Creamy Butternut Squash Soup Recipe

Butternut Squash Soup
Butternut Squash Soup. Getty Images / Stuart West
  • 70 mins
  • Prep: 15 mins,
  • Cook: 55 mins
  • Yield: 4 - 8 servings

This creamy butternut squash soup recipe is a delightful combination of sweet and savory flavors. This is a true celebration of fall flavors into one delicious soup. Tart Granny smith apples and savory butternut squash combine with coconut milk and a hint of cinnamon for a creamy butternut squash soup the kids will love!

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What You'll Need

  • 2 10 oz. packages butternut squash or 1 large butternut squash (peeled and diced)
  • 4 tbsp. butter
  • 2 small Granny Smith apples (peeled and diced)
  • 1 medium onion (diced)
  • 1 can coconut milk
  • 5 cups low-sodium vegetable broth
  • 1 tsp. kosher salt
  • 1/2 tsp. dried sage
  • 1/2 tsp. cinnamon
  • Optional: apple chips for garnish

How to Make It

  1. Cut butternut squash into 1-inch pieces (the pre-peeled and diced butternut squash usually comes in larger, uneven chunks).
  2. Heat butter in a heavy saucepan or dutch oven over medium heat. Add apples, onion and butternut squash.
  3. Saute 10 minutes or until softened slightly.
  4. Add coconut milk, vegetable broth, salt, sage and cinnamon. Bring to a boil, then reduce heat to medium-low and let simmer until sqush and apples are tender, about 45 minutes.
  1. Use an immersion blender to puree soup until smooth. Or, if you don't have an immersion blender, let soup cool and puree in batches in a blender.
  2. Serve warm, garnished with apple chips.
Nutritional Guidelines (per serving)
Calories 187
Total Fat 13 g
Saturated Fat 10 g
Unsaturated Fat 2 g
Cholesterol 15 mg
Sodium 748 mg
Carbohydrates 17 g
Dietary Fiber 3 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)