This one-pot butternut squash soup recipe is so easy to make!

Cubes of butternut squash, onions, broth, and apple juice are blended with a little light cream for a hearty and heartwarming soup the whole family will love!

With just a hint of sweetness and the right amount of richness, butternut soup makes an excellent appetizer or light meal with bread!

easy butternut squash soup with bread slices

Creamy And Cozy Soup

  • Make this easy butternut squash soup recipe as a first course with a holiday roast turkey, or as a simple, yet hearty soup for lunch or a light dinner.
  • Using frozen butternut squash saves valuable prep time! Just cook, blend, and serve!
  • Soups are a budget-friendly and easy way to get nutritious meals on the table in minutes! Add some homemade rolls or cheesy bread, and a salad to round out the meal!
ingredients assembled to make easy butternut squash soup, including butternut squash, chicken broth, onion, cream, butter, and apple juice

Ingredients and Variations

This recipe is perfect for adding extras and any leftover veggies in the fridge! Puree them in Step 2.

Butternut Squash – Other time-saving frozen veggies to use with butternut squash are regular potatoes, sweet potatoes, acorn squash, carrots, or pumpkin.

Soup Base – Make this dish dairy-free and use olive oil instead of butter in Step 1 and switch out the half-and-half for coconut, almond, or oat milk. For an extra velvety texture, however, heavy whipping cream is an option.

Seasonings – The combination of curry powder and thyme highlights the nutty flavor of butternut squash. If you don’t have curry powder, a dash of turmeric or cumin is a good choice. Bay leaf can be used instead of thyme, just remember to discard it when the soup is done in Step 3.

Variations – For a slightly sweeter soup, stir in some applesauce or a little maple syrup. For a meaty version, add cooked ground pork sausage, sliced summer sausage, or bacon bits.

Toppings – Top butternut squash soup with croutons, a dollop of sour cream, sliced green onions, diced red bell peppers, or some toasted pumpkin seeds.

How to make Butternut Squash Soup

This one-pot butternut squash soup recipe is so easy to make!

  1. In a large pot, sauté onion in butter until tender, as described in the recipe below.
  2. Add broth, apple juice, and squash, and cook until squash is tender.
  3. Blend mixture until smooth.
  4. On medium-low heat, stir in seasonings and cook for 5 minutes. Add half-and-half and cook until heated through.
  5. Garnish as desired before serving.

Tips For Success!

  • Thicken butternut squash soup with pumpkin puree, cooked and pureed carrots, or potato flakes.
  • For the best results, this soup can be made up to a day ahead and chilled until ready to reheat – this allows more time for the flavors to develop.
easy butternut squash soup drizzled with cream

How To Store Butternut Squash Soup

  • Keep leftover butternut squash soup in a covered container in the refrigerator for up to 5 days. Add a little broth to the soup to loosen it up before reheating on the stove.
  • Freeze cooled soup in quart-sized zippered bags for up to 3 months. Thaw in the refrigerator before reheating.

Other Fall Inspired Soups To Try!

Have you tried this Easy Butternut Squash Soup recipe? Leave a comment and rating below!

easy butternut squash soup in a bowl
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Easy Butternut Squash Soup Recipe

Make this easy butternut squash soup recipe for a creamy, warm and comforting main or side dish.
Prep Time 10 minutes
Cook Time 40 minutes
Rest time 10 minutes
Total Time 1 hour
Servings 6 servings
Author Holly


  • 1 tablespoon butter
  • 1 small onion , diced
  • 20 ounces frozen diced butternut squash
  • cups chicken broth
  • ¾ cup apple juice
  • ½ cup half-and-half or coconut milk
  • 1 teaspoon curry powder
  • ½ teaspoon dried thyme
  • salt and pepper , to taste


  • In a large pot, sauté the onion and butter over medium heat until tender. Add the chicken broth, apple juice, and butternut squash. Bring to a boil and cook for 5 minutes, or until the squash is soft.
  • Using a hand blender, blend mixture until smooth and creamy.
  • Turn heat to medium-low and stir in curry powder, thyme, and salt and pepper to taste. Simmer for 10 minutes. Add in half-and-half and cook for an additional 5 minutes until heated through.


  • If a hand blender is not available, blend the soup in a regular blender in batches.
  • Be sure not to seal the lid when using a regular blender, or the steam can build up causing it to burst open.
  • Leave the lid open just enough to allow steam to escape.
5 from 3 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 276kcal | Carbohydrates: 30g | Protein: 2g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 650mg | Potassium: 517mg | Fiber: 3g | Sugar: 15g | Vitamin A: 13936IU | Vitamin C: 28mg | Calcium: 97mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Soup
Cuisine American

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