A classic roasted butternut squash soup, flavoured with a little apple and maple syrup. Vegetarian and dairy-free options, as well. A perfect Fall soup!
Why you’ll love this butternut squash soup!
This soup starts with roasted squash. Roasting the squash really brings a wonderful flavour to this soup. It also means you don’t have to peel or cut the butternut squash into chunks and if you’ve ever done that, you know that’s a bonus!
Added to this butternut squash soup is a bit of onion, apple and thyme and it is finished with bit of maple syrup and cream. This soup is truly Fall in a bowl and a perfect way to celebrate the season!
Ingredient Notes
Here are the simple ingredients you will need for this soup …
- Butternut squash – you’ll need about 2 medium whole butternut squash to yield the 6 cups of roasted squash that you’ll need for the soup. Look for two equal-sized squash, as they will roast more evenly.
- Chicken Broth – use your favourite chicken broth. Alternately, substitute a vegetable broth for a vegetarian soup.
- Apple – any apple will do. There is just a small amount in the soup. It can be omitted if you don’t happen to have an apple on hand, but it does offer a subtle acidic note to the soup that is very lovely. A bit of pear might work as well.
- Thyme – it’s hard to beat fresh herbs and specifically, fresh thyme in this soup, so it’s well worth it if you have some. If not, use a lesser amount of dried, thyme leaves.
- Maple Syrup – again, it’s hard to beat the flavour of the real thing, so real maple syrup is recommended here. In a pinch, a splash of pancake syrup will provide the flavour, at least. Use less to start, to avoid an overly-sweet soup.
- Cream – heavy whipping cream will provide the best results, as it will produce a lovely thick soup, without being overly rich. You can use a lighter cream, though it will produce a less thick soup. For a dairy-free alternative, substitute coconut milk (stirred), a plant-based cream or omit entirely.
- Other Ingredients You Will Need – Butter (or substitute cooking oil), Onion, Salt and Pepper.
Recipe Video
Cook’s Notes
- The amounts for the maple syrup and the cream are flexible. Start with the lesser amount, taste and add a bit more if you feel it needs it. You should be able to detect a very subtle maple flavour.
- Seasoning is the key to a great soup! Be sure to taste the soup at the end of cooking and add salt, as needed and some freshly ground pepper. If it tastes a little flat or you feel “it needs something”, the something it needs is probably more salt :)
- When it came time to garnish my soup for photos, I kept it simple with just a few drops of heavy cream, that I ran a skewer through and a few fresh thyme leaves. For a heartier version, garnish with some simple homemade croutons (or maybe bacon-fat crisped croutons!).
FAQ
Can I make this soup ahead? Absolutely! I’ll often roast the butternut squash off ahead, maybe the night before or the morning of the day I’ll be making the soup. Simply roast, let cool a bit, then scoop the roasted flesh out in to a bowl and pop into the refrigerator until you are ready to make your soup.
You can also make this entire soup ahead of time and re-heat to serve, which is perfect for Thanksgiving. If the soup thickens while sitting in the fridge, simply thin with a little more chicken stock until you get to the desired consistency, if needed. Be sure to re-heat first, then add stock as necessary, as it will thin a bit as it heats.
Can I make this soup vegetarian? Yes! Simply swap vegetable broth for the chicken broth.
Can I make this soup dairy-free/vegan? Yes! Simply use non-dairy cream or coconut milk instead of the dairy cream or you can just omit the cream altogether and still have a lovely soup.
Can I freeze this soup? Yes! This soup freezes well frozen in an airtight container. As with making ahead, if soup is too thick after re-heating, simply add a splash of broth to thin it.
Can I change up the flavours? Yes! This is my favourite version of this soup, but when I’m looking to change it up a bit, I’ll omit the maple syrup and bring on the spice. Add a bit of curry powder or smoked paprika instead. Or cinnamon. Or add a little heat with some cayenne pepper. So many ways to make this soup your own :)
How to serve your butternut squash soup
There are an endless number of ways to serve this delicious soup, but if you are looking to dress it up for Thanksgiving, for example, here are a few ideas …
- Drops of heavy cream with some thyme leaves (as shown in the photos here)
- Thyme-infused toasted bread croutons
- Dried apple slices and walnuts
- Dollop of sour cream or creme fraiche
- Roasted sunflower or pumpkin seeds
Get the Recipe: Simply Perfect Roasted Butternut Squash Soup
Ingredients
- 6 cups (840 ml) roasted butternut squash, from about 2 medium-large butternut squash
- 3 Tbsp (44.36 g) butter, salted or unsalted or substitute 1 Tbsp vegetable or olive oil
- 1/2 cup (80 ml) onion, diced
- 4 cups (940 ml) chicken broth
- 1/2 medium (0.5 medium) apple , peeled, cored and shredded
- 1 sprig (1 sprig) fresh thyme, or about 1/4 tsp dried thyme leaves (less if powdered)
- 1/4 - 1/3 cup (214.67 g) real maple syrup
- 1/2 - 2/3 cup (158.67 g) heavy whipping cream, 35% b.f.
