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Silky orange butternut squash soup in a shallow ceramic bowl with a cream swirl, toasted pepitas, sage and black pepper, natural velvety texture and warm fall light. The lower title bubble reads Butternut Squash Soup Recipe.
Good Fork Daily Editorial Kitchen

Butternut Squash Soup Recipe

5 from 3 votes
Silky butternut squash soup with apple, sage and a balanced savory finish, plus guidance for thickness, blending and storage.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling before blending 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Lunch, Soup
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 1 medium carrot chopped
  • 1 medium tart apple peeled, cored and chopped
  • 3 pounds butternut squash peeled, seeded and cut into 1-inch cubes
  • 2 cloves garlic chopped
  • 1 teaspoon chopped fresh sage plus more for garnish
  • 1/4 teaspoon ground nutmeg
  • 4 cups low-sodium vegetable or chicken broth divided
  • 1 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon ground black pepper
  • 1/3 cup heavy cream or full-fat coconut milk optional
  • 2 teaspoons apple cider vinegar or lemon juice

Equipment

  • Large Dutch oven
  • Immersion blender
  • Chef's knife
  • Ladle

Method
 

  1. Heat oil in a Dutch oven over medium heat. Cook onion and carrot with a pinch of salt for 7 to 9 minutes, until softened but not dark.
  2. Add apple, garlic, sage and nutmeg. Cook 2 minutes, stirring, until fragrant.
  3. Add squash, 3 1/2 cups broth, salt and pepper. Bring to a boil, reduce to a steady simmer, cover partly and cook 18 to 24 minutes until the squash crushes easily.
  4. Remove from heat and cool 5 minutes. Blend with an immersion blender until completely smooth, keeping the head submerged to limit splashing.
  5. Return to low heat. Add optional cream and enough reserved broth to reach the preferred thickness.
  6. Stir in vinegar, taste for salt and pepper, and serve with sage, pepitas or black pepper.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • FoodSafety.gov recommends prompt chilling and shallow-container refrigeration for perishable cooked foods; use those general practices for leftover soup.
  • This recipe was developed through culinary research and editorial review.