Get cozy with a warm bowl of creamy Butternut Squash Soup. This sweet, savory, and earthy soup is irresistible. Butternut squash, sweet apples, bacon, and onion are simmered in a creamy broth until tender and blended to smooth perfection.
Fall is the perfect time for rich, comfort food soups like Old-Fashioned Potato Soup or our Loaded Sweet Potato Soup! My husband and I like to make Thanksgiving dinner a multi-course affair, and we always plan on a soup course.
Whatever soup we choose, my only stipulation is that we will make it the day before. This soup is perfect for making a day in advance. It's the soup that almost tastes even more delicious on day two.
Unlike a roasted butternut squash soup, this recipe is super easy; you only need a large pot.
Why This Is The Best Butternut Squash Recipe
FLAVOR - All of the flavors work incredibly well together. It's savory, sweet, earthy, and infused with a smoky bacon flavor. All of the ingredients are well balanced to complement each other.
QUICK - This soup is quick and easy to prepare and makes for a perfect mid-week meal. Splurge on some pre-cut butternut squash to cut down on prep.
FALL FAVORITE - While you can enjoy this easy Butternut Squash Soup all year long, we all know Fall is the time of year when soups just taste even more delicious. Its irresistible, rich flavors are perfect when the weather turns cold for the first time.
SIMPLE INGREDIENTS - The best recipes are made with simple, easy-to-find ingredients. Best of all, you'll most likely have everything on hand.
BATCH IT - You can easily double or even triple batch this recipe.
Please check the recipe card below for a detailed, printable ingredient list.
BUTTERNUT SQUASH - You can use one medium sweet butternut squash and cut it yourself. But with raw squash, I prefer the convenience of pre-cubed slices.
BACON - If possible, use thick-cut bacon for this recipe.
ONION - Use a yellow onion or a sweet onion. I sauté the onions in my recipe, but other recipes add raw onions. Personally, I prefer the taste of sauteed onions for this recipe.
APPLE - I love using Honey Crisp apples for this recipe. This means there's enough sweetness that I don't have to add additional sweeteners like maple syrup or brown sugar.
BROTH - I prefer low-sodium chicken broth or vegetable broth.
CREAM - We'll use heavy cream to make this soup rich and creamy.
ALLSPICE - A quintessential fall flavor. Its warm, sweet, and pepper aroma complements all the other ingredients.
Variations and Additions
COCONUT MILK - A can of coconut cream is a great alternative if you're trying to avoid dairy but still want a warm and creamy soup.
SOUR CREAM - Many people enjoy adding a dollop of sour cream when serving this soup.
BROTH - You can experiment with chicken stock, veggie broth, or even beef broth.
HERBS AND SPICES - I like to garnish my soup with fresh herbs like parsley whenever possible. Because this soup is naturally flavorful, I simply season it with salt and black pepper.
But if you're looking for a little extra heat, try adding a ¼ teaspoon of cayenne pepper. I don't use it, but my sister-in-law makes a similar soup and likes adding a bit of pumpkin spice to hers.
PUMPKIN SEEDS - Toss a handful of pumpkin seeds
How To Make Butternut Squash Soup
- BACON AND ONION - Fry the bacon in a large soup pot or Dutch oven over medium heat. Once there are enough bacon drippings, add the diced onions and saute until tender. Use a slotted spoon to reserve some of the crispy bacon.
- VEGETABLES - Stir in the allspice seasoning and add the chopped butternut squash and apples. Stir until well combined and sauté for two minutes.
- LIQUIDS - Add the chicken broth and heavy cream and bring the soup to a boil. Reduce the heat and simmer for 10-15 minutes or until the squash and apples are tender.
- SOUP - Blend and season to taste with salt and pepper.
- SERVE - Ladle the soup into a bowl and sprinkle it with some reserved bacon bits. If desired, garnish with fresh parsley.
This easy butternut squash soup recipe is perfect if you like a good soup and sandwich lunch. Serve it with some grilled cheese sandwiches, and you are ready. You can also serve the soup with a simple salad like a chopped Greek Salad.
Storage and Leftovers
STORE - You can store leftover soup in an airtight container for up to 3 days in the fridge.
REHEAT - The easiest method to reheat this soup is to place it in the microwave.
FREEZE - Can you freeze Butternut Squash Soup? It depends! Freezing a creamy soup can be tricky! Because this recipe includes dairy, I don't recommend freezing.
That being said, if you want to freeze it, try this method.
- Follow the recipe steps but skip adding the heavy cream.
- Allow the soup to cool completely. Transfer the cool soup into freezer bags.
- You can freeze the soup for up to three months.
- Defrost overnight in the fridge. Empty the contents of the freezer bag into a large pot.
- Warm over medium heat; once warm, add the heavy cream and bring to a quick boil. Reduce the heat and allow the soup to simmer for about 10 minutes.
This can be done, but I'll be honest, other soups freeze much better.
More Soups You Should Try
Chicken Chili - Juicy chicken and tender white beans are simmered to perfection in a rich and flavorful broth! Perfect comfort food that will make you crave for seconds.
French Onion Soup - Chase the cold away with this delicious, sweet, and savory French Onion Soup. It's loaded with caramelized onions, topped with crunchy baguette slices, and slathered with gooey cheese!
Mushroom Soup - This soup is packed with the most delicious and hearty flavors of fresh and dried mushrooms.
Pumpkin Curry Soup - A blend of classic pumpkin and curry spices into a deliciously rich and creamy fall soup!
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Butternut Squash Soup
- Heat the bacon over medium heat in a large pot or Dutch oven. Once the bacon turns crispy, remove about ¼ of the bacon and set it aside.
- Add onions and fry in the bacon drippings. Stir in the allspice.
- Add the diced butternut squash and apples. Stir well to combine with the bacon and onions. Cover with a lid and simmer for 1-2 minutes.
- Pour the chicken broth and the heavy cream into the pot. Place the lid back on and bring the soup to a rapid boil. Reduce the heat and simmer for 10-15 or until the butternut squash and apples are tender.
- Use an immersion blender** and puree the soup until smooth. Season to taste with salt and pepper. Serve immediately and garnish with reserved bacon bits.