This roasted butternut squash soup is the must-make cozy soup for fall! Featuring roasted squash pureed with sautéed onions, apples and plenty of robust seasoning. Finish this velvety-smooth soup off with sour cream, crème fraiche, or honey, plus your favorite soup garnishes, such as pumpkin seeds, crumbled bacon or crispy sage leaves. Best of all, this simple butternut squash apple soup recipe requires just 8 basic ingredients and 15 minutes of preparation. Winner winner, soup dinner!
Featured comment: Best butternut squash soup yet! This recipe is a definite keeper! I appreciate that is was easy to follow. I used the crispy sage and pumpkin seeds as suggested – the taste was amazing!! – Jamie
Update: This recipe for roasted butternut squash soup was originally published in November 2014. I made updates to the post below to include more information about how to make this creamy, decadent winter squash soup.
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About this roasted butternut squash soup
Hi friends! I am so excited to get my hands on some seasonal produce as winter is approaching, especially all of the winter squashes! I love to stock up on some honeynut squashes, buttercup squashes, and an all-time classic, the butternut squash.
Butternut squash is highly versatile, and you can use it to whip up many delicious recipes. My family loves it when I make this butternut squash flatbread pizza for Friday night pizza or when I slice up some roasted butternut squash and toss it in a wild rice salad with some fresh pomegranate arils.
As much as I also enjoy those recipes, I have to say I can always go for a bowl of warm, creamy butternut squash soup! This recipe is a great way to use up some of those winter squashes. The instructions are simple to follow, and you can easily make a big batch of this roast butternut squash soup recipe to share or freeze for later.
While I’ve tried many recipes throughout the year, I always come back to this one. The addition of granny smith apple makes this roasted butternut squash soup so special. It adds a touch of sweetness and brightens up the flavors in the soup. And, you can’t forget the unique garnishes (more on that later)!
Why this butternut squash soup recipe works
Made with vegetables, antioxidants, heart-healthy fats, and dietary fiber, this butternut squash soup recipe is good for the soul! It’s creamy, buttery, rich, and velvety in texture. It’s also decadent yet healthy and light. Plus, slightly sweet and nutty in flavor. And that’s just what comes to mind with the first spoonful.
This recipe is:
- A great holiday starter. Satisfying and hearty, but not too heavy. It’s the perfect soup appetizer for your Thanksgiving or holiday meal.
- Made with simple ingredients. No need for specialty ingredients! Just roasted butternut squash, granny smith apples, heavy cream, and some common spices you probably already have in your spice cabinet.
- Versatile. There are so many different topping options to go with. For example, you can easily use this butter squash soup as the base and garnish it with other ingredients to have a “different” soup every time!
- Perfect for meal prep. Make a big batch on the weekend and store it in individual serving containers in the fridge for quick and healthy weekday lunches.
What’s the difference between all of the winter squashes?
If you’re new to cooking with winter squashes, you might wonder what the difference is between these different types. While there are quite a few, today, I am going to be focusing on three specific kinds:
- Honeynut squash
- Buttercup squash
- Butternut Squash
Honeynut squash has all the goodness of butternut squash but is concentrated into a mini size. i
The color is a deep, darker orange, and the flavor is quite a bit sweeter (almost more flavorful) than butternut squash. I’m a fan of the taste, but I also like that this veggie is a lot easier to cook as you don’t have to peel it before roasting it in the oven at 425 degrees.
When it comes to the other two squashes, things may be a little complex because their names are so similar, but they are very distinct!
At a glance, the exterior of both the buttercup squash and butternut squash are vastly different. The buttercup squash has a deep green color with a bumpy, round exterior. The butternut squash is tan and smooth with an oval shape (kind of like a bowling pin!).
When you cut open each of these squashes, you will notice that the buttercup squash has orange flesh with black seeds in the center. The butternut squash also has orange flesh, but the seeds are white, and the flesh is a lot less dense. As far as flavor goes, the buttercup squash has a nutty flavor that is not as sweet as the butternut squash.
That’s why the butternut squash is the perfect candidate for today’s soup recipe!
Ingredients for butternut squash apple soup
This roast butternut squash soup recipe takes about 15 minutes of meal prep, and then the oven and stove top do the rest of the work.
