The cool fall weather always makes me crave something warm and cozy, and butternut squash soup is my go-to classic. Most recipes call for roasting the squash first, and while I have nothing against that, my kind of weeknight fall soup needs fewer steps and less cleanup. So I bring you this one-pot butternut squash soup that is as easy as it gets, but with a little twist.
You might be wondering how skipping the roasting step, that caramelized and ultra-delicious flavor boost, could still deliver a rich and slightly sweet soup. I would wonder too!
That is where my secret ingredient comes in: a Granny Smith apple. It adds just the right amount of natural sweetness and brightness to balance the earthy flavor of the squash without overpowering it.
And no, there is no heavy cream here. I like to finish mine with a drizzle of creme fraiche, which gives a subtle tang and silky finish. If you don’t have creme fraiche on hand, a splash of heavy cream works beautifully, or you can go vegan with a swirl of cashew cream.
The best part is that it gets even better as it sits, so it is perfect for making ahead. Just saying, in case you want to make this for Thanksgiving.
Ingredients For Butternut Squash Soup
If you’ve never made butternut squash soup from scratch before, you’ll be surprised by how simple it is. This recipe comes together with just a few simple ingredients you might already have in your kitchen.
You can find the exact measurements in the recipe card below, but here are a few helpful notes from my testing:
Butternut squash: This recipe uses about 3 pounds of squash, and once you get the hang of it, cutting butternut squash isn’t as difficult as it might seem. I peel it, scoop out the seeds, and cut it into even cubes so they cook at the same time. If you’re short on time, you can buy it pre-cut from the store.
I’m cooking it on the stovetop to make this a one-pot recipe, but you can roast the cubes or even cook them in the air-fryer for a quicker option. If you choose either one, use just half the apple since roasting the squash naturally makes it sweeter.
Onions, Celery, and Carrots: Mirepoix is a classic French flavor base made with two parts onion, one part carrot, and one part celery. It’s the base for most of my soups as it adds a subtle sweetness and so much flavor.
Granny Smith Apple: This is my secret ingredient. I highly recommend using a Granny Smith apple because it’s sweet but tangy. While you can use any apple in a pinch, be aware that you might end up with slightly sweeter (and less tangy) soup.
Vegetable Broth: Because the butternut squash becomes super creamy on its own, there is no need to use cream. I like to use my Homemade Vegetable Stock, but store-bought works just as well.
Garnishes: You can finish the soup with any of your favorite toppings. Below are a few of my favorites:
- Fresh herbs: I love a sprinkle of fresh herbs like parsley, thyme, or sage. For extra creaminess, you can add a spoonful of crème fraîche (or keep it dairy-free with coconut cream, Greek yogurt, or cashew cream).
- Seeds/Croutons: For the perfect added crunch, you can add a handful of toasted pumpkin seeds or croutons.
Optional Add-Ins:
- Additional seasoning: For extra warmth and depth, you can add a pinch of smoked paprika, turmeric, cumin, or red pepper flakes. During the holiday season, a touch of cinnamon or nutmeg is a welcome addition.
- Fresh ginger: Add about a teaspoon of freshly grated ginger for a subtle kick.
How to Make Butternut Squash Soup
The best thing about this soup is that it all comes together in one pot. After testing several versions over the years, this is the one I come back to every fall. Here’s exactly how I make it step by step:
Step 1 – Build the flavor base: In a large, heavy-bottomed pot (I use a 5.5-quart Dutch oven), heat the olive oil over medium heat. Add the onion, celery, and carrots. Let them cook, stirring often, until softened and translucent (about 5 to 7 minutes). Add the garlic and cook for another 30 seconds.
Step 2 – Add the squash and apple: Stir in the butternut squash and chopped Granny Smith apple, then pour in the vegetable stock. Season it well with a generous pinch of salt and pepper.
You might think that the Granny Smith apple is an unusual choice, but trust me, it’s a game-changer. Since it’s sweet but tart, it balances the slight bitterness that butternut squash can sometimes have.
