Roasted Butternut Squash Soup

Roast your butternut squash in the oven, because chopping is hard and scooping is fun. Then blend it up with some apples, onions, and sage. An easy, healthy, warm dinner that will support your crusade against Jack Frost. 

Roasted Butternut Squash Soup from The Food Charlatan

We had a dumpling-making party the other night with some friends, and I got to try out my friend Kate’s chain-mail glove:

Roasted Butternut Squash Soup from The Food Charlatan

Yes, this is in fact the only shirt I own.

She asked for a chef’s knife for Christmas a while back, and got this instead. A chain-mail glove, to protect your fingers from nicks, cuts, and probably the apocalypse. She didn’t get the knife until the next Christmas. Because, priorities.

Kate is a violinist, and her husband is afraid she will actually chop off her fingers. Which, in his defense, are a pretty solid asset when it comes to fiddling. Now her fingers are safe. And now she can get into all the bar fights she wants, because even brass knuckles got nothin’ on this chain-mail.

Roasted Butternut Squash Soup from The Food Charlatan

Have you ever chopped a raw butternut squash? Having a metal glove on for that job is not a bad idea. Those babies are tough to get through. But I have good news! You only have to chop the squash in half for this recipe, no dicing or slicing. Just roasting and toasting. (“No more rhymes now, I mean it! Anybody want a peanut?”)

Roasted Butternut Squash Soup from The Food Charlatan

Roasting does something magical to butternut squash. It brings out all it’s good qualities. When you combine those good qualities with a healthy dose of apple, onion, and sage (fresh or dried), you get a perfect 1-hour weeknight meal. This soup is perfect for freezing if you have leftovers. Serve with crusty bread and salad. We actually ate this with leftover Bacon Ricotta Crostini, which I highly recommend!

P.S. Don’t try to toast butternut squash seeds on the same pan that you roast it on…they will burn. See exhibit A above. Doh!

Roasted Butternut Squash Soup from The Food Charlatan

Do you guys give up? Or are you thirsty for more?
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Roasted Butternut Squash Soup

Yield: Serves 6-8


  • 1 large butternut squash, or 2 small (4 lbs total)
  • 1 tablespoon butter, melted
  • 2 Granny Smith apples, peeled, cored, and chopped
  • 1 large onion, chopped
  • 1 tablespoon butter
  • 8 fresh sage leaves (minced), or 1-2 tablespoons dried sage
  • 3 cups vegetable or chicken broth
  • 2 cups water
  • 1 and 1/2 teaspoons salt, or more to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/3 cup cream
  • 1/2 cup roasted pepitas (pumpkin seeds), to garnish


  1. Preheat the oven to 425 degrees F.
  2. Line a baking sheet with aluminum foil.
  3. Cut the butternut squash in half, starting at the top and working your way down. See this post for a tutorial on chopping butternut squash. (For this recipe, we are only cutting it in half.)
  4. Place the squash cut-side-up on the lined baking sheet. Brush with 1 tablespoon melted butter, making sure to coat all the flesh. Season very generously with salt and pepper.
  5. Roast the squash in the preheated oven for about 50-60 minutes, or until it is tender. A knife inserted in the flesh should slide through easily. Remove from the oven and set aside.
  6. Meanwhile, chop the apples and onion.
  7. In a large pot or Dutch oven, melt the other 1 tablespoon butter over medium heat. When it is hot, add the apples and the onions. Stir in the chopped sage or dried sage (I've tried both, tastes great either way). Add salt and pepper to taste (in addition to what's called for on the ingredient list.)
  8. Cook over medium heat until softened, about 7-10 minutes. If the squash is not done, turn off the heat and set aside.
  9. Use a spoon to scoop the flesh of the butternut squash into the pot with the apples and onions. Throw away the skins.
  10. Add the broth, water, 1 and 1/2 teaspoons salt, and 1/4 teaspoon pepper.
  11. Bring to a boil over medium-high heat.
  12. Reduce the heat to medium low and simmer for 15-20 minutes, using a spoon to break up any large pieces of squash.
  13. Turn off the heat and stir in the cream.
  14. Blend the soup using an immersion blender. If you don't have one, transfer the soup in batches (at least 2) to a regular blender. Open the spout top and cover with a kitchen towel before blending to allow the steam to escape. (If you don't, you will end up with boiling hot soup all over your kitchen.) Return the soup to the pot and heat up again, if necessary.
  15. Garnish with pepitas and a drizzle of cream, if desired.


