Best Butternut Squash Soup
This Butternut Squash Soup recipe is mega creamy (without any cream!), healthy, easy and bursting with flavor! I’ts SO luxuriously creamy, rich and velvety, you won’t believe it’s low fat! Most importantly, you won’t believe how delicious this healthy Butternut Squash Soup is. It’s loaded with layers of complex flavors from butternut squash, onions, garlic, Granny Smith apple, fennel, cinnamon, ginger, nutmeg, cloves and a splash of maple syrup that simmer together in a fragrant aromatic bath. After just 20 minutes, you blend the ingredients until intoxicatingly smooth then curl up with a big bowl of warm, creamy soup – without any guilt! This creamy Butternut Soup recipe is make ahead friendly, and freezer friendly for stress free dinners or lunches throughout the week.
You can also make this Butternut Squash Soup in the crockpot. Keep in mind that less liquid is evaporated in the slow cooker, so you may want to start with less chicken broth or your soup won’t be quite as thick. To make:
This Butternut Squash Soup will last about 4-5 days in the refrigerator. As always, use common sense and if it doesn’t smell right, then throw it out.
You can prep almost all of the ingredients for easy Butternut Squash Soup a day ahead of time so then it’s just dump, cook and eat! The only ingredient you’ll want to chop at the time of cooking is the apple. Here’s how:
Butternut Squash Soup reheats beautifully, so it is perfect to make in advance. You can even meal prep by adding serving size portions into separate containers for the week (or up to 5 days). You can reheat individual servings in the microwave or heat larger quantities on the stove or crockpot until warmed through – see detailed instructions below.