Step 3 – Let it simmer: Bring to a gentle boil, then reduce the heat to medium-low and cover. Simmer until the squash is tender, about 20 to 25 minutes.
A good way to check doneness is by inserting a knife into a cubed squash. If it comes in and out easily, it should be fully cooked.
Step 4 – Blend until smooth: Turn off the heat and let the soup cool slightly before blending. I think the easiest and most convenient option is to use an immersion blender directly in the pot until there are no visible bits of vegetables left.
Alternatively, you can carefully transfer it in batches to a high-power blender (like a Vitamix) and blend the soup until it’s completely smooth and creamy.
Step 5 – Taste and adjust: Give the soup a taste and adjust the seasoning to your liking. Add a bit more salt and pepper if needed.
If you’d like it to be thinner, stir in a bit more stock or water until it reaches your preferred consistency.
Once you’re happy with the taste, ladle the soup into bowls and finish with your favorite garnishes. You can add fresh herbs, crème fraîche (or coconut milk or cashew cream), and a sprinkle of pepitas or croutons for crunch.
Make-Ahead, Storage & Freezing Instructions
This is one of those soups that somehow tastes even better the next day, which makes it perfect for getting ahead during the holidays when you want one less thing to think about. Here’s how I do it:
Make Ahead: Prepare the soup a day or two before serving and let it cool completely before transferring it to the fridge in an airtight container. When ready to serve, reheat gently on the stovetop, adding ¼ to ½ cup of vegetable stock or water if it’s too thick.
Storage: You can store any leftovers you have in an airtight container in the refrigerator for up to 4 days. The soup thickens slightly as it cools, so be sure to give it a stir and thin it with a bit of liquid when reheating. Like many soups, it actually tastes even better the next day as the flavors meld.
Freezing: After it cools completely, pour it into an airtight container (leaving a little room at the top for expansion) and freeze for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the fridge, then warm it gently on the stovetop, perhaps with a splash of water to thin it out.
Helpful Tips for the Best Butternut Squash Soup
As with any simple recipe, it’s the small details that make all the difference. Below are a few tricks I’ve learned to help you make the best butternut squash soup:
Use an immersion blender (if you have one): This is my favorite shortcut. It saves time and keeps cleanup to a minimum. If you don’t have one, a high-speed blender (like a Vitamix) also works. Regardless of the tool you use, be very careful as you are dealing with very hot liquid.
Watch your simmer time: Once the soup comes to a gentle boil, reduce to low heat and let it cook just until the squash is tender. Keep an eye on it, because if it simmers for too long, some of the liquid will evaporate, making your soup thicker than you’d like.
Adjust the texture to your liking: If you prefer a thicker butternut soup, let it simmer a bit longer after blending. For a thinner consistency, stir in more broth or water.
Taste before serving: Because the sweetness of butternut squash and apples can vary, give your soup a final taste before serving. The amount of salt I am listing in the recipe is less than what I usually use when I make this for my family (because I know many of you watch your salt intake). So, be sure to taste it after it is blended and add more as needed.
What to Serve With Butternut Squash Soup
You can serve this butternut squash soup as a starter for the holidays, a comforting lunch on its own, or as an easy weeknight dinner. Or if you’re like me and always enjoy soup the classic way, with bread or a good salad, here are a few of my favorite pairings:
With bread: A warm loaf of my Artisan Bread is perfect for dipping. You can also keep things simple with Garlic Bread In Air Fryer. It cooks in just five minutes and adds that buttery, garlicky crunch everyone loves. And for something extra comforting, you can never go wrong with a classic grilled cheese sandwich.
With a salad: Any of my Fall Salads would pair beautifully with this soup, especially my Fall Harvest Salad or Butternut Squash Salad.
FAQs
While I personally prefer fresh squash for the best results, frozen squash can be used. Since it softens faster, reduce the cooking time by about 5 minutes.
Add more seasoning and a splash of vinegar. I like apple cider vinegar but white wine vinegar would also work.
Yes, you do. The skin doesn’t soften fully and can change the texture.