Don't skip the pepitas! They totally make it.

Source: from my BFF Sarah, who adapted it from

Roasted Butternut Squash Soup from The Food Charlatan

Butter, salt, pepper. Don’t skimp on any of them. My life’s mantra.

More easy and healthy soups:

Red Pepper Soup with Black Bean “Meatballs:”

Red Pepper Soup with Black Bean “Meat”balls

Kale, Chicken, and White Bean Soup with Parmesan Shavings:

Kale, Chicken & White Bean Soup

Simple Asparagus Soup:

Simple Asparagus Soup


More soup please!

Curried Butternut Squash Soup w Whipped Coconut Cream from Heather’s French Press
Easy Healthy Butternut Squash Soup from Creme de la Crumb
Thai Butternut Squash, Sweet Potato, Carrot Soup from Carlsbad Cravings





  1. Sarah says

    I’m considering sending your gorgeous photos of this soup (and the roasted squash!) off to Costco to be made into gigantic canvases for my kitchen. Only problem is, then I would make nothing but this for the rest of my life. Which is already becoming an issue, because this soup is AMAZING. As in, I’ve started buying butternut squash almost every time I go to the grocery store. I’m probably getting a reputation.

    • says

      Hahaha probably all the store employees have nicknames for you. “Here comes Butta Baby” “Look there goes the Butter-Nutter!” Lol!! And thanks for all the compliments, and the recipe of course! You’re a master!

  2. says

    Cutting butternut squash is like taking your own life in your hands–it’s terrifying, so those gloves are downright awesome! I mean, I know Christmas just happened, but they’re definitely on my list for next year. Plus, the soup looks totally to-die for. Pinned!
    Michelle { A Latte Food } recently posted…Funfetti Blondie BitesMy Profile

  3. says

    I didn’t realize such a glove existed. I’m intrigued. The fact that I almost chop off a finger daily proves that these would be a great fit. Yeah, cutting a butternut squash in half is like taking your life into your own hands. It’s nerve-racking. Love this soup so, so much. Pinned.

  4. Colleen says

    I love butternut squash soup, but I have never tried making it myself! Your recipe looks good! And the metal glove is cracking me up … glad your fingers stayed safe! :-)

  5. says

    Why have I never thought of buying a chain mail glove for the kitchen before?! I always grate my fingers when grating cheese and this is the perfect solution. Your friend Kate’s husband is genius. Thank him for me.

    So is your BFF Sarah – this soup sounds comforting and delicious. I’m wearing myself into the ground and could use a bowl right about now.
    Sarah @ SnixyKitchen recently posted…Gluten-free Scallion PancakesMy Profile

  6. Janice says

    My mom had just given me a giant butternut, and then this recipe magically appeared! I didn’t have fresh sage so I used some ground sage and some fresh ginger just for fun – so delicious! (I have a new book that told me the flavors would match :)

  7. says

    I made this today but it does not look anything like your pictures. I followed the recipe exactly and it is watery and a horrible yellow color. What did I do wrong?! It tastes ok but not great. I wonder if my squash wasn’t good?

    • says

      Hey Ashlee! I’ve never tried that. You could probably roast them and then add all the ingredients to a crock, then blend at the end. Yeah, I bet that would work! Let me know if you try it out!

  8. Jo'rell says

    Made this tonight, and it was absolutely the best! Maybe I’m a Sage lover as well, but this came out just right. Thanks!

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