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    Posted In: Soups, Vegetables
    January 20, 2020 — Updated September 19, 2022 — by Julie — 1 Comment

    Home » Soups » Roasted Butternut Squash Soup

    Roasted Butternut Squash Soup

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    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.

    roasted butternut squash soup in a white bowl with a spoon on the side

    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.
    vegetables and chicken stock in a red dutch oven

     

    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.

    pureed soup in a dutch oven with an immersion blender

    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 

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!

    roasted butternut squash soup in a white bowl with a spoon on the side

    Roasted Butternut Squash Soup

    Print Recipe Pin Recipe
    Course: Soup
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Servings: 8
    Calories: 241kcal
    Author: Julie Maestre
    This delicious creamy soup is made with roasted butternut squash, apple, carrots, cream, and a touch of cinnamon. The only soup recipe you'll ever need!

    Equipment

    • immersion blender
    • soup pot

    Ingredients

    • 2 lbs butternut squash peeled and diced
    • 4 cups chicken stock
    • 1 onion diced
    • 1 apple peeled, cored, and chopped
    • 1 tbsp fresh sage
    • 1 sprig thyme
    • 1/4 tsp cinnamon
    • 2 tbsp butter
    • 1 cup heavy cream
    • 1 cup carrots
    • 4 garlic cloves
    • salt and pepper to taste

    Instructions

    • Preheat oven to 400 degrees F.
    • 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.
    • While the butternut squash cooks for the final 10 minutes, melt some butter in a big soup pot. 
    • Add the onions and cook for 3-4 minutes or until the onions are translucent.
    • Stir in the garlic, sage, thyme, cinnamon, and apples. Cook for about 2 minutes.
    • Add the chicken stock, carrots, and roasted butternut squash and let it come to a boil. Season with salt and pepper.
    • 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. 
    • 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.
    • Garnish with extra cream, fresh sage, or pumpkin seeds.

    Nutrition

    Calories: 241kcal | Carbohydrates: 23g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 213mg | Potassium: 592mg | Fiber: 3g | Sugar: 7g | Vitamin A: 12591IU | Vitamin C: 26mg | Calcium: 87mg | Iron: 1mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Soups, Vegetables

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    Comments

    1. Carol Gallagher says

      November 12, 2021 at 12:18 pm

      5 stars
      So good! We like spicy food so added some cayenne. This has become a much anticipated part of my family’s Thanksgiving feast.

      Reply

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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