with cheddar, feta, blue cheese and Monterey jack. Try them all.
  • Nuts: For crunch try toasted pepitas, almond slices or pecans.
  • Bacon: Bacon crumbles are super savory and fun.
  • Croutons: Try homemade croutons for add flavor and crunch.

How Long Will Butternut Squash Soup Keep


This recipe stores well. You can keep it in the fridge for 3-4 days. Alternatively, divide it into meal-size portions and freeze it for at least one month. Yes, thats right this soup is easy meal-prep in addition to being a quick dinner!

We hope you enjoyed this vegan Butternut Squash Soup recipe. If you tried it, please let us know what you think with a comment and rating. Every bit of feedback helps make The Plant Riot even better.

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How To Cut Butternut Squash:

  • The first step to cutting/preparing a butternut squash is to peel it. This is the best vegetable peeler!
  • Once your squash is peeled, cut the neck off .
  • Remove the bulbous shaped slice and slice longways. Youll find that this part of the squash has seeds in it. Scoop the seeds out and discard
  • The top half of the squash doesnt have seeds in it. You can use this part of the squash as is.

    Now that your squash is cut, lets go over how to make butternut squash soup. Ive included instructions for the crockpot, instant pot and stove but the photos show the crockpot.

    What Is The Best Way To Blend Soup

    You can blend this soup with an immersion blender, regular blender, or even a food processor.

    Make sure to be very careful when blending soup in a regular blender. If you are blending hot soup, it can lead the blender to steam up or build pressure which can result in the top popping off. To avoid that, here are our tips for blending hot soup in a regular blender.

    Allow the soup to cool for a few minutes if you can. Its best not to take this right off the stove/instant pot/crockpot and put it in the blender. Give it a few minutes uncovered/off heat to release some steam.

    Blend the soup in batches. Its probably best to divide this in half and blend it 1/2 the batch at a time. By doing this youre leaving room in the blender for the soup to move around.

    Remove the center cover from the blender and cover with a towel instead. Most blender tops have a removable plastic piece in the center. Take this center piece out and put a clean dish towel over the opening while blending. . Doing this allows the steam to vent out and prevents pressure from building up in the blender. Make sure to hold your hand over the dish towel to avoid it from moving/splattering.

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    Before You Begin: Prep Tips

    How do you pick a good butternut squash?

    When youre at the grocery store, look for a squash that has an even color and no deep cuts, scratches or marks. Butternut squash come in all shapes and sizes, but you want to pick one that feels heavy. Finally, gently squeeze your way around the squash. It should be very hard with no noticeable soft spots.

    Whats the best way to cut a butternut squash?

    Since its so hard, butternut squash is notoriously difficult to cut. First things first, peel the skin off of your squash. Pat the surface dry, then use a sharp chefs knife to remove the stem. Then, cut the neck of the squash into 1-inch rounds. For the bulbous part of the squash, chop it directly in half and use a spoon to scoop out the seeds. Finally, cut the squash into cubes.

    Easy Butternut Squash Soup

    Easy Butternut Squash Soup Recipe â Cravings Happen

    This is the BEST EVER Easy Butternut Squash Soup! Only a few ingredients to make this incredible soup. This is one of our favorite soups to make on a cold day!

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    Easy Butternut Squash Soup Recipe

    Its a fantastic base recipe to one of the most quick Holiday soup recipes out there. And best of all, its not too rich and wonderfully healthy. With just 2 main ingredients: butternut squash soup and some broth is what makes this recipe super duper amazing. A touch of olive oil for searing, and some seasoning with salt and pepper is all you need to make this one of the best butternut squash soups youll ever make. Its like the easiest and healthiest comfort foods you can make thats satisfying and fuels the soul. If youre looking for a great paleo soup here it is! The holidays will be so much easier when you make this soup to share with family.

    Roasted Butternut Squash Soup

    Lets cozy up with a bowl of warm, creamy butternut squash soup. Butternut squash and cool weather go together like they were made for each otherwhich, really, they were. I was so happy to find butternut in stock again, and came home to make my favorite soup.

    My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. This recipe has become a smash hit with readers, receiving a 5-star rating from well over 500 reviews!

    This traditional butternut squash soup will round out your fall and winter meals. Serve it with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes.

    This easy butternut squash soup recipe is also a great make-ahead option. In fact, it tastes even better the next day. Lets get to it!

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    Hells Kitchen Contestant Plant

    Emily is a professionally trained plant-based chef, media personality, and recipe developer based in San Antonio, Texas. Chef Emilys training and travels have proven vital to expanding her expertise. As a graduate of The Natural Gourmet Institute NYC and The University of Texas at Austin, she specializes in the nutrition and preparation of vegetables.

    Training with culinary experts and celebrity chefs such as, Gordon Ramsay, Iron Chef Canada, Amanda Cohen, Christina Wilson, Jay Santos, and Jason Dady has helped Emily gain a broad range of visions and skillsets, from which she has curated her own style and platform. Emily is one of the youngest chefs and the first trained plant-based chef to compete in Foxs Hells Kitchen featuring Gordon Ramsay.

