This creamy Roasted Butternut Squash Soup is easy to make and so delicious! Made with simple ingredients in under an hour!
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We love a thick creamy soup during the chilly fall and winter months like our Carrot Ginger Soup, Cauliflower Soup, Tomato Basil Soup, and Pumpkin Soup.
This rich and creamy roasted butternut squash soup recipe is the perfect balance between nutritious and comforting made with real whole foods!
Roasted veggies are pureed until thick and smooth then topped with bacon and chives, this soup recipe is exactly what you are craving when sweater weather hits.
If you need another butternut squash recipe, we love these Butternut Squash Chips.
We Love This Roasted Butternut Squash Soup Recipe
There is a lot to love about this soup recipe. It’s one of our favorite healthy dinners because it’s:
- Oh so creamy – Most butternut squash soup recipes have a lot of heavy cream in them, but this soup gets all the creaminess from the broth, veggies, and a touch of your milk of choice.
- Super healthy – This soup is extremely nutritious and loaded with vitamins and minerals. In just one cup you will get 6 grams of fiber (almost ¼ of your daily needs!) which can support healthy gut bacteria and keep you feeling fuller longer.
- Perfect For An Easy Dinner – There are only 10 minutes of prep for this delicious soup!
- Gluten Free – As written, this recipe is gluten-free! If following a GF diet for medical reasons, be sure to verify that any packaged ingredients (like broth and bacon) are certified GF.
Roasted Butternut Squash Soup Ingredients
To make butternut squash soup you’ll need:
- olive oil
- butternut squash
- celery, carrots, apple
- shallot, garlic
- thyme, sage, ginger, salt and pepper
- vegetable broth
- milk of choice
You can find substitutions for all of these ingredients below in the green shaded box.
How To Make Creamy Roasted Butternut Squash Soup
- Layer the butternut squash, carrots, celery, shallot, garlic, and apple on a lined baking sheet. Drizzle with 3 tbsp of olive oil and toss lightly. Top with thyme sprigs. Roast at 425° for about 30 minutes. Flip the vegetables using a spatula at least once.
- When the vegetables are done roasting remove the baking sheet from the oven. Transfer the vegetables to a large stock pot and place it on the stovetop.
- Add the broth, grated ginger, minced sage, salt and pepper to the stock pot and stir. Bring the broth to a boil, then reduce heat and allow it to simmer for about 10 minutes.
- Remove the soup from the heat. Carefully use an immersion blender to blend the soup until the vegetables are fully pureed and no chunks remain.
- Once pureed, stir in your milk of choice until the soup is a uniform creamy orange color.
Customize the flavors!
This soup is so versatile. Here are some ways you can customize it to your tastes:
Texture: If you prefer a thinner or thicker soup, add more or less broth.
Spice: If you like spice, add a little bit of cayenne pepper or chili paste to the recipe.
Sweetness: For a sweeter soup, stir in a small amount of maple syrup.
How To Serve Roasted Butternut Squash and Apple Soup
This soup makes a nice meal on its own or can be served as a side dish complimenting all sorts of entrees. It would pair well with pork, ham, roasted chicken, prime rib, or even steak. You could also serve it alongside veggies (like brussels sprouts or asparagus) or a salad.
Other great toppings for this soup include shaved parmesan, crushed pecans, cashews, pepitas, pumpkin seeds, cooked pork sausage, crème fraiche, fresh cracked pepper, or burrata (added when the soup is served very hot).
Substitutions for Roasted Butternut Squash Apple Soup
Olive Oil: You can use any type of neutral-flavored cooking oil to roast the vegetables in this recipe. Select something that performs well at moderately high heat like avocado oil or ghee.
Butternut squash: I haven’t tried making this recipe with other squash, but I think it would work with acorn squash as well.
Green apple: The addition of the green apple is very balancing in this recipe, more because of its tartness rather than sweetness. If you need to substitute the green apple, select an apple that is tangy or tart.
Shallot: Shallots are my favorite in slightly sweet and savory recipes because they are almost garlicky and add richness without being intense. If you need to swap this ingredient out, use one small, sweet yellow onion.
Fresh herbs: In place of fresh herbs use ½ to 1 tsp. of dried thyme and/or dried rubbed sage.
Fresh ginger: A level tablespoon of ginger paste can be used in place of freshly grated ginger.
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Vegetarian: If you are a vegetarian make sure to use vegetable stock instead of chicken stock. Top your soup with crushed pecans, cashews, pumpkin seeds, or pepitas. If you are vegan, you can make this a vegan butternut squash soup, by using vegetable broth and non dairy milk.
Milk: Heavy cream or coconut cream will work best in this recipe, but you can use whole milk or non dairy milk (almond milk or coconut milk should work).
