Oct 18


Butternut Squash Soup

With both colder weather and a bothersome chest cold arriving in the last couple of weeks, I’ve craved almost nothing but soup. I know many of you live in areas where it’s still a bit too balmy to day dream about tiny basins full of steaming soup, but bear with me. Your cooler weather will arrive soon enough, and when it does, you need to be ready to make this incredibly incredible soup featuring a vegetable almost as synonymous with autumn as king pumpkin: the butternut squash.

I won’t lie to you. Butternut squash is only something I’ve come to appreciate very, very recently. I don’t remember eating it much as a kid; we tended to favor summer squashes in my house. So when a friend brought me a bowl of butternut squash soup (in the worst days of my cold) I admit: I was a bit nervous. But after one spoonful, I became keenly aware that I may have been missing out on a vegetable that is practically given away at the farmers market, easy to store for long winters, and downright delicious.

But it doesn’t stop there. This soup is a medley of fall produce: carrots, potatoes, onions, and for fun, a couple of apples. Short of tossing some fallen leaves in there, it’s hard to get more autumnal than that.

This array of chopped produced is then simply tossed in a pot, simmered in chicken stock, and blended. I’ve steered away from blended soups in the past because I don’t have an immersion blender, but don’t worry if you also don’t have one. I ladled mine in batches into a regular, cheap-ass blender from Target and it worked swimmingly. A food processor would also work well. Once it’s blended, you’re just a few fall spices away from one awesome dinner.

Chock full of produce, creamy without any cream, and simply bursting with fall flavor, I positively insist you make some. Don’t think you like butternut squash? Neither did I. Now I’m eating it for lunch every day for the rest of the week, and I couldn’t be happier about it.


Butternut Squash Soup
Adapted from All Recipes & Monica B.

Makes about 18 cups, enough for 9 servings (leftovers, baby!)

2 medium butternut squash, peeled and cubed
1 large onion, chopped
3-4 carrots, chopped
3 medium potatoes, cubed
2 tart apples, peeled, cored, & chopped
1/4 c butter
2 quarts chicken stock (or enough to cover vegetables in the pot)
2 tsp garlic powder
1 1/2 tsp salt
1 1/2 tsp black pepper
3/4 tsp ground ginger
1/2 tsp cumin
1/2 tsp ground nutmeg
sour cream to garnish

Chop squash, onion, carrots, potatoes, and apples into pieces 1-2 inches in size. To peel the squash, chop off 1/2″ of the bottom and 1/2″ of the top. Use a vegetable peeler to peel away the skin, which may take several passes, until the pale skin has been removed. Then, stand the squash on its end and slice it down the middle, leaving two halves. Scoop out the seeds on each half before slicing the halves into strips and ultimately into cubes.

In a large pot (I use an 8-quart one), melt butter over medium heat. Add all chopped ingredients to the pot and cook for 5-6 minutes, stirring regularly. Pour in the chicken stock, using enough to cover the vegetables. Increase heat to high until the mixture comes to a boil, then cover and reduce to medium. Allow to simmer for about 40 minutes or until the vegetables are tender.

Remove the pot from the heat and ladle out about 2 cups of stock and set aside. If you have an immersion blender, blend the mixture until it is smooth and creamy. If you don’t, ladle it in batches into a blender or food processor, making sure that you have a couple of good ladles full of liquid in each batch. Blend until smooth and pour into a second pot until the whole mixture has been blended. Add as much of the remaining broth as you like to reach your desired consistency (I used about a cup).

Add the seasonings to the pot and adjust to taste. I recommend starting with about half of all the measurements and adding more as desired. The measurements above reflect what I use and love.

Spoon one dollop of sour cream onto the top of each bowl just before serving. This soup makes fabulous leftovers and freezes well. 


  1. Jessica says:

    We have a white potato allergy… do you think we could substitute sweet potatoes? Maybe their taste would be overwhelming and it would be best to leave potatoes out?

    1. Kristi @ 30 Pounds of Apples says:

      Are you able to eat red potatoes? My friend Monica uses those. You could definitely try subbing in sweet potatoes. It’s likely to change the flavor, but I bet it would still be a delicious soup! If you do decide to leave the potatoes, I would add an extra squash & an extra apple in their place. Whatever you try, let us know how it works out!

  2. Jess says:

    I’m with you on the immersion blender. I keep wanting to ask for one for christmas but then every year I realize I just don’t have the room to justify getting one. Someday maybe…. In the meantime, though, I am making this soup tonight – my very first blended (with my food processor) soup also. Its a lovely sounding recipe, and I’m betting it tastes as good as it sounds. Thanks for the recipe!

    1. Kristi @ 30 Pounds of Apples says:

      It is indeed quite tasty. I’ve been eating the leftovers for days, and it still tastes great!

  3. Stephanie says:

    Hi! I’m an American expat living in Norway and was incredibly excited when I found your recipe on foodgawker. No one seems to have even heard of butternut squash soup here, so I’ve been desperate for a hearty recipe that could replicate my favourite one from back home. I bought a blender just for this and I could NOT have been happier! I didn’t remove any of the stock, halved the recipe, added some cinnamon, and I had to substitute canned butternut squash for fresh, but I almost cried with happiness when I finally tasted it. THANK YOU for this amazing taste of home!! I’ll be making it over and over again throughout the winter :)

    1. Kristi @ 30 Pounds of Apples says:

      I’m so happy you enjoyed it!! This was the first time I’ve made it and it’s already made its way to the top of my favorites list. I hope this gets you through long Norwegian winters!

  4. Monica says:

    I love it! :) thanks for the shout out.

  5. Monica says:

    Is it odd that I come back here to remember my own recipe?

  6. Christy says:

    Thanks for the awesome recipe! This was my first time cooking butternut squash, and it turned out super well. I had no idea how much soup 2 butternut squashes make, but my stomach is happy, my fridge is happy, and my freezer is very happy. :)

  7. Hannah says:

    Two years ago I was living on my own for the first time and my parents kept on giving me squash from their garden. After trying out a couple of recipes for squash soup, I found this one, and I haven’t used another one since! I am now known for my famous squash soup and people assume it’s a family recipe or something… little did they know I found i on the internet :) It is the ultimate comfort food and I like to make some biscuits to go along with it!
    -I often half the recipe if it’s for just three or four people- and that is still PLENTY of soup
    -Buttercup squash works just as well in this soup.
    -I stab the raw squash with a knife a couple of times and then put it on a plate in the microwave for 10-15 minutes before I cut it. This makes it way easier to peel/cut and in the meantime I can cut all the other veggies.
    -When serving, a dollop of plain yogurt on top tastes is a decent substitute for sour cream.
    -Grated cheddar cheese is also good on top
    -I am very liberal with the spices here, especially cumin- even when I half the recipe I use the full 1/2 tsp, if not more (but I skip the salt)

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