Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is creamy, flavorful, and so easy to make! You’re going to love this healthy soup recipe, made with roasted butternut squash and apple.

Butternut squash soup is one of my favorites. The creamy texture, the rich subtly sweet flavor… it’s all so delicious.

I love this roasted butternut squash soup recipe because the prep work is quick and easy. You don’t even have to peel or chop your squash. Instead, you’ll cut the butternut squash in half and roast it in the oven, along with some apple and shallots.

To finish making this roasted butternut squash soup, you’ll puree everything in a blender. And that’s it!

This simple soup is easy enough to make on a weeknight yet special enough for a holiday meal. Serve the soup with an Arugula Salad or Kale Salad and some crusty bread or Homemade Dinner Rolls or Yeast Rolls.

If you prefer to use your slow cooker or Instant Pot, try my Slow Cooker Butternut Squash Sweet Potato Soup or Instant Pot Butternut Squash Soup recipes.

How to Cut Butternut Squash in Half

Because of its shape and firm texture, butternut squash can be difficult to cut. With these tips and steps, you can safely and easily cut your butternut squash in half.

1. If you find it very difficult to cut through a butternut squash, you can microwave the whole squash for about 3 minutes to make it easier to cut through. The squash will be hot after microwaving, so be sure to handle it carefully. I use a clean kitchen towel to hold onto the hot squash.
2. Set your butternut squash on a stable cutting board on your counter. Trim off just a little bit from both the top and bottom ends of the squash. By cutting off the top end, you remove the tough stem. By cutting off the bottom end, you create a flat end to stand the squash on so that it is more stable when you cut it.
3. Stand the squash upright and use a sharp knife to cut down through the middle of the squash. Be careful to always keep your hands and fingers out of the way of the knife.
4. Use a spoon to scoop the seeds out of the squash.

How to Make Roasted Butternut Squash Soup

This recipe takes just about 15 minutes of active prep time. You can have this soup on your table in one hour, start to finish. Most of that time is inactive time while your squash roasts in the oven.

Prep the ingredients: Cut the butternut squash in half lengthwise and scoop out the seeds. Chop the apple into large chunks. Peel the shallots and cut them in half if they are large.

Roast the butternut squash, apple and shallots: Place the squash, apple and shallots on a baking sheet. Drizzle them with olive oil and season with salt and pepper. Turn the squash so that it is cut side down on the pan. Bake in a 375° F oven for 40 to 45 minutes, until the squash is tender when you pierce it with a fork. Roasting the squash, shallots and apple makes them so much more flavorful!

Puree the soup: Once the squash is cool enough to handle, scoop out the flesh and discard the skin. Put the squash, apple, shallots, vegetable broth and nutmeg in a blender. Blend until smooth. Add the half and half (or coconut milk) to the blender and puree to mix. Season the soup to taste with salt and pepper.

Warm soup as desired: Unless you have a blender that can heat soup, you will likely want to warm the soup a bit more before serving. You can do this in a pot on the stove or in the microwave.

Recipe Tips

• To make this soup dairy-free and vegan, use coconut milk instead of half and half.
• If you prefer a less sweet soup, omit the apple or replace it with two carrots, cut into 1-inch chunks. Roast the carrots in the oven with the squash.
• After you puree the soup in your blender, it will be warm but not hot (unless you have a blender that can also heat soup). You can heat the soup to your desired temperature in a pot on the stove or in the microwave.
• This roasted butternut squash soup recipe is perfect for make ahead meals. You can store it in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

More Soup Recipes:

• Potato Soup
• Vegetable Soup
• Chicken and Rice Soup
• French Onion Soup
• Broccoli Cheese Soup
• Cauliflower Soup
• Carrot Soup
• Split Pea Soup

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5 from 4 ratings

Roasted Butternut Squash Soup

Servings: 5 servings

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Author: Kristine Roseblatt

This Roasted Butternut Squash Soup is so easy to make! You're going to love this healthy soup recipe, made with roasted butternut squash and apple.

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Ingredients

• ▢ 1 large butternut squash, about 3 pounds
• ▢ 1 large honeycrisp apple, or other sweet-tart apple
• ▢ 3 shallots
• ▢ 2 teaspoons olive oil
• ▢ ¼ teaspoon Kosher salt
• ▢ ⅛ teaspoon black pepper
• ▢ 2 cups low sodium vegetable broth, plus more as needed
• ▢ ⅛ teaspoon ground nutmeg
• ▢ ¼ cup half and half, or coconut milk
• ▢ salt and pepper, to taste

Instructions

 

• Preheat oven to 375° F. Line a large rimmed baking sheet with parchment paper.
• Cut the butternut squash in half lengthwise and scoop out the seeds (do not peel the squash). Cut the apple into 1½-inch pieces (no need to peel the apple). Peel the shallots and cut them in half if they are large.
• Place the butternut squash halves on one side of the baking sheet and the apples and shallots on the other side. Drizzle the olive oil over the cut side of the squash and over the apple and shallots. Rub the oil over the squash and toss to coat the shallots and apples. Sprinkle salt and pepper on the squash, shallots and apples.
• Turn squash over so that it is cut side down on the baking sheet. Place the pan in the oven for 40 to 45 minutes, until squash is tender when pierced with a fork, stirring shallots and apples halfway through.
• Flip the squash over and let cool for a few minutes until it is cool enough to scoop out the flesh.
• Scoop the squash flesh out of the peel and place in a blender. Add the roasted shallots and apples to the blender. Add the broth and nutmeg.
• Blend until smooth.
• Add the half and half (or coconut milk) to the blender and blend on low to combine. Season soup to taste with salt and pepper.
• Warm soup as desired in a pot on the stove or in the microwave before serving.

Notes

To safely cut a butternut squash in half:

• If desired, microwave squash for about 3 minutes to make it easier to cut through. Use a kitchen towel to handle the hot squash after microwaving.
• Set squash on a stable cutting board on your counter. Trim off just a little bit from both the top and bottom ends of the squash.
• Stand the squash upright and use a sharp knife to cut down through the middle of the squash. Be careful to always keep your hands and fingers out of the way of the knife.

To store butternut squash soup:

• Store cooled soup in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Serving: 1cup, Calories: 136kcal, Carbohydrates: 28g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 506mg, Potassium: 642mg, Fiber: 5g, Sugar: 10g, Vitamin A: 16212IU, Vitamin C: 35mg, Calcium: 93mg, Iron: 1mg

Nutrition information is an estimate.

Cuisine: American

Course: Main Dish

Author: Kristine Roseblatt

Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.