Butternut Squash Soup is a delicious way to eat more vegetables. This simple soup is full of flavor and is the perfect dinner on a cold night.
Every fall, I look forward to Panera’s Autumn Squash Soup! Since it is only available seasonally, I decided to make a copycat version so that I can enjoy butternut squash soup all year long.
How To Make Butternut Squash Soup
Step One: Cook The Squash
Cut the butternut squash in half and scoop out all of the seeds. Add a quarter-inch of water to a microwave-safe dish and place both halves in with the cut side down.
Cover with plastic wrap and cook in the microwave for 10-15 minutes. When it can be easily pierced with a fork, scoop out the squash into a bowl and set it aside.
Step Two: Combine Ingredients and Boil
First, heat up the onions and garlic in butter in a large pot. Stir in the chicken broth, apple juice, butternut squash puree, and pumpkin puree. Over medium heat, bring to a boil, stirring occasionally.
Turn the heat to low and simmer for 10 minutes, stirring often. Mix in nutmeg, pepper, and salt.
Step Three: Blend
Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully pour the soup into a vented, high-speed blender (leave the center cap off the lid and cover with a dish towel) and blend until smooth. If necessary, this step can be done in batches.
Garnish the butternut squash soup with a sour cream swirl and sprinkle with roasted seeds.
Frequently Asked Questions
Yes, this soup freezes well. Store in airtight containers in the freezer.
You can reheat it in the microwave or on the stovetop.
Yes. Store in an airtight container in the fridge for 2-3 days or in the freezer for longer storage.
More Squash Recipes
- Million Dollar Spaghetti Squash is a family favorite!
- Top Easy Acorn Squash Recipe with butter and brown sugar.
- Prepare Roasted butternut squash with green apples and candied walnuts.
- Spinach Artichoke Spaghetti Squash is creamy and flavorful.
Butternut Squash Soup
Ingredients
- 1 medium butternut squash
- 2 tablespoon butter
- 1 teaspoon minced garlic
- ½ cup chopped onion
- 2 cups chicken broth
- 1 cup apple juice
- 2 cups butternut squash puree
- ½ cup pumpkin puree
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon pepper
- ⅛ teaspoon salt
- 5 tablespoon sour cream
- 5 teaspoon roasted seeds
Instructions
- Cut the butternut squash in half and scoop out the seeds. Place both halves, cut side down in a microwave-safe dish and add a quarter inch of water to the dish. Cover with plastic wrap and cook in the microwave for 10-15 minutes or until it can be easily pierced with a fork. Scoop out the squash and set aside.
- Fry onions and garlic in butter in a large pot. Stir in chicken broth, apple juice, butternut squash puree and pumpkin puree. Bring to a boil over medium heat, stirring occasionally. Turn the heat to low and simmer for 10 minutes, stirring often. Stir in nutmeg, pepper, and salt.
- Use an immersion blender to blend until smooth. Or carefully pour the soup into a vented, high-speed blender (leave the center cap off the lid and cover with a dish towel) and blend until smooth. This step can be done in batches if necessary.
- Garnish with sour cream and roasted seeds.
Shanna says
Hi there! We have garden grown squash and j find it very hard to guess what size ‘medium’ is. Any idea on how many cups needed?
Tonia says
Hi Shanna,
How cool that you have your own squash! I wish I did. The recipe calls for two cups of butternut squash puree. Enjoy!
~Tonia