Here’s what you will need:
- Whole Butternut Squash: Look for a large squash that is heavy for its size with smooth, tan skin, about 2 pounds or so. Try to avoid squashes with bruises, cuts, or soft spots.
- Substitution: If you can’t find butternut squash, you can use a honeynut squash or buttercup squash.
- Butter or Oil: Just a couple of tablespoons to help roast the squash and add some richness to the soup.
- Substitution: You can use olive oil if you want a dairy-free option.
- Apple: For this soup recipe, I recommend using a small granny smith apple. It’s tart, juicy, and has the perfect balance of sweetness.
- Substitution: If you don’t have a granny smith apple, you can use any other type of apple you have on hand. Just keep in mind that the flavor of the apple (sweetness or tartness) will alter the taste of the soup.
- Chicken Stock: Use low sodium stock or chicken broth to control the amount of salt.
- Substitution: Trying to keep this vegetarian? Swap it out for vegetable broth or stock!
- Heavy Cream: This ingredient helps to make the soup creamy and velvety.
- Substitution: If you’re looking for a lighter version, you can use milk or half and half instead.
- Lemon Juice: Just a touch of acidity to really bring out the flavors.
- Aromatics: I used garlic, onion, sage and thyme in this roasted butternut squash soup recipe.
- Substitution: You can use any fresh herbs or spices you love in this winter soup. Fresh rosemary, ground cumin and curry powder are all delicious additions.
- Spices: This butternut squash soup is made with some common spices you probably already have in your spice cabinet – salt, pepper, ginger, nutmeg, cinnamon and cayenne. These ingredients help to bring out the natural flavors of squash and apple, while adding a touch of warmth.
- Sweeter flavor: If you prefer a naturally sweet squash soup, add carrot and celery to the soup. Be sure to dice them first and add them to the pot with the onions.
- Dairy-free and vegan: For vegan butternut soup, swap out the cream for coconut milk and use vegetable broth.
Butternut squash soup garnishes
Now, let’s talk toppings! This oven-roasted butternut squash soup is delicious on its own, but it’s really taken to the next level with all of the garnishes.
When you serve the soup, try serving it with some of these fan-favorite toppings. These also work great with honeynut soup too!
- Crispy fried sage: This is my go-to garnish for any squash soup. All you need to do is melt 1/2 tbsp of butter in a small skillet over medium heat. Then, add sage leaves and cook until they are crispy, about 30 seconds to one minute. That’s it!
- Walnuts: I like to toast my walnuts in a dry skillet over medium heat for a few minutes until they are lovely and fragrant. Then, I chop them up and sprinkle them on top of the soup.
- Creme fraiche: This French ingredient is similar to sour cream, but it’s a bit thinner and has a slightly tangy flavor. You can find it in the dairy section of most grocery stores. Sub in sour cream or Greek yogurt if you can’t find it.
- Honey or Maple Syrup: A tiny drizzle of sweet honey or pure maple syrup lends a beautiful finishing touch.
- Pepitas: These are roasted pumpkin seeds, making an excellent garnish for this roasted butternut squash soup. You can find them in the bulk section of most grocery stores, or you can roast your own.
- Chives: Perfect for a little bit of freshness and color!
- Croutons: If you’re feeling extra fancy, you can make your own croutons or buy them pre-made.
Serving ideas for roast butternut squash soup recipe
When serving this butternut soup with garnishes, consider making one of these dishes to serve alongside it:
- Bread. Whether you make toasted bread with garlic butter, a simple baguette, or even just some soft dinner rolls, having some bread to soak up this rich squash soup is key. Try making these honey and brown butter rolls to take it up a notch!
- Grilled cheese sandwich. A crispy, melted cheesy sandwich is the perfect pairing with this roast butternut squash soup recipe. Alternate dipping the sandwich and eating spoonfuls of soup until both are gone!
- Chicken. This prosciutto-wrapped chicken breast recipe is my go-to when I’m serving butternut squash soup. The saltiness of the prosciutto compliments the sweetness of the soup perfectly.
- Salad. I personally love serving this butternut apple soup with a hearty salad, such as this warm kale salad.
More squash recipes!
