This fall favorite butternut squash soup recipe was originally shared four years ago. It’s such a delicious, classic soup, I wanted to bring it back. Even if you’re not a big fan of squash, you might like this creamy soup.
I have found that butternut squash soup is one of my favorite soups. You can add things to it like the apple and potato found in this recipe or just keep it simple. You can also try different herbs and seasoning. Butternut squash has such a pleasant flavor and blends up so nicely, that I seem to enjoy it no matter what I add or don’t add to the soup.
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 1 small onion, chopped (about ⅔ cup)
- 1 medium green apple, peeled and chopped
- 2 medium potatoes, peeled and chopped (about 1½ cup, I used red potato)
- 3 cups chicken broth
- 1 Tablespoon oil or butter
- ½ teaspoon fresh rosemary, snipped into little pieces (or try ¼ teaspoon dried)
- salt & pepper to taste
- Prepare the vegetables.
- Heat the oil or butter in the bottom of a pot. Add the onion and sauté until softened.
- Add the chicken broth and heat to boiling.
- Stir in the vegetables and rosemary. Reduce heat, cover, and simmer until the vegetables are tender. The amount of time will depend on how small you cut them.
- Add salt and pepper to taste.
- Blend the soup with an immersion blender, or by adding it in batches to a stand blender. The soup should be smooth with no chunks in it.