- Salt and freshly ground pepper
Instructions
- Preheat oven to 375° Cut squash in half lengthwise. Using a spoon, scoop out and discard the seeds and dark orange stringy flesh. Place squash cut side down on to a baking sheet. Note that you want the squash to lay perfectly flat, so you can get some caramelization going for best flavour. If they won't all lay flat, use two baking sheets if necessary and rotate their position in the oven half way through roasting. Roast in pre-heated oven for 60-70 minutes or until very tender and soft when you press on the top of the squash.
- Remove from oven and using a spatula, flip the squash halves over and allow to cool a few minutes. Using a spoon, scoop all the roasted squash flesh out and in to a bowl, being careful not to take any of the skin. Discard squash skins. If making the soup immediately, measure out the amount of cooked squash needed for the soup and set aside. Any extra squash can be refrigerated or frozen and used for another purpose.
- In a large soup pot, large saucepan or Dutch oven, melt butter over medium heat. Add diced onion and cook, stirring, until onion has softened and is translucent, but not browned. Add the measured roasted squash. Add the chicken broth and shredded apple. Stir to combine well. Add the fresh thyme sprig. Bring to a light boil over medium-high heat, stirring occasionally, then reduce heat to medium-low and allow soup to gently simmer, uncovered, for 20-30 minutes to blend the flavours.
- REMOVE THYME SPRIG and discard. Using an immersion blender (or alternately in small batches in a blender) puree the soup well until smooth. In the soup pot, add the maple syrup and the heavy cream to the pureed soup. Stir well to combine and allow to cook over medium-low heat a few minutes to warm through.
- Taste soup. Add salt as needed and some freshly ground pepper. You don't want to be skimpy with the salt! Salting well is the key to bringing out all the great flavours in this soup. Maple syrups vary in intensity. If you don't notice a subtle maple taste in the soup, add a bit more maple syrup, as needed. Serve warm garnished with drops of heavy cream and fresh thyme leaves. If you like, use a skewer to run through the drops of cream to make a pretty design.
Video
Notes
More butternut squash soup recipes you might also like …
I absolutely love this recipe, it’s the nicest soup I’ve ever tasted! Is it possible to cook it in an instapot? If so what would be the amount of time required to cook it, and is there anything else that I would need to change for preparation? Thank you so much!
Hi Tracey and so glad you are enjoying it! As for using an instapot, I have no idea, as I’ve never made it in one. If you are still roasting the butternut squash in the oven, I don’t see how the instapot would offer any advantage over just a regular pot on the stovetop, as it comes together so quickly really on the stovetop anyway. If you are thinking about skipping the roasting in the oven, I’d only say that it’s the oven roasting that brings such great flavour to this soup and skipping that part would create a different soup, for sure.
I love the soup and have made it several times. I would suggest to allow additional time to make this soup. If you factor in the time to cook the squash, scoop it from it’s skin, and about 30 minutes to cook everything at the end and then blend everything together you are closer to about 2 1/2 hours to complete all the steps. It is a Delicious soup!
So glad you are enjoying it, Nickie :) Thanks so much!
This soup is incredible. I used a big butternut squash and an acorn squash as will as a whole apple, but it turned out so good. This may be my new favorite soup!!
So glad to hear :) Thanks so much!
First time making butternut soup and being from WNY….upstate NY. .. Where have I been? Loved it and will be making it often. I was conservative adding ingredients to it as I did not know what to expect . Now I’ll try suggested pumpkin seeds or sour cream.
So glad you enjoyed it, Sheila :) Thanks so much!
My first time trying butternut squash soup, and I LOVE it!!!! The salt definitely makes a huge difference. I’m so happy, and it was so easy to make!
So glad to hear, Carmen :) Thanks so much!
The BEST butternut squash soup my family has ever eaten. I’m sad to say, IT’S BETTER THAN PANERA RECIPE! I will definitely make this over and over again. Thank you fir sharing the recipe!
So glad you enjoyed it, Clarazine :) Thanks so much!
Can you make this using frozen chopped butternut squash?
Hi Laurie and yes, you could, though it probably isn’t the best option if you have a choice, as I don’t think the frozen squash will roast up with the same flavour or texture as the fresh squash. That said, if fresh isn’t an option, I think it is definitely do-able. As this is a roasted butternut squash soup, you’d have to roast the frozen butternut pieces beforehand. While you can do that, the timing would be different (not exactly how long it would take, but definitely less time than roasting the whole butternut squash). You’d hopefully be able to get a little bit of colour on them. Then you need to mash and measure the roasted squash. You’d need at least a couple of bags to get the amount of squash you’ll need for the soup, I think. After that, just follow the recipe for making the soup.
