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This roasted butternut squash soup is an easy, tasty and veg-heavy healthy recipe that is absolutely perfect for the fall season. With plenty of aromatic, heartwarming fall flavors like apple and squash, this is a cozy, comfy soup that you’re going to absolutely love.
Butternut Squash
Butternut squash has been a staple food in the Americas for hundreds of years. Native Americans believed that squash was so nutritious they would sometimes bury their dead with some squash to nourish them on their journey to the afterlife. They may have had a point! Squash is a good source of fiber, vitamin C, magnesium, and potassium, and it is a source of vitamin A.
Roasted Butternut Squash Soup
Want to enjoy the ultimate fall flavor profile? Look no further than this great recipe for butternut squash soup.
First of all, we’re roasting the squash and garlic in the oven. This is by far the best way to get the deepest, most satisfying flavor to truly come out of the squash and garlic. Roasting caramelizes the naturally occurring sugars in the squash, and makes it so much easier than laboriously chopping the squash into cubes. After roasting, simply scoop out the middle and transfer your softened squash and garlic right into your soup.
Freshly cubed apple brings some lovely fruity tartness, and of course we’re getting generous with our seasonings to complement these ingredients.
You can very easily control the consistency of this soup, too. Longer simmering time means thicker soup. Shorter simmering time means thinner soup. Easy!
You’ll Need
How To Make Roasted Butternut Squash Soup
- Preheat your oven to 425 F | 220 C.
- First, cut your squash in half and scoop out the seeds.
- Place the squash cut side down (so the flat part is facing down) on a baking sheet. Arrange garlic heads under the squash. Then roast it at 425 F for 45-50 minutes to get the squash all soft and caramelized. Scoop out the squash and remove roasted garlic cloves from their skins. Set aside.
- Heat the remaining oil in a large soup pot and add the diced onions. Saute over medium-low heat until softened, about 5 minutes. Add the apples and cook for 10 minutes.
- Add the seasoning, squash, roasted garlic and broth. Bring to a simmer, cover and cook until the apples are tender, about 10-14 minutes.
- Remove from the heat. Using a hand blender or food processor with a slotted spoon, blend until smoothly pureed.
- Stir in coconut milk, transfer back into the pot and heat on low. Allow to simmer for 5-10 minutes. Adjust salt and pepper to your liking.
Pro Tips
- You can use either half and half or heavy cream instead of coconut milk if you like.
- You can use vegetable broth rather than chicken broth if you prefer.
- We recommend Honeycrisp, Gala, McIntosh, and Golden Delicious apples for this recipe, but we welcome experimentation. Fall is the perfect season for many apples.
- Nutmeg is a very powerful seasoning. Only use a pinch of nutmeg, erring on the side of caution. You can always add more, but once it’s in the soup, it’s impossible to remove.
- To save time, you can roast your squash ahead of time, scoop out the middle, and keep it in an airtight container in the fridge. It will last for up to two days before you need to use it.
Storage
Soups are so easy to store! You can store your roasted butternut squash soup in an airtight container in the fridge for up to three days. Alternatively, you can freeze it for up to three months! It reheats really well from frozen, too.
Tools You’ll Need
We’ve got a couple of nifty kitchen gadgets that will make this recipe super easy.
- A quality Immersion Blender will allow you to blend the soup right where it is in the soup pot.
- An alternative to the Immersion Blender is a traditional blender.
- Better Than Bouillon allow you to measure out customized amounts of broth, and they don’t take up much kitchen counter space.
- Always use Measuring Spoons when you’re dealing with herbs and spices! A little amount makes a big difference. They should stay together, either with magnets or on a little keyring.
- A couple of cut little Pinch Bowls will make measuring seasonings and small, finely chopped ingredients easier.
More Delicious Soup Recipes
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Roasted Butternut Squash Soup
Ingredients
- 1 large butternut squash, about 2 pounds | 1 kg
- 2 garlic heads
- 4 tablespoons olive oil, divided
- 1 large yellow onion, chopped
- 1 medium apple, peeled and diced
- 4 1/2 cups chicken broth
- 3/4 cup coconut milk or heavy cream
Seasoning
- Salt and ground black pepper, to taste
- 1/8 teaspoon nutmeg
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon Italian seasoning
To Garnish
- Sunflower seeds
- Pumpkin seeds
- Herbs
Instructions
- Preheat your oven to 425°F |220°C. Line a large baking sheet with foil or parchment paper.
- Cut the squash in half and scoop out the seeds. Place the squash, cut side down, on the sheet and arrange garlic heads under the squash. Drizzle with 2-3 tablespoons of olive oil. Roast for 45-50 minutes or until you can easily pierce the flesh with a knife. Scoop out the squash and remove roasted garlic cloves from their skins. Set aside.
- Heat the remaining oil in a large soup pot and add the diced onions. Saute over medium-low heat until softened, about 5 minutes. Add the apple and cook for 10 minutes.
- Add the seasonings, squash, roasted garlic and broth. Bring to a simmer, cover and cook until the apples are tender, about 10-14 minutes.
- Remove from the heat. Using a hand blender or food processor with a slotted spoon, blend until smoothly pureed.
- Transfer back into the pot and heat on low. Stir in coconut milk and let simmer for 5-10 minutes. Adjust salt and pepper to your liking.
- Garnish with herbs, sunflower and pumpkin seeds.
- Serve and enjoy!
Notes
Storage
You can store your roasted butternut squash soup in an airtight container in the fridge for up to three days. Alternatively, you can freeze it for up to three months! It reheats really well from frozen, too.Pro Tips
You can use either half and half or heavy cream instead of coconut milk if you like. You can use vegetable broth rather than chicken broth if you prefer. We recommend Honeycrisp, Gala, McIntosh, and Golden Delicious apples for this recipe, but we welcome experimentation. Fall is the perfect season for many apples. Nutmeg is a very powerful seasoning. Only use a pinch of nutmeg, erring on the side of caution. You can always add more, but once it’s in the soup, it’s impossible to remove. To save time, you can roast your squash ahead of time, scoop out the middle, and keep it in an airtight container in the fridge. It will last for up to two days before you need to use it.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Cozy, creamy, and full of fall flavors! The roasting brought out such a rich sweetness. Topped mine with crispy bacon—so good!
Love that addition, Hannah! So happy you enjoyed it—perfect for chilly days!