We are finally getting cold weather here and in the South, and you know what that means…Soup season is officially here! This delicious Roasted Butternut Squash Soup is the perfect warm and cozy meal to enjoy during the cooler months. I personally think butternut squash soup is one of the most underrated soups out there. It’s extremely versatile since you can make it sweet, spicy, or savory. Plus, it’s the perfect way to sneak in some extra veggies!

If you are a fan of cozy recipes in the Fall and Winter like I am, then you will love my Cajun Chicken Noodle Soup, Chicken and Dumplings (with frozen biscuits!), and this Taco Soup Recipe (Easy & Delicious).

While this roasted butternut squash soup isn’t one of my signature 5 ingredients or less recipes, it’s totally worth the extra ingredients (especially since you can get away with sneaking in so many different veggies!) Plus, it’s still a super quick and easy dinner option for the entire family and a great way to enjoy produce in season!

So without further ado, keep reading to grab the full recipe.

Kick off soup season with this creamy butternut squash soup recipe! It's a simple, family-friendly recipe that everyone will love!

Here’s what you need to make this Easy Roasted Butternut Squash Soup:

Butternut Squash (medium size (about 3lbs))
Carrots
Red Onion
Tomato
Garlic
Apple
Shallot
Maple Syrup
Broth (vegetable or chicken)
Cream (coconut or heavy cream)
Olive Oil
Spices & Seasonings

Preparing to Roast the Vegetables:

My favorite thing about butternut squash soup is just how versatile it is! You can add just about any veggie to this soup (within reason, of course), and it will blend with the flavors perfectly. First things first, preheat your oven to 400 degrees farenheight.

Simply cut the top and bottom off of the squash and cut it down the middle. Next, remove the seeds and place them into either a baking sheet lined with parchment paper or in a baking dish.

Next, cut the rest of the veggies and add them to the same dish. For the garlic, I cut the very top of the head of garlic, exposing the tiny garlic cloves, and I placed it in the center of one half of the squash. For the shallot, I cut it in half, peeled it, and placed it inside the center of the second half of the squash.

For the apple, onion, carrots, and tomatoes, I simply chopped them into 4ths or more and placed them in the space between the squash.

Next, I generously seasoned all of the vegetables with a mix of Rosemary, Sage, Turmeric, Cinnamon, Paprika, Salt, and Pepper.

I then drizzled a generous amount of Olive Oil over all of the vegetables and gave things a gentle mix until all of the vegetables were well coated. Finally I placed a couple of Sage leaves and Rosemary sprigs on the butternut squash and placed them in the oven to roast.

If using baking sheet lined with parchment paper, I recommend baking for 45mins and checking to see if the squash has become tender.

If using a larger dish, I recommend baking for an hr and checking the squash to see if it has become tender.

Preparing the Roasted Butternut Squash Soup:

Once your vegetables have finished roasting, remove them from the oven and allow them to cool for a few moments before transferring them to either a blender or to a pot and using an immersion blender.

I personally remove the sage leaves and rosemary from the vegetables before transferring them, but you can definitely leave them in if you wish.

Whether adding to a blender or to a large pot in the oven, add in your broth, cream, and my secret ingredent for a touch of sweetness, maple syrup.

Blend until you reach your desired texture and you are done!

Garnish with a bit more cream, olive oil and these delicous homemade croutons (recipe coming soon)!

F.A.Q & Recipe Substitutions

Luckily, you don’t really need heavy cream to get that smooth, velvety texture, since butternut squash naturally becomes creamy when blended. For extra smoothness, you could add a splash of coconut milk, a tiny bit of Greek yogurt, or even a cooked potato (just trust me on this one)!

While roasting the squash isn’t necessary, it does help bring out the natural sweetness and makes the soup taste extra cozy.

Butternut Squash Soup is one of the most versatile soups out there. I added carrots and apples for a little extra sweetness, and you could also add sweet potatoes to keep it on the sweeter side. You can also go spicier by adding a little curry powder to your veggies!
You can also drizzle a bit of balsamic glaze before serving for a little extra savoriness!

