Cozy Butternut Squash Soup Recipe: Ina Garten’s Classic Comfort Dish

Perfect Butternut Squash Soup – Inspired by Ina Garten’s Classic Recipe

This butternut squash soup recipe, inspired by Ina Garten’s famous version, is the ultimate fall comfort food that’ll warm your soul.

The velvety smooth texture combined with the naturally sweet butternut squash creates a bowl of pure autumn bliss.

What makes this soup special is how the natural sweetness of butternut squash mingles with savory herbs and a touch of cream, creating layers of flavor that’ll make you come back for seconds.

I’ve made this soup countless times, and it never fails to impress my dinner guests, who always beg for the recipe.

The best part? Despite its sophisticated taste, this butternut squash soup is surprisingly simple to prepare.

Ingredients for Your Butternut Squash Soup

Ingredient	Amount
Butternut squash	3 pounds, peeled and cubed
Yellow onions	2 medium, chopped
Granny Smith apple	1 large, peeled and chopped
Unsalted butter	4 tablespoons
Chicken broth	4 cups
Heavy cream	1/2 cup
Fresh sage leaves	8-10 leaves
Ground nutmeg	1/4 teaspoon
Curry powder	1/2 teaspoon
Salt	2 teaspoons
Black pepper	1 teaspoon

Step-by-Step Instructions

Preparing the Vegetables

First, I always start by prepping my butternut squash properly.

Cut off both ends of the squash, then peel it using a sharp vegetable peeler.

Cut it in half lengthwise, scoop out the seeds, and cube it into roughly 1-inch pieces.

Chop your onions into medium-sized pieces – they don’t need to be perfect since we’ll be blending everything later.

Peel and core the apple, then chop it into similar-sized chunks as the squash.

Creating the Base

In a large Dutch oven, melt the butter over medium heat until it starts to bubble.

Add your chopped onions and cook them for about 8-10 minutes until they’re nice and soft, stirring occasionally.

You want them translucent but not browned – this creates the perfect flavor base for our butternut squash soup.

Add the curry powder and let it toast for about 30 seconds – this really brings out its flavors.

Building the Soup

Now, add your cubed butternut squash and apple to the pot.

Pour in the chicken broth and add the sage leaves.

Bring everything to a boil, then reduce the heat and let it simmer for about 20-25 minutes.

You’ll know it’s ready when you can easily pierce the squash pieces with a fork.

The apple will cook down and add a subtle sweetness that makes this soup extra special.

Final Touches

Once everything is tender, remove the sage leaves.

Using an immersion blender (or working in batches with a regular blender), puree the soup until it’s completely smooth.

Return the soup to the pot if you used a regular blender.

Stir in the heavy cream, nutmeg, salt, and pepper.

Let it simmer for another 5 minutes to let all those flavors meld together.

Taste and adjust the seasoning – remember, seasoning is personal, so make it perfect for your palate.

Tips for the Perfect Butternut Squash Soup

Don’t skip the apple – it’s Ina Garten’s secret weapon in this butternut squash soup recipe.

For the best texture, make sure to blend the soup thoroughly.

If the soup seems too thick, add a bit more chicken broth until you reach your desired consistency.

This soup actually tastes better the next day, so feel free to make it ahead.

Store it in an airtight container in the fridge for up to 5 days.

Serving Suggestions

I love serving this butternut squash soup with a swirl of cream and a few fried sage leaves on top.

Homemade croutons add a wonderful crunch.

A sprinkle of toasted pumpkin seeds makes for a lovely garnish and adds texture.

For a complete meal, serve with a crusty baguette or a light salad.

Conclusion

This butternut squash soup, inspired by Ina Garten’s recipe, has become my go-to fall soup.

It’s creamy, comforting, and perfectly balanced – not too sweet, not too savory.

The combination of butternut squash, apple, and warm spices creates a soup that’s both elegant and comforting.

Whether you’re serving it for a casual family dinner or a fancy dinner party, this soup never disappoints.

Make a big batch – you’ll want leftovers of this cozy autumn favorite!