Creamy Butternut Squash Soup

This soup is wonderful! It’s a great way to use squash that so is plentiful this time of year. It’s a wonderfully creamy and tasty soup. Not sure if you’d like squash soup? I wasn’t so sure myself! Before I thought about making home-made Creamy Butternut Squash Soup, I decided to try an already made butternut soup, the kind you can find in most grocery stores soup section. The brand I tried came in a carton and it wasn’t bad at all, so I thought what the heck, I’ll give it a go.

Made With

Creamy Butternut Squash Soup is not only made with butternut squash, it’s made with the other classic fall flavors such as apples and carrots. Onions, garlic and celery add even more flavor along with apple juice, vegetable broth and evaporated milk. Apple pie spice is also added to the soup to add yet another layer of flavor. Serve this creamy squash soup with cornbread croutons for a delicious and satisfying meal.

creamy butternut

Try Different Squash

The next time I make squash soup, I’m going to roast the squash first. I think roasting the squash first will add an extra layer of flavor and add depth to the soup. I would like to try making soup with maybe a red hubbard squash or  kabocha squash, which would then give the soup a different flavor also. Don’t get me wrong, this was a delicious and satisfying soup but I would like to experiment and use different squash.

creamy butternut

Butternut Squash Soup

A delicious creamy soup made from butternut squash.
No ratings yet
Leave a Review »


  • 3 pounds butternut squash, halved, seeded and chopped
  • 1 medium onion, minced
  • 1 clove garlic, minced
  • 4 carrots, peeled and sliced
  • 4 stalks celery, sliced
  • 1 apple, peeled and chopped
  • 2 tablespoons oil
  • 3 cups vegetable broth
  • 1 cup evaporated milk
  • 1/3 cup apple juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon apple pie spice, optional


  • Immersion Blender


  • In a dutch oven saute' squash, onion, garlic, carrots, celery and apple in hot oil for 10 minutes or until vegetables are tender. Remove from heat and cool slightly.
  • Using an immersion blender or process in small batches in a blender or food processor, process mixture until smooth. Transfer to a large saucepan.
  • Add vegetable broth, evaporated milk, apple juice and seasonings.
  • Stir and heat on low until heated through.


Serving: 1Cup, Calories: 255kcal, Carbohydrates: 44g, Protein: 6g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 12mg, Sodium: 750mg, Potassium: 1138mg, Fiber: 7g, Sugar: 18g, Vitamin A: 31285IU, Vitamin C: 53.7mg, Calcium: 240mg, Iron: 1.9mg
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines


creamy butternut

One Year Ago on Turnips 2 Tangerines…..Cheesy Cauliflower Bratwurst Soup. Have a sweet tooth?? Try this fall inspired fudge Maple Nut Fudge.

*Note: Purchase Apple Pie Spice from Mc Cormick. You can also make your own apple pie spice, follow this recipe. Apple Pie Spice