Tips for blending hot soup:
You can blend this soup with an immersion blender, regular blender, or even a food processor.
Make sure to be very careful when blending soup in a regular blender. If you are blending hot soup, it can lead the blender to steam up or build pressure which can result in the top popping off.
Here are our tips for blending hot soup in a regular blender to avoid that:
- Allow the soup to cool for a few minutes if you can. It’s best not to take this right off the stove and put it in the blender. Give it a few minutes uncovered/off heat to release some steam.
- Blend the soup in batches. It’s probably best to divide this in half and blend 1/2 the batch at a time. By doing this you’re leaving room in the blender for the soup to move around.
- Remove the center cover from the blender and cover with a towel instead. Most blender tops have a removable plastic piece in the center. Take this centerpiece out and put a clean dish towel over the opening while blending. (You don’t want soup on the ceiling!). Doing this allows the steam to vent out and prevents pressure from building up in the blender. Make sure to hold your hand over the dish towel to avoid it from moving/splattering.
Roasted Butternut Squash Soup With Apple FAQ
In this recipe, we do recommend peeling the skin, but the skin is edible and can be eaten if roasted.
The best way to thicken up Butternut Squash Soup recipe is by adding less broth to the recipe. You can also add a bit of flour or cornstarch to thicken it as well.
When it’s cut into cubes, it takes about 30 minutes to become fork tender.
We love it with veggies (like brussels sprouts or asparagus) or a salad. It is delicious topped with shaved parmesan, crushed pecans, cashews, pepitas, cooked pork sausage, crème fraiche, fresh cracked pepper, or burrata (added when the soup is served very hot).
Storing Roasted Butternut Squash Soup
Storing: This will last in the refrigerator for up to 4 days in an airtight container. Simply give it a stir before reheating as some separation is normal.
Freezing: You can freeze this recipe for up to 3 months. Allow the soup to cool mostly before transferring it into its storage container. We like these containers for freezing.
Reheating: You can reheat this recipe in the microwave or on the stove.
Other healthy soup recipes:
Looking for other easy meals? Check out these 40+ Healthy Dinner Recipes. Click here to grab our free healthy 30 minute dinners cookbook.
Roasted Butternut Squash soup with Apple
Ingredients
- 3 tablespoons olive oil
- 2.5 lbs butternut squash 1 medium squash or 7 cups cubed
- 1 cup chopped celery about 4 celery ribs
- 1 cup carrots peeled and cut into about ¼ inch rounds, about 2 carrots
- 1 large green apple cored and diced
- ¾ cup diced shallots 2 shallots
- 1 tablespoon minced garlic
- 8 sprigs fresh thyme
- 5 leaves sage minced
- 2 inch piece of ginger peeled and grated
- 3 cups vegetable broth low or no salt
- ¾ cup milk of choice
- 1/4 teaspoon salt
- 1 teaspoon black pepper
Optional For Serving:
- bacon, chives, cream
Instructions
- Preheat the oven to 425 F. Line a large baking sheet with parchment paper and set aside.
- While the oven is preheating, prepare the ingredients that will be roasted.
- Peel the butternut squash and scoop out the seeds. Dice it into about 1-inch cubes. Chop shallots, garlic cloves, celery, carrots and apple. Keep in mind that after roasting we will be using an immersion blender to puree these ingredients so don’t spend too much time making sure everything is the correct size and shape.
- Layer the butternut squash, carrots, celery, shallot, garlic cloves, and apple on the lined baking sheet. Drizzle with 3 tbsp. of olive oil and toss lightly. Top with thyme sprigs and place in the oven. Roast for about 30 minutes or until the squash and carrots are fork tender. Flip the vegetables using a spatula at least once throughout the roasting process.
- While the vegetables are roasting, mince the sage leaves and peel and grate the ginger. This would also be a good time to cook the bacon and chop the chives for serving.
- When the vegetables are done roasting remove the baking sheet from the oven. The leaves should have fallen off from the thyme sprigs and you can discard the woody stems. Transfer the vegetables to a large stock pot or Dutch oven and place it on the stovetop.
- Add the broth, grated ginger, minced sage, salt, and pepper to the stock pot and stir. Bring the broth to a boil, then reduce heat and allow it to simmer for about 10 minutes.
- Remove the soup from the heat. Carefully use an immersion blender to blend the soup until the vegetables are fully pureed and no chunks remain. This can also be done by using a high powdered hot/cold blender. You will need to blend in batches if using this method. It is helpful to let the soup cool partially before transferring it to the blender pitcher.
- Once pureed, stir in your milk of choice until the soup is a uniform creamy orange color.
- Serve the soup hot topped with chopped, cooked bacon, chopped chives, and a swirl of cream.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months.
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