Recipes, Stew & Soup, Vegan, Vegetarian

A classic butternut squash soup



A classic butternut squash soup. Full of seasonal aromas it never fails to bring fall to your house.

Now that the weather has cooled a bit it’s the perfect excuse to make soup. I find that a hot bowl of soup warms me up in a way that no other hot meal does. Does that make sense?





I have caught myself overeating many times during the colder months only to find out that what I was trying to do was not satiate my hunger but warm myself up. Has that ever happened to you too? Please tell me that I am not the only one.

But I digress…

Back to the soup. This classic butternut squash soup recipe is as basic and simple as it gets. You can consider it to be a base to experiment with different flavor combinations. 

I love having simple and straightforward recipes like that. Sometimes I crave basic flavors to provide comfort and on others, I use them as my base as I explore new tastes. However you choose to use it, this recipe is up to you.

10/14/2020 Edited to add: Although October is still hot here, the temperatures have somewhat cooled down, at night at least. Since this year is kind of bonkers anyway I am going to start making soup as a way to welcome fall and give myself and my family a semblance of normalcy.

Butternut Squash Soup

A classic autumnal soup to keep you warm. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: International
Servings: 4 servings
Author: Joanna


  • 1 butternut squash
  • 1 apple any kind will do but will affect the flavor.
  • 2 springs fresh thyme
  • 1 small sweet onion
  • 2 tbsn olive oil
  • S & P to taste


  • Heat olive oil in a pot with a heavy bottom over medium heat. Chop the onion and add to the pot until soft 5-7 min.
  • Meanwhile wash and half the squash and apple. Remove the seeds and chop them into 2 cm (1 inch) cubes.
  • Add to the onion and stir. Roast for 2-3 min. Pour enough water to cover the vegetables by 5 cm (2 inches). Bring to boil over high heat. Lower heat to medium and simmer with the lid half on until the squash is fork tender. (i.e. You can pierce it with a fork easily without it falling apart)
  • Let the soup cool down and using a blender pure it to desired consistency. Season to taste. Serve in hot bowls and garnish with olive oil and fresh thyme springs.


Want to remember this? Pin this Classic Butternut Squash Soup to your favorite Pinterest Board!




Butternut Squash Soup

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating