Butternut Squash Soup

Eleanor King

bowl of butternut squash soup topped with pumpkin seeds

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Makes 4 servings

2 lbs of butternut squash (approximately one squash)

1 yellow or white onion

1 Tablespoon olive oil

2 teaspoons salt

2 teaspoons smoked paprika

1 teaspoon garlic powder

½ teaspoon turmeric powder

½ teaspoon ground nutmeg

¼ teaspoon cinnamon powder

½ teaspoon ground black pepper

1 12 ounce bottle of hard apple cider

3 cups low sodium vegetable broth

Pumpkin seeds for garnish (optional)

Butternut squash always elicits the feelings of fall and cooler weather. This easy-to-make soup is both sweet and hearty, using hard apple cider to bring in crisp notes of apple and nutmeg for extra fall spice. When searching for a hard apple cider for this recipe, try to find a cider that isn’t overly sweet or dry.


1. Peel and dice butternut squash into 1-inch cubes. Roughly chop onions.

2. In a large pot, heat olive oil over medium high. Add onions and lightly salt. Cover and let cook for 3–4 minutes or until onions become translucent and lightly browned, stirring occasionally,

3. Add butternut squash and salt. Mix to incorporate. Cover and let cook for about 7–10 minutes or until squash is soft and begins to brown, stirring occasionally.

4. Add spices and mix in, letting cook for about a minute or until fragrant.

5. Deglaze the pot with hard apple cider and let cook for five minutes or until cider is bubbling and most of the alcohol has cooked off.

6. Add vegetable broth. Bring to a boil and then turn the heat to low and simmer. Cover and let simmer for 15 minutes.

7. Turn off heat and carefully blend using either an immersion blender or pouring soup into a large blender in batches. Blend until smooth and creamy. Serve in bowls and garnish with pumpkin seeds.

Per Serving:

Calories: 219

Carbohydrates: 45 g

Fat: 8 g

Protein: 4 g

Fiber: 7 g

Active Time: 30 minutes

Total Time: 45 minutes