This post may contain affiliate links. Butternut squash soup is a favorite autumn soup recipe! This Butternut Squash Soup recipe is rich, creamy, delicious, and best of all easy to make! Butternut squash is butternut squash oven time until tender and then simmered with onions, broth, and warm spices.
It’s all blended until smooth and creamy, a delicious cool weather soup! Butternut squash soup is one of our favorite autumn soup recipes! It is so smooth and creamy, the perfect way to stay warm! A Cozy Fall Soup There’s just something so inviting about squash soup be it pumpkin soup or butternut squash soup, it warms you from the inside out!
This recipe uses very few ingredients and is easy to make. You can use leftover butternut squash in this recipe. The squash can be roasted up to 3 days ahead of time, you can also substitute other types of winter squash. You can make this soup with or without cream. Saute Onions While the squash roasts, saute the onions for a bit in butter. Add in your favorites though, this recipe lends itself well to warm spices such as curry powder, cinnamon or Pumpkin Pie Spice. In this recipe, whole butternut squash is cut into 4 and baked to make it easy.
This means no peeling and no cutting a hard raw squash. Variations: Swap out the butternut squash for another flavorful sweet squash like acorn or even delicata. This easy butternut squash soup recipe is the ultimate comfort food. I love serving it as an appetizer soup! Kitchen Safety: Remember not to seal the lid tightly if blending, the steam needs to escape or it can build pressure. To Thicken Butternut Squash Soup When you make butternut squash soup, it thickens from blending the ingredients. If your squash is really small or you’d like a thicker soup, there are a couple of options for thickening.