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A white bowl of butternut squash soup drizzled with sour cream and topped with toasted pecans.

Easy Recipe for Butternut Squash Soup

Delicious creamy butternut squash soup taken to the next level using roasted vegetables, apple, fennel, and other wonderful spices.
5 from 1 vote
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Author Kori Butler
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Soup and Stew Recipes
Cuisine American
Servings 8
Calories 239 kcal

Ingredients
  

  • 3½ pounds butternut squash (about 2 large)
  • 1 large sweet onion (peeled and halved)
  • 1 large yukon gold potato (peeled and halved)
  • 2 tablespoons olive oil
  • 1 medium fennel bulb (cut into ½" cubes; save some fronds for garnish)
  • 1 large golden delicious apple (peeled, cored, and quartered)
  • 1 teaspoon ginger paste (grated ginger may be used)
  • 6 cups vegetable broth
  • 2 bay leaves
  • 2 teaspoons cinnamon
  • 1 pinch ground cloves
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1½ cups oat milk or half and half (bring to room temperature)
  • 1 tablespoon freshly squeezed lemon juice
  • (optional) 4 tablespoons brown sugar
  • (optional) 1 to 2 tablespoons butter

Instructions
 

To Roast the Vegetables

  • Preheat oven to 350℉. Brush the cut sides of the butternut squash with 1 tablespoon of olive oil. Place remaining vegetables, apple, and garlic cloves in a large bowl and toss with remaining olive oil. Place butternut squash (cut side down) and remaining vegetables on a rimmed baking sheet. Roast for 1 hour or until very tender.
  • Remove vegetables from the oven and let stand until cool enough to handle. Scrape the flesh from the inside of the squash. Chop or mash any larger pieces of vegetables.

To Make The Soup

  • Add in the roasted vegetables, apple, broth, ginger, cayenne, cinnamon, cloves, bay leaves, salt, and pepper. Cover and bring to a simmer. Continue simmering 20 minutes, reducing heat if needed. Remove the lid and continue to simmer for 10 minutes longer.
  • Remove the bay leaves. Using an immersion blender or a blender (if using a blender, work in batches), blend the soup until smooth.
  • Stir in the oat milk (or half and half), lemon juice, brown sugar, and butter. Adjust seasoning to taste. Serve.

Kori's Tips

Serve with a drizzle of sour cream or heavy cream.
  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS: A combination of milk and cream may be used for the half and half, or oat milk; use maple syrup in place of brown sugar; 
  • TIPS: Roasting the vegetables boosts the flavor of this soup. To save time you can roast them ahead of time. If you forget or are in a hurry, you can skip this step. Instead, you should sautee and caramelize the onions until completely soft. Follow with the fennel. Follow the recipe instructions from there.
  • SERVING SUGGESTIONS: Garnish with a drizzle of cream of sour cream. Top with toasted pecans, a sprinkle of brown sugar, chopped fennel fronds, or sliced green onion.

Nutrition

Calories: 239kcalCarbohydrates: 48gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 4mgSodium: 911mgPotassium: 999mgFiber: 7gSugar: 20gVitamin A: 21676IUVitamin C: 51mgCalcium: 194mgIron: 2mg
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