I’m having some friends come over tonight for a dinner. I decided to make this soup as part of the appetizers. It tastes AMAZING!!!! All of the flavors are fantastic. I will definitely make this again!! 5 stars!!!!
So glad to hear, Roxanne :) Thanks so much!
Love love love love this recipe! First time making this soup, but by far the best butternut squash soup I’ve ever had. Thank you so much for sharing!
so glad you enjoyed it, Rochelle :) Thanks so much!
I have made this soup so many times … the recipe is perfect the way it is, but I often throw in an extra chopped apple or a sprinkling of curry powder. Like Jennifer says, it freezes well, and when we were still happily entertaining pre-covid it was often a starter or part of a fancy lunch. If you have an immersion blender it’s also pretty easy to make!
So glad you are enjoying it, Laurie :) Thanks!
Family loved it! I added more apple and usedv5% cream but it was lovely! I also pureed as feeding seniors. Thank you.
This recipe is amazing!!! And so comforting I add a few cups of carrots from the garden and 1/8 of teaspoon of nutmeg and cinnamon each
Sounds lovely! So glad you enjoyed it, Laura. Thanks so much :)
I made this tonight with butternut squash from our CSA (vegetarian version) and it is incredible. My husband and daughter absolutely loved it. Perfect fall soup with lots of layers of flavor and gorgeous presentation. Will definitely make again!
So glad you all enjoyed it, Julia :) Thanks so much!
Wife and I love it. I made it last year and she begged me all year to make it again. It is incredibly rich and flavorful.
So glad you are enjoying it, Ryan :) Thanks so much!
I first tried this recipe last fall, and have gone back to it over and over again. I make the vegetarian version using veggie stock. I just love the layers of flavour with the thyme, apple and maple syrup. This is by far my favourite Butternut Squash Soup recipe! A bowl of this along side a sharp cheddar grilled cheese sammie for dunking…..mmmmmmm!
I made this soup yesterday and my husband says it is in the top 5 of my best dishes. All of the flavours come together beautifully. A great Fall dish. Thank you!
So glad to hear, Cheryl! Thanks so much :)
I regularly make Butternut Squash Soup (a family fav) but had never roasted the Butternut before. Omg, what a difference! Will definitely roast from now on. So happy you shared this tip to take my soup from awesome to amazing!!
So glad to hear! And yes, roasting makes so much difference to the flavour of butternut squash soup. Thanks :)
Just made this soup with butternut squash fresh from the garden. Just delicious. Will definitely make again
So glad you enjoyed it, Renaud :) Thanks!
So so good… I sprinkled cayenne at the end mmmmmmmmm I did put a little less maple syrup and a little less cream just cuz it’s all I had turned out amazing
So glad you enjoyed it, Kitty :) Thanks!
I have made this recipe many times, it’s my husband’s favourite soup. I add a bite of curry powder and cayenne pepper since we like food a little spicy. Thanks for sharing this wonderful recipe with us
So glad you are enjoying it, Lucie! Thanks so much :)
I made this today, and I have to say it is without a doubt the best soup recipe I have ever tried. My daughter and hubby cannot get enough! Thank you for sharing! This will be a staple in my home over the winter months .
Kelly
So glad you enjoyed it, Kelly! Thanks so much :)
It was so easy to make and even though I substituted coconut milk for the heavy cream it was still so delicious!
So glad to hear, Olivia! Thanks so much :)
This was amazing and perfect!! I did add the apples-and the ones I used were leftover from my daughters lunch, so they had been sprinkled with some cinnamon and nutmeg and sat for a day. I rinsed that off a bit, but they still had the flavour. It was just the right addition. Your recipe has such an awesome blend of flavours with the thyme, cream, maple syrup, apples and onion. This will go into the family recipe rotation for sure!! Thank you!!
So glad you enjoyed it, Jodi :) Thanks so much!
This was easy to make and turned out delicious! It also froze really well. Was a hit with the family. 👍👍
So glad you all enjoyed it, Jules :) Thanks so much!
I’ve made this soup twice now this year. Once with chicken broth and once with veggie broth (both homemade, proportions approximate lol).
Turned out great both times! I thought it was maybe a tad too sweet the first time but my girlfriend liked it with more syrup more haha
This is now my go-to for a great butternut squash soup – thanks for the writeup.
So glad you enjoyed it, Cash :) Thanks so much!
Delicious! Subbed veggie broth and full fat coconut milk to make it vegan, and added a touch of cinnamon. Will make this again!
So glad you enjoyed it, Sinead! Thanks so much :)
This recipe turned out great! I opted to add the apple but also sauteed some chopped garlic right when the onion was almost done.
So glad you enjoyed it! Thanks :)