Roasted Butternut Squash Soup

This tried and true Roasted Butternut Squash Soup with apple is easy to make, has the perfect blend of fall flavors, and is the only thing you need to stay warm this season.

This is similar to Panera's Autumn squash soup, but in my opinion, much better. Theirs is often too sweet, and this one has the perfect amount of sweetness, and it's ultra-smooth without using any heavy cream.

This soup is fall comfort food at it's best! Like my Smoky Pumpkin Soup, it's velvety smooth and ultra-creamy, although, as I mentioned earlier, it doesn't have any cream in it, which keeps it light.

It's low on calories, which is a bonus, it's gluten-free, can be vegetarian and dairy-free too. You have options.

Next to pumpkin, butternut squash might be my favorite vegetable in the fall. I love it in this Squash, Cranberry Apple bake. We eat it on salads, eat it as a side, make pasta sauce, add it to a braised meat... so many possibilities with this autumn vegetable! It's not only delicious, but healthy too!

3 Secrets that make it easier and tastier

1. The secret to the rich flavor in this easy butternut squash soup recipe is roasting the squash. It caramelizes in the oven which gives it an intense butternut flavor.
2. It's also my hot tip for dealing with hard squash. Have you ever peeled and cut a butternut squash? If you have, you know it is no easy task! No more peeling and dicing, just a few cuts and the oven does the rest.
3. Apples and nutmeg also make this soup extraordinary.

Tools you might enjoy

• Chef's Knife ~ A good solid sharp knife is great for cutting into hard squash
• Vitamix ~ Cant say enough good about these high powered blenders. Worth every cent.
• Immersion Blender ~ If you don't want to transfer your soup to a blender, this is a great alternative.
• Microplane Zester ~ I use this to grate whole nutmeg over the soup just before serving. Also perfect for zesting citrus fruits, grating cheese and chocolate.

Instructions

This is the best butternut squash soup I've ever had. It's even better than Panera's in my opinion. 

Step one: cut and roast the squash:

• Cut off the stem of the squash.
• Slice in half lengthwise.
• Scoop out the seeds.
• Place the squash skin side down on a rimmed baking sheet. Lining it with foil makes for easy clean up.
• Roast at 375° for 45-60 minutes or until fork tender.

Using an ice cream scoop with a flat edge like the one pictured makes removing the seeds quick and easy. I also use this for taking out pumpkin seeds in my homemade pumpkin puree´.

Step two: prepare additional ingredients:

• While the squash is roasting dice up the onion and peel and chop the apples.
• Measure the remaining ingredients so you are ready to go.

Step three: assemble and cook the soup:

• Once the squash is cool enough to touch, scoop out the flesh and put in a bowl.
• Sautee´ the onions in the butter until tender.
• Add the squash, apples, broth, salt, cinnamon, brown sugar, pepper.
• Bring to a boil and simmer covered until apples are soft.
• In batches, pour the soup into a blender, or food processor (I use my vitamix), and process until smooth. Alternatively, you can use an immersion blender. 
• Once it has all been pureed, return to a clean pot and heat until warmed.
• Ladle into bowls and top with baked squash seeds and a dash of nutmeg.

How to roast squash seeds 

While the soup is simmering, you can roast the squash seeds to use for a garnish. It's very quick and easy to do.

1. Separate the seeds from the pulp. 
2. Rinse them well in a colander, then dry between paper towels or a kitchen towel to get as much moisture as possible out.
3. Spread them out on a rimmed baking sheet and drizzle with olive oil, salt and pepper.
4. Roast at 350 for 15 minutes, tossing every 5 minutes.
5. Try not to eat them all so you have some left to garnish.

Ways to Garnish

In addition to using the seeds, you could also garnish with a dollop of nonfat Greek yogurt, sour cream, or even a splash of heavy cream. 

Finely chopped parsley, fresh thyme or sliced green onions adds a little color as well as more savory flavor. Crumbled bacon is excellent too.

In the winter Pomegranate arils and pistachios are delicious.

Flavor Variations 

Butternut squash pairs well with so many flavors, there are a lot of ways to change it up. Here are a few:

• For Thai-inspired swap out a cup of broth for a cup of coconut milk and add some red curry paste.
• For a little kick add some red pepper flakes or some chipotle sauce.
• add ground curry.
• Instead of apples, use a couple of carrots.

What to serve with it

• Bread (I love toasted sourdough), dinner rolls, or even banana bread
• Green salad with fresh fruit
• Roasted Brussels Sprouts
• broccoli blueberry salad

Freezing and Storing

After the soup has cooled, you can store it in an airtight container in the refrigerator for four to five days. If you use vegetable broth instead of chicken broth, you'll get an extra couple of days.

TO FREEZE: Ladle completely cooled soup into zip lock bags. Lay flat in the freezer (this makes for easy stacking, saves space, and it thaws quicker). It will last in the freezer for 2 months.

More Soup Recipes

• Pasta Fagioli
• Taco Soup
• Lentil Soup
• White Bean Soup
• Citrus Chicken Soup
• Broccoli Cheese Soup
• Hearty Beef Soup
• Chicken Enchilada Soup
• Sausage and Kale Soup

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📋 Recipe

Roasted Butternut Squash Soup

This tried and true Roasted Butternut Squash Soup with apple is easy to make, has the perfect blend of fall flavors, and is the only thing you need to stay warm this season.

4.86 from 7 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 12 people

Calories: 103kcal

Author: Chellie Schmitz

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 tbs butter
• ▢ 2 medium butternut squash
• ▢ 2 large apples peeled, chopped
• ▢ 1 large onion chopped
• ▢ 2 tbs brown sugar
• ▢ ¾ teaspoon salt
• ▢ ¾ teaspoon cinnamon
• ▢ ⅛ teaspoon pepper
• ▢ 3 cups chicken broth or vegetable broth
• ▢ squash seeds optional garnish
• ▢ nutmeg optional garnish

Instructions

• Preheat oven to 375.
• Cut the ends off of the squash, scoop out the seeds. I save the seeds and bake them and use them as a garnish.
• Place them skin side down on a baking sheet.
• Bake until fork tender, about 45 minutes to an hour.
• Once the squash has cooled enough scoop out the flesh
• In a med. sauce pan, saute' onions in a couple tablespoons of butter, until softened.
• Add the squash, apples, broth, salt, cinnamon, brown sugar, and pepper.
• Bring to a boil and simmer covered until apples are soft.
• In batches, pour the soup into a blender, or food processor (I use my vitamix), and process until smooth. Alternatively, you can use an immersion blender
• Once it has all been pureed, return to a clean pot and heat until warmed.
• Ladle into bowls and top with baked squash seeds and a dash of nutmeg. 

Notes

If you don't want to transfer the soup to a blender, you can use an immersion blender.

If you really want to bring it up a notch, use whole nutmeg grated with a microplane zester.

Swerve Brown works great in this recipe as a sugar substitute.

Nutrition

Calories: 103kcal | Carbohydrates: 22g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 383mg | Potassium: 532mg | Fiber: 3g | Sugar: 8g | Vitamin A: 13365IU | Vitamin C: 32.4mg | Calcium: 71mg | Iron: 1mg

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