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roasted butternut squash soup in bowls on a tray with crackers
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5 from 12 votes

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 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner, Soup
Cuisine: American
Keyword: butternut squash soup, roasted butternut squash
Servings: 6
Calories: 193kcal
Author: Jordan

Equipment

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
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