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    Home » Bowl and Spoon Recipes » Soup Recipes

    Published: Oct 27, 2020 · Modified: Jul 31, 2023 by Renée · This post may contain affiliate links · 19 Comments

    Roasted Butternut Squash Soup

    Jump to Recipe

    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!

    Roasted butternut squash in a pretty bowl with a spoon.
     

    Roasted butternut squash and vegetable soup can be a lovely starter to complement 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 versatility!

    Get MORE soup, stew, and chowder recipes!!

    Table of Contents Found Here
    • Get MORE soup, stew, and chowder recipes!!
    • The ingredient list:
    • Kitchen tools and equipment needed:
    • How this recipe came to be:
    • Why this recipe works:
    • Can this roasted butternut squash soup be made in advance?
    • Can this soup be frozen?
    • How to make roasted butternut squash soup:
    • Can this soup be made with an immersion blender?
    • Bread recipes that pair well with roasted butternut squash soup:
    • Additional Winter Squash Recipes:
    • Printable Recipe Card
    • Please comment if you've made this recipe.

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    Roasted Butternut Squash Soup in a bread bowl.

    The ingredient list:

    • 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:

    • 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)

    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.

    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 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.
    Vegetable and butternut squash on baking sheets.
    Roasted vegetable on baking sheets.
    Roasted butternut squash being scooped from its shell.
    A vitamix blender with soup ingredients inside.
    Golden cream soup in a container.
    A bow of butternut squash soup with seeds on top.
    A bowl of Roasted Butternut Squash Soup with a title text overlay graphic.

    Can this soup be made with an immersion blender?

    Yes!

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    We'll email this post to you, so you can come back to it later!

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    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

    • 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

    Main Dishes

    • 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

    Side Dishes

    • 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

    Desserts

    • 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

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

    When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.

    Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!

    Printable Recipe Card

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

    Roasted Butternut Squash Soup

    Renee Goerger
    The outstanding depth of flavor in this Roasted Butternut Squash Soup can go from fancy to casual and anywhere in between.
    Have you made this recipe?Please Comment and Rate
    Print Recipe Pin Recipe Save recipe Save this recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course healthy main course, Soup
    Servings 8 cups
    Calories 128 kcal

    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
    • ⅛ teaspoon freshly grated nutmeg
    • ¼ pepita seeds for garnish optional
    Get Recipe Ingredients

    Instructions
     

    • Preheat oven to 425 degrees Fahrenheit (220 Celsius).
    • 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, ½ cup of the white wine, ¼ cup of half and half, half of the roasted veggies, 1 teaspoon salt, ½ 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.

    Notes

    Store in an airtight container in the refrigerator for up to 7 days.
    May be frozen in an airtight freezer container for up to 6 months.

    Nutrition

    Serving: 1cupCalories: 128kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 11mgSodium: 1281mgFiber: 3gSugar: 6g
     

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    Reader Interactions

    Comments

      5 from 3 votes (3 ratings without comment)

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    1. Petro Neagu says

      October 27, 2020 at 2:17 pm

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

      Reply
      • Renée says

        October 28, 2020 at 6:35 am

        Thanks, Petro!
        Enjoy the soup!
        Renee

        Reply
    2. cupcakekalechip says

      November 20, 2013 at 11:00 am

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

      Reply
    3. Katie says

      November 19, 2013 at 4:23 pm

      Wow - what a beautiful, creamy soup! I love the bread bowl too...what a good touch!

      Reply
    4. 01VanillaBean01 says

      November 19, 2013 at 10:20 pm

      Butternut squash is one of my favourite soups. Making it with veggies and serving in a bread bowl takes it to delicious new heights.

      Reply
    5. Laura Hunter says

      November 19, 2013 at 3:29 pm

      I make butternut squash all the time but I love yours with the addition of sweet potato and apples.

      Reply
    6. Cindys Recipes says

      November 19, 2013 at 3:02 am

      This soup is so chocked full of veggies! I love to make bread bowls too!

      Reply
    7. Soni says

      November 18, 2013 at 8:42 pm

      Your soup looks like the perfect meal and I love the bread bowls too!!Lovely flavors and presentation!

      Reply
    8. Sunithi Selvaraj, RD says

      November 18, 2013 at 5:54 pm

      This looks yummy! Seems like you used a vitamix blender. I own one too and makes everything so much easier. Lovely pics

      Reply
    9. Kim says

      November 18, 2013 at 2:53 pm

      Love it in the bread bowls! That's my kind of meal

      Reply
    10. Susan Pridmore says

      November 17, 2013 at 9:40 pm

      This soup looks like it has so much flavor depth to it! And I love the presentation and photos!

      Reply
    11. Tara says

      November 17, 2013 at 8:30 pm

      I love this soup and have made many variations over the years but my fav is with carrots and apples. Your soup looks gorgeous!!

      Reply
    12. Dorothy at ShockinglyDelicious says

      November 17, 2013 at 6:50 pm

      This is so pretty!

      Reply
    13. Shannon R says

      November 17, 2013 at 6:00 pm

      Wow, this looks so velvety! The bread bowls look to die for, thanks for the recipe!

      Reply
    14. Heather @girlichef.com says

      November 17, 2013 at 2:59 pm

      I love all of the "hidden" veggies (and fruit) in here - look brilliant Renee. And it fits perfectly in to your Cuban Bread bowls, too ;). Yum.

      Reply
    15. Paula @ Vintage Kitchen says

      November 17, 2013 at 2:43 pm

      OMG, a sip of this smoothie and I'll feel I'm beyond healthy! You certainly packed some nutrition into that blender Renee!

      Reply
    16. 30A EATS says

      November 17, 2013 at 2:41 pm

      Love the bread bowl and your thick and creamy soup! Thanks for including 30A EATS in your post, live 7am CST by my clock! Guess I need to check them all in the house!

      Reply
    17. Jennifer Drummond says

      November 17, 2013 at 2:18 pm

      Your soup looks so thick and delish! I love that you served it in a bread bowl!

      Reply
    18. Renee Dobbs says

      November 17, 2013 at 11:48 am

      I have to try this because you have combined butternut squash and sweet potatoes which are my favorites! The apple in it sounds wonderful too.

      Reply

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