Skip to main content

Butternut Squash Soup Recipe

With my bumper crop of butternut squash this year, I've had to figure out ways to use them up. This recipe is one of my go-to recipes. It is so simple yet so delicious. It's the best way to enjoy butternut squash in my opinion. Feel free to serve as-is or, my new favorite way, over mashed potatoes as a gravy with a dollop of cranberry sauce for Thanksgiving type flavors.


  • 1 medium to large butternut squash cubed (see separate post on How to Prep Butternut Squash)
  • 1 small to medium onion or half a large onion diced
  • 1 medium sized tart apple (like granny smith) peeled and cubed
  • 2 tbsp olive oil (or sub butter or your favorite cooking oil)
  • 1/2 tsp garlic powder or 2 cloves minced garlic
  • 1/2 tsp dried rosemary (or 1/2 tbsp fresh)
  • 1/2 tsp dried sage (or 1/2 tbsp fresh) - I sometimes don't have this on hand so I double the rosemary
  • 1/2 tsp nutmeg
  • 3 cups water + 1.5 tsp salt (or use vegetable or chicken broth in place of water and salt)
  • 1/8 tsp ground black pepper
  • 1 tsp honey or sugar (if needed for sweetness)
  • Heat the oil in a soup pot or large sauté pan that can hold at least 4 quarts on medium heat.
  • Add the onions, butternut squash, and apple and cook until the onions turn translucent and the squash and apples soften some, about 8-10 minutes.
  • Mix in the garlic, herbs, and nutmeg and cook until fragrant, about 1-2 minutes.
  • Add the water, salt, and pepper and bring to a boil.
  • Reduce hit to simmer and cook until the butternut squash and apple is fully softened, about 5-10 minutes. Test by squishing a piece of each with the back of a spoon on a plate or hard surface. If it can squish and not hold its shape, it's ready.
  • Transfer everything into a blender. You might need to do this in batches. I use the water measuring cup as a scoop.
  • Blend the mixture starting on low speed then increasing gradually to high for 1-2 minutes until completely smooth. Make sure you don't seal the top of the blender while blending so the steam can release. I do this by removing the middle part of the lid and covering with a towel instead.
  • Once everything is blended, transfer back to the soup pot and taste test. If not enough salt add more, if too salty add more water. If not sweet enough, add the sugar or honey.
  • Ladle into bowls and enjoy.