If you have a surplus of fresh squash, lean into the fall season and celebrate gourd season with these recipes:
- Spaghetti Squash Salad
- Salad with Butternut Squash
- Butternut Pasta
- Spaghetti Squash Casserole
- Risotto Butternut Squash
FAQs: butternut and apple squash soup
Is butternut squash soup healthy?
Yes! This roasted butternut squash soup is not only delicious, but it’s also healthy. It’s packed with vitamins and nutrients and relatively low in calories.
To make this squash soup recipe even healthier, you can swap out the heavy cream for milk or half and half. And, you can also use olive oil instead of butter to roast the squash.
Do you have to peel butternut squash before roasting it?
No, you don’t have to peel the squash to make this roast butternut squash soup recipe. I prefer not to because it’s easier, less messy and saves a ton of time. It is much easier to remove the peel AFTER roasting the squash.
If you do decide to peel it, make sure to use a sharp knife and be careful! The skin of butternut squash can be tough to remove.
Can I make this into a honeynut squash soup recipe?
If you prefer your soup on the sweeter side, you can sub out butternut squash in favor of its sweeter, more earthy-tasting cousin, honeynut squash.
My squash soup is too thick. How do I thin it out?
If your butternut squash soup is too thick, you can thin it out by adding more chicken stock or cream. Start with a little bit, and then add more as needed until you reach the desired consistency.
My soup is too thin. How do I make it thicker?
As written, this butternut squash soup recipe is super thick and creamy. However, if your roasted butternut squash soup is too thin, you can cook it down until it’s reduced and thickened. Or, you can add a cornstarch slurry, a mixture of cornstarch and water.
To make a cornstarch slurry, mix equal parts cornstarch and water in a small bowl. Then, add it to the soup and stir until it’s combined. Let the soup cook for a few minutes so that the cornstarch has a chance to thicken the soup.
I don’t have an immersion blender. Can I use a regular blender?
Yup! You can use a regular blender to puree the roasted butternut squash soup. Just be careful when blending hot liquids! Start by blending a small amount at a time and work your way up.
If you don’t have a blender, you can use a potato masher to mash the roasted squash. This will give the squash soup a more rustic texture.
Storing and freezing winter squash soup
Follow these simple tips to properly store, freeze and reheat this roast butternut squash soup recipe!
How long can I store butternut and apple squash soup?
This roasted butternut squash soup recipe will last up to five days in the fridge.
To enjoy this winter soup later, store it in an airtight container to keep it as fresh as possible.
Can I freeze roasted butternut squash soup?
Yes, you can. It freezes well for up to three months!
To store it in the freezer, you’ll need to:
- Let the butternut soup cool completely. (Tip: Make sure you leave off any butternut squash soup garnishes!)
- Ladle the soup into freezer-safe containers, leaving about an inch of headspace at the top.
- Seal with an airtight lid and label with the name and date.
To reheat: Thaw the butternut and apple squash soup in the refrigerator overnight. When ready to eat it, simply reheat the soup on the stove over low heat until it’s warm. You may need to add a little bit of water or chicken stock to thin it out since it will thicken as it sits in the fridge.
If you’re looking for a roast butternut squash soup recipe that is both creamy and flavorful, this is the one! This golden butternut soup with it’s endless garnish options is one of my go-to recipes for entertaining. It’s easy to make and it’s always a hit with friends and family. And I know you and yours will love it too!
Until next time, cheers!
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More creamy vegetable soup recipes!
