Hey, I saw something similar in Bon Appetit, then found your recipe here so followed yours, but with a bit more chicken broth. I cooked it a bit longer--maybe my squash chunks were bigger. Delicious!

I found your site yesterday while looking for pot roast recipes, and made yours. So today when I was starting on a butternut squash soup, I searched here. This soup is very good; I've done roasted ones before, but this one is very simple and fast. I just pureed it, and it tastes great.

I made this for a vegan co-op, and it was delicious! The only subsitution I had to made was margarine instead of butter. I roasted the squash first (so much easier to get out of the skin!) and added some powdered ginger and curry powder. Several people said it's the best squash soup they've had, so thanks!

I (or rather, my kid) lost a part to the blender so I wasn't able to liquify this. Even without that step this soup turned out delicious. My friends flew up for a visit and this is what I served them. Every bite was met with "Mmmmm!" and "Tasty!". I'm positive I'll make this again.

I use this basic recipe with a few changes.
I don't use carrots or celery, just onion sauted in butter. Also, along with a Grannie Smith apple I add a sweet potato, or yam for thickness and additional flavor. I use a touch of the Sugar Twin sweetner (sugar-free brown sugar), or maple syrup, and before I serve it I grate some orange rind on top. These changes have won me raves.
For ease and speed, I get the fresh cut and peeled butternut squash at Trader Joe's.

Delicious recipe! Next time, I will cook the squash first, then dice for the recipe. Peeling & dicing the large, uncooked sqaush was not an easy task!

Yum, another success. I left out the celery, threw in an extra carrot and a parsnip (just b/c I had them), and added some fresh sage and dried ginger with the broth. Delicious. It was so thick it was almost like a simple puree instead of a soup. Very filling--and you're right that the apple just makes it work!

It did take me more like 20-25 minutes for my butternut squash to be cooked through.

I try to use seasonal vegetables whenever possible so butternut squash and apple attracted me. I do prefer butternut squash soup with garlic, ginger, turmeric, curry powder and coconut milk. This apple soup version was a tad too sweet for me.

Why does everyone feel the need to peel a butternut squash? I have been forgoing the peeling for a few months and every recipe I try seems to turn out fine. This is true even for dishes that do not require blending - the skin becomes soft like the meat of the squash, easily eaten.

For that matter, does anyone else eat butternut squash raw? It tastes like a tough canteloupe to me, and never given me digestive problems.

I made this soup tonight! I took a commenters advice and roasted the halved squash. I also added a sweet potato, as someone else mentioned. It was really good! I love your site, and especially love that you allow for comments, since so many are helpful.

I roasted a huge butternut squash last week and have been using it in various ways. I made this soup for lunch today and am eating it now. Wonderful!!

So, to those who were wondering if it works to roast the squash first, I say "Absolutely!"

This recipe is SOOO GOOD! The apple really adds a nice flavor. I've made this a few times now, definitely a family fall favorite! This last time I was out of nutmeg, but I had pumpkin pie spice and it worked great. Thanks for such a delicious and easy recipe!

I added an acorn squash and roasted the squash instead of boiling. I sautéed the apple with the celery, carrot and onion. I also added some cayenne pepper for a little kick. Delicious!

Hi Elise,
I've been a follower of your recipes for some time now - so thanks for all the knowledge you've been sharing with us.
Was wondering how long most soups if the prepped according to your recipes will last?

Hi Archie, good question. It sort of depends on the soup, but I would guess a few to several days in the refrigerator. No longer than 5 days. Some soups you can freeze for longer storage. ~Elise

This is a great soup. As someone who doesnt eat his veggies I am always on the lookout for different ways to eat them. I made this soup the day before I took it to a birthday party. Along with full turkey dinner and it got so many raves I had an empty soup pot by the end of it. I will try adding some coconut milk and curry powder for the next recipe. Thanks so much for your site and all the great recipes on it.

Hey Elise!
I made this for my family 2 weeks ago and last night. They loved it both time but I noticed that the taste differed a bit. The first time was better and I think it may have to do with the quality of the butternut squash. The first time was from our local grocery store and the second time was from Walmart. Do you think that could be the reason?

