Name: Roasted Butternut Squash Soup
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 8
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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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

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