Butternut Squash Soup

There are a few things I make every single fall without fail, and this soup is one of them. It’s my signature dish for our annual Friendsgiving—something warm, comforting, and made with love to feed a big, hungry group. I double it every year, and somehow... there are never leftovers.

This soup brings together the natural sweetness of roasted butternut squash and apples, balanced with savory herbs and a buttery finish (I use dairy-free!). It's cozy and creamy without needing any cream, making it perfect for a variety of dietary needs. It also happens to be packed with fiber, vitamin A, antioxidants, and slow-burning carbs that nourish your gut, support your hormones, and help you feel grounded and full in the best way.

Whether you're planning a holiday gathering or just want to meal prep a big batch of something soul-warming, this recipe checks every box. Throw everything on a sheet pan, simmer with herbs, blend it silky smooth, and get ready for the kind of comforting magic that tastes like a hug in a bowl. 💛

🎃 Butternut Squash Soup

Serves: 12–15
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: ~1 hour 35 minutes

Tip: You’ll need an immersion blender and either a sachet or kitchen twine for the herbs.

Ingredients

  • 20 cups butternut squash, cubed
  • 4–5 large red apples, cubed
  • 1 large yellow onion (or 2 small), chopped
  • Olive oil, salt, and pepper to taste
  • 1 ½ boxes broth (chicken, veggie, or bone broth)
  • 1 bunch of fresh thyme sprigs
  • 2 bay leaves
  • 3–4 garlic cloves (optional)
  • A few pats of butter (I use dairy-free)

Instructions

  1. Preheat oven to 375°F. Line a large baking sheet (or two) with parchment paper.
  2. Prep and roast the veggies: Cube the butternut squash, apples, and onion. Toss with olive oil, salt, and pepper. Spread evenly on the baking sheets and roast for 45–50 minutes, until tender and slightly caramelized.
  3. Start the broth: In a large soup pot, bring the broth to a boil. Place the thyme sprigs and bay leaves in a sachet or tie together with kitchen twine for easy removal. Add to the pot along with the optional garlic cloves.
  4. Combine and simmer: Add the roasted veggies to the pot. Reduce to a simmer and cook for 20+ minutes to allow flavors to meld.
  5. Remove herbs & blend: Take out the herb bundle. If any thyme leaves have fallen into the soup, keep them! Blend everything with an immersion blender until smooth and velvety.
  6. Finish: Stir in a few pats of butter (or dairy-free alternative) and adjust salt and pepper to taste.

🌟 Pro Tip

This soup freezes beautifully and makes the perfect batch meal or holiday side. Serve with a crusty gluten-free bread or swirl in a dollop of coconut cream for an extra-luxe feel!