Butternut Squash Soup

Updated on 11-8-23

butternut squash soup has a warm yellow-orange color.

My husband was the first to make butternut squash soup.

I thought that it was a weird-sounding thing, but when I tasted it, I was pleasantly surprised. With a few tweaks to the ingredients, and by using prepared stock, I hit on an easy weeknight recipe that’s perfect for chilly autumn evenings.

Elegant, with Few Ingredients

This soup tastes creamy, but it doesn’t contain any dairy products. In fact, it consists of four basic ingredients: squash, chicken or vegetable broth, apple, and onion.  Add a few herbs and spices, and blend it up.  You’re all set.

The Nutrients

Americans tend to overlook squash, which is funny since it was a staple of native Americans.

It is rich in beta-carotene, fiber, and potassium.  These nutrients help prevent diseases of the skin and eyes, and certain cancers.

Squash’s high fiber content will help you feel full faster, so starting your meal with a small bowl of soup may reduce your caloric intake overall.

Don’t Throw Out the Seeds

Squash seeds are high in zinc.  Zinc helps boost the immune system, and is linked to maintaining a healthy heart.

Roast the seeds after cleaning them from the pulp.  spread them on a cookie sheet and spray with olive oil. Add a little salt (optional) and bake at 300°, stirring occasionally, until browned (about 25 minutes). Cool and store.

I like the seeds sprinkled on top of a mixed greens salad with feta cheese.  Serve the soup and salad with a good bread, and you have a fantastic light lunch or dinner.

The seeds can also be added to our best homemade granola recipe.

Butternut Squash Soup

Light and delicious
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Keyword: butternut
Servings: 6
Calories: 120kcal
Author: A. JoAnn


  • 1 butternut squash, peeled, cleaned, and diced in 1 inch cubes about 2 pounds
  • 2 yellow onions, chopped
  • 1 apple, peeled, cored and chopped
  • 1 quart vegetable or chicken broth
  • 2 tbsp olive oil
  • 1 tsp nutmeg, ground
  • 1 tsp sage, dried and crumbled
  • 1 tsp thyme
  • 2 bay leaves
  • 1-2 tsp salt
  • ½ tsp pepper


  • Peel squash, then scoop out pulp and seeds. Cut into 1 inch cubes. Set aside.
    half squash and scoop out pulp and seeds
  • Heat a large soup pot over medium heat and add olive oil.
  • Chop onion. Add the onion to the pot. Sauté a couple of minutes. While onion is cooking, peel, core and chop apple. Add the apple and squash to onions in the pot.
  • Add broth, herbs, and spices to the pot. Cover and simmer 20-30 minutes until vegetables are tender.
  • Use a ladle to scoop soup into blender and blend until smooth (or use an immersion blender, if you have one).  You may need to divide the soup to do this.
  • Return pureed soup to pot. Adjust spices to taste.
  • If desired, add a scoop of creme fraiche or drizzle of cream just before serving.

This post contains links to affiliate products.  Just click on the promotional text to learn more. If you choose to purchase via this link, a.joann.com may receive a small commission at no added cost to you.  Thanks in advance – your support via this link helps defray website costs and keeps a.joann.com a free web magazine.

© 2018, 2023 ajoann.com. All rights reserved. See Legalese tab for permissions.

Author: A. JoAnn

Here is where I share the beauty I find in everyday life; and the humor, too!