I’m excited to share this cozy roasted butternut squash soup that captures all the warmth and colour of fall. I roast the squash, apple, potatoes and carrots first to bring out their natural sweetness, then blend everything into a creamy, silky soup that feels comforting and nourishing.
Why You’ll Love This Recipe
I love this recipe because it uses simple ingredients yet tastes incredibly rich and flavorful. Roasting the vegetables adds depth, and the apple provides a hint of brightness that balances the earthy squash. The soup is naturally vegan when made with vegetable broth, works perfectly for weeknight dinners, and looks beautiful when served.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 medium butternut squash (about 3 pounds)
2 yellow potatoes
3 carrots
1 Granny Smith apple
2 tablespoons olive oil (divided)
1 medium yellow onion
3 cloves garlic
4 cups low-sodium vegetable broth
1 teaspoon sea salt
1/8 teaspoon nutmeg
Freshly ground black pepper
Directions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Peel and roughly chop the squash, potatoes, carrots and apple.
Place everything in a bowl, drizzle with half the olive oil, season lightly with salt and pepper, and spread evenly on the baking sheet. Roast for 35–40 minutes or until tender and lightly browned.
In a large pot, heat the remaining olive oil over medium-high heat. Chop the onion and mince the garlic. Sauté the onion until softened and lightly golden, then add the garlic for one more minute.
Add the broth, roasted vegetables, roasted apple, nutmeg, salt and pepper. Reduce heat and simmer uncovered for about 15 minutes.
Blend the soup in batches until smooth, being careful with the hot steam.
Adjust seasoning and return to the pot if needed. Serve warm.
Servings And Timing
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
Servings: 4
Variations
I like changing this soup depending on what I have:
Swap some broth for canned coconut milk for a creamier, richer result.
Use sweet potatoes instead of yellow potatoes for a sweeter flavour.
Substitute acorn or kabocha squash for a different squash profile.
Add canned pumpkin for an extra punch of pumpkin flavour.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, I freeze the soup for up to 3 months. When reheating, I warm it gently on the stovetop, adding a splash of water or broth if it thickens too much.
FAQs
What spices work best with butternut squash soup?
I usually stick with garlic, nutmeg, salt and pepper. Sometimes I add sage or ginger for a slightly different flavour.
What can I serve with this soup?
I love pairing it with crusty bread and a simple green salad to make a complete meal.
What garnishes go well with this soup?
Fresh herbs like parsley or chives work beautifully. A swirl of cream or some toasted seeds also add a nice touch.
Can I freeze this soup?
Yes, once cooled completely, I freeze it in airtight containers for up to 3 months.
Can I make it without a blender?
You can mash the vegetables with a potato masher, but the soup will be much chunkier. A blender gives the smoothest texture.
Conclusion
I love how comforting, colourful and easy this roasted butternut squash soup is. It’s perfect for chilly days, adapts well to different ingredients and always tastes nourishing and satisfying. I hope it brings as much warmth to your table as it does to mine.
A cozy and creamy roasted butternut squash soup blended with apple for a hint of brightness—roasted vegetables, fragrant broth and silky texture make it perfect for fall or a comforting meal any time.
Ingredients
1 medium butternut squash (about 3 pounds)
2 yellow potatoes
3 carrots
1 Granny Smith apple
2 tablespoons olive oil (divided)
1 medium yellow onion
3 cloves garlic
4 cups low‑sodium vegetable broth
1 teaspoon sea salt
⅛ teaspoon nutmeg
Freshly ground black pepper
Instructions
Preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper. Peel and roughly chop the squash, potatoes, carrots and apple.
Place the chopped vegetables and apple in a bowl, drizzle with half the olive oil, season lightly with salt and pepper, and spread evenly on the baking sheet. Roast for 35–40 minutes or until tender and lightly browned.
In a large pot, heat the remaining olive oil over medium‑high. Chop the onion and mince the garlic. Sauté the onion until softened and lightly golden, then add the garlic and cook for an additional minute.
Add the vegetable broth, roasted squash, potatoes, carrots, and apple, then add the nutmeg, salt and pepper. Bring to a simmer and cook uncovered for about 15 minutes.
Using a blender or immersion blender (in batches if needed), puree the soup until smooth and silky. Return to the pot if needed, adjust seasoning, and heat through until ready to serve.
Notes
For added richness, substitute part of the broth with canned coconut milk or heavy cream.
Try sweet potatoes or another winter squash (e.g., kabocha) if you don’t have butternut.
Garnish with toppings such as toasted pumpkin seeds, fresh herbs, or a swirl of yogurt for extra flair.
This soup can be made ahead and reheats well—just add a splash of broth if it thickens when chilled.
