Loaded Butternut Squash Soup

From a silky puree to a loaded butternut squash soup, what was once an appetizer is now a hearty, comforting main course.

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Curious about techniques that make this soup unforgettable? Keep reading for tips that enhance the flavor and learn my favorite variations.

Loaded Butternut Squash Soup Ingredients

Squash Soup Base:

• 2 medium butternut squash, cut into 4 slices

• 2 green apples, cut into 4 slices

• 1 onion, chopped

• 1 orange bell pepper, chopped

• 2 stalks celery, chopped

• 1 tbsp olive oil

• 1 scotch bonnet or aji pepper (optional)

• 1/8 tsp crushed red pepper flakes

• 1/4 tsp ground cardamom

• 1 tsp minced ginger

• 3 cups low-sodium or homemade chicken broth

• 3 cups water (plus 1-3 cups more for desired thickness)

• 1/3 cup cream or half-and-half

• Salt, to taste

  
  

Loading Toppers:

• 6-8 whole beef brats (one per person)

• 1 cup beer or water (for brat simmering)

• Feta cheese (ideally from a block in whey), crumbled

• Roasted pumpkin seeds

• Extra virgin olive oil (for drizzling)

• Optional: Sourdough croutons

Directions

Bake Squash to Maximize Flavor and Sweetness

Preheat oven to 450°F. Slice butternut squash and green apples into quarters. Wrap in foil and bake for 90 minutes, or until a fork easily pierces all the way through. Set aside to cool.

I often bake the squash the day before.

DO NOT BOIL your squash! Baking makes this tastier and sweeter.

Baking apples is tempting, and, I've done it. However, boiling them directly in the soup enhances their flavor more, unlike the squash.

Once the squash has cooled, scoop it out just before adding it to the soup.

Sauté Vegetables Without Browning Them

Heat olive oil in a large pot over medium heat. Add chopped onion, orange bell pepper, and celery.

I like to keep a variety of peppers in the freezer for dishes like this. Scotch bonnet or aji peppers are my favorite for this soup. They add a fun, fleeting heat and a sweetness that perfectly complements the squash and apples. (Check out Pleasant Acres Farms for peppers, if your in NW Arkansas area.)

Salt your veggies and cook until the onions are translucent, being careful not to brown them. Browning can overpower the soup's delicate sweet and savory balance. Now, add the crushed red pepper flakes, cardamom, and minced ginger to the soup base. Sauté for another 2 minutes.

Notes on these spices:

The cardamom is KEY for making people ask, ‘What’s in this soup?’ If you’ve never used it, this is the perfect dish to give it a try!

If you exclude the scotch bonnet, that’s fine, but I highly recommend keeping in the crushed red pepper flakes—they’re very tolerable. I once brought this soup to a community dinner, leaving out the scotch bonnet, and several people complimented the heat level. (And Arkansans aren’t exactly known for their tolerance of spicy food!)

Finishing Your Loaded Butternut Squash Soup

Peel and chop the apples. Then add them and the water to the pot with the cooked veggies. Bring this to a boil, and cook until the apples are very tender—about 10 minutes.

Now scoop the flesh out of the roasted butternut squash—just leaving the thin skin behind. Add the squash and chicken broth to the soup. Bring this to a boil. Then reduce to a simmer for 10 minutes.

Carefully blend the soup using an immersion blender, ensuring no splatters. Let that simmer for 20 minutes. Finally, this loaded butternut squash soup needs to be finished with a touch of cream.

Taste the soup and adjust the salt based on the broth you used. If the consistency is too thick, add more water or broth until it reaches your desired texture.

Variations:

• Add a tablespoon of apple cider vinegar to balance the flavors.

• If you make cheese, replace 1-2 cups of water with whey instead of vinegar. This works best when you're not serving the soup with sausage.

