This Creamy Butternut Squash Soup is the ultimate cozy fall comfort food — silky, velvety, and full of rich, layered flavors.
Roasted butternut squash, apples, onions, and garlic create a naturally sweet and caramelized base, while warming spices like paprika, nutmeg, cloves, and ginger add depth and aroma.
A touch of creme fraiche and heavy cream makes the soup perfectly smooth and indulgent, while leftover ham (if you have some) can be stirred in, and the ham bone used for the broth, for a subtle smoky note.
Top with croutons, candied pumpkin seeds, or crispy ham for texture and extra flavor.
Perfect for fall dinners, holiday meals, or cozy weeknight soups, this recipe turns simple roasted vegetables into a bowl of unforgettable comfort.
Why you’ll love this recipe!
What ingredients do I need?
- Leftover Ham Bone: Adds rich, smoky, and savory depth to the soup; the ham can be chopped and stirred in for extra flavor.
- Chicken or Vegetable Broth + Water: Forms the flavorful base of the soup, infused with herbs and the ham bone.
- Fresh Herbs (Rosemary, Thyme, Sage): Infuse the broth and roasted vegetables with aromatic, earthy flavors.
- Butternut Squash: Naturally sweet and creamy when roasted, the star ingredient of the soup.
- Apples: Add subtle sweetness and depth, complementing the savory squash and ham.
- Sweet Onion & Garlic: Caramelize beautifully when roasted, enhancing the soup’s rich flavor.
- Spices (Paprika, Cloves, Ginger, Nutmeg, Salt & Pepper): Warm and aromatic, perfect for fall, adding layers of cozy flavor.
- Olive Oil + Maple Syrup: Roasting vegetables with olive oil and a touch of maple brings caramelization and natural sweetness.
- Creme Fraiche + Heavy Cream: Add smoothness and richness for a silky, indulgent texture.
- Toppings (Croutons, Candied Pumpkin Seeds, Fried Ham, Olive Oil Drizzle): Add crunch, texture, and extra flavor for a restaurant-quality presentation.
Recipe Variations
- Vegetarian Version: Skip the ham bone and use vegetable broth; you can add roasted mushrooms or smoked paprika for extra depth.
- Spicy Kick: Stir in a pinch of cayenne pepper, chili flakes, or a swirl of hot sauce for warmth and heat.
- Dairy-Free: Replace creme fraiche and heavy cream with coconut cream or cashew cream for a creamy, plant-based option.
- Herb Variations: Swap or add herbs like tarragon, marjoram, or sage for a slightly different flavor profile.
- Roasted Nut Garnish: Top with toasted pecans, walnuts, or pumpkin seeds for crunch and nutty flavor.
- Cheesy Upgrade: Top with grated gruyere, goat cheese crumbles, or even feta crumbles!
- Meal Prep Friendly: Freeze individual portions for quick, cozy lunches or dinners.
Pro Tips
- Roast the squash, apples, onions, and garlic until golden and caramelized for a naturally sweet, deep flavor.
- Taste after blending — add a little extra maple syrup or a pinch more spices if needed.
- For an extra silky soup, use an immersion blender or high-speed blender until perfectly smooth.
- Stir in leftover ham at the end to preserve its texture and smoky flavor without overpowering the soup.
- Customize your toppings! I love using a crunchy topping like croutons, candied pumpkin seeds, or crispy fried ham add crunch and extra flavor.
Leftovers and Storage
- Cool soup completely, then store in an airtight container for up to 4 days.
- Pour into freezer-safe containers, leaving ½ inch headspace. Freeze for up to 3 months.
- Thaw overnight in the fridge. Reheat gently on the stovetop over medium-low heat, stirring occasionally.
- If soup thickens after freezing, stir in a splash of broth or cream when reheating to restore texture.
- The soup can be fully made ahead, frozen, and then reheated for holiday meals — the flavor improves as it sits!
Other Recipes You’ll Love
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Creamy Butternut Squash Soup with Ham
This Creamy Butternut Squash Soup is silky, smooth, and packed with cozy fall flavors. Roasted butternut squash, apples, onions, and garlic create a naturally sweet and caramelized base, blended with warming spices and a touch of cream for indulgence. Stir in leftover ham, or use the ham bone to make the broth, for a subtle smoky note. Top with croutons, candied pumpkin seeds, or crispy ham for texture and flavor. Perfect for fall dinners, holiday meals, or cozy weeknight soups.
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Ingredients
- 1 leftover ham bone
- 4 c. chicken bone broth or vegetable broth
- 2 c. Water
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 5 fresh sage leaves
- 1 medium butternut squash peeled, seeds removed and cubed
- 2 apples peeled, cored, and halved
- 1 small sweet onion large chop
- 6 cloves garlic
- 1/4 tsp paprika
- 1/4 tsp cloves
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 tsp salt
- Black pepper
- 3 tbsp olive oil
- 3 tbsp maple syrup
- 4 oz creme fraiche
- 2/3 c. Heavy cream
Instructions
- Preheat oven to 425F.
- Add ham bone, broth, water, and fresh herbs to a large stock pot. Bring to a boil, cover, reduce to simmer and cook 1 hour. While cooking, roast vegetables.
- Add butternut squash, onion, apple, and whole garlic cloves to a large baking sheet. Sprinkle with seasonings and then drizzle with oil and maple syrup. Mix together to coat everything and then spread evenly on baking sheet.
- Roast for 30 minutes, stirring halfway through, until roasted well.
- After ham bone is simmered for 1 hour, remove herbs and set aside the ham bone from broth.
- Add roasted vegetables to broth. Puree using an immersion blender until it is smooth (you can also use a food processor if you don’t have an immersion blender, but you might have to do it in batches).
- Once smooth, add in the creme fraiche and slowly drizzle in the heavy cream while pureeing again. Return to the stove and simmer for 10 minutes, stirring occasionally.
- While simmering, remove excess ham from the bone and dice up into small pieces. Add the ham to the soup and stir (reserve some ham pieces to fry up to top the soup with it).
- Add to a bowl and top with croutons, candied pumpkin seeds, fried ham, and a drizzle of olive oil if desired.
Notes
Top with croutons, candied pumpkin seeds, fried ham, and a drizzle of olive oil.
Don’t have a ham bone? That’s okay, tastes great even without that! Just add the spices to the broth, water, and roasted vegetables and simmer for 30 minutes.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.