### Butternut Squash Soup: A Creamy Favorite for the Family
This **Butternut Squash Soup** is a creamy favorite among families, made with roasted squash, soft apples, and a blend of warm herbs and spices. Topped with a hint of cream, it’s an *effortless and tasty* soup, perfect for the autumn season.
Pair it with [homemade garlic bread](https://www.spendwithpennies.com/homemade-garlic-bread/) or a [grilled cheese sandwich](https://www.spendwithpennies.com/the-best-grilled-cheese-sandwich/) for dipping!
#### Holly’s Recipe Features: Butternut Squash Soup
– **Flavor:** Luxurious and creamy with sweet roasted squash and apple, savory herbs, warm curry, and a sprinkle of pepper.
– **Why It’s Exceptional:** No peeling required, minimal chopping, and just a single pot for a simple homemade soup that involves less preparation and cleanup.
– **Time Efficient:** Opt for pre-cut cubed butternut squash and [roast the butternut squash](https://www.spendwithpennies.com/roasted-butternut-squash/) until it becomes tender and golden.
**Cooking Time:** 1 Hr 25 Mins (15 Mins Preparation)
**Yield:** 4 Servings
**Cooking Method:** Stovetop
### Ingredient Information
– **Butternut Squash:** Select a solid squash that is heavy for its size. Roasting it in large chunks eliminates the need for peeling. You can substitute it with [roasted acorn squash](https://www.spendwithpennies.com/honey-butter-roasted-acorn-squash/) or [roasted delicata squash](https://www.spendwithpennies.com/roasted-delicata-squash/).
– **Apple:** A moderately tart apple, like Granny Smith, adds contrast, while sweeter types enhance the sweetness of the soup.
– **Heavy Cream:** Start with a smaller amount and add more according to your taste. Coconut milk serves as a simple dairy-free option.
– **Curry Powder (optional):** It brings mild warmth and complexity without overpowering the soup with a curry flavor. Omit it for a more traditional squash taste.
### Steps to Prepare Butternut Squash Soup
1. Slice the squash and roast it. Scoop the flesh out.
2. Sauté the onion, then incorporate the roasted squash, broth, apple, and spices. Let it simmer.
3. Blend until smooth, return to the pot, and add cream according to your taste.
Season and garnish with [croutons](https://www.spendwithpennies.com/parmesan-garlic-n-herb-croutons-2-ways-regular-lightened/), [roasted pumpkin seeds](https://www.spendwithpennies.com/roasted-pumpkin-seeds/), or toasted nuts before serving.
#### Success Tips
– **Pre-roast:** Roast the squash in advance, then store the cooked flesh in the refrigerator for a quick start on dinner.
– **Smooth Consistency:** If utilizing an [immersion blender](https://amzlink.to/az0JQdunkVDVu), strain the soup for a smoother texture. If using a high-powered blender like a [Vitamix](https://amzlink.to/az0uL077gbifu), straining is not necessary.
– **Batch Processing:** When blending hot soup in a countertop blender, do it in smaller batches to avoid splattering from overfilling.
– **Modify Thickness:** If the soup is overly thick, incrementally add broth. If it’s too thin, allow it to simmer uncovered until it thickens.
### Soup Storage for Later
– Store leftovers in an airtight container in the fridge for up to 4 days. Freeze before incorporating the heavy cream.
– Thaw overnight and reheat on the stove over medium-low heat, stirring occasionally, or heat individual portions in the microwave until warm.
### More Butternut Squash Delights
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