Butternut Squash Soup and Autumn baking blog hop with a giveaway

I have been wanting to try making butternut squash soup for awhile now and thought I would wait until the crisp fall air to make a huge batch of it. Well, the weather is still hot around here, but the leaves are kind of starting to turn colors so I decided that was good enough. I’m so happy I didn’t wait. This soup was divine. It was creamy and rich and wonderful. I don’t have enough words. You should give it a try…even if it’s still hot outside. If you’re looking for other soup ideas check out ham and potato soup or turkey pumpkin chili, they are some of my other favorites.

butternut squash soup


  • 4 pounds whole butternut squash (about 2 medium or 1 large), halved lengthwise and seeds removed
  • 2 tablespoons olive oil
  • 1 medium Granny Smith apple
  • 1 small yellow onion
  • 10 fresh sage leaves
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1/3 cup heavy cream



  1. Heat the oven to 425°F and arrange a rack in the middle.
  2. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Brush 1 tablespoon of the olive oil all over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until tender, about 60 minutes.
  3. Meanwhile, peel, core, and dice the apple and dice the onion. Heat the remaining tablespoon of olive oil in a large stock pot over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
  4. When the squash is ready, cool on a wire rack until the squash is cool enough to handle. Scoop the flesh of the squash into the saucepan with the sautéed apples and onions.
  5. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash for about 15 minutes. Remove the pan from the heat and stir in the cream.
  6. Using a blender, purée the soup in batches until smooth. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.



We’ve joined some other great bloggers to bring you a great Autumn recipe blog hop. I know you will enjoy all of these fabulous recipes.

Click on any of the pictures to see the recipe:

We also have a fun Autumn baking giveaway for you. You could win everything pictured below:

Autumn Baking Giveaway

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  • This is one of my favorites! So excited to start cooking fall meals!ReplyCancel


MyMommyStyle Meet Camille

Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and reality optimist. Motherhood comes with its ups and downs, and I hope while you're here you'll find something that makes your #momlife easier!


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