Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is one of the best fall comfort foods. It’s made with a whole butternut squash, fresh rosemary, ginger, a sweet apple, and a touch of heavy cream (or coconut milk). You’ll love this creamy and flavorful soup.

I love making this roasted butternut squash soup on a crisp fall day. It’s relaxing to chop up the butternut squash and enjoy the delicious smell that fills the kitchen as it roasts in the oven with the fresh rosemary.

I’ve made my fair share of butternut squash soups over the years. Some with sage, some with garam masala, and some with a touch of orange zest. But this is the soup that I come back to again and again because it’s just THAT good.

Even my husband, who isn’t a big fan of pureed soups, says that this recipe was a winner. We love eating this soup with a side of crusty bread for dipping or my classic garden salad.

Roasted Butternut Squash Soup Ingredients

Butternut squash: You’ll need a medium to large butternut squash that weighs around 3 pounds. I use the scale at my grocery store to check the weight before purchasing.

Olive oil: Adding olive oil to the butternut squash before roasting allows it to brown more evenly and gives it good flavor.

Kosher salt and black pepper: Adding salt and black pepper to the butternut squash before roasting helps to enhance the flavor and aid in caramelization.

Rosemary: I use fresh rosemary in this recipe. It gives the soup incredible flavor.

Butter (or more olive oil): Butter adds a richer flavor than oil. But you can use olive oil to keep this recipe vegan or dairy free.

Yellow onion: The onion cooks in the butter, which gives this soup good flavor.

Apple: I use a sweet apple, such as Gala or Honeycrisp for this soup. It adds a touch of sweetness without using sugar.

Garlic: I recommend using fresh garlic for the best flavor.

Ginger: A little fresh ginger complements the sweetness from the butternut squash by giving it and warm and slightly spicy kick.

Vegetable broth: I use Better Than Boullion Seasoned Vegetable Base for this soup.

Heavy cream (or coconut milk): This brings out the richness in the soup and makes it luxurious. Use canned coconut milk to keep this soup vegan or dairy free.

How to make roasted butternut squash soup

Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper and spray lightly with cooking spray or brush with olive oil.

Place the cubed butternut squash on the baking sheet and drizzle with the olive oil. Sprinkle the ½ teaspoon salt and several grinds of freshly ground black pepper over the butternut squash and toss to combine.

Place the 2 sprigs of fresh rosemary in the middle of the baking sheet. Roast in the preheated oven for 30 to 40 minutes, until the butternut squash is fork-tender.

In a large pot or Dutch oven, heat the butter (or olive oil if using) over medium heat. Once the butter has melted, add the onion and apple and cook, stirring occasionally, for about 10 minutes, until the onion is translucent and the apple has softened.

Add the garlic, salt, and minced ginger, and cook for 1 minute. Pour in the vegetable broth and roasted butternut squash and bring to a boil.

Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Or you can transfer the soup in batches to a traditional blender and puree until smooth. (Be careful when blending hot liquids).

Return the soup back to the pot and stir in the heavy cream (or coconut milk if using). Taste and adjust with more salt and black pepper if needed.

Serve garnished with a drizzle of cream and pepitas (green pumpkin seeds) if desired.

Tips for making this roasted butternut squash soup

Cut the butternut squash into even pieces. Making sure the squash is cut to the same size can help it cook more evenly.

Roast the butternut squash until it’s fork-tender. You want to make sure the squash is cooked long enough so it becomes very soft. This will help it blend better.

Use a high-speed blender. This will help the soup get creamy and smooth. I recommend blending it for 1 minute longer than you think to ensure a silky and velvety texture.

Add more liquid (if needed). If the soup is too thick after blending, you can thin it out with heavy cream, coconut milk, or more vegetable broth.

Please let me know how you like this Roasted Butternut Squash Soup recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this soup as much as I do.

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