The Perfect Butternut Squash Soup

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The Perfect Butternut Squash Soup ~ this fragrant, silky soup is the best I’ve found, and it’s so easy to make.  Fall doesn’t officially begin until we’ve made a batch of this wonderful soup!

A bowl of colorful butternut squash soup

This soup avoids all the pitfalls that pureed vegetable soups occasionally fall into. It’s not bland, it has good strong flavor, but the flavors don’t overpower the squash either.  The Indian inspired spices are evident, but they stay in the background.  It’s got a hint of sweetness from the apple, but it’s not so sweet that it tastes like dessert.  There’s no cream in it, so it’s neither heavy nor a billion calories.   It’s lovely, really.

Butternut Squash Soup in a bowl with sour cream and pumpkin seeds

This recipe comes from my sister.  She serves huge vats of it at her annual neighborhood Halloween open house and gets rave reviews.  I fiddled just a tiny bit with her recipe, because, well, that’s what sisters do.  She uses celery and nutmeg, I left them out.  I add in mustard seed and coriander seed.  Nothing major.  I’m sure you’ll make your own special tweaks as well.  But as far as I’m concerned, I don’t ever need to look for another butternut squash soup recipe.

A bowl of butternut squash soup

Love winter squash?  Try my WHIPPED KABOCHA SQUASH or my WHOLE ROASTED KABOCHA SQUASH for a change of pace.

squash seed roasting

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4 from 3 votes

The Perfect Butternut Squash Soup


  • 2 Tbsp butter use olive oil for paleo
  • 1 Tbsp olive oil
  • 1 onion peeled and chopped
  • 1 shallot peeled and chopped
  • 1 Granny Smith apple peeled and coarsely chopped
  • 1 inch piece of fresh ginger peeled and sliced
  • 1 tsp mustard seed
  • 1 tsp coriander seed
  • 1 tsp curry powder
  • 1 medium butternut squash peeled, seeded, and rough chopped
  • 26 oz box chicken stock
  • 2 bay leaves
  • salt and fresh pepper
  • juice of 1/2 lemon


  • Heat the butter and oil in a heavy bottomed soup pot. Sauté the onion, shallot, apple, and ginger for a couple of minutes.
  • Add in the spices, and continue to cook for a few more minutes, stirring so nothing burns.
  • Add the squash to the pot, give it all a good stir, and then the stock and bay leaves. Season with salt and pepper.
  • Simmer, covered, until the squash is completely tender.
  • Remove the bay leaves and puree the soup either with an immersion blender, a regular blender, or in a food processor (in batches)
  • Reheat the soup, add the lemon juice, and check the seasonings. If it seems too thick at this point, add more stock or water. Garnish with sour cream and toasted pepitas.
  • The soup will taste even better after a day in the fridge. I always make mine the day before.

Make it your own ~

  • I think this would work well with any winter squash, try pumpkin, or kabocha.




The Perfect Butternut Squash Soup ~ this fragrant, silky soup is the best I've found, and it's so easy to make. Fall doesn't officially begin until we've made a batch of this wonderful soup! #Thanksgiving #fallsoup #easysoup #healthysoup #Thanksgivingsoup #glutenfree


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    Please rate this recipe!

  • Reply
    January 13, 2019 at 3:05 pm

    Making this tonight and cannot figure out where to add the ginger??

    Otherwise it looks great.

    • Reply
      January 13, 2019 at 3:27 pm

      Sorry for the confusion Robin, you can sauté it along with the onions and apple.

  • Reply
    January 23, 2013 at 4:15 pm

    thanks for the recipe! my family loved this soup and it is now my go to butternut squash soup recipe. i didn’t have all the spices, substituted a little mustard powder for the mustard seeds, and it was still amazing.

    • Reply
      August 26, 2017 at 10:09 am

      Mustard powder sounds like a great addition!

  • Reply
    October 12, 2012 at 3:22 pm

    This is pure autumn loveliness. I also love that it is without cream. And the presentation sparkles.

    • Reply
      August 27, 2017 at 6:52 am

      I think cream just dilutes that wonderful flavor. Thanks Claudia!

  • Reply
    belleau kitchen
    October 12, 2012 at 7:20 am

    loving the inclusion of the apple in here, I bet it gives it an extra undertone that is fabulous!

    • Reply
      August 27, 2017 at 6:52 am

      The apple adds such a nice sweet note!

  • Reply
    Liza in Ann Arbor
    October 12, 2012 at 12:35 pm

    I like the lack of cream in this soup. I mean, nothing against cream, but a lighter version of such a scrumptious soup is indeed what I need right now. I’ll be giving this one a try.

  • Reply
    l o v e l y t h i n g s
    October 12, 2012 at 3:18 am

    mmmm…this is my favorite soup. I love the addition of toasted pepita on top. Such lovely photos as always!

  • Reply
    From Beyond My Kitchen Window
    October 12, 2012 at 1:01 am

    I served a soup very similar to Mary from Ocean Breezes last week. I used pumpkin instead of the squash. I love these kinds of soups.

  • Reply
    the gardener's cottage
    October 11, 2012 at 8:04 pm

    this really does look and sound lovely sue. all your recipes are so beautifully put together and photographed. i always feel like i’m reading a book or magazine when i’m here. love butternut soup! xo

  • Reply
    October 11, 2012 at 4:39 pm

    I’ll be right over for leftovers!

  • Reply
    Averie @ Averie Cooks
    October 11, 2012 at 4:31 pm

    The soup looks buttery and beautiful and rich; and the color is just gorgeous. I love making soup this time of year and love how yes, they do make leftovers, even if the hubs doesn’t want it, but lucky for me, mine loves soup so I’m in luck there.