This Butternut Squash Soup is what cozy fall evenings are made for it’s warm, creamy, full of seasonal flavor, and perfect for when you need a simple yet impressive starter for your holiday table. A swirl of crème fraîche adds a lovely contrast to the natural sweetness of the squash, and the best part? It’s ready in under an hour and can be made ahead of time.
A Comforting Start to Holiday Season
If there’s one thing that shouts autumn to me—besides roasted turkey, of course—it’s butternut squash. I wait all year for the excuse to start making this soup again. It’s velvety, rich without being heavy, and ridiculously easy to pull off. Whether you’re feeding your family on a chilly weeknight or starting your Thanksgiving menu with something a little fancy, this soup delivers big flavor with minimal fuss.
And let’s talk toppings. A swirl of crème fraîche right before serving brings a creamy tang that balances the natural sweetness of the squash. Visually, it makes the bowl look downright elegant, and taste-wise, it’s that little upgrade that makes the soup feel like something special.
How to Make Butternut Squash Soup
This recipe keeps things simple, but the flavor is anything but basic. Here’s how it all comes together:
First up, start with your classic mirepoix—onions, carrots, and celery. Get them sautéing in a bit of olive oil until everything softens and gets fragrant. This is the foundation of your soup, so don’t rush this part.
Next, in go the cubed butternut squash and a chopped Granny Smith apple. Yes, the apple is key (more on that below). Pour in vegetable stock, season it up, and let the whole pot simmer gently until the squash is tender. That usually takes about 20-25 minutes.
Finally, blend it all up until silky smooth. You can use an immersion blender straight in the pot, or transfer it in batches to a countertop blender. Once everything is blended, I like to return it to a low boil for just a few minutes—this helps bring all the flavors together and ensures the texture is perfectly creamy.
Why I Use Apple Instead of Sugar
Butternut squash, while naturally sweet, can sometimes lean slightly bitter, especially when simmered. I used to add a drizzle of maple syrup to fix that, but recently I discovered a better (and healthier) alternative—a Granny Smith apple.
Its tart sweetness cuts through the slight bitterness of the squash and blends right in without overpowering the soup. It’s subtle but makes all the difference. Honestly, once I started doing this, I never looked back. No extra sugar needed, and you get a nice layer of flavor that makes the soup shine.
A Finishing Touch of Crème Fraîche
Let’s be honest—there’s something so satisfying about that final swirl of crème fraîche right before serving. It adds a gentle tang and smooth richness that plays so well with the sweet, earthy squash. You don’t need a lot, just a spoonful stirred in or drizzled over the top.
I love using Vermont Creamery’s crème fraîche when I can find it, but any good-quality brand will work. And the bonus? You can use the rest in pasta, dips, or even dolloped over fruit. It’s one of those ingredients that quietly elevates everything it touches.
Tips to Make the Best Butternut Squash Soup
- Spice it your way: I keep this recipe classic and clean, but a pinch of cinnamon, nutmeg, or even a dash of cayenne wouldn’t be out of place here if you want to warm it up further for the holidays.
- Blend until silky: Whether you use a stick blender or a high-powered blender, take the time to puree thoroughly. That smooth, velvety finish is what makes the soup feel luxurious without adding cream.
- Don’t skip the final boil: After blending, return the soup to a low simmer for a couple of minutes—especially if you’ve blended in batches. It makes a difference in both flavor and consistency.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely. I actually think it tastes even better the next day. Just store it in an airtight container in the fridge. If it thickens too much, thin it out with a splash of stock or water while reheating.
Can I freeze it?
Yes, and it freezes beautifully. Just skip the crème fraîche if you plan to freeze it. Store in airtight containers or freezer bags for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.
Is it vegan?
The soup itself is vegan-friendly! If you’re serving vegan guests, just leave out the crème fraîche or use a plant-based alternative like coconut yogurt or cashew cream.
How to Serve This Soup
This soup is great as a starter, but it also makes a lovely light lunch with some crusty bread or a grilled cheese on the side. Top it with:
- A swirl of crème fraîche or coconut cream
- Toasted pumpkin seeds or chopped pecans
- Fresh thyme or sage leaves
- A drizzle of chili oil for heat
- Croutons or crispy chickpeas for crunch
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4–5 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If it thickens in the fridge, just add a splash of water or stock.
For longer storage, freeze it without the crème fraîche. Thaw and reheat, then add your toppings fresh.
Vegetarian Butternut Squash Soup
This cozy bowl of Vegetarian Butternut Squash Soup is your perfect fall companion! It’s clean, naturally gluten-free, and easy to adapt for a vegan or dairy-free lifestyle. Creamy, comforting, and full of nourishing flavor.
Ingredients
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 tablespoon olive oil
- 3 pounds butternut squash, peeled and diced into 1-inch cubes
- 1 Granny Smith apple, peeled, cored, and chopped into 1-inch cubes
- 4 cups vegetable broth
- ½ teaspoon kosher salt
- 2 garlic cloves, minced
- ¼ cup creme fraiche (such as Vermont Creamery)
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- In a large, heavy-bottomed pot (a 5.5-quart Dutch oven works great), heat the olive oil over medium-high. Add the onion, celery, and carrots. Cook, stirring often, until the vegetables soften—about 5 to 6 minutes.
- Stir in the minced garlic and sauté for another 30 seconds.
- Next, add the butternut squash, apple, broth, salt, and pepper. Cover the pot, bring everything to a boil, then reduce the heat to medium-low. Simmer until the squash is fork-tender—this takes around 20 minutes.
- Use an immersion blender to puree the soup until smooth. If you prefer, transfer the mixture in batches to a blender like a Vitamix and blend until creamy.
- Ladle into bowls and top each with a spoonful of creme fraiche. Sprinkle with chopped parsley and serve warm.
Notes
- To make this recipe vegan, simply leave out the creme fraiche or use a plant-based alternative. The soup remains deliciously rich and satisfying either way.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 185Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 12mgSodium 595mgCarbohydrates 32gFiber 9gSugar 9gProtein 3g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