• Experiment with other types of squash! Acorn squash makes a delicious variation

Make it a Loaded—Butternut Squash Soup

To take this loaded butternut squash soup from comforting to indulgent, I use brats from Arnold Family Farm Store. They’re simmered in a dark beer until cooked through and the liquid evaporates, then seared on all sides.

When serving, everyone gets to customize their soup with their favorite toppings. My go-to combination includes:

• Sliced brats

• Pepitas (roasted pumpkin seeds)

• Feta cheese (crumbled from a block for the best texture)

• Homemade sourdough croutons

• A drizzle of high-quality olive oil

• Freshly cracked black pepper

  
  

When I make homemade chicken sausage, I love smoking it and adding it as a topping.

Topping possibilities are endless, so feel free to get creative! From crunchy croutons to creamy cheese, each addition makes this loaded butternut squash soup a dish to remember.

What toppings will you try on your soup? Let me know in the comments or share your favorite combinations!

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Loaded Butternut Squash Soup Recipe

Serves 6-8 people

Preparation: 1 hour 30 minutes, plus time to bake squash

Ingredients

Soup Base:

• 2 medium butternut squash, cut into 4 slices

• 2 green apples, cut into 4 slices

• 1 onion, chopped

• 1 orange bell pepper, chopped

• 2 stalks celery, chopped

• 1 tbsp olive oil

• 1 scotch bonnet or aji pepper (optional)

• 1/8 tsp crushed red pepper flakes

• 1/4 tsp ground cardamom

• 1/2 tsp minced ginger

• 3 cups low-sodium or homemade chicken broth

• 2 cups water (plus 1-3 cups more for desired thickness)

• 1/3 cup cream or half-and-half

• Salt, to taste

Toppings:

• 4-6 whole beef brats (one per person)

• 1 cup beer or water (for brat simmering)

• Feta cheese (ideally from a block in whey), crumbled

• Roasted pumpkin seeds

• Extra virgin olive oil (for drizzling)

• Optional: Sourdough croutons

Directions

1. Bake Squash: Preheat oven to 425°F. Slice butternut squash into quarters. Wrap in foil and bake for 90 minutes, or until a fork easily pierces all the way through. Set aside to cool. (This step can be done earlier in the day.)

2. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion, bell pepper, and celery. (I love adding a scotch bonnet or a couple of aji peppers, which brings a fun level of heat and a unique flavor that complements the sweet squash and apples.) Cook until the onions are translucent. Season with salt, crushed red pepper flakes, cardamom, and minced ginger. Sauté for another 2 minutes. (The cardamon can be optional, but if you haven’t used it before, I urge you to try it out!)

3. Cook Soup: Peel and chopp apples. Add them to the veggies with the 3 cups of water. Bring to a boil, and cook for 10 minutes. Add butternut squash flesh and chicken broth to the soup and bring back up to a boil. Reduce heat and simmer for another 10 minutes.

4. Blend Soup: Blend the soup until smooth using an immersion blender (or transfer to a regular blender). Simmer for another 20 minutes.

5. Finish Soup: Stir in 1/3 cup of cream or half-and-half. Taste and add salt. Set soup aside.

6. Cook Brats: In a separate pan, fry whole beef brats over medium heat until browned on all sides. Add 1 cup of beer or water to the pan, reduce heat, and simmer until fully cooked. Let brats cool slightly, then slice and place in a serving dish. (I recommend getting your brats from local farmers like Arnold Family Farm Store if you live near Alma, but Arkansas is full of incredible farms offering fresh, high-quality sausage that’s a must-try.)

7. Prepare Toppings: Crumble feta cheese into a serving dish, making sure to use feta that comes in a block and sits in whey for better flavor and texture. Place roasted pumpkin seeds in another dish. Set out extra virgin olive oil for drizzling.

8. Serve: Ladle the soup into bowls and let guests top with sliced brats, crumbled feta, roasted pumpkin seeds, and olive oil. Optional: You can also serve sourdough croutons, but the brats, feta, and pumpkin seeds are the essential toppings that elevate this dish.