Thick, creamy, and comforting,Homemade Butternut Squash Soupis full of nutritious ingredients and is sure to be a big hit with everyone! Plus you can throw this soup together in under an hour!

homemade butternut squash soup in two serving bowls.

Butternut squash soup has got to be one of my favorite meals to make in the fall and winter!Not only does this soup have a gorgeous color, but it is easy to make and is packed with nutritious foods that keep you satisfied. The nutty flavor of the squash pairs perfectly with the tart apple and warm, cozy spices!

The immersion blender makes this recipe a breeze, by mixing all of the ingredients together in one pot until it has a smooth texture. We like to keep it simple by adding a side ofFrench breadorrollsfor dipping, but this soup can be paired with a wide range of dishes and appetizers! No matter what you serve with this soup, it will keep the whole family coming back for seconds.

homemade butternut squash soup in the pot.

Why You’ll Love This Recipe

The beauty of simplicity! This recipe is easy, but bursting with cozy flavors.
You can make everything all in one pot, meaning less dishes.
The ingredients are filling, satisfying, and nutrient dense.

Recipe Ingredients

portion bowls each with digitally labeled raw ingredients to make homemade butternut squash soup.

Stock—You can use vegetable or chicken, whichever you have on hand.
Butternut Squash—Peeled and cut into cubes.
Apple—The sweetness of the diced apples pair perfectly with the butternut squash.
White Onion—Diced.
Garlic—Don’t worry about mincing the cloves, they can go straight in the soup.
Canned Coconut Milk—Unsweetened. Adds a smooth, creamy texture to the soup.
Spices—A warm, earthy blend of yellow curry powder, Garam Masala, and ginger.
Salt—To enhance the flavors of the soup.

See the recipe card for full information on ingredients and quantities.

How to Make Homemade Butternut Squash Soup

homemade butternut squash soup in progress in a sauce pan.

Step #1.In a large pot over medium heat, add the stock, butternut squash, apple, onion, and garlic. Bring the mixture to a boil.

Step #2.Reduce the heat, add a lid to the pot, and cook until the squash is tender. Remove the lid and use an immersion blender to blend the soup together.

homemade butternut squash soup in progress in a sauce pan with spices being added.

Step #3.Add the canned coconut milk to the soup and stir until fully combined.

Step #4.Add all of the spices and salt, and stir to combine. Serve and enjoy!

Recipe FAQs

How can I remove the skin from butternut squash?

It can be hard to remove the skin from a big butternut squash. First place your squash on a cutting board and cut about half an inch from each end to make peeling it easier. Hold the squash in one hand, then take a sturdy vegetable peeler with the other and start removing the outer skin. Work your way around in slow, steady strips. Only peel the skin until you see a brighter orange color underneath. Once it is peeled, cut the squash in half and use a spoon to remove the seeds. You can also buy pre-peeled and cut butternut squash at the store if you are in a hurry!

What should the consistency of my soup be like?

That is totally up to you, it depends on how thick you like your soup! The coconut milk is the ingredient that will determine how thick or thin the soup will turn out. If you want it to be more on the thick side, then use a smaller amount of coconut milk. Alternatively, if you want it thinner you can add more coconut milk until you reach the desired consistency. Allow time for the soup to combine before you add more, so it doesn’t become too runny!

What can I use if I don’t have an immersion blender?

If you don’t have an immersion blender, don’t let that stop you from making this yummy soup! You can use a traditional blender instead. You will need to puree the soup in small batches and be cautious as you do this. Keep the lid vented because hot or warm liquid in blenders can create a lot of pressure, which you will want to avoid. Once the soup is blended, return it to the pot and continue to the next step.

homemade butternut squash soup in two serving bowls with a black spoon in each.

How to Store Butternut Squash Soup

If you have leftover soup, you can either store it in the fridge or the freezer to have an easy dinner prepared for later! To store in the fridge, allow the soup to cool then transfer to an airtight container for up to 3-5 days. You can reheat the soup on the stove or covered in the microwave until warm. To freeze, allow the soup to cool and toss the extras into a freezer-safe container. Label it with the date and freeze for up to 3 months! Allow the soup to thaw overnight in the fridge before reheating.

Expert Tips

The best type of apple for this soup areBraeburn, Granny Smith, or McIntosh for that nice, tart flavor!
You can substitute the type of spices you use for this recipe to change the flavor!If you want the soup a bit sweeter use cinnamon and nutmeg instead, or use chili powder and smoked paprika to add some heat.
If you feel like yoursoup is tasting bland, the first thing you should do is add a bit more salt.
We always like using fresh garlic, but you can always use garlic powder if you are in a pinch. You will want to use about ¼ teaspoon of garlic powder for each clove of fresh garlic you are replacing.