This is the Best Butternut Squash Soup Recipe ever! Celery, onion and carrots give this squash soup a beautiful depth of flavor. It's silky-smooth and perfectly sweet with a touch of fall spices. This butternut soup is easy to make in one pot with either an immersion blender or standard blender.
Add onions, celery, carrots and butter to a large stockpot. Cover and cook over medium-high heat until the onions become translucent (about 8 minutes).
Add the butternut squash, cinnamon, nutmeg, sea salt black pepper, and stir until evenly distributed.
Add water, maple syrup, and brown sugar and stir until combined. Cover and bring mixture to a boil.
Once the mixture comes to a boil, reduce the heat and simmer for 15 minutes, uncovered until the squash is soft.
After 15 minutes of simmering, transfer the contents of the pot to a high-powered blender, or use an immersion blender, and blend for 60 seconds or until completely smooth.
Pour the smooth mixture back into the large stockpot.
Add cream, vanilla and vinegar. Whisk or stir until smooth.
Taste and adjust salt/pepper as desired.
Serve warm.
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Notes
Ingredient Substitutions
Salted butter. Unsalted butter works well in place of salted butter.
Sweet Onion. Any yellow or white onion works well. Don't use red as it will change the color of the soup.
Butternut Squash. Using frozen butternut squash makes this recipe so easy! Because peeling and cutting butternut squash is time consuming, however this recipe works perfectly with both fresh and frozen squash.
Maple Syrup. I don't recommend subbing anything for the pure maple syrup - as the maple flavor is important.
Light brown sugar. Dark brown sugar can be used in place of light for a richer molasses taste.
Heavy Cream. Half and half can be used in place of heavy cream, but I don't recommend making any other substitutions.
Apple Cider Vinegar. White vinegar can be used in place of apple cider vinegar if you don't have any on hand.
Store Store this butternut squash soup in an airtight container in the refrigerator for 5-7 days. FreezeI recommend freezing this squash soup in individual portions for easy reheating. These silicon cubes are a great way to freeze soup in 1-cup portions. You can also use small glass storage containers or even plastic bags that are freezer-friendly. ReheatRemove the butternut squash soup from the freezer and let it thaw slightly. Then transfer to a pot on the stove or a microwave-safe container to reheat.