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Roasted Butternut Squash and Vegetable Soup

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!

An overhead vertical image of a china bowl with a gold rim filled with Roasted Butternut Squash and Vegetable Soup with a pepita seed garnish

*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.

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A vertical photo of a seeded bread bowl filled with Roasted Butternut Squash Soup along with two spoons in the background and another seeded loaf of bread.

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
  • garlic
  • 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:

For all your cooking and baking needs:

Food Service Equipment & Supplies

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! 😉

 
A seeded bread bowl filled with Roasted Butternut Squash Soup, two spoons, and pepita seeds as garnish

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.
Extreme closeup of a bowl of Roasted Butternut Squash Soup with a title text overlay graphic in yellow and black

Can this soup be made with an immersion blender?

Yes!

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!

Two long loaves of roasted garlic cheese bread with sprigs of rosemary in the center.

*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!

A basket filled with pumpkin sage biscuits and three small pumpkins in the background.

*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.

Slice of Italian Herb Parmesan Quick Bread with butter.

Additional Winter Squash Recipes:

Breakfasts and Breads

Appetizers, Starters, and Condiments

Soups, Sandwiches, and Salads

Main Dishes

Side Dishes

Desserts

A photo collage of elegant or casual Roasted Butternut Squash and Vegetable Soup in a pretty china bowl, and a rustic bread bowl.

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. 🙂

Yield: 8 cups

Roasted Butternut Squash and Vegetable Soup

An offset overhead photo of a pretty bowl filled with roasted butternut squash and vegetable soup with a spoon and pepita seeds on top.

The outstanding depth of flavor in this Roasted Butternut Squash and Vegetable Soup can go from fancy to casual and anywhere in between.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 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)

Instructions

    1. Preheat oven to 425 degrees.
    2. Prepare 2 baking sheets by lining them with aluminum foil (optional but makes for quick clean up)
    3. 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.
    4. 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.
    5. Add the baking sheets to the preheated oven and roast for 25-30 minutes, or until the vegetables are lightly caramelized.
    6. 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.
    7. 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.
    8. Remove the squash from the oven and allow to cool.
    9. Once cooled, use a spoon to scoop out 1 half of the cooked butternut squash and place it in a high-speed blender.
    10. 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.
    11. Cover and blend on high until smooth and creamy.
    12. Pour the blended soup into a container (if making in advance), or stockpot for reheating, and continue the process with the remaining ingredients.
    13. Heat the soup gently over medium/low heat, spoon into bowls and garnish with pepita seeds if desired.
    14. Serve hot.

Nutrition Information

Yield

8 cups

Serving Size

1 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.

Did you make this recipe?

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Thank you so much for visiting me here today in my Kudos Kitchen!

I sincerely hope you’ve enjoyed this cream fall recipe for Roasted Butternut Squash and Vegetable Soup as much as I’ve enjoyed bringing it to you!

An offset photo of a bowl of Roasted Butternut Squash Soup on a textured placemat with a leaf napkin.

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

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Until we eat again, I hope you have a delicious day!

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Petro Neagu

Tuesday 27th of October 2020

What a wonderful recipe! Great soup for fall! Love the consistency, not too thin not too thick, just perfect!

Renée

Wednesday 28th of October 2020

Thanks, Petro! Enjoy the soup! Renee

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