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Butternut Squash Soup Recipe

Butternut Squash Soup

Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Soup
Servings 4 people


  • Wire Rack
  • Baking Sheet
  • Aluminum Foil
  • Large Stock Pot
  • Medium Bowl
  • Small Bowls


  • 1 large butternut squash
  • 2 Tbsp. butter
  • salt, to taste
  • white pepper, to taste
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • tsp. ground cardamom, optional
  • 1 Tbsp. brown sugar
  • 2 cups chicken broth
  • ½ cup heavy whipping cream

Cranberry Apple Garnish

  • 1 cup dried cranberries
  • 1 apple, diced and sprinkled with lemon juice


  • Preheat oven to 350º
  • Carefullly cut squash lengthwise and scoop seeds and strings out.
  • Melt 2 Tbsp. of butter.
  • Brush the inside of each piece of squash with butter and sprinkle with salt and white pepper.
  • Place squash face down on a wire rack on top of a baking sheet.
  • Cover with aluminum foil and baker for 1 ½ hours.
  • While the squash is baking, dice apples, sprinkle them with lemon juice and mix with dried cranberries to make the soup garnish.
  • Once squash is baked, let it cool for 10 minutes.
  • Scoop out the insides into a bowl.
  • Add spices and sugar to the squash mixture and mix well.
  • Put broth and cream in a large stock pot on medium heat. Let it boiling for a couple of minutes while stirring constantly.
  • Add squash mixture and blend together with an immersion blender or place in a large blender.
  • Serve hot with apple & cranberry garnish.