This Roasted Butternut Squash Soup recipe is an easy, healthy, warm dinner that will support your crusade against Jack Frost. Make your roasted butternut squash in the oven, because chopping is hard and scooping is fun. Then blend it up with some apples, onions, and sage. Originally published January 13, 2015.

a bowl of butternut squash soup with cream and fresh sage.
Table of Contents
  1. Roasted Butternut Squash Soup ingredients 
  2. How to make Roasted Butternut Squash Soup with Apple 
  3. How to roast Butternut Squash for this Roasted Butternut Squash Soup Recipe
  4. How to make Roasted Butternut Squash Soup with Apple
  5. What to serve with Roasted Butternut Squash Apple Soup
  6. Troubleshooting Roasted Butternut Squash with Apple and Heavy Cream
  7. More easy and healthy soups!
  8. Roasted Butternut Squash Apple Soup Recipe

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:

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a young woman chopping cabbage with a chef's knife, wearing a chain mail glove.
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.

a soup spoon being dipped into a bowl of butternut squash soup with cream, fresh sage, and freshly ground pepper.

Roasted Butternut Squash Soup ingredients 

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

  • Butternut squash (1-2, depending on size – about 4 pounds)
  • Butter
  • Granny Smith apples
  • Onion
  • Sage, fresh or dried
  • Vegetable or chicken broth
  • Heavy whipping cream
  • Salt and pepper
  • Pepitas (pumpkin seeds, for garnish)

How to make Roasted Butternut Squash Soup with Apple 

Here’s a quick overview of how to make this soup. Scroll down to the recipe card below for the complete ingredients and instructions!

  1. Preheat the oven and line a baking sheet with aluminum foil.
  2. Cut the butternut squash in half and place the squash cut-side-up on the lined baking sheet. Brush with butter and season with salt and pepper. Roast until tender. 
  3. Chop the apples and onion.
  4. Melt butter over medium heat. When it is hot, add the apples and the onions. Stir in the sage and add salt and pepper to taste. Cook over medium heat until softened.
  5. Scoop the flesh of the butternut squash into the pot with the apples and onions. Add the broth, water, and salt and pepper and bring to a boil.
  6. Reduce the heat, simmer for 15-20 minutes, then turn off the heat and add the cream.
  7. Blend the soup using an immersion blender; alternatively, transfer it to a regular blender, puree it in batches, and then return the soup to the pot and heat up again, if necessary.
  8. Garnish with pepitas and a drizzle of cream, if desired.

How to roast Butternut Squash for this Roasted Butternut Squash Soup Recipe

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?”)

Brushing oil and adding salt and pepper to halved butternut squash on foil lined baking sheet.

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

halved butternut squash before and after roasting.

How to make Roasted Butternut Squash Soup with Apple

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!

a close up shot of a bowl of butternut squash with cream, fresh pepper, and fresh sage.

What to serve with Roasted Butternut Squash Apple Soup

I love serving this soup with a big hunk of fresh bread. If you don’t have time to make any, just grab a loaf of French bread at the store. Here are some of my favorite breads and rolls if you are feeling the baking vibes!

Quick and Easy French Bread << this might honestly be faster sometimes than going to the store and it’s soooo good!

The Only White Bread Recipe You’ll Ever Need << simple, fluffy, high rising, and astonishingly fast, you’re going to love this one

Easy Fluffy One Hour Dinner Roll << these will erase your fear of baking with yeast.

Garlic Knots Recipe << these chewy, garlicky, goes-with-everything rolls are my favorite

Garlic and Rosemary Skillet Bread << get out the cast iron skillet and a heck ton of garlic, it’s time to make all the other bread jealous.

Troubleshooting Roasted Butternut Squash with Apple and Heavy Cream

Why is my Roasted Butternut Squash soggy?

A crowded pan = soggy roasted vegetables. Sometimes you just want to make a ton of veggies, so you ignore the rule about giving them enough space. No no no! Vegetables release water as they cook. If they’re too close together, the water will steam the veggies instead of evaporating. For this soup we’re just cutting a squash in half before we roast it, so there aren’t any crowding concerns. 

Why does my Butternut Squash Soup taste bitter?

If your soup tastes bitter and you haven’t added any bitter ingredients, it’s probably your squash. If there’s a sudden hot spell, cold snap, or pest infestation when your squash is growing, it can make the squash produce bitter chemicals. Poor stressed out squash! I’ve never personally had this problem, but if your soup is really bitter, throw it out. It’s frustrating to toss dinner after all your hard work making it but it’s better than spending the entire night in the bathroom regretting it. FACTS. 

What can I use to thicken butternut soup?

Butternut squash soup is only thin if you add too much liquid. Get the squash-to-broth ratio right in the first place and you’re good to go. Personally, I think the ratio in this recipe is perfect, but you can adjust it to your personal preference. If it’s too thin, you can mix a tablespoon of cornstarch in a quarter cup of cold water or broth (I like to whisk it with a fork to ensure zero lumps, gross), then whisk it into the soup. It’ll take a few minutes to thicken but it will work. On the other hand, if you’re feeling like the soup is too baby-food-texture, just add a little more broth. Or better, cream. YOLO. 

More easy and healthy soups!

