This is the Best Butternut Squash Soup Recipe ever! Celery, onion and carrots give this squash soup a beautiful depth of flavor. It’s silky-smooth and perfectly sweet with a touch of fall spices. This butternut soup is easy to make in one pot with either an immersion blender or standard blender.
This post is sponsored by my friends at Vitamix. As always, all opinions, photos, videos and the recipe are my own!
Last year, my favorite local restaurant shared their butternut squash soup recipe and it made me so happy. I spent the season tweaking and perfecting it to our family’s tastes, and I can assure you I have created the absolute best butternut squash soup recipe you will ever eat.
It’s made in one pot (no roasting required) which I love. Celery, onion and carrots give this squash soup a beautiful depth of flavor, and it’s silky-smooth and perfectly sweet with a touch of fall spices.
Watch our video and check out the step-by-step photos to learn how to make butternut squash soup two ways: with an immersion blender or a high-powered blender.
Butternut Squash Soup Recipe: Ingredients and Substitutions
I cannot stress how absolutely perfect this butternut squash soup is. So I recommend keeping substitutions to a minimum (if you have to make any at all). However, as always, we will talk about possible substitutions
- Salted butter. Unsalted butter can be used in this butternut soup, you may just need to add more salt.
- Sweet Onion. I prefer a sweet onion, but any yellow, white or red onion work well.
- Carrot. I’d stay away from baby carrots here. I prefer large, organic, sweet carrots for the best flavor.
- Celery. This is a must, no substitutes here.
- Butternut Squash. Ok I discovered a hack that makes this butternut squash soup even easier to make – using frozen butternut squash! I found it at my local grocery store and it changed my life – because peeling and cutting butternut squash is time consuming, however this recipe works perfectly with both.
- Maple Syrup. Again, I don’t recommend subbing anything for the pure maple syrup – as the maple flavor is important.
- Light brown sugar. Dark brown sugar can be used in place of light for a richer molasses taste.
- Heavy Cream. Half and half can be used in place of heavy cream, but I don’t recommend making any other substitutions.
- Vanilla extract. Trust me and don’t leave it out!
- Apple Cider Vinegar. White vinegar can be used in place of apple cider vinegar if you don’t have any on hand.
How to make Butternut Squash Soup
This butternut squash soup recipe is really easy to make in 1 pot in 45 minutes! You can make it using an immersion blender or a conventional blender! Let’s walk through the steps together, and don’t forget to watch the video!
Cook vegetables
Add onions, celery, carrots and butter to a large stockpot. Cover and cook over medium-high heat until the onions become translucent (about 8 minutes).
Add spices, squash & water
Once the vegetables are soft and onions are translucent, add the butternut squash, cinnamon, nutmeg, sea salt black pepper, and stir to until spices are evenly distributed. Add water, maple syrup, and brown sugar and stir until combined. Then, cover and bring mixture to a boil.
Simmer uncovered
Once the mixture comes to a boil, remove the lid, reduce the heat and simmer for 15 minutes.
To make in a blender:
After 15 minutes of simmering, transfer the contents of the pot to a high-powered blender. Secure the lid and blend for 60 seconds or until completely smooth.
Use a Vitamix
As always, I recommend using a Vitamix Blender to make this butternut squash soup with the creamiest, silky-smooth texture.
To make with an immersion blender
To make this butternut squash soup with an immersion blender, do not transfer the mixture to a blender after simmering for 15 minutes.
Instead, use an immersion blender to blend the mixture in the pot. Then continue with the recipe written once it is smooth.
Return to pot
If you chose to blend the mixture in a blender, pour the smooth mixture back into the large stockpot.
Add remaining ingredients
Add cream, vanilla and vinegar. Whisk or stir until smooth. Taste and adjust salt/pepper as desired.
Store
Store this butternut squash soup in an airtight container in the refrigerator for 5-7 days.
Freeze
I recommend freezing this squash soup in individual portions for easy reheating. These silicon cubes are a great way to freeze soup in 1-cup portions. You can also use small glass storage containers or even plastic bags that are freezer-friendly.
Reheat
Remove the butternut squash soup from the freezer and let it thaw slightly. Then transfer to a pot on the stove or a microwave-safe container to reheat.
Recipe FAQs
Do you have to roast butternut squash for soup?
You can roast the butternut squash if you’d like, but in this recipe the butternut squash is sautéed with butter for a delicious flavor and a quicker process with less dishes.
What flavors go with butternut squash?
So many! Cinnamon, nutmeg, cloves, sage, thyme, and rosemary are all wonderful.
What is a good garnish for butternut squash soup?
Fresh herbs (sage, rosemary, thyme), croutons, nuts/candied nuts, a drizzle of heavy cream, freshly cracked pepper, a dash of nutmeg, etc.
