This Roasted Butternut Squash soup recipe has everything you’re looking for! It’s slightly sweetened with apples, creamy, savory, and has a deliciously concentrated taste from the roasted squash. Try this easy, healthy recipe to taste the best butternut squash soup out there!
Roasted Butternut Squash recipe has been on the blog for awhile, but I wanted to give it new life by updating the photos because this recipe is worth a second look!
Plus This Would Be the Perfect Thanksgiving Starter
I consider myself a profession butternut squash soup taster. If it’s on a menu, I’m ordering it. Unfortunately I feel like a lot of versions miss the mark.
This Roasted Butternut Squash Soup recipe nails all the essential flavors. A caramelized, concentrated taste comes from roasting the squash rather than boiling it. It’s all blended together with apple cider, sautéed apples, onions, fresh sage, and cream.
How to Make Roasted Butternut Squash Soup
- Roast buttered and seasoned butternut squash in oven for about 1 hour.
- In a saucepan sauté apples, onion, and sage.
- Scoop out roasted butternut squash and add to saucepan with broth and apple cider.
- Simmer for 15 minutes, then blend with immersion blender or process in blender.
- Stir in cream and serve.
Suggested Toppings for Roasted Butternut Squash Soup
- Sautéed Apples – chop up an apple and sauté in butter
- Sprinkle on Cinnamon
- Dollop with yogurt
- Crispy bacon or prosciutto
- Nuts such as candied pecans, walnuts, or pepitas
- Cheese – try sharp cheddar, feta, or goat cheese
Can Butternut Squash Soup Be Frozen?
Yes, it can. However, when it thaws I find the soup to be thinner than when it was first made.
To avoid this, omit the cream before freezing. When you are ready to serve, thaw, reheat and add the cream to reach desired thickness.
More Thanksgiving Recipes!
- Sweet Potato Spoon Bread
- Bacon Brussels Sprouts
- Pumpkin Pie Cake
- Pumpkin Delight
- Baked Brie With Cranberries
- Gluten Free Pie Crust
- Gluten Free Biscuits
- Roasted Butternut Squash
- Sparkling Cranberry Orange Cocktail
- Raspberry Cream Cheese Jello Salad
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The best Roasted Butternut Squash soup recipe out there! This easy, healthy butternut squash soup is sweetened slightly with apples and deliciously creamy.
- 4 lbs. (about 2 small) whole butternut squash, halved lengthwise and seeds removed
- 3 tbsp. butter, divided
- 2 medium apples, divided
- 1/2 medium onion, chopped
- 8 fresh sage leaves (or 1 teaspoon dried sage)
- 2 cups chicken broth
- 1 cup apple cider, can substitute apple juice too
- 2 cups water
- 1/2 tablespoon brown sugar
- kosher salt
- freshly ground pepper
- pinch cayenne pepper
- 1/2 cup heavy cream
- yogurt, for topping, if desired
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Preheat oven to 425ºF. Place the halved squash on an aluminum foil lined baking sheet. Melt 1 tablespoon of butter and brush all over the cut sides of the squash. Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon pepper. Roast for 1 hour - 1 hour 15 minutes, or until squash is very tender all the way through. Set aside to cool enough to handle.
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Peel, core and chop one of the apples. Melt 1 tablespoon butter in a large saucepan and add apple, onion, and sage. Cook, stirring occasionally, about 7 minutes or until softened. Remove from heat.
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When squash is cool enough, scoop it out of the skins and add roasted squash to the large saucepan with apples and onions. Discard skins. Add the broth, cider, water, brown sugar, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and pinch of cayenne pepper.
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Bring to a boil over medium-high heat, breaking up chunks of squash. Reduce heat and simmer uncovered, stirring occasionally, about 15 minutes. Remove pan from heat and stir in half and half. Using an immersion blender blend soup in pan until smooth.* Taste and adjust seasoning with more salt, if necessary.
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Core and chop remaining apple. Melt 1 tbsp. butter in skillet and sauté chopped apple 7-9 minutes, stirring occasionally, until golden and soft. Top soup with yogurt and sautéed apples.
*If you don't have an immersion blender, carefully pour hot soup in blender and process until smooth.
Suggested Toppings for Roasted Butternut Squash Soup
- Sautéed Apples - chop up an apple and sauté in butter
- Sprinkle on Cinnamon
- Dollop with yogurt
- Crispy bacon or prosciutto
- Nuts such as candied pecans, walnuts, or pepitas
- Cheese - try sharp cheddar, feta, or goat cheese
Can Butternut Squash Soup Be Frozen?
Yes, it can. However, when it thaws I find the soup to be thinner than when it was first made.
To avoid this, omit the cream before freezing. When you are ready to serve, thaw, reheat and add the cream to reach desired thickness.
Adapted from Chowhound
❊SHOP THE RECIPE❊
Here are some items I used to make this recipe:
Immersion Blender Stainless Steel Saucepan Baking Sheets
OTHER RECIPES TO LOVE:
Chorizo Chicken Chili
Roasted Butternut Squash Soup
Slow Cooker Buffalo Chicken Chili
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Susan says
So yummy!