My Cookbook is Here!

DIG In! Is Available Now

Order Now!
Instagram Amazon Iconltk Tiktok Pinterest Iconsearch2

Creamy Butternut Squash Soup

the perfect creamy butternut squash soup recipe for fall comfort

This is my Creamy Butternut Squash Soup. And while I’m not going to say that it’s quick and done in under 30 minutes like some of my other recipes, I can tell you that it’s hands down the best butternut squash soup I’ve ever had. If fall were a dish, this would be it! It’s packed with all the cozy spices, apples, fennel, and even a generous amount of brown butter which really takes it over the top. So while this (easy) recipe is certainly a labor of love, it’s one that’s well worth it as soon as you dig in with some toasted bread. Hope you try it and love it as much as we do!

How To Make Creamy Butternut Squash Soup

Here’s a video of how I made my Creamy Butternut Squash Soup! For another delicious and comforting dish, check out my Nordstrom Roma Tomato Basil Soup recipe.

Ingredients

  • 2 medium butternut squash, halved lengthwise and seeds removed
  • 5 tablespoons extra-virgin olive oil, divided
  • 2 ½ teaspoons kosher salt, divided, plus more to taste
  • 1/2 cup (1 stick) plus 4 tablespoons unsalted butter, divided
  • 1 ½ teaspoons black pepper, divided
  • 1 large yellow onion, sliced
  • 1 large head of fennel (fronds removed), sliced
  • 2 pink lady apples, peeled and cubed
  • 6 cups vegetable stock
  • 2 teaspoons ground allspice
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground ginger
  • 2 cups heavy cream, plus more for serving
  • Salted pepitas, for garnish
  • Dried cranberries, for garnish
  • Toasted bread, for serving

Step-By-Step Recipe Method

  1. Preheat the oven to 425°F and line a baking sheet with parchment. 
  2. Coat the squash in 2 tablespoons of the olive oil and season with 1 ½ teaspoons of the salt and the pepper. Place the squash cut side down onto the prepared baking sheet and roast until the squash is golden brown and tender, about 1 hour. Remove from the oven and allow it to cool before scooping out the inside of the squash. Scoop into a bowl and set aside.
  3. Meanwhile, in a small saucepan over medium heat add in the 1/2 cup of unsalted butter. Cook, stirring constantly to avoid burning, until the butter smells nutty and turns a deep golden brown, 4 to 6 minutes. Immediately remove from the heat and pour into a heat-proof bowl. Set aside to cool.
  4. In a large Dutch oven or heavy bottomed pot over medium-high heat, add the remaining 4 tablespoons of butter and 3 tablespoons of oil. Once the butter has melted and is bubbling, add in the onion, fennel, and ½ teaspoon of the salt and cook, stirring frequently, until slightly softened and starting to brown, 8 minutes. Reduce heat to medium and continue to cook, stirring frequently, until deeply golden and caramelized, about 10 minutes. Add the apple and cook, stirring occasionally, until the apples slightly soften and begin to turn slightly golden, 5 to 7 minutes. 
  5. Pour in the vegetable stock and raise the heat to high to bring to a boil, then reduce to a medium-low simmer. Once simmering, add the roasted squash, ground allspice, ground cinnamon, ground nutmeg, ground ginger, and the remaining ½ teaspoon of salt. Continue to simmer, stirring occasionally, until the apples are fork tender, about 10 minutes. Add the heavy cream and continue to cook, stirring occasionally, for 10 minutes to allow flavors to meld. Stir in the cooled browned butter and remove from the heat. Allow to cool for 10 to 15 minutes before blending. 
  6. Using a ladle, carefully transfer the soup mixture to a heat-proof high-powered blender with the steam vent opened and covered with a kitchen towel to prevent splattering, and blend on medium speed until completely smooth, 1 minute. Work in batches if needed. Taste and adjust for seasoning if desired. 
  7. Divide evenly among serving bowls and finish with a drizzle of heavy cream and a sprinkle of salted pepitas and dried cranberries over top. Serve immediately with toasted bread for dipping.

Tip

You can use an immersion blender if desired. It does make things easier, but you won’t achieve the same silky smooth consistency as a high powered blender.

Print Recipe

What You'll Need:

2 medium butternut squash, halved lengthwise and seeds removed
5 tablespoons extra-virgin olive oil, divided
2 ½ teaspoons kosher salt, divided, plus more to taste
1/2 cup (1 stick) plus 4 tablespoons unsalted butter, divided
1 ½ teaspoons black pepper, divided
1 large yellow onion, sliced
1 large head of fennel (fronds removed), sliced
2 pink lady apples, peeled and cubed
6 cups vegetable stock
2 teaspoons ground allspice
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground ginger
2 cups heavy cream, plus more for serving
Salted pepitas, for garnish
Dried cranberries, for garnish
Toasted bread, for serving

Steps:

1. Preheat the oven to 425°F and line a baking sheet with parchment. 

2. Coat the squash in 2 tablespoons of the olive oil and season with 1 ½ teaspoons of the salt and the pepper. Place the squash cut side down onto the prepared baking sheet and roast until the squash is golden brown and tender, about 1 hour. Remove from the oven and allow it to cool before scooping out the inside of the squash. Scoop into a bowl and set aside.

3. Meanwhile, in a small saucepan over medium heat add in the 1/2 cup of unsalted butter. Cook, stirring constantly to avoid burning, until the butter smells nutty and turns a deep golden brown, 4 to 6 minutes. Immediately remove from the heat and pour into a heat-proof bowl. Set aside to cool.

4. In a large Dutch oven or heavy bottomed pot over medium-high heat, add the remaining 4 tablespoons of butter and 3 tablespoons of oil. Once the butter has melted and is bubbling, add in the onion, fennel, and ½ teaspoon of the salt and cook, stirring frequently, until slightly softened and starting to brown, 8 minutes. Reduce heat to medium and continue to cook, stirring frequently, until deeply golden and caramelized, about 10 minutes. Add the apple and cook, stirring occasionally, until the apples slightly soften and begin to turn slightly golden, 5 to 7 minutes. 

5. Pour in the vegetable stock and raise the heat to high to bring to a boil, then reduce to a medium-low simmer. Once simmering, add the roasted squash, ground allspice, ground cinnamon, ground nutmeg, ground ginger, and the remaining ½ teaspoon of salt. Continue to simmer, stirring occasionally, until the apples are fork tender, about 10 minutes. Add the heavy cream and continue to cook, stirring occasionally, for 10 minutes to allow flavors to meld. Stir in the cooled browned butter and remove from the heat. Allow to cool for 10 to 15 minutes before blending. 

6. Using a ladle, carefully transfer the soup mixture to a heat-proof high-powered blender with the steam vent opened and covered with a kitchen towel to prevent splattering, and blend on medium speed until completely smooth, 1 minute. Work in batches if needed. Taste and adjust for seasoning if desired. 

7. Divide evenly among serving bowls and finish with a drizzle of heavy cream and a sprinkle of salted pepitas and dried cranberries over top. Serve immediately with toasted bread for dipping.

Tip
You can use an immersion blender if desired. It does make things easier, but you won’t achieve the same silky smooth consistency as a high powered blender.

Related Posts

Can we help you find something?