Roasted Butternut Squash Soup
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Warm yourself up on a cool night with this incredibly deliciously creamy and easy to make Roasted Butternut Squash Soup!
If you enjoyed this cozy recipe, you are going to love my Simple Chicken Pho and Creamy Bacon Corn Chowder!
Butternut Squash Soup Recipe
There is truly nothing better than warming up on a cold and chilly night with a nice hot soup. Specifically, this rich and creamy Butternut Squash Soup.
I love simple recipe nights…especially after a long day…and if you do too, then this recipe needs to be at the top of your upcoming recipe lists.
Grab a loaf of your favorite bread, and get ready to dip it into this incredible soup!
Roasted Butternut Squash Ingredients
To make this super simple and absolutely delicious squash soup, you will need:
From the garden: butternut Squash, onion, and garlic.
Herbs & spices: oregano, thyme, nutmeg, cinnamon, and sea salt.
Wet ingredients: vegetable broth, apple butter, apple juice, and greek yogurt.
How to make Roasted Butternut Squash Soup
1. Roast the butternut squash. Heat oven to 375 F. Lay cubed butternut squash in a single layer, roast for 30-35 minutes or until squash is fork tender.
2. Sauté the garlic and onion. While butternut squash roasts, sauté the onion and garlic in a large pot (I like to use my dutch oven) for 3-4 minutes, until the onion softens.
3. Blend the soup. Remove the squash from the oven and place in the large pot with the onion. Add the apple butter, apple juice, vegetable broth, yogurt, cinnamon, oregano, thyme, nutmeg, and salt. Using a stick/immersion blender, blend until thick and creamy.
4. Serve the soup. Divide the soup between bowls and garnish with micro greens, chives, or whatever you like!
Have fun with your Butternut Squash Soup
I think toppings or little additions are what makes soup fun, different, and exciting. You can make the same soup and always have a different flair. Here’s a few things I like to add:
- Cheese: you can never go wrong with topping anything with some cheese, cheddar cheese would be delicious!
- Nuts/seeds: I love adding pine nuts to the top of my soup.
- Protein: if you’re looking to add some meat I recommend some Crispy Bacon or prosciutto.
Questions you may have about the recipe
How do you make butternut squash soup better?
I love making butternut squash soup, but I believe apple…apple butter, and apple juice are elements that truly elevate the soup; adding delicious flavor and the perfect balance of sweetness with a touch of tart.
Do I need to peel butternut squash before roasting?
The skin of butternut squash is very tough; I recommend peeling it before roasting. If you are having a hard time peeling it, you can microwave it for a few seconds to soften it a bit to make the peeling process easier.
What can I add to bland butternut squash soup?
Herbs and spices are very important when making butternut squash soup. The last thing you want to end up with is a bland and boring soup.
To bring out the best in this soup I you don’t want to skip or skimp on the onion, garlic, nutmeg, cinnamon,
What do you eat with roasted butternut squash?
Everything! So many delicious things pair perfectly with this roasted butternut squash soup.
- Chicken Tenders
- Air Fryer Pork Chops
- Mushroom Couscous
- Filet Mignon
- Grilled Chicken Pasta Salad
- Crispy Air Fryer Chicken Wings
WANT TO TRY THIS ROASTED BUTTERNUT SQUASH RECIPE?
PIN IT to your soup recipes, butternut squash recipes, or cold weather recipes board to save it for later!
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Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!
Roasted Butternut Squash Soup
Equipment
Ingredients
Instructions
- Heat oven to 375 degrees. Lay cubed butternut squash in a single layer, roast for 30-35 minutes or until squash is fork tender.
- While butternut squash roasts, sauté the onion and garlic in a large pot (I like to use my dutch oven) for 3-4 minutes, until the onion softens.
- Remove the squash from the oven and place in the large pot with the onion. Add the apple butter, apple juice, vegetable broth, yogurt, cinnamon, oregano, thyme, nutmeg, and salt. Using a stick/immersion blender, blend until thick and creamy.
- Divide the soup between bowls and garnish with micro greens, chives, or whatever you like!
Notes
- If you like a thinner soup, add more broth until your desired consistency is reached.
