Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

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I love Autumn! It’s hands-down my favorite season (Halloween!!!) Because I live in the south (sort of), we don’t get those crisp days where you get to wear hoodies and boots and have bonfires and stuff until mid-to-late October, or later, but I’ll take it when I can get it!

This lovely soup is one of my favorites in autumn and winter, served with fresh bread or rolls. It takes a little bit of prep time to cut and bake the squash, but the whole thing comes together super easily. If you can find frozen butternut squash, that will cut down the prep time dramatically, and it will be just as yummy!

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Butternut Squash Soup

Butternut Squash Soup

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  • Author: Retrogirl
  • Total Time: 1 1-/2 Hours
  • Yield: 6 servings 1x


A slightly sweet winter-warmer! This is one of my favorite autumn and winter soups



1 butternut squash

1 medium onion, diced

2 Tablespoons butter

1 small apple, peeled and diced

4 cups chicken broth 

1/2 teaspoon thyme

1/2 teaspoon curry powder

salt and pepper to taste

1 cup heavy cream


Peel the squash and then cut it in half and scoop out the seeds. Cut squash into four pieces and bake one hour at 400 degrees. 

In a Dutch oven or soup pot, saute the onion in the butter, then add squash, apple, broth, and seasonings. 

Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.

Remove from the heat and blend with an immersion blender until smooth (You can also carefully pour the mixture into a regular blender or food processor, but you might want to let it cool first, and then reheat it after blending.)

Stir in the cream and serve.

  • Prep Time: 1 Hour
  • Cook Time: 25-30 Minutes
  • Category: Soup
  • Method: Stovetop
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