Butternut Squash Soup
Deliciously creamy and nourishing butternut squash soup is just what you need for a quick, cozy dinner at home, and as an added bonus it will make your house smell like the magic of fall! This soup recipe is a spin-off of the Panera Bread Autumn Squash Soup and it’s sure to be a new favorite this season! If you’re a fan of Autumn Squash Soup from Panera Bread, you’re going to LOVE this super easy-to-make, naturally gluten-free and vegan, flavorful version!
Hello, September. ♡
The kids are back in school, we said goodbye to August this past weekend and now all I wanted to do is cozy up with some of my fall faves. It may still be hitting the upper 90s here in Texas, but I just want to stay in and snuggle up. And can I tell you a little secret? I’ve already baked up my yummy Chocolate Chip Pumpkin Muffins. And then this past weekend I made a huge batch of butternut squash soup. As always, it proved to be the perfect fall comfort food. It’s incredibly easy to make in the slow cooker, pressure cooker, or on the stovetop. (I’ve included all three methods below.) It’s full of wholesome ingredients, and it also happens to be naturally gluten-free, vegan and paleo. The perfect balance of sweet and savory seasonal flavors – you’re going to want to make this soup again and again!
Butternut Squash Soup Ingredients
To make this easy butternut squash soup recipe that tastes even better than the Autumn Squash Soup from Panera Bread, you will only need 6 main ingredients:
- Butternut squash: You have 2 options here. You can peel and chop 1 medium-sized fresh butternut squash. Here’s a trusty “how-to cut a butternut squash video tutorial” for that. I personally, prefer to just buy pre-cut squash, either in the fresh or frozen vegetable section of the grocery store.
- Apple and onion: These ingredients will add some extra sweet and savory flavors to the soup. I like to use Honeycrisp apples to give this soup more of a sweetness, but Granny Smith apples are the perfect choice if you don’t want your soup to be too sweet.
- Vegetable broth and almond milk: For giving your soup that silky creaminess. I like using almond milk, but any milk variety will work.
- Cinnamon, curry, salt and black pepper: The cinnamon is used to season the squash and the curry get’s thrown in with the onion and apple. I love this seasoning combo. I really like curry and use about 2 teaspoons for the soup, but a few readers thought this was too much. Start with 1/2 teaspoon and add more based on your preference.
- Optional garnishes: I like to drizzle in some almond milk and maybe a sprinkle of toasted pumpkin seeds. I always serve the rich, creamy soup with crusty bread and sometimes a grilled cheese. This soup works perfectly as a dip!
How To Make Butternut Squash Soup On The Stovetop
This recipe is so easy and cooks up pretty quick, so I typically make it on the stovetop. Here’s how…
- Roast butternut squash at 425ºF for 30 minutes, with a dash of cinnamon and salt.
- While the butternut squash is roasting, cook the onion and apple until tender. Add curry and salt. Once the onion and apple are soft, add in the butternut squash, vegetable broth and milk. Cook the soup until it reaches a simmer. Then reduce heat, and simmer for about 20 minutes, or until the butternut squash can be easily mashed with a fork.
- Use an immersion blender to purée the soup until smooth. Or you can transfer the soup in two batches to a traditional blender and purée it there. Just be extremely careful blending hot liquids; you do not want the blender to be too full.
- Taste and, if needed, add extra salt, pepper and/or curry.
- Serve and enjoy! Garnish with any of your favorite toppings and serve with crusty bread and maybe a side salad.
How To Make Butternut Squash Soup In A Slow Cooker
This soup recipe also totally works in a slow cooker too! You can set it and forget it!
- Combine all of the ingredients in a slow cooker.
- Cook for about 6-8 hours on low or 3-4 hours on high, and until butternut squash is soft.
- Now blend as you would if you were making this over the stovetop.
- Add extra salt, pepper and/or curry, to taste.
- Serve with favorite toppings and sides.
See recipe note card for instructions for making the soup in a pressure cooker.
This makes a wonderful starter dish for a fall dinner party or Thanksgiving dinner. This is truly the best butternut squash soup recipe out there, and the fact that it’s so easy is just the cherry on top! Once you make it, I just know you’ll be hooked on this warm and flavorful fall dinner!
If you want to make a double batch and have extras or maybe you just need one serving. Feel free to freeze the rest. To do so, allow it to cool to room temperature, then transfer to a freezer-safe container and store in the freezer for up to 3 months.
OTHER COMFORTING SOUPS YOU’RE SURE TO LOVE:
Tomato Basil Soup from Foodiecrush
Veggie Packed Whole30 Hamburger Soup from Our Salty Kitchen
HELPFUL TOOLS FOR MAKING THIS BUTTERNUT SQUASH SOUP:
Le Creuset Signature Dutch Oven – If you’re open to spending a bit of money on a piece that you’ll own forever, Le Creuset is my favorite brand for heavy pots and cookware.
Lodge Dutch Oven – Lodge is a great brand as well. I own several of their cast iron skillets and have been very happy with them. This one is more budget-friendly, but still great quality!
Wüsthof Two Piece Prep Set (Knives) – This is the knife set that I use most often and I can’t say enough great things about these high-quality knives.
Immersion Blender – Makes whipping up soup so easy!
If you try this squash soup recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Butternut Squash Soup
- 4 cups peeled and cubed butternut squash, roasted
- a few dashes of cinnamon and salt to season butternut squash
- 1 tablespoon coconut oil (or other preferred oil)
- 1 large apple, peeled, cored and cubed*
- 1/2 large yellow onion, diced
- 1/2 to 1 teaspoon curry powder**
- 3.5 cups vegetable broth
- 1/2 cup milk***
- 1 teaspoon salt + a few extra dashes, as desired
- Optional: cream and pumpkin seeds for topping and/or crusty bread or grilled cheese for serving
- Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 minutes at 425ºF.
- Meanwhile, in a large skillet over medium-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 minutes and until softened.
- Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes. Stir in salt to taste. I used 1 teaspoon of salt.
- Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.
- Top with pumpkin seeds and cream, if desired. Enjoy with crusty bread or a grilled cheese!
This post was originally published on October 31,2014. It was republished on September 5, 2019 with updated photos and helpful recipe tips.