Roasted Butternut Squash Soup
Roasting the squash brings out deep, caramelized flavor, and a touch of apple and sage make this velvety soup taste like autumn in a bowl.
Many butternut squash soups simmer raw squash in broth, but roasting it first makes all the difference. The edges caramelize in the oven, giving the soup a deeper, sweeter flavor that boiling never achieves.
A tart apple balances the sweetness, sage adds an earthy note, and a little nutmeg makes it taste cozy. It blends into a silky texture without any cream, so it stays light while feeling indulgent.
At a glance: this roasted butternut squash soup serves 6, needs about 15 min of hands-on prep and 45 min of cooking, and provides roughly 180 calories and 3 g of protein per serving. It is naturally vegetarian and gluten-free.
Why you'll love this recipe
- Silky and creamy with no cream
- Deep caramelized flavor from roasting
- Easy to make vegan
- Freezes beautifully
About this butternut squash soup
Butternut squash is a winter squash native to the Americas, prized for its sweet, nutty orange flesh. Squash soups are a fall and winter favorite in North America and Europe, especially around Thanksgiving and the holidays.
Roasting is what makes this version special. Instead of boiling the squash, it is roasted with apple, onion and garlic until caramelized, which concentrates the sweetness and adds deep, toasty flavors. Sage and nutmeg give it a cozy, autumnal aroma, and the soup blends into a silky texture without any cream.
It is elegant enough for a dinner party yet easy enough for a weeknight, and it freezes perfectly, so it is worth making a big batch.
Ingredient notes and substitutions
- Butternut squash. Choose a squash that feels heavy for its size with a matte, uniform skin. A long neck means more flesh and fewer seeds.
- Apple. A tart apple such as Granny Smith balances the sweetness of the squash. Pear also works for a softer flavor.
- Onion and garlic. Roasting them with the squash makes them mellow and sweet. Roasted garlic adds depth without sharpness.
- Sage. Fresh sage pairs beautifully with squash. Dried sage is stronger, so use only a teaspoon. Thyme is a good substitute.
- Nutmeg. A little nutmeg adds warmth. Freshly grated nutmeg is more aromatic than ground.
- Broth. Low-sodium vegetable broth keeps the soup vegan. Chicken broth adds richness.
Equipment you'll need
- A large sheet pan
- A sturdy Y-shaped peeler and a large knife
- An immersion blender or countertop blender
- A large pot
How to make it, step by step
Peel and cube the squash safely
Cut off the top and bottom, separate the neck from the bulb, then peel each part with a Y-peeler. Scoop out the seeds and cut the flesh into even cubes.
Roast until caramelized
Toss the squash, apple, onion and unpeeled garlic with oil and salt and roast at a high temperature until tender and browned at the edges. Those golden edges are where much of the flavor comes from.
Simmer briefly
Transfer the roasted vegetables and squeezed garlic to a pot with broth, sage and nutmeg and simmer for a few minutes to let the flavors meld.
Blend until silky
Blend until completely smooth. If using a countertop blender, work in batches, fill it only halfway and vent the lid to let steam escape safely.
Adjust and serve
Add more broth if the soup is too thick, then taste and adjust with salt and a touch of maple syrup if you like it sweeter.
Recipe
Roasted Butternut Squash Soup
American · Soups & Stews · Vegetarian · Gluten-Free
Ingredients
- 1 large butternut squash (about 3 lb / 1.4 kg), peeled and cubed
- 1 tart apple, such as Granny Smith, peeled and quartered
- 1 onion, quartered
- 4 garlic cloves, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 4 cups (950 ml) low-sodium vegetable broth
- 1 tablespoon chopped fresh sage, or 1 teaspoon dried
- 1/4 teaspoon ground nutmeg
- 1 tablespoon maple syrup, optional
- To serve: Greek yogurt or coconut yogurt, toasted pumpkin seeds, black pepper
Instructions
- Roast. Preheat the oven to 425°F (220°C). Toss the squash, apple, onion and garlic with the olive oil, 1/2 teaspoon salt and the pepper. Spread on a large sheet pan and roast for 35 to 40 minutes, turning once, until golden and very tender.
