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5 from 4 votes

The BEST Spiced Butternut Squash Soup Recipe

Discover the perfect 30-minute recipe for Spiced Butternut Squash Soup – a quick, family-friendly, and healthy meal option. Learn how to whip up this comforting soup with a delightful blend of spices in no time! Your taste buds and your family will thank you.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 250kcal
Author: Sara Ayesh

Equipment

  • 1 sheet tray
  • 1 blender or food processor
  • 1 heavy bottomed pot

Ingredients

  • 3 cups butternut squash approx 1 medium butternut squash
  • 2 tablespoon olive oil
  • 1 tablespoon salt
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon cinnamon
  • 1 teaspoon dried sage
  • 1 onion quartered
  • 1 honeycrisp apple quartered
  • 3 cloves garlic
  • 1 32 oz carton chicken broth
  • ½ cup half and half optional
  • 8 oz crumbled goat cheese
  • ¼ cup pumpkin seeds

Instructions

  • Preheat the oven to 375 degrees.
  • On a sheet tray, combine the squash with olive oil and all spices.
  • Roast for 25 minutes then remove from the oven.
  • Add the onion, apple, and garlic cloves and return the sheet tray for the oven. Bake for an additional 15 minutes.
  • Remove from the oven and add the veggies to a blender along with 3 cups of the chicken broth.
  • Blend until smooth, adding more broth if necessary to help it blend out.
  • Transfer the soup to a large pot and add in the remaining broth and half & half.
  • Bring to a gentle boil over medium high heat and cook for 10 minutes to heat through.
  • Serve the soup with crumbled goat cheese and pumpkin seeds on top.

Notes

  • This soup freezes great! It'll survive three months if stored in an airtight container. Just remember to thaw it before reheating. To reheat, dump the soup in a Dutch oven and let it simmer over low heat. 
  • Play around with different flavor profiles! A spicy red curry butternut squash soup is a surprising, but delicious twist on a classic fall dish. 
  • Don't skip the goat cheese & pumpkin seeds. The creamy + crunchy combo is the perfect topping for this rich soup. 

Nutrition

Calories: 250kcal | Carbohydrates: 17g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 28mg | Sodium: 1897mg | Potassium: 401mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7926IU | Vitamin C: 18mg | Calcium: 128mg | Iron: 2mg