Butternut Squash Soup

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Signature Recipe

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Prep Time

15 minutes

Cook Time

1-2 hours


2 tablespoons butter,
1 package (20 ounces) fresh peeled cubed butternut squash (about 4 cups),
1 large onion, chopped,
1 large Granny Smith apple, peeled, cored, and chopped,
¼ teaspoon pumpkin pie spice or ground cinnamon,
1 teaspoon salt,
1/4 teaspoon ground black pepper,
3 cups chicken broth,
2 bay leaves,
1/4 cup half and half


  1. Place butter, squash, onion, and apple into pot. Set it to STOVETOP HIGH. Cook uncovered for 10 minutes or until squash is lightly browned, stirring occasionally. Stir in pumpkin pie spice, salt, and black pepper.
  2. Add broth and bay leaves. Set to SLOW COOK HIGH for 1 to 2 hours. Cover and cook until squash is tender.
  3. Remove and discard bay leaves. Carefully pour hot soup mixture into a blender to puree, do so in batches until soup is smooth. Stir in half and half.


Top each serving with sautéed fresh sage leaves: Heat 1 tablespoon olive oil in skillet over medium-high heat. Add 1/4 cup fresh sage leaves. Cook 1 minute, turning once. Carefully remove leaves and drain on paper towels.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.


Darla Kelly
from Brick, NJ
Mar. 24, 2015

Absolutely Delicious!

Easy and quick to make. Smooth and creamy. Best recipe for Butternut Squash Soup!
from Port Orchard, WA
Jan. 1, 2015


My husband’s really picky so I left out the onion, but other than that, it was the only tweaking I had to do. His description of it, ”Sweet, and then savory”. At first, it’s like you’re taking a bite of pumpkin pie, then the savoriness hits you, and it’s like Thanksgiving turkey.
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