Roasted Butternut Squash Soup

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

1. Cut squash in half and lay on foil-lined baking sheet.
2. Season cut side of butternut squash with melted butter (or olive oil), salt, and black pepper. Roast for about 1 hour.
3. In a pot over medium heat sauté apples, onion, and sage.
4. 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.
5. Bring to a boil then simmer for 15 minutes. Blend with immersion blender or process in blender.
6. 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

The best Roasted Butternut Squash soup recipe out there! This easy, healthy butternut squash soup is sweetened slightly with apples and deliciously creamy.

4.04 from 25 votes

Print Pin Rate

Prep Time: 1 hour

Cook Time: 25 minutes

Total Time: 1 hour 25 minutes

Servings: 8

Author: Melissa Erdelac

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

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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.

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Recipe Notes

 

*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

Nutrition

Calories: 221kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 272mg | Potassium: 806mg | Fiber: 5g | Sugar: 12g | Vitamin A: 20315IU | Vitamin C: 46.4mg | Calcium: 113mg | Iron: 1.5mg

Did you make this recipe? Tag @mamagourmand on Instagram and hashtag #mamagourmand. I love to see your creations!

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