This Creamy Butternut Squash Soup is a great winter warmer and so easy to make! You can make this simple but so flavorful soup in your Crock Pot, Instant Pot or on the stove. A delicious healthier soup recipe that’s the perfect comfort food for a cozy winter day!
Creamy Butternut Squash Soup is made with simple ingredients you probably have in your pantry and tastes so flavorful! It’s made without heavy cream but is so creamy and takes only a few minutes to prep. You can make it even easier and use pre-cut butternut squash, this shortcut comes super handy on busy days.
This cozy soup is extra flavorful because the onion and apple are sauteed in butter before adding the squash and everything is cooked in chicken broth. This really deepens the flavor! You really don’t need to add any spices except salt and pepper or exotic ingredients to this soup to make it taste amazing. The simplicity of this recipe and the bold squash flavor make this soup stand out!
Is there anything better than dipping some rustic bread into a big bowl of comforting soup on a cold and rainy day?! This recipe is perfect for those days where you craving something warming that’s simple to make and tastes like home.
Tips and Tricks for making this Butternut Squash Apple Soup
- Pre-peeled and cut butternut squash from the grocery store works too! Perfect for those days where you don’t have time to fight with a butternut squash.
- You can use any apple you have on hand for this recipe. I like Golden Delicious apples best!
- If you like your soup thinner you can add more stock or water after you’ve pureed the soup. It’s always easier to make a soup thinner than thicker.
- Sauteing the onion in butter gives this soup extra flavor. Don’t skip this step! I know it is tempting to dump everything in your Slow Cooker or Instant Pot but trust me this extra step is well worth it.
Looking for more soup recipes?
Roasted Tomato Soup
Easy Potato Bacon Soup
Instant Pot Carrot Soup Recipe
Curried Cream of Corn Soup
Chestnut Soup with Truffle Froth
Tools used for Making this Butternut Squash Soup Recipe
Immersion Blender
: I love my immersion blender! You can puree soups right in the pot and it is easy to clean and store.
InstantPot
: If you don’t have one you need to get one! I love mine and use it all the time. It makes meat so tender, cooks chicken from frozen in 15 minutes, and you can also use it as a slow cooker and rice cooker.
Large Vegetable Peeler:
This peeler makes peeling Butternut Squash so much easier and quicker!
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Creamy Butternut Squash Soup
Ingredients
- 1/4 cup unsalted butter, cut into 4 pieces
- 1 medium onion, finely chopped
- 1 apple, peeled, cored and chopped
- Salt and pepper
- 3 1/2 pounds butternut squash
- 4 cups chicken stock
Instructions
- Start with preparing the butternut squash (or use pre-cut): Peel it, remove the seeds, and cut it into 1-inch pieces. You should have about 8-9 cups
Instant Pot Instructions:
- Press saute button. When hot melt 1 tablespoon butter and saute the onion for 2-3 minutes until lightly browned.
- Add chopped apple and saute for 1 more minute. Add remaining butter and let it melt completely. When the butter has melted season with a little bit of salt and pepper.
- Add butternut squash and chicken stock.
- Put on the lid and cook on high pressure for 10 minutes. Then let pressure release naturally for 15 minutes before quick release.
Slow Cooker Instructions:
- In a saucepan melt 1 tbsp butter and saute onion for 2-3 minutes over medium-high heat until lightly browned.
- Add chopped apple and saute for 1 more minute. Add remaining butter and let it melt completely. When the butter has melted season with a little bit of salt and pepper.
- Transfer to slow cooker and add butternut squash and chicken stock. (See note 1)
- Cover and cook until squash is tender, 6 to 8 hours on low or 4 to 6 hours on high.
Stovetop Instructions:
- In a stock pot melt 1 tbsp butter and saute onion for 2-3 minutes over medium-high heat until lightly browned.
- Add chopped apple and saute for 1 more minute. Add remaining butter and let it melt completely. When the butter has melted season with a little bit of salt and pepper.
- Add butternut squash and chicken stock. (See note 1)
- Reduce heat to low, cover pot, and simmer 30-40 minutes, or until all vegetables are tender.
Puree Soup:
- Using an immersion blender, process soup until smooth. Season with salt and pepper to taste. Add more water or stock if needed.
- Serve with rustic bread.
Notes
- Depending on the size of your slow cooker or pot you might need to add 1 additional cup of stock. There should be enough water to cover the squash.
- Instructions for using a Blender: Let the soup cool for a few minutes then work in batches. Process soup in a blender until smooth. Transfer blended soup to another pot and reheat. Season with salt and pepper to taste.
Nutrition Information
Amanda says
I don’t have an immersion blender. is there anything I can use instead??
Julia Foerster says
You could use a blender or food processor.
Jessica says
This soup was great. I decided to add a little bit of cinnamon, thyme and coriander and it made for the perfect soup. I love how versatile it is.
Nancy says
I made this soup before and loved it
Now I’m going to have oral surgery and cant eat solid foods
Be the perfect soft food. I imagine I’m going to eat a lot of it
Chris says
I would like to add wild rice. Should I cook the rice separate and add after purée or add in the slow cooker and purée everything?
Julia Foerster says
I would cook it separately and then add it after you puree the soup.
Lorella says
I love this soup so much, it has become my go-to fall recipe, especially since I started growing my own squash. I featured it in my youtube video that will go live today at 5 pm central. I included a link to this recipe page in the description and mentioned your blog in the video. Thanks again for a great recipe!
S BENOIT says
SUPER YUMMY AND SUPER SIMPLE !!
Bertha Bourgeois says
Loved the butternut soup! Added 1 cube of Knorr chicken bouillon and Everything Bagel Seasoning Blend! Yummy. Served with rustic bread!
Deborah says
I’m anxious to try this. Looks like it make a pretty good size batch, so, can it be frozen?
Julia says
Yes, this soup can be frozen. – Julia
Denise says
Easy recipe. Used vegan butter and added a splash of coconut milk to make it a little sweeter. Yum!
Lauren says
It’s not as creamy as I would like like. Can I add cream?
Julia says
Sure! I would start with 1/4 cup and add more until it is creamy enough for your taste.
Brittney says
So mine came out still looking like when I put it in the installer. I stirred it but it is still of the applesauce consistency. I am not sure what I did wrong. I followed the recipe. Any suggestions?
Julia says
Did you puree the soup? Sounds to me like you skipped this step if it is still chunky. In order to get a smooth texture you always have to puree soup.
Marsha says
Try substituting pears for apples, amazing and you can always add some carrots along with the squash.
Joanna Brown says
I am done looking for the perfect butternut squash soup. This is perfect. Love it! Topped it with toasted pumpkin seeds. Thank you.
Lillian says
Could you use applesauce if you don’t have any apples
Julia says
Yes, I think that would work. Just add about 2 Tbsp to the soup.
Robyn says
I made this today using your instant pot Instructions. It came out great!! So delicious and creamy with no cream added! Perfect amount of each ingredient. I used a 3 pound package of pre cut butternut squash. I also used better than bouillon low sodium vegetable broth. Thanks for sharing this recipe and for giving instructions for different ways to make it:)