Kale, Chicken, and White Bean Soup with Parmesan Shavings << feeling a cold coming on? This is the STUFF to pack you full of superfood goodness.

Minestrone with Sausage and Pesto << yes, I added sausage. And pesto. This soup is loaded!!

Creamy Tomato Soup << a grilled cheese’s best friend forever.

Ground Turkey Vegetable Soup << some people call this weight loss soup, I call it delicious.

Creamy Zucchini Soup with Popcorn Garnish << don’t knock it til you try it! It’s like adding croutons to your soup but way more fun.

Vegetable Soup from Cookie and Kate

Carrot Soup with Ginger and Brown Sugar from The Salty Side Dish

Thai Butternut Squash, Sweet Potato, Carrot Soup from Carlsbad Cravings

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Roasted Butternut Squash Apple Soup

4.93 from 13 votes
Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Servings: 6 Servings
This Roasted Butternut Squash Soup recipe is an easy, healthy, warm dinner that will support your crusade against Jack Frost. Make your roasted butternut squash in the oven, because chopping is hard and scooping is fun. Then blend it up with some apples, onions, and sage. 

Ingredients

  • 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 sage leaves, fresh, minced, or 1-2 tablespoons dried sage
  • 3 cups vegetable , or chicken broth
  • 2 cups water
  • 1 & 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

Instructions

  • Preheat the oven to 425 degrees F.
  • Line a baking sheet with aluminum foil.
  • 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.)
  • 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.
  • 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.
  • Meanwhile, chop the apples and onion.
  • 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.)
  • Cook over medium heat until softened, about 7-10 minutes. If the squash is not done, turn off the heat and set aside.
  • Use a spoon to scoop the flesh of the butternut squash into the pot with the apples and onions. Throw away the skins.
  • Add the broth, water, 1 and 1/2 teaspoons salt, and 1/4 teaspoon pepper.
  • Bring to a boil over medium-high heat.
  • Reduce the heat to medium low and simmer for 15-20 minutes, using a spoon to break up any large pieces of squash.
  • Turn off the heat and stir in the cream.
  • 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.
  • Garnish with pepitas and a drizzle of cream, if desired.

Notes

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

Nutrition

Serving: 1bowl | Calories: 292kcal | Carbohydrates: 39g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 698mg | Potassium: 824mg | Fiber: 9g | Sugar: 10g | Vitamin A: 18254IU | Vitamin C: 41mg | Calcium: 110mg | Iron: 3mg
Course: Main Course, Soup
Cuisine: American
Calories: 292
Keyword: Butternut Squash, soup
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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Comments

  1. 5 stars
    I have made many Butternut squash soup recipes, but this is by far the best. I made as written except I peeled the squash before roasting because I skimmed that part of the recipe. And funny, but that drives me nuts when people fo that. But it did not hurt the final result. It was so wonderful anyway. I roughly cut the roasted squash before adding the stock, then used the immersion belnder later. It was FANTASTIC. My house smells divine. I will make this again and again.

  2. Made this on a whim and LOVED it!!!  I used sbout 1/2 cup water less fir a thicker soup.  Definitely make this!

  3. This soup is one of my family’s favorites! Delicious as is! Trying to count carbs etc for the New Year. Any idea on calories/carbs etc… per serving? 

    1. Hi Vivian! I’m so glad you are loving the soup! I don’t provide nutrition info for my recipes unfortunately, but there are many online calculators you could plug it into!

  4. I’ve been doing intermittent fasting, and it’s quite amazing how delicious roasting butternut squash with butter, salt and pepper can smell when you haven’t eaten all day! The soup is perfection. Thanks for the recipe. I didn’t have any pepitas and didn’t let that stop me!

    1. Oooh the smells of food when you are fasting!! It’s enough to knock you out! So glad you liked the soup Xara, thanks for leaving a review!

  5. Made this recipe for the first time and it was wonderful. As good as commercial soups . And, it was done in no time.

  6. Hello,

    Sounds like this soup is terrific. Would like to make it however husband allergic to sage. Can I substitute something different? Should I maybe use thyme in its place? If so how much would you suggest?

    Thanks
    michelle

    1. Hey Michelle! I think thyme would be a great substitute! Really your favorite herb is going to work great. Oregano would be good too. Enjoy!!

  7. This is a delicious soup. Quite easy as well. After the butter and s&p I topped the squash with a layer of thyme sprigs. I also added a slight grating of nutmeg during the simmer and was generous with rubbed sage. I skipped the cream.

  8. Terrific recipe! The soup came out great. I tweaked it just a bit, using just 1 tsp dried sage, adding 1/8 tsp nutmeg and a cinnamon stick.

  9. The soup came out great! However, I think calling it a “one hour weeknight meal” is a bit misleading considering it takes about an hour alone just to roast the squash. It took me upwards of 2 hours and I was able to cook the apples and onions while the squash was roasting and was not otherwise interrupted from the process. 

  10. Hey I haven’t tried it yet but it smells delicious!! I roasted the apples and onion with the squash and added nutmeg l! However mine is a dark green brown colour, is this normal. I know it will taste great either way but I was looking forward to that orange yellow colour.

    1. Hey Jaimee! I’m wondering if it got over-roasted. I’m also wondering if roasting the apples would darken the color too? How did it taste?

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