Best Butternut Squash Soup

Best Butternut Squash Soup

This butternut squash recipe is the only thing you’ll need to keep warm on chilly autumn nights.

Yield: 6 servings


  • 2 Tbsp extra-virgin olive oil
  • 1 (2-lb) butternut squash, peeled and seeded, cut into 1” cubes
  • 2 medium carrots, peeled and chopped
  • ½ cup chopped shallot
  • Salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 Tbsp packed brown sugar
  • 2 tsp ginger
  • 1 tsp curry powder
  • 1 cup apple juice
  • 1 cup water
  • 3-4 cups low sodium vegetable broth
  • ½ pumpkin puree
  • 1-2 Tbsp butter, softened


  1. Heat oil in a large pot over medium heat. Add squash, carrots and shallots; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Stir in garlic, brown sugar, ginger and curry powder; cook until vegetables begin to caramelize about 2 more minutes.
  2. Add apple juice, water and 3 cups broth. If you would like thinner soup, stir in the remaining cup of broth. Bring to a boil then reduce to simmer; cook until vegetables are soft, about 10 minutes.
  3. Meanwhile, in a small bowl, whisk together pumpkin puree and butter. Pour mixture into pot and stir to combine.
  4. Using an immersion blender, puree soup until smooth. Top with a little more fresh ground pepper and serve immediately.

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