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Roasted Butternut Squash and Veggie Soup – #SundaySupper

Roasted Butternut Squash and Veggie Soup Recipe

This week’s edition of #SundaySupper is all about “Squashing Winter” and is hosted by Heather, of Girlichef. Thank you, Heather!! I’m participating this week with my Roasted Butternut Squash and Veggie Soup.

This deliciously “squashed” soup can go from fancy (see above) to casual (see below), and anywhere in between (use your imagination, LOL). It’s super fast and easy to whip up and can be a lovely starter soup to compliment any dinner entree (think Thanksgiving), or it can totally stand on its own as the main course (think Saturday night sitting beside a roaring fire)…Talk about versatile!

Roasted Butternut Squash and Veggie Soup Recipe

What makes this recipe so different from all the other butternut squash soups you’ve had before, you ask? It’s the oven roasting of the squash, sweet potatoes, apple and various soup veggies that makes this a deeply flavorful and heart warming soup. It’s definitely not that ‘one note’ butternut squash soup we’ve all had in the past, and I just know you’ll be knocked over by it’s depth of flavor! This recipe will no doubt “squash” the competition 😉


1 butternut squash, halved and seeded
1 large sweet potato, peeled and cut into chunks
1 large Granny Smith apple, peeled and cut into chunks
1 large red onion, peeled and cut into chunks
2 large carrots, peeled and cut into chunks
3 stalks celery, cut into chunks
1-2 cloves garlic, peeled
olive oil
salt and pepper
2 cups chicken broth (more if you’d like a thinner soup)
1 cup dry white wine
1/2 cup half and half
2 teaspoons salt
1 teaspoon black pepper
freshly grated nutmeg
Pepita seeds for garnish
Find out how to make the bread bowls here.

-Preheat oven to 425 degrees.
-Prepare 2 baking sheets by lining them with aluminum foil (optional but makes for quick clean up).
-Place the butternut squash, sweet potato and apple on one of the sheets and drizzle with olive oil. Season with salt and pepper.
-Place the onion, carrots, celery and garlic on the second prepared baking sheet. Drizzle the veggies with olive oil and season with salt and pepper.
-Place the the baking sheets in the oven for 20-25 minutes.
-Remove the baking sheets from the oven and transfer the sweet potato and apple to the baking sheet with the carrots and celery. Allow to cool.
-Place the butternut squash back into the oven and continue to roast for an addition 20 minutes.
-Remove the squash from the oven and allow to cool completely.
-Once cooled, use a spoon to scoop out 1 half of the cooked butternut squash and place in a high speed blender (*see below for instruction on using an immersion stick blender).
-To the blender add in 1 cup of the chicken broth, 1/2 cup of the white wine, 1/4 cup of half and half, half of the roasted veggies, 1 teaspoon salt, 1/2 teaspoon black pepper and a nice sprinkling of the nutmeg.
-Cover and blend on high until smooth and creamy.
-Pour the blended soup into a container and continue the process with the additional squash, liquids and veggies.
*If using an immersion blender, add all the ingredients into a large stock pot and carefully blend all the ingredients until smooth and creamy.
-Heat through right before you’re ready to serve.
-To serve, ladle the soup into bowls and garnish with Pepita seeds.

This soup can be made a few days in advance of when you’re planning on serving it which makes it a hostess’ (or busy mom’s) dream!  Oh, before I forget… it freezes beautifully too.

And now for 50, count ’em, 50, more amazing “Squash Winter” recipes, check out all the links below and be prepared to get your squash on 😉

Breakfasts and Breads

Appetizers, Starters, and Condiments

Soups, Sandwiches, and Salads

Main Dishes

Side Dishes


Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement. – See more at:

Until we eat again,

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Wednesday 20th of November 2013

We love butternut squash, but now I am thinking I need to add more veggies to pack in even more nutrition and other flavors!