Roasted butternut squash soup is a perfect Fall comfort food. It’s silky smooth and naturally creamy and it’s so simple to make. It definitely hits the spot on a cool night.
How to prepare butternut squash
Roasting the butternut squash with a little thyme and brown sugar brings out the sweet but savory flavor of the squash. I like to add a Granny Smith apple and a carrot to balance out the flavor of the soup. A little maple syrup also helps add a depth to the sweetness.
This simple butternut squash soup recipe calls for 1 medium sized squash but be warned, they can be tough to cut yourself! Precut butternut squash is available in most supermarkets and is definitely worth the cost.
You could also halve the squash and remove the seeds then roast it and scoop the flesh from the skin after it’s done but I like it cut to get seasoning on all the pieces and for better browning to get that extra flavor. Roasting cut pieces instead of a halved squash will also reduce the required roasting time by about 15 minutes.
How to make Roasted Butternut Squash Soup
- Season and roast the butternut squash and carrot in a 425°F oven
- While the squash roasts cook your onion, apple, and garlic in a large pot
- Add the cooked squash and carrot to the pot along with your broth, maple syrup, and sage. Stir to combine and simmer uncovered for 15 to 20 minutes.
- Blend with an immersion blender until smooth or you can transfer to a blender and blend in batches
- Roasted red pepper and butternut squash soup - For a little different flavor, omit the apples and maple syrup and then add in 2 roasted red peppers to the soup before blending.
- Curried Butternut Squash Soup - Warm curry powder goes really well with this soup too. Make as directed but omit the maple syrup and instead stir in 1 Tablespoon of curry powder when adding the broth.
- Vegan - If you want to make this easy butternut squash soup vegan friendly, you can substitute olive oil for the butter, use vegetable broth instead of the chicken broth, and omit the drizzle of cream or use coconut milk.
How to store leftover butternut squash soup
Left the soup cool to room temperature then transfer to an airtight container. Store in the refrigerator for up to 5 days. Reheat in a pot over medium-low heat until the soup is warmed through.
How to freeze butternut squash soup
This soup also freezes well. I usually make a large batch and freeze individual servings in zip top freezer bags. For this, let the soup cool, then ladle into quart sized freezer bags. Close the bag almost all the way leaving about an inch of space. Squeeze out any air, then close the bag the rest of the way
Lay the baggs flat in your freezer until frozen solid then move to a better location if needed. The frozen soup will keep for around 3 months.
Roasted Butternut Squash Soup
- 1 butternut squash, approx. 3 lbs or 4 cups peeled and diced
- 1 large carrot, peeled and rough chopped
- 1 granny smith apple , peeled, cored, and rough chopped
- 1 tbsp olive oil
- ¼ tsp dried thyme
- 1 tbsp butter
- ¼ cup brown sugar , packed
- 1 small onion , chopped
- 3 cloves garlic , minced
- 1 tbsp dried sage
- 3 cups chicken broth
- 1-2 tbsp maple syrup
- heavy cream for topping, optional
- Preheat oven to 425 degrees
- Peel butternut squash and carrot and cut into 1-2 inch chunks Place on baking sheet then drizzle with 1 tablespoon of the olive oil and season with salt, pepper, thyme, and brown sugar
- Bake squash and carrot for approx 30 mintutes until tender, turning occasionaly
- While squash bakes chop apple, onion, and garlic
- In large pot or dutch oven add butter over medium heat. Once butter has melted and stopped foaming add the onion and apple and cook until onions are translucent. Then add garlic and cook for approx 30 seconds stirring frequently
- Transfer cooked squash and carrot to pot and add broth, maple syrup, and sage. Bring to a boil then reduce heat to medium-low and simmer for 15-20 minutes stirring occasionally.
- Blend with an immersion blender until smooth. Alternatively transfer soup mixture to blender in batches and blend until smooth. Just make sure to remove the plug from the lid to allow steam to escape
- Season with salt and pepper to taste
- Drizzle each serving with around 1 tbsp of heavy cream.
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.