    She has also recently developed a national product for the Texas company, Natures Eats, that can be purchased all over the country. Emily has recently started developing a new product with Run DMC legend, Darryl McDaniels. Her roots in the wellness sphere were shaped by her time studying community health and wellness at The University of Texas at Austin where she earned a B.S. in Kinesiology.

    Not only does Emily have a passion for food, but she also loves helping others who struggle with body image, eating disorders, and disordered eating. Through personal experience, Emily believes that one can recover from an unhealthy relationship with food through cooking.

    Add Garnishes If You Want To

    Easy Butternut Squash Soup Recipe

    The soup is fantastic on its own, but you can add a touch of heavy cream or coconut cream for extra richness, and toasted pumpkin seeds for a little bit of crunch, if desired:

    I add these when Im serving company, but most of the time when Im just making this for eating on a weekday, I dont bother.

    I love serving the soup with these Easy Drop Biscuits, Homemade Brioche Bread, or even my favorite Homemade Cornbread. Enjoy!

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    Roasted Butternut Squash And Apple Soup With Bacon

    In this version, I omitted the garlic and added a sliced apple to the roasting pan. Then I skipped the coconut milk, added ground sage and apple cider vinegar, and topped it with crispy bacon.

    This version might be my favorite.

    So simple, right? Want to know a secret? You can use this same basic recipe and substitute cauliflower or tomatoes for the squash. It totally works!

    Have you checked out Ericas Butternut, Sausage, & Tortellini Soup? Its such a great robust version of a butternut squash soup! And I love her trick for roasting a whole garlic clove in the squash cavity.

    You can find the detailed recipe for this Simple Roasted Butternut Squash Soup down below. Happy soup season!

    How To Blend Butternut Soup

    This is when the soup deviates from other butternut squash soups. You usually have two options, and I dont recommend either of them:

  • You can add the remaining ingredients to the pot and then try to blend it with an immersion blender, which inevitably leaves the soup disappointingly gritty.
  • You can very carefully transfer hot soup to a blender in batches, which is always a little harrowing but yields creamier results.
  • I found a better way with this soup. Were going to use a stand blender, since it yields creamier soup .

    Heres the gist: Instead of warming all of the ingredients in the pot, simply transfer scoops of roasted butternut squash and sautéed shallot and garlic to the blender. Then, pour in the vegetable broth and remaining ingredients. Blend it until its ultra creamy.

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    Its An Easy Butternut Squash Soup Recipe For All

    This creamy butternut squash soup recipe topped with roasted pumpkin seeds will warm your soul during the Fall and Winter. I LOVE homemade squash soup of any kind, but butternut squash is a favorite of mine. And soup is my go-to meal in the colder months. The recipe is super simple to make and the reward is unbelievable with its sweet, nutty flavor. It is also a very nutritious soup, full of all kinds of plant-based health!

    Making Butternut Soup Recipe

    Butternut Squash Soup Recipe

    Super simple to assemble and has so much flavor!

  • Cook: In a large pot add in the butternut squash, celery, onion, carrots, apple and vegetable stock. Bring to a boil and reduce to a simmer. Let simmer until squash is fork tender. Takes about 20 minutes.
  • Spice: Add in the thyme, cinnamon, and salt and pepper.
  • Blend: Use an immersion blender to blend till smooth and creamy. You can also blend in small batches in a blender. Add more salt and pepper if needed. Then add the cream if desired.
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    How To Make This Butternut Squash Soup

    This recipe is simple and easy, starting with a base of chopped onions, celery, and carrots. You add the squash, chopped apple, stock, and seasonings, and cook until done.

    With a little blender magic at the end, you have a beautifully puréed, thick, smooth, and satisfying butternut squash soup. It’s perfect for fall.

    Quick And Easy Stovetop Butternut Squash Soup Recipe

    • Browning the butter adds rich, nutty flavor.
    • Simple ingredients and stovetop preparation mean that this hearty soup is ready in no time.

    If you want to make the absolute best squash soup, you’re best off following Daniel’s advice and roasting your squash before souping it. This concentrates its flavor and gives the soup a natural intense sweetness. But let’s be honest: You don’t always have the time or energy to invest in making the very best. Sometimes “just good enough” is good enough, so when I don’t feel like cranking up the oven, I turn to this technique, which delivers a squash soup that’s made 100% on the stovetop, in just about half an hour.

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    • 4 tablespoons unsalted butter
    • 1 medium onion, diced
    • 2 stalks celery, diced
    • 1 medium carrot, diced
    • 3 sprigs fresh thyme
    • Kosher salt and freshly ground black pepper
    • 1 1/2 quarts homemade chicken or vegetable stock, or store-bought low-sodium chicken stock
    • One butternut squash, peeled, seeded, and cut into rough chunks
    • 2 bay leaves
    • 1/2 cup heavy cream
    • Small squeeze fresh lemon juice
    • 1 to 2 tablespoons brown or white sugar

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