This amazing depth of flavor in this Roasted Butternut Squash and Vegetable Soup can go from fancy to casual and anywhere in between.
The flavor is outstanding, and it’s super simple to make!
*Disclaimer: this post may contain affiliate links where I can earn commissions from qualifying purchases made through links in this post.
Roasted butternut squash and vegetable soup can be a lovely starter to compliment any dinner (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!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Roasted Butternut Squash and Vegetable Soup is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
This recipe was originally published in 2013. This post has been updated with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- butternut squash, peeled, seeded, and cut into 1″ chunks
- large sweet potato, peeled, and cut into 1″ chunks
- Granny Smith apple, peeled, seeded, and cut into chunks
- red onion, cut into chunks
- celery ribs, cut into chunks
- extra virgin olive oil
- salt and pepper
- chicken broth or stock
- white wine
- half and half
- grated nutmeg
- pepita seeds (for garnish)
Kitchen tools and equipment needed:
- baking sheets
- chef’s knife
- cutting board
- vegetable peeler
- aluminum foil (optional)
- measuring cups and spoons
- high-powered blender or immersion stick blender
- slotted spatula or spoon
- medium stockpot (for reheating)
For all your cooking and baking needs:
How this recipe came to be:
Back when I first started blogging, I used to belong to a cooking and baking group called Sunday Supper.
We’d post new recipes every Sunday, and every week there was a new theme we needed to build our recipe around.
I developed and published this particular recipe back in November of 2013 when the theme was “Squashing Winter.”
Why this recipe works:
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 vegetables that make this a deeply flavorful and heartwarming soup.
It’s definitely not that ‘one-note’ butternut squash soup, and I just know you’ll be knocked over by its depth of flavor!
This recipe for Roasted Butternut Squash and Vegetables Soup will no doubt “squash” the competition! 😉
Can this roasted butternut squash soup be made in advance?
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 come true!
This soup can be stored for up to 5 days in the refrigerator in an air-tight container.
Can this soup be frozen?
Yes! It freezes like a dream!
Cool it completely and then store it in an air-tight freezer container for up to 6 months.
How to make roasted butternut squash and vegetable soup:
- Preheat oven to 425-degrees.
- Add the halved and prepared butternut squash, apple chunks, and sweet potato chunks onto a baking sheet.
- Add the prepared carrots, celery, and onion to a second baking sheet.
- Drizzle both baking sheets with olive oil and season with salt and pepper.
- Season the butternut squash with freshly grated nutmeg and roast the vegetables in the preheated oven for 20-25 minutes.
- Set aside the roasted apples, onions, sweet potatoes, carrots, and celery (set aside) and return the butternut squash back in the oven to continue roasting for an additional 20 minutes, or until fork tender.
- Remove the squash and cool.
- Working in two batches, scoop half the roasted squash, and half the roasted vegetables into a high speed blender.
- Add 1 cup chicken stock, ½ cup dry white wine, ¼ cup half and half, ½ teaspoon salt, and ¼ teaspoon black pepper, per batch.
- Cover and blend on high until smooth and creamy.
- Add the soup to a stockpot to heat, OR add to an air-tight container to freeze or store in the refrigerator (for up to 5 days).
- Continue with the second batch of soup just as the first.
- Serve hot, and garnish with pepita seeds, if desired.
Can this soup be made with an immersion blender?
First, roast the squash and vegetables as directed in the recipe.
Add the fully roasted vegetables (including the scooped out butternut squash) to a large stockpot.
Add the stock, wine, half and half, along with the seasonings to the pot.
Turn the heat to medium/low, and bring to a simmer.
Carefully submerge an immersion blender into the pot and blend until creamy.
Ladle the hot soup into bowls and garnish with pepita seeds if desired.
Bread recipes that pair well with roasted butternut squash soup:
*Roasted Garlic Cheese Bread (pictured below)
Roasted Garlic Cheese Bread with Rosemary and Smoked Mozzarella works equally well as a delicious appetizer, side dish for a bbq or family meal, or even a meatless entree. It’s utterly delicious no matter how to plan to serve it!
*Savory Pumpkin Sage Biscuits (pictured below)
These sky-high and delicious savory pumpkin biscuits can be made in a flash with simple pantry ingredients and fresh sage. They’re deliciously easy and deliciously pleasing!
*Italian Herb Quick Bread (pictured below)
This Italian herb quick bread comes together in a snap with only one bowl, one spoon, and no kneading required.
Additional Winter Squash Recipes:
Breakfasts and Breads
- Pumpkin Scones with Maple Nutmeg Icing from Killer Bunnies, Inc
- Pumpkin Sweet Rolls from Basic N Delicious
Appetizers, Starters, and Condiments
- Butternut Squash and Couscous Patties-Indian Inspired from Soni’s Food
- Quick Pumpkin Butter from Shockingly Delicious
Soups, Sandwiches, and Salads
- Black Bean Pumpkin Soup from What Smells So Good?
