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    Home » All Recipes » Soups and Stews

    Roasted Butternut Squash Soup

    Published on Aug 25, 2022 by Tara · Updated on Aug 25, 2022 · As an Amazon Associate I earn from qualifying purchases. · 12 Comments

    Jump to Recipe Print Recipe

    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 soup is perfect with some crusty 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 425 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.
    2. Cut the butternut squash in quarters, lengthwise.

    Roasted butternut squash soup recipe process shot collage group number one.

    1. Slice the squash into half moons or small chunks to make them easier to roast.
    2. Slice 3 large carrots into chunks.
    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.
    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. 

    Recipe process shot collage group number two.

    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. 
    2. Add a ¼ cup of maple syrup and a ¼ 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.  Enjoy!

    Roasted butternut squash soup in bowl with tiny bowl of cinnamon in background.

    Top tips for perfect roasted butternut squash soup

    • 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!

    More butternut squash recipes

    • Baked butternut squash pasta - Creamy baked penne with mozzarella and butternut squash sauce.
    • Butternut squash parmigiana - Butternut squash is layered with sage, marinara, mozzarella and Parmigiano Reggiano and baked until perfection!
    • Butternut squash gnocchi - Homemade gnocchi made with butternut squash tossed in a sage brown butter sauce and grated amaretti cookies.

    If you’ve enjoyed this roasted butternut squash soup recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.

    We strive to satisfy a number of learning styles.  If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.

    Roasted butternut squash soup featured image.

    Roasted Butternut Squash Soup

    5 from 3 votes
    Prep Time: 10 mins
    Cook Time: 1 hr 5 mins
    Total Time: 1 hr 15 mins
    Servings: 6
    Print Pin Rate
    Author: James

    Ingredients

    • 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
    • ¼ cup olive oil divided
    • ¼ cup maple syrup
    • ¼ teaspoon nutmeg
    • salt and pepper to taste

    Instructions

    • 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 ½ cup at a time to thin it out.
    • Add a ¼ cup of maple syrup and a ¼ 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!

    Notes

    • 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.

    Nutrition

    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
    Did you make this recipe? Mention @sipandfeast or tag #sipandfeast

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

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    Reader Interactions

    Comments

    1. Lynsey Bennett

      October 17, 2018 at 9:29 am

      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 🙂

      Reply
      • James

        October 18, 2018 at 2:43 pm

        Hi Lynsey! Thanks for the compliment on the recipe and I appreciate the feedback on the process changes!

        Reply
    2. Dina

      November 18, 2019 at 10:50 pm

      Love the apples in this soup!!

      Reply
      • James

        November 19, 2019 at 7:25 am

        Thank you Dina! I think they add a nice sweetness.

        Reply
    3. Melissa

      October 25, 2020 at 4:55 pm

      5 stars
      This came together so fast! The soup is fantastic. Creamy, smooth, and with just the right seasonings!

      Reply
      • Jim

        October 25, 2020 at 8:30 pm

        Thanks so much! Really glad you enjoyed it!

        Reply
    4. Darlene Garrison

      April 27, 2021 at 8:03 pm

      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!

      Reply
      • Jim

        April 29, 2021 at 10:02 pm

        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.

        Reply
    5. Sue

      October 30, 2022 at 10:15 pm

      5 stars
      Very tasty! Big hit at our progressive neighborhood dinner party.

      Reply
      • Jim

        October 31, 2022 at 10:40 am

        Hi Sue, thanks for your comment and so happy you all enjoyed!

        Reply
    6. TI

      February 23, 2023 at 7:08 pm

      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!

      Reply
      • Jim

        February 24, 2023 at 1:41 pm

        Hi Ti, thanks so much for the comment and so happy you enjoyed this one and appreciate you following along!

        Reply

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    Welcome! I'm Jim and I'm here to help you make awesome Italian food that you would normally enjoy at some of your favorite New York style Italian restaurants. While my recipes are typically Italian, you'll find some other great ones as well. Take a look around, and get cooking!

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