This Easy Ina Garten Butternut Squash Soup is smooth, creamy, and full of cozy fall flavors. Perfect for lunch, dinner, or entertaining, it’s simple to make yet impressively delicious.
Warm up your evenings with this Easy Ina Garten Butternut Squash Soup! Silky, comforting, and naturally sweet, this soup is made with simple ingredients like roasted butternut squash, onions, and a touch of cream.
Perfect as a cozy starter, a light dinner, or for entertaining guests, it delivers big flavor with minimal effort. Even first-time soup makers will feel like a pro with this foolproof recipe.
Why You Will Love This Recipe!
- Velvety Smooth Texture: The soup is creamy and comforting, with a silky consistency that feels indulgent without being heavy.
- Naturally Sweet and Savory: Roasted butternut squash provides a perfect balance of sweetness and depth of flavor.
- Easy to Make: Simple ingredients and straightforward steps make it achievable for any skill level.
- Impressively Elegant: Looks and tastes gourmet, making it ideal for dinner parties or special occasions.
- Versatile Serving Options: Enjoy it as a starter, main course with bread, or even chilled for a refreshing twist.
Ina Garten Butternut Squash Soup Ingredients
- Butternut squash, peeled and cubed for smooth, creamy texture
- Yellow onion, diced for sweetness and depth of flavor
- Carrots, chopped for added color and natural sweetness
- Apple, peeled and diced for a subtle fruity note
- Garlic cloves, minced for rich, savory undertones
- Olive oil, to sauté vegetables and enhance flavor
- Chicken or vegetable broth, for a flavorful soup base
- Thyme, for a touch of earthy herb flavor
- Salt and pepper, to season and balance the taste
- Heavy cream, for a luscious, velvety finish
How To Make Ina Garten Butternut Squash Soup
Step One: Peel and cube the butternut squash, dice the onion and carrots, and chop the apple. Mince the garlic for extra depth.
Step Two: In a small skillet, heat olive oil over medium heat and sauté the onions and garlic for 3–4 minutes, until fragrant. This step adds that classic Ina flavor punch.
Step Three: Add the sautéed onions, garlic, squash, carrots, and apple into the slow cooker. Pour in the broth, then sprinkle in thyme, salt, and pepper. Give it a quick stir to combine.
Step Four: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the squash and carrots are fork-tender.
Step Five: Use an immersion blender directly in the slow cooker, or transfer the mixture in batches to a blender. Blend until silky smooth.
Step Six: Stir in the heavy cream (or half-and-half) for richness. Taste and adjust seasoning if needed. Ladle into bowls and top with a drizzle of cream, a sprinkle of thyme, or crunchy croutons for a little texture.
Easy Ina Garten Butternut Squash Soup Recipe Tips
- Roast for extra flavor: If you have time, roast the squash, carrots, and apple before adding them to the slow cooker. It deepens the sweetness and adds a rich, caramelized flavor.
- Use fresh thyme: Fresh herbs make a big difference here — thyme and a little sage bring that cozy, savory balance Ina is known for.
- Don’t skip the apple: The apple adds just enough natural sweetness to balance the earthy squash. Granny Smith or Honeycrisp work best.
- Blend carefully: If using a countertop blender, let the soup cool slightly before blending to avoid pressure buildup and splatters.
- Adjust the texture: For a thicker soup, remove the lid for the last 30 minutes to let some liquid evaporate. For a thinner soup, stir in a little extra broth or cream.
- Garnish like Ina: Add a drizzle of heavy cream, a sprinkle of nutmeg, or a few crunchy croutons for that polished presentation.
- Make it ahead: This soup reheats beautifully, so it’s great for meal prep or holiday gatherings — the flavor gets even better the next day.
Storing, Freezing & Reheating Instructions
- Storing: Let the soup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4–5 days. The flavors deepen as it sits, making it even better the next day.
- Freezing: This soup freezes perfectly. Pour into freezer-safe containers or bags, leaving a little space for expansion. Freeze for up to 3 months. When ready to use, thaw overnight in the fridge.
- Reheating: Warm the soup gently on the stovetop over medium heat, stirring occasionally until hot. You can also microwave in short bursts, stirring in between. If it thickens while stored, add a splash of broth or cream to bring it back to your desired consistency.
Easy Ina Garten Butternut Squash Soup Recipe Faqs
Can I make this soup vegan? Yes! Just swap the heavy cream for coconut milk or a plant-based cream alternative, and use vegetable broth instead of chicken broth.
Do I need to peel the butternut squash first? Definitely—unless you enjoy picking out tough skin later. Peeling helps the soup blend into that smooth, velvety texture Ina would approve of.
Can I roast the veggies instead of using a slow cooker? Absolutely. Roasting deepens the flavor—just toss the squash, onions, and carrots with olive oil and bake at 400°F for about 25–30 minutes before blending with broth and cream.
What can I serve with this soup? Crusty bread, grilled cheese, or a side salad all pair beautifully. You can also top it with crispy bacon bits or roasted pumpkin seeds for crunch.
Can I make this ahead of time? Yes! This soup reheats like a dream and actually tastes better the next day. Perfect for meal prep or entertaining.
More Ina Garten Copycat Recipes
- Easy Barefoot Contessa Turkey Burger Recipe
- Barefoot Contessa’s Tuna Casserole
- Barefoot Contessa Chicken Divan Recipe
- Ina Garten Spinach Artichoke Dip Recipe
- Barefoot Contessa Chicken Marsala Recipe
- Ina Garten Deviled Eggs Recipe
- Easy Barefoot Contessa Chicken Parmesan
- Ina Garten Tartar Sauce Recipe
- Ina Garten’s Banana Bread Recipe
- Barefoot Contessa’s Cream of Asparagus Soup
- French Potato Salad by Barefoot Contessa
- Barefoot Contessa Cornish Hen Recipe
- Easy Ina Garten’s Sausage and Herb Stuffing Recipe
- Ina Garten Stuffed Peppers Recipe
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Easy Ina Garten Butternut Squash Soup Recipe
Description
Ingredients
- 6 cups butternut squash, peeled and cubed (about 2 ½–3 lbs)
- 2 medium carrots, chopped
- 1 large yellow onion, diced
- 1 medium apple, peeled and chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- 4 cups chicken broth, or vegetable broth
- ½ cup heavy cream, or coconut milk for dairy-free
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Peel and cube the 6 cups butternut squash, dice the 1 large yellow onion and 2 medium carrots, and chop the 1 medium apple.. Mince the 3 cloves garlic for extra depth.
- In a small skillet, heat 1 tablespoon olive oil over medium heat and sauté the onions and garlic for 3–4 minutes, until fragrant. This step adds that classic Ina flavor punch.
- Add the sautéed onions, garlic, squash, carrots, and apple into the slow cooker. Pour in the 4 cups chicken broth, then sprinkle in 1 teaspoon fresh thyme leaves, 1 teaspoon salt, and ½ teaspoon black pepper. Give it a quick stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the squash and carrots are fork-tender.
- Use an immersion blender directly in the slow cooker, or transfer the mixture in batches to a blender. Blend until silky smooth.
- Stir in the ½ cup heavy cream (or half-and-half) for richness. Taste and adjust seasoning if needed. Ladle into bowls and top with a drizzle of cream, a sprinkle of thyme, or crunchy croutons for a little texture.
Equipment
- Slow Cooker
- Immersion Blender
Nutrition
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