- Butternut Squash Soup from That Skinny Chick Can Bake
- Butternut Squash Soup with Spiced Crème Fraîche from 30AEats.com
- Hearty Quinoa Chicken Stew with Butternut Squash from Citronlimette
- Roasted Squash and Mexican Black Bean Salad from Peanut Butter and Peppers
- Roasted Squash and Sesame Noodle Salad from Jane’s Adventures in Dinner
- Butternut Squash and Spinach Quesadillas from The Dinner-Mom
- Butternut Squash Lasagna from Hip Foodie Mom
- Butternut Squash-Sage Cream Sauce with Sausage Spaghetti from Daily Dish Recipes
- Carnival Squash with Maple Sausage Stuffing from Cindy’s Recipes and Writings
- Butternut Squash with Spicy Wild Rice and Queso Fresco from Vintage Kitchen Notes
- Pumpkin Alfredo from Hezzi-D’s Books and Cooks
- Pumpkin Risotto with Bacon, Goat Cheese, and Pecans from The Weekend Gourmet
- Sausage and Apple Stuffed Acorn Squash from The Messy Baker
- Acorn Squash with Cinnamon and Cranberries from Noshing With The Nolands
- Butternut Squash and Apple Crumble from The Wimpy Vegetarian
- Butternut Squash Gratin with Sage Pesto & Gorgonzola from Cupcakes & Kale Chips
- Butternut Squash Risotto from La Bella Vita Cucina
- Pumpkin Macaroni and Cheese from Big Bear’s Wife
- Roasted Butternut Squash with Balsamic Vinegar Honey Butter from Food Lust People Love
- Roasted Butternut Squash with Wilted Kale, Mushrooms and Garlic from Take a Bite Out of Boca
- Skillet Buttercup Squash with Bacon from Magnolia Days
- Slow Cooker Squash and Apples from Mama’s Blissful Bites
- Sweet N Spicy Baked Chipotle Butternut Squash Fries from Sue’s Nutrition Buzz
- Twice Baked Pumpkin Stuffed Sweet Potatoes from Bobbi’s Kozy Kitchen
- Butternut Squash Cupcakes with Browned Butter Frosting from Treats & Trinkets
- Layered Pumpkin Gingerbread with Hot Caramel Sauce from Webicurean
- Pumpkin Pie Crumb Bars from Pies and Plots
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s easy roasted vegetable soup with butternut squash.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
- 1 medium butternut squash, halved and seeded
- 1 large sweet potato, peeled and cut into 1" chunks
- 1 Granny Smith apple, peeled and cut into chunks (seeds and core removed)
- 1 medium red onion, peeled and cut into 1" chunks
- 2 large carrots, peeled and cut into 1" chunks
- 3 celery ribs, cut into 1" chunks
- 2 cloves garlic, peeled and smashed
- 1 tablespoon olive oil
- 3½ teaspoons kosher salt, divided
- 2 teaspoon black pepper, divided
- 2 cups chicken broth (or stock), vegetable stock may be substituted
- 1 cup dry white wine
- ½ cup half and half or heavy cream
- 1/8 teaspoon freshly grated nutmeg
- ¼ pepita seeds for garnish (optional)
- 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 baking sheets and drizzle with ½ tablespoon of olive oil. Season with ½ teaspoon salt, and ¼ teaspoon pepper. Toss to coat.
- Place the prepared onion, carrots, celery, and garlic on the second baking sheet. Drizzle with ½ tablespoon of olive oil, and season with ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat.
- Add the baking sheets to the preheated oven and roast for 25-30 minutes, or until the vegetables are lightly caramelized.
- Remove the baking sheets from the oven and transfer the sweet potato and apple to the baking sheet with the carrots and celery. Set aside.
- Return the butternut squash back into the oven and continue to roast for an additional 20 minutes, or until tender and can easily be pierced with a fork.
- Remove the squash from the oven and allow to cool.
- Once cooled, use a spoon to scoop out 1 half of the cooked butternut squash and place it in a high-speed 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 pinch of freshly grated nutmeg.
- Cover and blend on high until smooth and creamy.
- Pour the blended soup into a container (if making in advance), or stockpot for reheating, and continue the process with the remaining ingredients.
- Heat the soup gently over medium/low heat, spoon into bowls and garnish with pepita seeds if desired.
- Serve hot.
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Serving Size1 cup
Amount Per Serving Calories 128Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 11mgSodium 1281mgCarbohydrates 15gFiber 3gSugar 6gProtein 2g
The nutritional information and calorie count provided is intended as a guideline only and has been provided by third-party software.
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