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Butternut Squash Soup

Creamy Butternut Squash Soup

  • Author: Naomi
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


This Creamy Butternut Squash Soup is velvety, lightly sweet and topped with crisp apple. It is a delicious vegetarian meal. And, it is perfect during the fall and winter months.


Units Scale
  • 1 Butternut Squash, whole or cubed
  • 48 oz Swanson Natural Goodness Chicken Broth or Vegetable Broth, low sodium
  • 4 tbsp Miyoko’s Creamery European Style Cultured Vegan Unsalted Butter
  • 22 1/2 tbsp Sugar
  • Himalayan Pink Salt, to taste
  • Fresh Sage, chopped
  • Honeycrisp Apples, chopped into bite size pieces (skin on)
  • 8 oz Bel Gioioso Mascarpone Cheese, optional


  1. Squash: Cut squash in half, wrap both halves in waxed paper and put face down in the microwave. Cook for 15-20 minutes until fork tender. (For cubed: add to a large bowl with a little water and cover with saran wrap; cook for 10-15 minutes). 
  2. Blend: Empty into a blender with some chicken broth and blend until completely smooth. 
  3. Heat through: Transfer contents to a large pot over medium-low heat. Mix in the butter, sugar, and enough chicken broth for desired consistency and heat through. Add salt to taste. 
  4. How to serve: Right before serving, add chopped sage, apples and a healthy dollop of mascarpone cheese. 


  • Butternut Squash: Get a whole one that is at least 3 lb., or 2-3 big containers of pre-chopped and de-skinned squash that is equivalent to 3 lb. 
  • Category: Main Course, Soup
  • Cuisine: American

Keywords: Apple, Butternut Squash, Butternut Squash Soup, Healthy, Holiday Recipes, Recipes for a Crowd, Soup, Squash Recipes, Vegetable Soup, Vegetarian

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