Roasted butternut squash soup is a creamy and comforting soup that’s easy to make and full of flavor.  This recipe combines roasted carrots and butternut squash with apples, maple syrup, and stock to form a nourishing soup that tastes like Autumn but is great any time of year! 

Roasted butternut squash soup in black bowl with spoon.

Editor’s Note: Originally Published on October 15, 2018.  Updated with full process shots and expanded info.

Roasted butternut squash soup is one of my favorite soups to make and eat!

The roasting process brings out incredible flavor and sweetness from the butternut squash and the carrots, and the tartness of the apples just takes it over the top.

A little sweet and a little savory, this simple soup is perfect for nearly everyone. 

Butternut squash carrot apple soup is perfect with some garlic bread and a Caesar salad but also makes a great side to something more substantial like pan-seared pork chops with apples or a garlic bread roast beef sandwich.  

How to make it

  1. Preheat the oven to 425f and using a vegetable peeler or sharp knife, remove the skin from one large butternut squash. If you have any difficulty with the peeling process, microwave the squash for 3-4 minutes to soften it then allow cooling before handling again (Photo #1).
  2. Cut the butternut squash in quarters, lengthwise (Photo #2).
Roasted butternut squash soup recipe process shot collage group showing butternut squash being sliced and sliced chunks of carrot.
  1. Slice the squash into half moons or small chunks to make them easier to roast (Photo #3).
  2. Slice 3 large carrots into chunks (Photo #4).
  3. Place the sliced squash and carrots on a baking sheet and coat with 2 tablespoons of olive oil and season with salt and pepper.  Place in the oven and roast for 30 minutes (Photo #5).
  4. While the carrots and squash are roasting, dice 2 granny smith apples and saute them in 2 tablespoons of olive oil in a stockpot over medium-low heat for 5-10 minutes to soften them up and bring out the flavor (Photo #6)
Recipe process shot collage group number two showing squash on roasting pan, sauteed apples, immersion blender blending soup, and image of soup post blending.
  1. After 30 minutes check that the squash and carrots are fork-tender.  If not let them roast for another 5-10 minutes.  When they are ready add them to the pot with the apples and stir together.  Add 3 cups of vegetable stock to the pot and using an immersion blender, begin to blend the squash, carrots, and apples.  If you don’t have an immersion blender, you can pulse in a regular stand blender (Photo #7)
  2. Add a 1/4 cup of maple syrup and a 1/4 teaspoon of nutmeg to the soup and allow it to simmer for an additional 20 minutes.  If you find the soup is too thick, add the remaining cups of vegetable stock a little at a time until the desired consistency is achieved. Taste test and adjust salt and pepper to taste.  Serve in bowls with crusty bread and a dollop of creme fraiche, sour cream, greek yogurt, or a drizzle of maple syrup (Photo #8). Enjoy!

Top tips

  • The squash. I used just butternut squash for this soup as it’s widely available and easy to access.  If you’d like to add other squash to the soup,  delicata or acorn squash would be great choices.
  • The apples. Granny smith apples are great because their tartness balances out the dish.  Honeycrisp would also be a great choice.  You can really use any apples you like but might need to hold back on the amount of maple syrup.
  • Blending.  I do recommend using an immersion blender for use in a soup like this one as it’s so much easier than transferring hot soup to a stand blender.  If you only have a stand blender, you can still use it but may need to be blended in batches.
  • The stock. The recipe card below calls for 4-5 cups of low-sodium vegetable stock.  I do recommend starting out with 3 cups and then adding more as needed.  You may find that you like your butternut squash soup to be a little thicker.  I used low-sodium vegetable stock for this recipe but you could use low-sodium chicken stock as well.
  • Fall flavors.  Maple syrup and nutmeg add wonderful autumnal flavor and compliment the roasted butternut squash soup really well.  Be judicious with the nutmeg as a little goes a very long way.  You can also serve with a little nutmeg or cinnamon on the side for anyone who’d like a little more flavor.  A little pumpkin pie spice would also work well here!
  • Enjoy the next day! As with most soups and stews, roasted butternut squash soup will taste better the next day making this a great make-ahead option!
Roasted butternut squash soup in bowl with tiny bowl of cinnamon in background.

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Roasted Butternut Squash Soup

5 from 4 votes
Prep: 10 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 15 minutes
Servings: 6
Roasted butternut squash soup with apples and carrots is full of wonderful Fall flavor. The addition of maple syrup and nutmeg gives this soup a little something extra.


  • 1 large butternut squash peeled, seeded, and chopped
  • 3 large carrots chopped
  • 2 medium Granny Smith apples cored and chopped
  • 4-5 cups low sodium vegetable stock may not use it all
  • 1/4 cup olive oil divided
  • 1/4 cup maple syrup
  • 1/4 teaspoon nutmeg
  • salt and pepper to taste


  • Cut the squash and carrots and toss with 2 tablespoons of olive oil and the salt and pepper.  Place the carrots and squash on a parchment paper-lined baking sheet and roast for 30-35 minutes at 425f. 
  • While the squash and carrots are roasting, saute the apples in 2 Tbsp of olive oil in a large soup pot for 10 minutes on medium-low heat to soften them up.
  • After 30 minutes add the roasted carrots and butternut squash to the pot along with add 3 cups of vegetable stock and blend the contents of the pot with either an immersion blender or stand blender. If the soup is too thick, add the remaining vegetable stock a 1/2 cup at a time to thin it out.
  • Add a 1/4 cup of maple syrup and a 1/4 teaspoon of nutmeg and stir to combine.
  • Simmer the soup on medium-low for 20 minutes to fully incorporate all the flavors. Taste test and adjust salt and pepper to taste.
  • Serve with an optional dollop of creme fraiche, yogurt, or sour cream, and maple syrup and a pinch of nutmeg.  Enjoy!


  • Granny smith apples are preferred but any apple can be used.
  • Toppings are optional and can include maple syrup, nutmeg, pumpkin pie spice, or cinnamon.
  • Low-sodium vegetable stock is recommended to allow for control of sodium levels.
  • An immersion blender is recommended but if using a stand blender, you may need to blend in batches to prevent over-filling your blender.
  • Leftovers can be saved for up to 3 days in the fridge and can be reheated in the microwave.


Calories: 236kcal | Carbohydrates: 42.2g | Protein: 2g | Fat: 10.4g | Saturated Fat: 2.9g | Sodium: 827mg | Potassium: 707mg | Fiber: 8.2g | Sugar: 22.3g | Calcium: 28mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was originally published on October 15, 2018.  It was completely updated on August 25, 2022.

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  1. 5 stars
    This is a home run. Thanks for the recipe.
    I started following this site ever since I gave the grandma pizza recipe, and I now see how much of a gem the recipes here are.
    Thanks! Don’t stop what you’re doing!

  2. I have not made this soup yet but saved the recipe because I made the Sausage and Apple stuffed Acorn Squash twice and everyone loved it both times. I was even asked for the recipe! Well done, James! Easy and delicious! Perfect! Thank you!

    1. Thank you! I hope you enjoy this one. It’s a much easier recipe than the stuffed acorn squash, but both are great fall dishes.

  3. Hi James, Great recipe. Love the addition of apples in this for an added depth of flavour. I just wanted to say that I really like the new numbered layout, clean and fuss-free. Even the simplest of recipes can be hard to interpret so it’s really good to see these steps demonstrated. Thanks for sharing 🙂