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Butternut Squash Soup Recipe

| January 24, 2014 | 11 Comments

On these cold winter days, nothing creates more warmth in your tummy than a bowl of soup!  One of my favorite soups to make is Butternut Squash Soup. It is fairly easy to make and tastes delicious!


Butternut Squash Soup


  • Butternut Squash (one medium sized squash will do)
  • 2-3 Granny Smith Apples
  • Some herbs and spices Suggestions: nutmeg, cinnamon, sage, rosemary
  • Olive Oil
  • 1 Onion
  • 2 cups of Chicken or vegetable broth
  • Heavy Cream
  • Extra’s: Bacon, Sour Cream and Green onion (for toppings)


  1. De-core 2-3 apples and place in a bowl. I leave the skins on
  2. Peel a butternut squash. Easiest way to do this is cut the ‘bulb’ end away from the ‘long’ end. I use a medium sized knife that is incredibly sharp to peel, but a very heavy handed knife to do the actual slicing and dicing. I also use gloves to do this, as last time a nasty film got on my hands and it took hours to come off.
  3. Once peeled, place in a bowl with the apples and drizzle with Olive Oil. Add your choice of spices.
  4. Place on a cookie sheet in an oven, heated to 400 degrees for 1 hour. It is done when you can pierce the squash with a fork easily.
  5. When you have about 5 minutes to go: peel and dice an onion and place in a soup pot on medium heat with a drizzle of olive oil and some nutmeg. Cook until onions are translucent.
  6. The squash is cooked! Place in the soup pot with the onions. Add in the chicken stock til the vegetables are just covered. Note: you can use water, but I think it greatly affects the taste of the final product!
  7. Start mashing all the yummy goodness together. Once you have mashed, grab your immersion blender and start blending. Note: You may use a food processor or maybe one of those Vitamix blenders. I just find the immersion blender easier to use (and less clean-up…I hate cleaning the food processor).
  8. Once it is all nice and blended – take the mix and strain through a strainer using a spatula, with the soup drippings going into another pot or just a bowl. This step isn’t an absolute must – but I find it makes the soup nice and creamy. If you like your soup chunky – skip this step! If you choose to strain – don’t worry too much about straining it perfectly, it will be fine!
  9. After you have strained the soup, take the bowl with the soup drippings and put back in your main soup pot. If you want to stretch your soup a bit – put a small glass of water in your soup.
  10. Next, grab your heavy cream and put as much as you life. Add a few tablespoons and taste. Some like it more creamy than others. I put approximately 175 mL in mine last night.
  11. Heat the soup up to boiling and then put in serving bowls. Option – garnish with sour cream, bacon bits (real not fake!) and green onion.

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Category: Food, Recipes, Soups

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Comments (11)

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  1. jan says:

    Perfect. I have everything I need on hand. Including the chilly, overcast weather.

  2. Judy C (Judy Cowan) says:

    This sounds good. I have never tried butternut squash but this sounds like a great way to try it out!

  3. Louise says:

    I love butternut squash – I actually have a soup recipe for it that I adore with coconut milk – but this one sounds good too. I’ll definitely try it. Thanks!

  4. Victoria Ess says:

    I agree about soup on a cold day. I have never made butternut squash soup and always wanted to try! Tanks for the recipe!

  5. Sarah says:

    Made this recipe twice now. The kids and hubby loved it! It freezes really well too.

  6. Karen E. Hill says:

    I love butternut squash so I am sure I will love this

  7. amy lovell says:

    Yum! Sounds delicious thanks!

  8. Rick F says:

    Add a couple of apples to the recipe.

  9. Chandra Christine O'Connor says:

    wow I didnt know apples went in the recipe.

  10. kathy downey says:

    Thanks,shared this one on facebook for my Sis she will love it !

  11. Susan T. says:

    I love butternut squash soup and never realized that there might be apples in it! I’ll have to make it for myself.

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