- Squeeze the garlic. Let the garlic cool slightly, then squeeze the soft cloves out of their skins.
- Simmer. Transfer the roasted vegetables and garlic to a large pot. Add the broth, sage, nutmeg and remaining salt. Simmer for 5 minutes.
- Blend. Blend with an immersion blender until completely smooth, or carefully blend in batches in a countertop blender with the lid vented.
- Adjust and serve. Thin with more broth if needed, taste and add the maple syrup if you like a touch of sweetness. Serve with a swirl of yogurt and toasted pumpkin seeds.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Peel squash with a sturdy Y-shaped peeler after cutting off the top and bottom.
- When blending hot soup in a countertop blender, fill it only halfway and cover the lid with a towel.
- Roast the squash a day ahead to make the soup in 10 minutes.
Troubleshooting
- The soup is stringy. Blend longer, or pass the soup through a fine sieve for a perfectly smooth texture.
- The soup is too sweet. Add a squeeze of lemon, a pinch of salt or a little more broth.
- The soup is too thick. Thin it with broth or water until it pours easily from a ladle.
- The soup tastes flat. Add salt, a pinch of cayenne and a spoonful of yogurt to brighten it.
Variations
- Thai-inspired. Add 1 tablespoon red curry paste and replace 1 cup of broth with light coconut milk.
- Smoky. Add 1 teaspoon smoked paprika and a pinch of cayenne before roasting.
- Swap the squash. Use pumpkin, kabocha squash or sweet potatoes.
What to serve with it
Top each bowl with a swirl of Greek yogurt or coconut yogurt, toasted pumpkin seeds and a few crispy sage leaves. Serve with whole-grain bread or a grilled cheese sandwich.
For a holiday menu, serve small cups of soup as a starter before roast chicken or turkey.
Make ahead and storage
Roast the squash up to two days ahead and the soup can be finished in about 10 minutes. The finished soup keeps for five days in the fridge and three months in the freezer.
Refrigerate for up to 5 days or freeze for up to 3 months. Freeze without the yogurt topping.
Is it healthy?
Butternut squash is rich in beta-carotene, which the body converts to vitamin A, as well as fiber, potassium and vitamin C. Blending it makes a creamy soup with very little fat.
The soup is fairly low in protein, so pair it with a protein-rich side such as a chicken salad, a bean salad or a sandwich with eggs or cheese.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Frequently asked questions
Do I have to peel butternut squash?
For a smooth soup, yes. Alternatively, halve the squash, roast it cut side down and scoop out the flesh once soft.
How do I make it creamier?
Blend in a few tablespoons of light coconut milk, Greek yogurt or a small handful of soaked cashews.
Can I use frozen butternut squash?
Yes. Roast it straight from frozen and allow an extra 10 minutes in the oven.
Can I use frozen butternut squash?
Yes. Roast it straight from frozen, allowing extra time.
Can I make it in a slow cooker?
Yes, but you lose the roasted flavor. Cook on low for 6 hours, then blend.
How do I make it creamier?
Blend in light coconut milk, Greek yogurt or a handful of soaked cashews.
Can I roast the squash with the skin on?
Yes. Halve it, roast cut side down until soft, then scoop out the flesh.
Is butternut squash soup vegan?
Yes, with vegetable broth and a plant-based yogurt topping.
What spices go with butternut squash?
Sage, nutmeg, cinnamon, ginger, cumin, curry powder and smoked paprika.
Can I add carrots?
Yes. Roast a few carrots with the squash for extra sweetness and color.
How many servings does one squash make?
One large squash makes about six servings of soup.
Why roast the squash instead of boiling it?
Roasting caramelizes the natural sugars and evaporates some water, giving a deeper, sweeter and more concentrated flavor than boiling.
Final thoughts
This roasted butternut squash soup takes about 1 hr from start to finish and serves 6. It is vegetarian and gluten-free, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our soups & stews recipes or the full recipe index.