Butternut Squash & Caramelized Onion Soup

My butternut squash and caramelized onion soup is simply fall in a bowl. Sweet roasted squash, slow-cooked caramelized onions, and a hint of apple come together in a smooth, rich soup that’s perfect for chilly evenings, dinner parties, or meal prep for the week. This version roasts the squash to deepen its natural sweetness and pairs it with caramelized apple and onion for a flavor that feels comforting but layered with depth.

If you haven’t tried caramelizing onions before, this recipe makes it worth the extra time. Caramelizing brings out a sweeter, deeper flavor that plays beautifully with the squash. The apple adds just a touch of brightness, and the crispy pancetta gives a little salty contrast if you choose to include it (but you can leave it out for a vegetarian twist). Once blended with heavy cream and broth, this soup becomes silky, luxurious, and absolutely irresistible.

Prep Time: 45 minutes

Cook Time: 20 minutes

Serves: 6

Ingredients:

1 Butternut Squash

1 tbsp Olive Oil

4 oz Pancetta

1 yellow Onion

1 Apple (granny smith preferred)

2 tbsp Butter

2 tbsp Brown Sugar

2 Bay Leaves

4 sprigs of Thyme

Salt & Pepper to taste

4 oz Heavy Cream

2 cups Vegetable broth

Instructions:

1. Preheat your oven to 400°F. Split the butternut squash in half and scoop out the seeds. Drizzle the squash with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 40 minutes, until the squash is fork-tender and caramelized.

2. While the squash roasts, add the pancetta to a soup pot over medium heat. Cook until crispy, stirring occasionally so it doesn’t burn. Use a slotted spoon to remove the pancetta and set it aside. Leave the rendered fat in the pot.

3. Thinly slice the onion and apple. Add the butter to the pot with the pancetta fat. Add the onions, apple, brown sugar, bay leaves, thyme, and a pinch of salt and pepper. Let everything cook on medium-low, stirring regularly, until deeply golden and caramelized — about 30 minutes. Patience here pays off with rich, sweet flavor.

4. Once the squash is done and has cooled enough to handle, remove the skin and add the squash flesh to your blender along with the caramelized onions and apple mixture, heavy cream, and vegetable broth. Remove bay leaves and thyme sprigs before blending. Blend until smooth and silky.

5. Return the blended soup to the pot and warm over low heat. Add back the crispy pancetta if you used it. If you want the soup a little thinner, stir in an extra cup of vegetable broth. Serve warm with a drizzle of heavy cream and a few fresh thyme leaves for garnish.

Tips for the Best Soup:

• Take your time caramelizing: Slowly cooking the onions and apple lets their natural sugars really deepen in flavor, which elevates the whole soup.

• Steam instead of roast: While roasting the squash before blending brings out a richer, nuttier flavor, you can steam or boil the butternut squash to save time.

• Make it dairy free: Coconut cream adds a smooth, slightly sweet richness without dairy.

• Adjust consistency: If you prefer a thinner soup, blend with a bit more broth or reserve some broth to loosen when serving.

• Garnish with texture: Crispy pancetta, toasted seeds, or a swirl of cream are great options for contrast.

Serving Suggestions

This soup is lovely on its own, but it also pairs beautifully with my Roasted Turkey & Fig Sandwich!