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You are here: Home / Recipes / Soup / Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Published: February 18, 2021 | Updated: February 18, 2021 | By: Jordan

70 shares

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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!

roasted butternut squash soup in a black bowl with micro greens

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.

steps for making the soup

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.
roasted butternut squash soup in a black bowl with micro greens

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.

roasted butternut squash soup in bowls on a tray with crackers

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!
Find me on Pinterest for more great recipes. I’m always pinning!

roasted butternut squash soup in bowls on a tray with crackers

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 in bowls on a tray with crackers
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5 from 1 vote

Roasted Butternut Squash Soup

Warm yourself up on a cool night with this incredibly deliciously creamy and easy to make Roasted Butternut Squash Soup!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner, Soup
Cuisine: American
Keyword: butternut squash soup, roasted butternut squash
Servings: 6
Calories: 193kcal
Prevent your screen from going dark
Author: Jordan

Equipment

  • Dutch Oven
  • Immersion blender

Ingredients

  • 2 pounds butternut squash peeled and cut into 1-inch cubes
  • 1 white onion, chopped
  • 2 garlic cloves, minced
  • 1 cup apple butter
  • 1/2 cup apple juice
  • 2 cups vegetable broth
  • 1 cup greek yogurt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground thyme
  • 1/8 teaspoon nutmeg
  • 1 teaspoon fine sea salt

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.
    roasted butternut squash on a sheet pan
  • 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!
    two bowls of roasted butternut squash soup with spoons

Notes

  • If you like a thinner soup, add more broth until your desired consistency is reached.

Nutrition

Calories: 193kcal | Carbohydrates: 45g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 728mg | Potassium: 677mg | Fiber: 4g | Sugar: 24g | Vitamin A: 258IU | Vitamin C: 34mg | Calcium: 130mg | Iron: 1mg
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
Tried this recipe?I’d love to see your dish, mention @jzeats or tag #jzeats!
70 shares

Published: February 18, 2021 Filed Under: Main Dishes, Recipes, Soup, Vegetarian

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about meI’m that girl behind the camera and the creator of all the delicious recipes on this website. I’m a Baltimore food blogger who enjoys nothing more than food!
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