Bake the cubes at 400°F (204°C) for about 25 to 30 minutes, until they’re tender and caramelized around the edges.
You sure can, just like I do in this recipe. The squash cooks directly in the pot with the rest of the veggies and stock, no roasting needed. It’s quicker, saves you cleaning time, and still gives you a delicious creamy soup.
Yes, just use a larger pot. If you’re using a blender, let the soup cool slightly first and blend in batches to be safe.
The soup itself is naturally vegan and gluten-free. We are adding crème fraîche as an optional garnish, but you can use coconut or cashew cream instead (or simply omit it).
Other Vegetarian Fall Squash Soup Recipes
If you’re like me and a bowl of soup is your definition of comfort food during the colder months, here are a few other recipes I always keep on rotation:
- If you love a little spice, my Carrot Ginger Soup is super creamy. A small amount of fresh ginger cooked together with carrots give the soup a welcome punch.
- For something rich and aromatic, try my Thai Curry Butternut Squash Soup. It’s made with coconut milk and curry paste, and it’s ready in under 45 minutes.
- And if you’ve got some extra pumpkin around from your holiday cooking, my Pumpkin Ginger Soup is a 30-minute vegan soup that tastes even better the next day.
This recipe was originally published in November 2018, but it has been updated with more helpful information and new photos in October 2025, with minimal edits to the originally published recipe.
This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.
Vegetarian Butternut Squash Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 cloves fresh garlic, minced
- 3 pounds butternut squash, peeled and cut into 1-inch cubes
- 1 Granny Smith apple, peeled, cored, and cut into 1-inch cubes
- 5 cups vegetable stock
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ cup Vermont Creamery creme fraiche, optional (use coconut milk or cashew cream for vegan)
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat olive oil in a large heavy bottom pot (I used a 5.5 quart Dutch Oven) over medium high heat. Add in the onion, celery, and carrots. Cook, stirring frequently, until all vegetables are softened, 5-6 minutes.
- Add in the garlic and cook for 30 seconds.
- Add in the cubed squash, apple, vegetable stock, salt and pepper. Put the lid on, bring to a boil, then turn down the heat to medium-low, and cook until a knife inserted into a squash comes in and out easily, approximately about 20 minutes.
- Carefully puree the soup using an immersion blender. Alternatively, you can blend the soup in a blender (like Vitamix). Taste for seasoning and add more as necessary.
- Ladle soup into bowls. Top it off with a dollop of creme fraiche (or cashew cream) and garnish it with parsley. Serve.
Video
Notes
- Yields: This recipe makes approximately 6-7 cups of squash soup, ideal for 6 adult servings. The nutritional values below are per serving.
- Consistency: Is your soup too thin? Let it cook a bit longer so some of the liquid evaporates and the soup thickens. Is it too thick? Add a bit more stock and bring it to a boil.
- Make ahead: You can make this soup a day or two in advance, bring it to room temperature, and store it in an airtight container in the fridge. It will get thicker as it sits. When ready to reheat, transfer into a saucepan and add a bit of stock (no more than 1/2 cup) and warm it on medium heat.
- Storage & freezing: Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The texture was great but the soup was pretty bland. Added sage and rosemary and that helped.
I used a little coconut milk for the sweetness and nuttiness and it was fabulous! lots of herbs and spices too. yay.
I love the addition of coconut milk. Thanks for sharing your experience Sharon.
Made recipe exactly as set out but found that the soup was rather bland. Definitely needed salt (know this is a personal choice) but also added ground cumin to give it a bit of a kick. Would definitely make it again, with the adjustments mentioned!
Hello,
So happy to hear that you liked it.
I agree with you, salt is usually a personal choice. The good thing is that you can always add in more.
So happy to hear that you enjoyed it.
Cheers,
Ice
Stunning video and photos..
So happy to hear that you liked it Shibani. Thanks so much for coming by.
This looks like the most perfect butternut soup recipe – especially with apple and creme fraiche. I can’t wait to try it! Also these photos are STUNNING. That microgreen garnish – all the heart eyes!!