Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is my all-time favorite fall soup recipe! This classic soup is loaded with fresh garlic, squash, carrots, and a touch of cream.

This soup is super easy to make and requires almost no effort. You can purchase store-bought peeled and diced squash from the produce section in your grocery store. Or you can buy a whole squash and peel it and dice it yourself.

However, I highly recommend roasting the squash before adding it to the soup. It makes a world of a difference.

Why this roasted butternut squash soup is so good

• The immersion blender helps to smooth this soup to perfection. It gives it a creamy smooth buttery texture.
• You can make this recipe vegan if you omit the heavy cream and swap the chicken stock for some vegetable stock.
• Want to make it spicy? Add some red chili flakes or a pinch of cayenne pepper for a little kick.
• It contains apples, carrots, squash, and onions, which are all vegetables that are good for you.
• No thickening agents like cornstarch are required.
• The apple adds flavor and a bit of sweetness.

How to make roasted butternut squash soup

Making creamy comforting soup has never been easier, here’s all you have to do:

1. Preheat your oven to 400 degrees F.
2. Place the peeled and diced butternut squash and carrots on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 30 minutes. Give the butternut squash a toss with a spatula and cook for an additional 10 minutes.
3. While the butternut squash cooks for the final 10 minutes, melt some butter in a big soup pot.
4. Add the onions and cook for 3-4 minutes or until the onions are translucent.
5. Stir in the garlic, sage, thyme, cinnamon, and apples. Cook for about 2 minutes.
6. Add the chicken stock, carrots, and roasted butternut squash and let it come to a boil. Season with salt and pepper.
7. Reduce the heat to low and cook for 20 minutes or until the apples are softened. Remove from heat and discard the sage and thyme.
8. Blend the soup using an immersion blender. Return the pot to the stove and cook for an additional 10 minutes. Stir in the heavy cream and season with additional salt and pepper if needed.
9. Garnish with extra cream, fresh sage, or pumpkin seeds.

 

Do I need to use an immersion blender?

You may use a blender or food processor to blend this soup. However, make sure that the soup isn’t too hot when you blend it. Work in batches if using a food processor.

How long does butternut squash soup last?

4-5 days in the fridge but up to 3 months in the freezer if placed in an airtight container.

What to Serve with Roasted Butternut Squash Soup

I usually make tuna melt sandwiches or a simple tomato avocado salad when serving soup.  Soups, sandwiches, and salads just go so well together.

Bread – homemade dinner rolls, sourdough bread, cheesy garlic bread, croutons, and French bread are all delicious options.

Seeds – Toasted pumpkin seeds make this soup look elegant and also provide a nice crunch!

More Fall Favorite Soup Recipes

• Creamy Tomato Basil Soup
• French Onion Soup
• Lemon Chicken Orzo Soup
• Cabbage Roll Soup 

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