This seasonal soup is a symphony of flavors, with the sweetness of the butternut squash, the tanginess of the apple cider, and the warmth of the nutmeg and cinnamon. The aroma of the soup is like a cozy hug on a chilly fall evening.

As the weather cools down, a warm and comforting bowl of soup is just what you need to lift your spirits. But why settle for a bland, store-bought soup when you can make something that tastes just like homemade with our best soup recipes?

Why This Recipe Works

• Roasting the squash brings out its natural sweetness and adds depth to the soup.
• The combination of heavy cream and apple cider gives the soup a rich and creamy texture.
• The spices, especially the nutmeg and cinnamon, add a warm and comforting flavor to the soup.

Key Ingredients

When it comes to the ingredients, it’s all about balance. For the sweetness, you’ll want to choose a butternut squash that’s heavy for its size. For the flavor, use high-quality apple cider and spices.

One of the best resources for selecting the right spices is from Spice Sourcing.

Recipe Courtesy of Our Kitchen

Creamy Butternut Squash Soup

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 cups cubed butternut squash

1 large onion, chopped

2 cloves garlic, minced

1 teaspoon dried sage

2 tablespoons unsalted butter

2 cups apple cider

1 cup heavy cream

Salt and pepper, to taste

1/2 teaspoon nutmeg, ground

1/4 teaspoon cinnamon, ground

Freshly ground black pepper, to taste

Directions

1

Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and roast the squash for 40-45 minutes or until tender.

2

In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1-2 minutes, until fragrant.

3

Scoop the roasted squash into the pot and add the apple cider, sage, salt, and pepper. Bring the soup to a simmer.

4

Blend the soup with an immersion blender until smooth. If the soup is too thick, thin it out with a little more apple cider or water.

5

Stir in the heavy cream and nutmeg until well combined. Taste and adjust seasoning as needed. Serve hot, dust with cinnamon, and enjoy.

Storage & Reheating

Leftovers can be stored in the refrigerator for up to 5 days. Reheat the soup on low heat, adding a splash of water if it becomes too thick. You can also make the soup ahead of time and freeze it for up to 2 months. Simply thaw and reheat when needed.