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    Home » Recipes » Soups » Butternut Squash Soup

    Butternut Squash Soup

    Published: September 22, 2019 · Modified: Aug 24, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This Easy butternut squash soup is a creamy and cozy comfort dish perfect for a cool fall day.

    Butternut Squash Soup with thyme as garnish.
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    Butternut squash soup in a dollop of sour cream.

    I had to share this recipe because it’s so easy and delicious!! The butternut squash pairs wonderfully with the apple, coconut milk, and spices. I’m sure you’ll be making this recipe more than once if you give it a try.

    What You’ll Need for This Recipe

    Ingredients for making butternut squash soup on a counter.

    Coconut Milk: Light or full fat will work in the recipe. The squash is so creamy you can use light coconut milk without loosing anything.

    Stock: You can use chicken or vegetable stock depending on your preference.

    How to Make Butternut Squash Soup

    A butternut squash and onion getting chopped.

    1. Halve the butternut squash and then remove the seeds and cut the skin off. Cut into small cubes and set aside.

    2. Dice a medium onion and then peel, core, and dice an apple. 

    Onion, bay leaves and spices simmering in a pot.

    3. Add a few tablespoons of oil to a large pot over medium heat and then cook the onion and bay leaves until translucent stirring frequently. Add a desired amount of pepper, curry powder, salt and cracked red pepper.

    4. Stir in butternut squash and cook for about 10 minutes stirring occasionally. 

    Butternut squash soup cooking in a pot.

    5. Pour in the vegetable broth and coconut milk then add the sliced apples. Simmer for about 1 hour stirring occasionally.

    6. When the squash becomes tender, remove from heat. Remove bay leaves. Let the soup cool. Transfer to a blender and then blend until smooth and creamy. Heat the soup on the stove or the microwave. Serve with french bread and garnish with thyme, cream, coconut milk or creme fraiche.

    A photo of butternut squash soup ready to be served.

    Pro Tips for this Recipe

    • If you’d like to save time on prep then use pre cut butternut squash.
    • I’ve also made this soup with chicken broth and it tastes great too so no need to fret if you don’t like veggie broth!
    • I garnished the soup with a big dollop of sour cream and a sprig of fresh thyme. You could add some toasted coconut and curry powder instead for a dairy free variation.
    • You can make this ahead of time and heat up just before serving so it’s really great for a dinner party; I’m all about spacing work out when hosting a get together.
    • Use spices you enjoy. A bit of ginger or cardamom can be a nice addition.

    Butternut squash soup in a grey bowl.

    Frequently Asked Questions

    What goes well with this soup?

    This is the perfect accompaniment to salads, crusty French bread, or a grilled cheese sandwich.

    Do I need to peel the butternut squash before roasting?

    You do not need to peel the butternut squash before roasting, and yes you can halve and roast the squash for this soup instead of cooking it in the pot. If your roasting the squash then add the pieces in at the end after the apples have softened.

    What flavors can I add?

    You can lean into the curry flavors with cardamom, garam masala, and cumin You could also mix in a few tablespoons of tomato paste for some added depth.

    If you love this recipe try these out!

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    If you’ve tried this Butternut Squash Soup recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

    A bowl of butternut squash soup with a sprig of thyme in the middle.
    Print
    5 from 12 votes

    Butternut Squash Soup

    The textures of butternut squash, apple and a hint of curry will satisfy your cravings for the perfect soup!
    Course Appetizer, dinner, Main Course, Side Dish, Snack, Soup
    Cuisine American
    Prep Time 6 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 26 minutes
    Servings 4 people
    Calories 110kcal
    Author John Kanell

    Ingredients

    • 1 butternut squash large to extra large
    • 1 onion white, medium
    • 1 apple medium, peeled, chopped
    • 2 tbsp olive oil
    • 2 bay leaves
    • 1/2 tsp crushed red pepper
    • 1 tsp curry powder
    • 13.5 oz light coconut milk one can, 398mL
    • 1 quart stock vegetable or chicken
    • ¼ tsp black pepper
    • 1/2 tsp salt to taste

    Instructions

    • Peel, core, and dice the apple. Peel de-seed and dice the butternut squash, and dice the onion.
    • Add two tablespoons of oil or butter to a large pot over medium heat and cook the onion and bay leaves until translucent making sure to stir frequently.
    • Add black pepper, curry powder, salt and cracked red pepper then stir in butternut squash and cook for about 10 minutes.
    • Pour in the stock and coconut milk then add in the apples and simmer for about 1 hour stirring occasionally.
    • When the squash is tender, remove from heat and pick out the bay leaves.
    • Let the soup cool slightly thee transfer to a blender and pulse until smooth and creamy. You could Instead use an immersion blender If desired.
    • Heat the soup on the stove or the microwave.
    • Garnish with a dollop of creme fraiche or sour cream and some thyme or a drizzle of coconut milk or cream then serve with french bread. 

    Video

    Notes

    • If you'd like to save time on prep use pre cut butternut squash.
    • I've also made this soup with chicken broth and it tastes great too so no need to fret if you don't like veggie broth!
    • I garnished the soup with a big dollop of sour cream and a sprig of fresh thyme. You could add some toasted coconut and curry powder with a drizzle of coconut milk instead for a dairy free variation.
    • You can make this ahead of time and heat up just before serving so it's really great for a dinner party; I'm all about spacing work out when hosting a get together.
    • Use spices you enjoy, a bit of ginger, or cardamom can be a nice addition.

    Nutrition

    Serving: 245g | Calories: 110kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Monounsaturated Fat: 3g | Sodium: 320mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2500IU | Vitamin C: 9.9mg | Calcium: 40mg | Iron: 1.1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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