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The Best Butternut Squash Soup Recipe Ever

Guys, it’s freezing. Some of you told me on Facebook that your “feels like” temperature is -30 and -50. THAT IS INSANE. Stay warm. Eat soup. I’ve made this one three nights in a row. Seriously, I’m obsessed. I was craving butternut squash soup but I didn’t have all the ingredients for any of the recipes. So I winged it and it worked out wonderfully. May I toot my own horn and say it’s the best butternut squash I’ve ever had? Yes? K, thanks. toot!

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Also, I got a new camera for Christmas but it’s not working (ugh). But once I get that taken care of, pictures will be greatly improved on the lil’ blog! Hang with me! 🙂
Butternut Squash Soup

Serves 4

4 cups butternut squash, peeled & cubed (this was about 1/2 of a very large squash)

1/2 yellow onion, chopped

1 Granny Smith apple, peeled & chopped

1 tablespoon oil (I used canola oil; coconut oil would also work. Just don’t use olive oil since it doesn’t do well at sautéing at high temps)

3 cups vegetable broth*

1/2 milk (I used unsweetened flax milk)

1 teaspoon honey

Salt, to taste

1/2 teaspoon Turmeric

1 teaspoon Cumin 1 teaspoon

1/2 teaspoon Cinnamon

1/4 teaspoon Ginger

1/8 teaspoon Cayenne Pepper

*Note: I’ve made this with water instead of broth and it was fine. Just add a little onion powder and extra salt to taste, and a bay leaf.

1. Preheat the oven to 425 degrees. Place the butternut squash on a lightly oiled pan and lightly sprinkle with some salt and cinnamon. Cook for 25-30 minutes until fork tender, tossing a couple times while in the oven.

2. Meanwhile, heat the oil in a large deep skillet over medium heat and then add the onions, apples and turmeric, cumin, cinnamon, ginger, and cayenne. Toss well to coat and cook for 10 minutes, stirring every couple minutes. Remove from heat until the squash is done.

3. Once the squash is done, add the broth, milk, and squash to the skillet with the apple and onion mixture and place over high heat. Scrape the bottom of the pan to loosen any onion/apple bits stuck to the bottom.  Bring everything to a boil and then reduce to low heat. Simmer for 20 minutes. (*Remove the bay leaf if using.)

4. Remove from heat and let cool for 5 minutes. Puree in a blender or with an immersion blender. Enjoy!

What is your “stay warm” tactic? Hot chocolate? Hot bath? Soup? Big slippers? Pup snuggles. All of the above for me. 🙂

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  • Reply
    Courtney @ The Granola Chronicles

    Mmm! I got an immersion blender for Christmas — definitely making this!

  • Reply
    Michelle @ A Healthy Mrs

    Yum! Looks delicious 🙂

  • Reply

    This looks amazing!

  • Reply

    I love the apple in there! Can’t wait to try it!

  • Reply

    I love some hot tea and chocolate for a cold night!

  • Reply
    Sara @ LovingOnTheRun

    I am a huge decaf coffee or tea person! I already had my cup tonight with our -30 wind chill temperatures. Brrr!

  • Reply
    Jordan Lynn // Life Between Lattes

    Butternut squash soup is one of my favorite, and this combination of spices looks spot on! I’m currently hibernating in my room with a large mug of tea and a space heater!

  • Reply

    Today my trick for staying warm was running intervals on the treadmill: )

    Can’t wait to try this soup!

  • Reply

    That looks great! My go-to butternut squash soup recipe is cut down from a restaurant recipe but still makes a ton. I’m thinking I might combine this with that and come up with a one night meal:-)

  • Reply

    I just went to try and make this but am confused about the cumin. The ingredients list cumin, but the directions reference curry. Any thoughts on which one goes in? Or both? Thanks!

  • Reply
    Tara | Treble in the Kitchen

    I’m such a butternut lover…this looks delicious!

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