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. You’ll love this roasted butternut squash soup recipe
  2. Roasted butternut squash soup ingredients 
  3. How to make roasted butternut squash soup with apple 
  4. What to serve with roasted butternut squash apple soup
  5. How to store leftover butternut squash soup
  6. Roasted butternut squash soup FAQs
  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:

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, is 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.

You’ll love this roasted butternut squash soup recipe

Have you ever had roasted butternut squash? Roasting does something magical to butternut squash. It brings out all its 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!

Roasted butternut squash soup ingredients 

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

  • butternut squash (1-2, depending on size – about 4 pounds total)
  • 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 

Let’s make some soup. First, preheat your oven and line a baking sheet with foil. Cut your butternut squash in half and place it cut-side-up on the sheet. Brush it with a little melted butter and sprinkle with salt and pepper. Pop it in the oven and roast until it’s nice and tender.

While that’s roasting, chop up your apples and onion. Then melt some butter in a large pot over medium heat. Once it’s hot, toss in the apples and onion. Stir in the sage, add a pinch of salt and pepper, and cook everything until it’s softened and smells amazing.

When the squash is done, scoop out the flesh and add it to the pot. Pour in the broth and water, season again with a bit more salt and pepper, and bring the whole thing to a boil.

Lower the heat and let it simmer for 15–20 minutes. Then, turn off the heat and stir in the cream.

Time to blend! You can use an immersion blender right in the pot, or carefully transfer the soup to a blender and puree in batches. If needed, return it to the pot to warm it back up.

Top it off with a handful of pepitas and a swirl of cream if you’re feeling fancy. And boom. Restaurant-quality soup in about an hour. 

How to roast butternut squash 

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.

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!

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!

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

How to store leftover butternut squash soup

Roasted butternut squash soup reheats beautifully and also freezes well. To store, let the soup cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days or in the freezer for up to 3 months. When you’re ready to reheat, thaw it in the fridge overnight if frozen, then warm it gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened, just add a splash of broth or water to loosen it up.

Roasted butternut squash soup FAQs

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!

Facebook | Pinterest | Instagram

Want to save this recipe?
Just drop your email here and I’ll send it right away! Plus you’ll get new recipes from me every week. Yes please!
logo

Roasted Butternut Squash Apple Soup

4.94 from 15 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.
 

How to store leftover butternut squash soup

Roasted butternut squash soup reheats beautifully and also freezes well. To store, let the soup cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days or in the freezer for up to 3 months. When you’re ready to reheat, thaw it in the fridge overnight if frozen, then warm it gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened, just add a splash of broth or water to loosen it up.

Nutrition

Serving: 1serving | Calories: 292kcal | Carbohydrates: 39g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | 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!

Categorized as , , , ,

You May Also Like...

Comments

  1. 5 stars
    I make this soup regularly throughout the fall and winter season. My husband and I love it!!!! I follow the recipe exactly as it is except I use only 1 apple.

  2. 5 stars
    How I love this soup- has to be my favorite, I’ve made it dozens of times! Sometimes I follow the recipe exactly; often I add carrots and celery that have spent a little too much time in the frig :) I’m eating it as I type, so delicious on a cool fall night!

4.94 from 15 votes (11 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating