Winter is officially here, and that means it’s time for cozy soups and stews. This roasted butternut squash soup is one of my favorites! Oven-roasted butternut squash is pureed for a smooth, velvety texture and garnished with walnuts, crispy sage leaves, and a swirl of luscious creme fraiche…yes, please! Best of all, this butternut squash soup recipe is super simple to follow and results in a creamy, healthy, and flavorful soup that you’ll love.
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.
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 to share or freeze for later.
While I’ve tried many recipes throughout the year, this is my favorite. 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 soup 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 20 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: 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 sweetness and tartness of the soup will be altered.
- Chicken Stock: Use low sodium! There are a lot of other spices going into the soup.
- Substitution: Trying to keep this vegetarian? Swap it out for vegetable 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, and sage in this roasted butternut squash soup recipe. You can use any herb that you have on hand.
- Spices: This butternut squash soup is made with some common spices you probably already have in your spice cabinet – salt, pepper, and nutmeg. These ingredients help to bring out the natural flavors of squash and apple.
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 if you can’t find it.
- 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 creamy soup with your toppings, 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 roasted 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. Try this roasted butternut squash salad! The roasted squash, cranberries, and walnuts add a nice sweetness to the salad, while the parmesan, honey dijon, and apple cider vinegar dressing give it a nice tang. Plus, the two dishes have many similar flavors, so they complement each other perfectly.
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 it even healthier, you can swap out the heavy cream for milk or half and half. 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 before baking it. I prefer not to because it’s a little easier and less messy. I find it 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?
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 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 soup cool completely.
- 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.
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 roasted butternut squash soup recipe that is both creamy and flavorful, this is the one! This soup has become one of my go-to recipes for entertaining because it’s always a hit with friends and family.
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More vegetable soup recipes!
If you love this creamy squash soup, try one of these veggie soup recipes next!
- Chickpea Soup (Tomato soup with plenty of veggies and plump chickpeas!)
- 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!)
How to make the best butternut squash soup 👇
Roasted Butternut Squash Soup with Walnuts, Crispy Sage & Creme Fraiche
- 2 pound Whole Butternut Squash (about 1 large sized squash) – halved lengthwise and seeds removed
- 2 TBS Butter , divided
- Salt and Pepper , to taste
- 1 small Granny Smith Apple (about 4 oz.) – peeled, cored and medium dice
- 1 TBS Lemon Juice
- 1 small Yellow Onion – medium dice
- 2 cloves Garlic - minced
- 4 large Sage Leaves – roughly chopped
- 2 ½ Cups low sodium Chicken Stock
- Pinch Nutmeg
- ¾ tsp Salt
- ¼ tsp Pepper
- Scant 1 TBS Heavy Cream (can substitute half and half)
- 1/3 Cup Walnuts – toasted and roughly chopped into pieces, for garnish
- Crème Fraiche or Sour Cream, for garnish
- Whole Sage Leaves , to crisp for garnish**
- Preheat the oven to 425 degrees F and place the oven rack in the middle position.
- Line a baking sheet with aluminum foil for easy clean up. Place squash halves, cut side up, on the prepared baking sheet. Pierce each squash half with a fork or skewer several times
- Melt 1 TBS butter and brush (or use fingers to rub) it all over the top and insides of squash halves. Season liberally with salt and pepper.
- Roast the squash until tender, and a knife can easily be inserted, about 50 minutes to 1 hour. Halfway through cooking time, remove squash from oven and use a pastry brush to brush butter, that has pooled in the cavity of butternut squash halves, onto the tops of the squash. Return to oven.
- When the squash is cooked and knife tender, remove the baking sheet from the oven and set on a wire rack to allow the squash to cool off until ready to handle.
- Meanwhile, melt the remaining ½ TBS butter in a large heavy bottomed saucepan, or dutch oven, over medium heat.
- Add the apple, lemon juice, onion, salt and pepper. Cook, stirring occasionally, until softened, about 5-8 minutes. Add the chopped sage and garlic. Cook until fragrant, about 30 seconds to 1 minute. Remove the pan from heat and set aside.
- Use a large spoon to scoop the butternut squash flesh into the pan with the sautéed onion mixture; discard squash skin.
- Place saucepan over medium high heat and add the stock, nutmeg and measured out salt and pepper. Stir to combine.
- Bring contents to a boil. Reduce to a simmer, over medium low heat, and continue to cook for 20 minutes, stirring occasionally.
- Remove pan from the heat and stir in heavy cream.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender, and puree in batches.
- Taste the soup and adjust for seasoning.
- For Crispy Sage Leaves: Melt ½ TBS of butter in saucepan. Add the sage leaves and cook, quickly, until till crisp, about 30 seconds to 1 minute per side. Remove crispy sage leaves to a paper towel. Set aside until ready to garnish soup.
- Garnish soup with crispy sage leaves, toasted walnut pieces and a dollop of crème fraiche.