Butternut Squash Soup That Makes Your House Smell Like Fall.

Butternut squash soup is the coziest way to welcome fall. Roasted squash, apple, fennel and warm spices blend into a silky, creamy bowl that fills your whole kitchen with the best aroma. Bonus: make it on Sunday and enjoy leftovers all week.

It's a must-make.

Here's why this butternut squash soup belongs on your fall menu:

• Roasting brings out the best flavor. Roasting the squash, vegetables and apple builds a deep, caramelized flavor you just can't get from the stovetop.
• Packed with vegetables. Squash, potato, onion, garlic, fennel and apple, plus plenty of herbs and spices.
• Silky smooth. It's blended until velvety, then finished with oat milk or half and half.
• Meal-prep friendly. Make a big pot on Sunday and enjoy it for lunch all week.

Let’s talk texture and flavor.

This soup is thick and velvety, with a gentle sweetness from the roasted squash and apple balanced by savory onion, roasted garlic and fennel. Cinnamon, cloves, ginger and a pinch of cayenne add cozy warmth, and a squeeze of lemon at the end brightens every spoonful. Roasted fennel turns sweet and mellow, so its subtle licorice note simply blends into the background.

What you'll need.

Here's what you're going to need to make butternut squash soup:

• Butternut squash – usually available year-round, but at its best in the fall.
• Sweet onion – white or yellow onion works too.
• Garlic – whole peeled cloves turn soft, sweet and mellow in the oven.
• Yukon gold potato – a starchier potato that makes the soup thick and creamy.
• Olive oil – or your favorite cooking oil.
• Fennel bulb – look for it in the produce section, and save a few fronds for garnish.
• Golden delicious apple – adds a balancing sweetness without making the soup taste like apple.
• Ginger paste – or freshly grated ginger.
• Vegetable broth – low sodium or regular.
• Bay leaves – use whole leaves so they're easy to remove before blending.
• Warm spices – cinnamon, a pinch of ground cloves and cayenne pepper.
• Kosher salt and black pepper – to season.
• Fresh lemon juice – brightens the finished soup.
• Oat milk or half and half – bring it to room temperature before stirring it in.
• Brown sugar and butter (optional) – for a richer, slightly sweeter finish.

For exact ingredient quantities, please see the recipe card below!

Customize it your way.

This soup is easy to make your own. Try one of these twists:

• Swap the cinnamon and cloves for other warm spices like coriander or allspice.
• Go savory with Italian herbs like oregano, rosemary and thyme.
• Add an extra pinch of cayenne if you like a little more heat.
• Use maple syrup in place of the brown sugar.

Flexible dietary swaps.

Here are some easy ways to adapt this butternut squash soup:

• Vegan and dairy-free – use oat milk and skip the butter or use a plant-based butter.
• Gluten-free – naturally gluten-free, just check the label on your broth.
• Lighter – skip the optional brown sugar and butter at the end.

How to make butternut squash soup.

Roast, simmer and blend. Here's how it comes together:

How to serve it.

This soup is a cozy meal on its own, but here are a few of my favorite ways to dress it up:

• Garnish with a drizzle of cream or sour cream.
• Top with toasted pecans, chopped fennel fronds or sliced green onion.
• Serve with warm crusty bread to soak up every last drop.
• Add croutons or crackers for a little crunch.
• Pair with a light side salad, like my Roasted Pumpkin Salad.
• Make it flex – top each bowl with crumbled crispy bacon, or serve it alongside a grilled chicken or turkey sandwich.

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