Absolutely! Either method would make this recipe a breeze. For the slow cooker, add all of your ingredients (except the cream) and cook low and slow for 6-7 hrs or on high for 3-4 hourse. For the Instant Pot, cooking on high for about 8-10 minutes should do the trick.

Once the squash is tender, add the cream, maple syrup, and whatever other additions you desire, and blend everything until you get a smooth, creamy consistency.

To store, pour the leftover soup into an airtight container and store in the fridge for up to 5 days.

To reheat, simply warm on the stove top over medium heat, stirring occasionally. If the soup seems a bit thick, just add a splash of broth or water to being it back to your desired consistency.

Butternut Squash Soup freezes really well. Simply allow the soup to cool completely and then store it in freezer safe bags or containers for up to 3 months.

Once you are ready to enjoy the soup, allow it to thaw overnight in the fridge and reheat.

There you have it! A rich, creamy Butternut Squash Soup recipe that the entire family will enjoy! Roasted to perfection, this cozy Fall soup will bring all the flavors of the seaon to your table!

Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 Butternut Squash; 4 Tbsp Olive Oil; 1 Red Onion (chopped); 1 Shallot (peeled, cut into halves); 2 Small/Medium Carrots (Chopped); 1 Tomato (cut into quarters); 1 Head of Garlic; 1 Apple (Fuji or Gala); 1/2 tsp Rosemary (chopped); 1/4 tsp ground Sage; 1/4 tsp Turmeric; 1/2 tsp Cinnamon; 1/2 tsp Paprika; 1tsp Salt; 1/4 tsp Pepper; 2 Cups Chicken Broth; 1/2 Cup Heavy Cream; 2 tbsp Maple Syrup

Yield: 8-10 cups

Prep Time: 10 minutes

Cook Time: 1 hour

Additional Time: 5 minutes

Total Time: 1 hour 15 minutes

Kick off soup season with this creamy butternut squash soup recipe! It's a simple, family-friendly recipe that everyone will love!

Ingredients

1 Butternut Squash
4 Tbsp Olive Oil
1 Red Onion (chopped)
1 Shallot (peeled, cut into halves)
2 Small/Medium Carrots (Chopped)
1 Tomato (cut into quarters)
1 Head of Garlic
1 Apple (Fuji or Gala)
1/2 tsp Rosemary (chopped)
1/4 tsp ground Sage
1/4 tsp Turmeric
1/2 tsp Cinnamon
1/2 tsp Paprika
1tsp Salt
1/4 tsp Pepper
2 Cups Chicken Broth
1/2 Cup Heavy Cream
2 tbsp Maple Syrup

Instructions

Preheat your oven to 400 degrees farenheight.
Cut the top and bottom off the squash and cut it down the middle. Remove the seeds and place them on a baking sheet lined with parchment paper or in a large baking dish. Add the remaining veggies to the same dish. For the garlic, cut the very top to expose the tiny garlic cloves, and place it in the center of one half of the squash. For the shallot, peel, cut in half, and add it to the center of the second half of the squash. For the apple, onion, carrots, and tomatoes, chop them into 4ths or more and place them in the space between the squash.
Combine the Rosemary, Sage, Turmeric, Cinnamon, Paprika, Salt, and Pepper, and pour the mixture over the vegetables.
Drizzle Olive Oil over the vegetables and give things a gentle mix until all of the vegetables are well coated.
Place a couple of Sage leaves and Rosemary sprigs on the butternut squash.
Place the veggies to the oven to roast.
If using baking sheet lined with parchment paper, I recommend baking for 45 minutes before checking to see if the squash has become tender.
If using a larger dish, I recommend baking for an hr before checking the squash to see if it has become tender.
Once the vegetables have finished roasting, remove them from the oven and allow them to cool for a few moments before transferring them to either a blender or a pot and using an immersion blender. I personally remove the sage leaves and rosemary from the vegetables before transferring them, but you can definitely leave them in if you wish.
Whether adding to a blender or to a large pot in the oven, add in your broth, cream, and maple syrup.
Blend until you reach your desired texture!
Garnish with a bit more cream, olive oil, and croutons or crusty bread.
Enjoy

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 275Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 29mgSodium: 859mgCarbohydrates: 24gFiber: 4gSugar: 13gProtein: 3g

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