If you love this creamy squash soup, try one of these veggie soup recipes next:
- Sweet Potato Soup (A must for sweet potato lovers)
- Healthy Cauliflower Soup (One of my favorites)
- Creamy Parsnip Soup (Tastes like a sweet version of loaded potato soup)
- Soup Apple (9 ingredient recipe)
- Basil Tomato Soup (an upgraded classic)
- Ginger Carrot Soup (super flavorful soup will make you look at carrots in a whole new way)
How to make the best butternut squash soup 👇
Roasted Butternut Squash Soup
- 1 Large Soup Pot or Dutch Oven
- 1 Immersion Blender or Stand Blender
- 1 large Butternut Squash (2-3 pound squash)
- 3 TBS Olive Oil or Unsalted Butter - DIVIDED
- Kosher Salt and Ground Black Pepper - to taste
- 1 small Yellow Onion – peeled & medium dice
- 1 medium Granny Smith Apple – peeled, cored and medium dice
- 1 TBS Lemon Juice
- ¼ heaping tsp Ground Ginger
- 1/8 tsp EACH: Ground Nutmeg. Ground Cinnamon & Cayenne
- 3-4 cloves Garlic – peeled & roughly chopped
- 1 heaping TBS Fresh Sage Leaves – roughly chopped (about 5-6 large leaves)
- 1 scant TBS Fresh Thyme Leaves
- 2 ½ - 4 Cups low-sodium Chicken Stock or Veggie Broth – as needed
- Optional: Heavy Cream – to taste (substitute: half and half)
- Optional Garnish: Toasted Pumpkin Seeds or Toasted Walnuts - to taste
- Optional Garnish: Crème Fraiche, Greek Yogurt, or Sour Cream - to taste
- Optional: Garnish: Whole Sage Leaves - fried (SEE NOTES)
- Preheat oven: Arrange the oven rack in the middle position. Preheat the oven to 425 degrees F. Line a baking sheet with parchment or aluminum foil for easy clean up.
- Prepare squash: Place squash on a clean cutting board. Use a sharp chef’s knife to cut the squash in half, lengthwise from root to tip. Use a large spoon to scoop out the seeds and discard. Use a fork to pierce each squash half several times. Using a pastry brush or your fingers, rub 1 tablespoon of oil or melted butter all over the cut sides of squash. Season liberally with salt and pepper.
- Flip over and roast: Arrange the squash halves cut-side-down (so the skin is facing up) on the prepared baking sheet. Bake for 35-45 minutes, or until the squash is fork tender and the flesh is easily pierced with a fork. Flip the squash over, so the skin is down, and let sit until cool enough to handle.
- Meanwhile, prep rest of ingredients: While the butternut squash is roasting in the oven, prepare the rest of your ingredients. Chop the onion, garlic, and herbs; set aside. Peel and chop the apple. Add the apple to a small non-reactive bowl. Add the lemon juice to the bowl and toss to coat; set aside. Measure your spices; set aside. Measure stock; set aside.
- And, sauté veggies + aromatics: Melt the remaining 2 TBS butter or oil in a large heavy bottomed pot, or Dutch oven, over medium heat. Add the onion, apple in lemon juice, ginger, nutmeg, cinnamon, and cayenne. Season with 1 teaspoon of salt and ½ teaspoon of pepper. Cook, stirring occasionally, until onion and apples are soft, about 5-6 minutes. Add the garlic, chopped sage, and thyme. Cook, stirring frequently, until fragrant and the onions are very soft, about 1-2 minutes. Turn off the heat or remove the pot from heat and set aside.
- Scoop out squash and add to pot: Use a large spoon to scoop the butternut squash flesh out of the skin and into pot; discarding the squash skin when done.
- Add stock: Return pot to medium-high heat and add 2 ½ cups of the stock. Stir well to combine.
- Simmer: Bring contents to a boil. Reduce to maintain a simmer and cook, stirring occasionally, for 15-20 minutes or until contents are meltingly tender.
- Blend: Turn of the heat under the pot. Use an immersion blender to puree the soup until very smooth. Alternatively, you can transfer the soup in batches to a high-speed blender and blend. Return soup to pot.
- Add cream and adjust for taste: Turn heat to low to warm soup. Taste the soup and adjust for flavor – adding cream for richness, stock or broth to thin the soup, honey for sweetness, spices for warmth, and/or salt and pepper for overall flavor.
- Serve: Ladle soup into bowls. Top with crispy sage leaves, pumpkin seeds and a dollop of yogurt if using. Enjoy!
- Cream: I typically add a tablespoon of cream, just for richness. However, my family prefers more – about 1/3 cup.
- For Crispy Sage Leaves: Melt ½ TBS of butter in skillet over medium heat. Add the sage leaves and cook until for 30 seconds to 1 minute, per side, or until crisp. (Sage leaves fry quickly!) Use tongs to transfer crispy sage leaves to a paper towel to drain. Set aside until ready to garnish soup.
- Yield: approximately 5 cups
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