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Starbucks Butternut Squash Copycat Soup Recipe

Remember that velvety, perfectly spiced butternut squash soup from Starbucks? You can make an even better version at home for a fraction of the price! This creamy, comforting soup has become a fall staple in my house, and my kids actually ask for seconds (yes, really!).
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion diced
  • 2 medium carrots peeled and chopped
  • 1 medium butternut squash about 2 lbs, peeled, seeded, and cubed
  • 1 medium apple peeled, cored, and chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Salt and white pepper to taste
  • Toasted pepitas pumpkin seeds for garnish

Method
 

  1. Melt butter in a large pot over medium heat. Add onion and carrots, cooking for 5-6 minutes until softened.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in cubed butternut squash and chopped apple. Cook for 3-4 minutes, stirring occasionally.
  4. Add vegetable broth, brown sugar, cinnamon, nutmeg, and ginger. Bring to a boil, then reduce heat and simmer for 25-30 minutes until squash is very tender.
  5. Remove from heat and use an immersion blender to puree soup until completely smooth. Alternatively, carefully transfer to a regular blender in batches.
  6. Stir in heavy cream and return to low heat. Season with salt and white pepper to taste.
  7. Serve warm, garnished with toasted pepitas and a drizzle of cream if desired.