Go Back
+ servings
roasted butternut squash soup in a white bowl with a spoon on the side
Print Recipe
5 from 2 votes

Roasted Butternut Squash Soup

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!
Prep Time10 mins
Cook Time1 hr
Course: Soup
Cuisine: American
Servings: 8
Calories: 241kcal


  • immersion blender
  • soup pot


  • 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


  • 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.


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