Also, in the spirit of fattening up for the holidays, I added about 1 cup of heavy cream to the soup to thicken it up and make it a little richer. My family loves it, even though they were wary of the idea of a squash soup at first. Thanks again!

The quality of the ingredients can certainly make a difference. ~Elise

Elise-

This looks delicious. After having wonderful success with your risotto, I'm moving on to the soup. I've made squash soup before but am looking forward to trying it with apple. A little curry powder is sometimes yummy in here if you want another interesting twist.

I think I'll roast my squash--it brings out the sweetness of the squash and it's so much easier to work with! (I'm lazy, ok? Teehee!)

Thanks again for the recipe.

Delish! I added a tab more butter after puree, a dash of ground ginger, black pepper and garlic along with the nutmeg (didn't have cinnamon),diced one extra apple and simmered until semi soft for texture and added flavor. Salted butter eliminates the need to add salt at the end and adds a great robust flavor! So good! :-) Thanks...

One word, WOW! This was my frist try at butternut squash soup and I couldn't be happier. I roasted my squash, used turkey stock I had in the freezer and added ginger. Other then that, followed the directions and it was amazing. I think I'll add extra carrots and celery next time. Healthy and delicious. Thank you thank you for the recipe! I'm already excited about the leftovers for dinner tonight.

This soup was fast and fantastic!! It would have been healthy and low-fat if I didn't add heavy cream at the end - but it was worth it!! Thanks for the great recipe.

Delish! Made this also with sweet potato, also very good.

This is terrific! I followed the recipe exactly, using vegan margarine and vegetable broth. My husband, kids and I loved, loved, loved it!

I think it did take about 40 minutes from start to table - not bad for a weeknight. When I have more time, I'll try roasting the squash first as others have suggested. Next time, I'll use more apple and add a little garlic too.

Just made this soup tonight (minus the carrot and celery) and it was great! I'd never had butternut squash soup before, and this was excellent. I liked how rich and thick it was, even without cream or anything. Next time (because there will definitely be a next time) maybe I'll try adding the carrot and celery, as well as ginger and the roasting as people mentioned. Thanks for sharing!

Just made this this afternoon.

Didn't have an apple, so I used a bit apple cider vinegar to add some tartness. Also added 2 sausage patties, chopped after cooking into the first step.

Very tasty & filling.

This was amazing! I added a little more carrots and celery and it still turned out delicious! My boyfriend is not a big veggie eater and he had no idea I added the extra and ask me to keep the recipe! A must try!

I also made this for our Halloween soup party. I used the sweet potatoes instead of carrots and celery. I baked the squash and sweet potatoes first and brushed them with butter and garlic (375 for 45 min). I sauteed the onions in butter and garlic and added the apples at the end of the onions cooking. I put it all into a crock pot on high for 2 hours then pureed and put back into the crock pot on low until served. I added a little nutmeg and cinnamon, a bunch of pepper and a fair bit of salt. Excellent! Excellent the next day too!

My hands started peeling like crazy after cutting up the butternut squash. I'll be using gloves next time I cut one up, but do you know why this would happen?

Many people are allergic to raw pumpkin or butternut squash. Sounds like you might be one of them. (The allergy apparently doesn't affect people if the squash is cooked.) The thing to do is to wear gloves when working with the raw squash, or wrap your hands in plastic wrap. ~Elise

Really good soup. Instead of carrots and celery, I fried up the onions with a jalapeno, some fresh ginger, cinnamon stick and a bay leaf. Right before serving I added some calvados (French apple brandy) and topped it with some sour cream mixed with cinnamon powder. It was great!

Great soup. We own a deli and are alway looking for good soup. We have also made this with pears instead of apple, good also.

This soup is fabulous. It is perfect for the cooler weather and is definitely one of my new favorites. Thank you for this recipe :)

I love this recipe and need to make several batches for a party in the future. Does this soup loose any quality if I make the soup now and then freeze it for three weeks?

No idea. I've never frozen this soup. ~Elise

I made this for the 2nd time this week, it's one of our favorites! I used a stick blender to blend it right in the pot, makes it even easier. Thank you very much!