Homemade Butternut Squash Soup
Updated Nov 09, 2024
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Thick, creamy, and comforting, Homemade Butternut Squash Soup is full of nutritious ingredients and is sure to be a big hit with everyone! Plus you can throw this soup together in under an hour!
Butternut squash soup has got to be one of my favorite meals to make in the fall and winter! Not only does this soup have a gorgeous color, but it is easy to make and is packed with nutritious foods that keep you satisfied. The nutty flavor of the squash pairs perfectly with the tart apple and warm, cozy spices!
The immersion blender makes this recipe a breeze, by mixing all of the ingredients together in one pot until it has a smooth texture. We like to keep it simple by adding a side of French bread or rolls for dipping, but this soup can be paired with a wide range of dishes and appetizers! No matter what you serve with this soup, it will keep the whole family coming back for seconds.
Table of Contents
Why You’ll Love This Recipe
- The beauty of simplicity! This recipe is easy, but bursting with cozy flavors.
- You can make everything all in one pot, meaning less dishes.
- The ingredients are filling, satisfying, and nutrient dense.
Recipe Ingredients
- Stock—You can use vegetable or chicken, whichever you have on hand.
- Butternut Squash—Peeled and cut into cubes.
- Apple—The sweetness of the diced apples pair perfectly with the butternut squash.
- White Onion—Diced.
- Garlic—Don’t worry about mincing the cloves, they can go straight in the soup.
- Canned Coconut Milk—Unsweetened. Adds a smooth, creamy texture to the soup.
- Spices—A warm, earthy blend of yellow curry powder, Garam Masala, and ginger.
- Salt—To enhance the flavors of the soup.
See the recipe card for full information on ingredients and quantities.
How to Make Homemade Butternut Squash Soup
Step #1.In a large pot over medium heat, add the stock, butternut squash, apple, onion, and garlic. Bring the mixture to a boil.
Step #2. Reduce the heat, add a lid to the pot, and cook until the squash is tender. Remove the lid and use an immersion blender to blend the soup together.
Step #3. Add the canned coconut milk to the soup and stir until fully combined.
Step #4. Add all of the spices and salt, and stir to combine. Serve and enjoy!
Recipe FAQs
It can be hard to remove the skin from a big butternut squash. First place your squash on a cutting board and cut about half an inch from each end to make peeling it easier. Hold the squash in one hand, then take a sturdy vegetable peeler with the other and start removing the outer skin. Work your way around in slow, steady strips. Only peel the skin until you see a brighter orange color underneath. Once it is peeled, cut the squash in half and use a spoon to remove the seeds. You can also buy pre-peeled and cut butternut squash at the store if you are in a hurry!
What should the consistency of my soup be like?
That is totally up to you, it depends on how thick you like your soup! The coconut milk is the ingredient that will determine how thick or thin the soup will turn out. If you want it to be more on the thick side, then use a smaller amount of coconut milk. Alternatively, if you want it thinner you can add more coconut milk until you reach the desired consistency. Allow time for the soup to combine before you add more, so it doesn’t become too runny!
If you don’t have an immersion blender, don’t let that stop you from making this yummy soup! You can use a traditional blender instead. You will need to puree the soup in small batches and be cautious as you do this. Keep the lid vented because hot or warm liquid in blenders can create a lot of pressure, which you will want to avoid. Once the soup is blended, return it to the pot and continue to the next step.
How to Serve and Store Butternut Squash Soup
This butternut squash soup makes the perfect main course or side dish! We like to serve it alongside a light garden salad with vinaigrette, green beans or brussel sprouts, or French bread for dipping. You can also add fun toppings to your soup for texture and flavor, such as roasted chickpeas, pepitas, smoked paprika, or croutons!
If you have leftover soup, you can either store it in the fridge or the freezer to have an easy dinner prepared for later! To store in the fridge, allow the soup to cool then transfer to an airtight container for up to 3-5 days. You can reheat the soup on the stove or covered in the microwave until warm. To freeze, allow the soup to cool and toss the extras into a freezer-safe container. Label it with the date and freeze for up to 3 months! Allow the soup to thaw overnight in the fridge before reheating.
Expert Tips
- The best type of apple for this soup are Braeburn, Granny Smith, or McIntosh for that nice, tart flavor!
- You can substitute the type of spices you use for this recipe to change the flavor! If you want the soup a bit sweeter use cinnamon and nutmeg instead, or use chili powder and smoked paprika to add some heat.
- If you feel like your soup is tasting bland, the first thing you should do is add a bit more salt.
- We always like using fresh garlic, but you can always use garlic powder if you are in a pinch. You will want to use about ¼ teaspoon of garlic powder for each clove of fresh garlic you are replacing.
More Soup Recipes To Consider
Beef Recipes
Julia Child’s Beef Bourguignon
Soups, Stews & Chowders
White Chicken Chili
Soups, Stews & Chowders
Slow Cooker Veggie Beef Soup
Soups, Stews & Chowders
Texas Chili Recipe
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Homemade Curried Butternut Squash Soup
Ingredients
- 2 cup vegetable or chicken stock
- 6 cups cubed butternut squash, a 3-4 pound squash should be just right, remove skin and seeds
- 1 large tart apple, such as Braeburn, Granny Smith, or McIntosh apples, cored and cut into large pieces
- 1 large white onion, trimmed, peeled, and cut into large chunks
- 3-4 cloves garlic, peeled
- 1/2 cup to 1 cup canned coconut milk, unsweetened
- 1/2 teaspoon salt
- 1-2 teaspoon yellow curry powder
- 1 teaspoon Garam Masala
- 1/2 teaspoon ground ginger
- additional salt to taste
Instructions
- In a large stock pot over medium to medium high heat, add the chicken or vegetable stock, butternut squash, apple, onion, and garlic. Bring the mixture to a boil.
- Reduce the heat so that the mixture is simmering, add a lid to the pot, and cook, covered until the squash is fork tender, about 25-30 minutes, stirring often.
- Remove the lid and use an immersion blender to blend the soup together. If you don’t have an immersion blender, you can puree the soup in small batches using a traditional blender (do this with caution, and with the lid vented. Hot liquids and blenders are dangerous. Return the soup to the pot once blended).
- Add 1/2 cup canned coconut milk to the soup and stir to combine. Adjust the thickness by adding more coconut milk as needed to reach your desired consistency. (I like my soup a bit thinner, so I’ll often use the full cup of coconut milk).
- Add the salt, curry powder, Garam Masala, and ginger, and stir to combine. Taste the soup and adjust the salt and other spices as needed (I LOVE Garam Masala and always add more than I have written in this recipe).
- Serve the soup right away.
Notes
- This is such a simple recipe that is packed with flavor! Bonus points: it’s easy to make vegan (swap the chicken stock for vegetable), it’s gluten free, and it’s dairy free.
- Feel free to add fun toppings to your soup such as roasted chickpeas, pepitas, a little smoked paprika, or even croutons.
- Add liquid until you reach your desired thickness of soup. I have made a pretty traditionally thick soup. If you like it thicker, use a lesser amount of coconut milk. If you like it thinner, add additional coconut milk or broth to meet your desired thickness.
- I just got an immersion blender this year and I’m not sure how I went so long without one. I LOVE IT! I have this Kitchen Aid one and use it all of the time. It makes a quick job of soups like this one.
Butternut squash soup sometimes kind of makes me gag. This one was delicious! We dipped naan in it, and it was a hit with the kids too.
Love hearing that! My kids liked it too which I wasn’t sure would be the case and naan is a fabulous of which I’m going to steal.