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!
The Best Butternut Squash Soup Recipe!
I consider myself a professional 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.
Roasting butternut squash gives the soup a deeper flavor. As the squash roasts in the oven, moisture evaporates and its concentrated, richer essence shines through.
While the squash bakes, saute onions and apples in a large saucepan. Add apple cider, broth, a touch of brown sugar, and cayenne pepper. Scoop cooled butternut squash into the pot and blend together with cream.
I guarantee you will love this recipe!
How Long to Roast Butternut Squash for Soup
Butternut squash needs to roast for 1 hour – 1 hour 15 minutes in a 425ºF oven to be soft enough for the soup. Use a fork to check if it’s tender, then set aside to cool.
To prepare the squash for roasting, halve and scoop out seeds. Lay on a foil-lined baking sheet and season with melted butter, salt, and pepper.
If you want to save time on roasting, the squash can also be peeled and cubed. This is a great tutorial on preparing butternut squash.
What to Serve with Butternut Squash Apple Soup
Even though butternut squash soup recipe is healthy and good for you, it is a filling, comforting dish. These recipes would be make a great accompaniment with your soup.
- Gluten Free Biscuits
- Grain salad
- Apple Pecan Salad
- Socca Flatbread
- Sandwich or Quesadillas
- Quick Cheese Bread
- Roasted vegetables
- Frittata
How to Make Roasted Butternut Squash Soup
- Cut squash in half and lay on foil-lined baking sheet.
- Season cut side of butternut squash with melted butter (or olive oil), salt, and black pepper. Roast for about 1 hour.
- In a pot over medium heat sauté apples, onion, and sage.
- Scoop out roasted butternut squash and add to saucepan with chicken broth (or vegetable broth), apple cider, brown sugar (or maple syrup), salt, pepper, and cayenne pepper.
- Bring to a boil then simmer for 15 minutes. Blend with immersion blender or process in blender.
- Stir in cream or milk 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 or sour cream
- 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 Favorite Recipes for Fall
- Sweet Potato Spoon Bread
- Pumpkin Pie Cake
- Pumpkin Delight
- Baked Brie With Cranberries
- Gluten Free Pie Crust
- Roasted Butternut Squash
- Sparkling Cranberry Orange Cocktail
SAVE THIS ROASTED BUTTERNUT SQUASH SOUP RECIPE TO YOUR PINTEREST BOARD!
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Roasted Butternut Squash Soup
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
Sautéed Apples:
- 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.
❉DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!❉
Recipe Notes
- 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
Nutrition
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Here are some items I used to make this recipe:
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Liz says
Can I use fresh butternut squash from my garden that I peeled and cubed then put in the freezer?
Melissa says
Hi Liz,
Yes you can. Roast them on a baking sheet without crowding the pan so they roast instead of steam. You will need about 3 cups cubed squash. Toss the squash with olive oil, salt and pepper. You may have to split them between two pans so they have plenty of room. Roast until soft inside and edges are golden and then proceed with recipe.
Best,
Melissa
Kay says
I loved this soup! I substituted the 1/2 and 1/2 with coconut milk. I’ll keep this recipe!
Melissa says
Hi Kay,
I’m going to give that a try next time. Sounds fabulous!!!
Best,
Melissa
Rita W Neher says
Delicious! I changed it up a bit! I left out the brown sugar and water and I used dry sage and 1/21/2. I think roasting the squash really enhanced the flavor. I also used a dollop of vanilla yogurt. My husband really enjoyed it as well and he claims he hates squash!
I think this would make an excellent first course for Thanksgiving or with a Pork Roast.
Melissa says
Hi Rita,
So glad you were able to win over your husband with this soup! I agree, it does make a beautiful first course! Thank you so much for taking the time to write.
Best,
Melissa
Mona says
Deliciousness! I sautéedsome apples to put on top and added pumpkin seeds and a dollop of yogurt — yummy! I will definitely be making again!
Melissa says
Mona,
You have inspired me to put the ingredients for this on my upcoming grocery list. It’s been too long since I’ve enjoyed it. Thanks for writing!
Best,
Melissa
Tamara says
I love this soup!! Two of my three boys love it too. Comes out smooth and thick and perfe t for a cold winter evening.
Melissa says
Two out of three isn’t bad, especially when it comes to kids! Thanks so much for taking the time to write. Glad you enjoyed the recipe!
Best,
Melissa
Penny Thomas says
I just made this recipe and it is delicious! I will keep it forever and make it over and over; however, my husband felt that it tasted too much like apple. Do you think I could just substitute more chicken broth in place of the apple cider?
Melissa says
Hi Penny,
Yes, you can definitely do that. If you prefer a more savory soup without the apple taste that is an easy adjustment! Thank you so much for writing!
Best,
Melissa
Penny Thomas says
Melissa, the interesting thing is that when I tasted the soup the next day, that strong apple flavor was gone and the soup was perfect for our taste! I absolutely love this recipe!
Melissa says
Huh, good to know! Thanks for sharing Penny!
Kim says
I loved this!! The apple cider added an amazing depth of flavor. Super rich tasting and filling!!
Melissa says
Thanks Kim! So glad you enjoyed it.
Best,
Melissa
Shane says
This is new to me. I want to try this, Thanks for sharing!
Stella says
I like this. I am looking forward to trying this. Thanks for sharing!
Susan says
So yummy!