Roasted Butternut Squash Soup Recipe with Apples
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A cozy bowl of soup is a winter night necessity. This roasted butternut squash soup recipe is sweetened with apples and drizzled with a little heavy cream for a silky, smooth soup that’ll keep you warm this winter.
An easy butternut squash soup, this recipe is made with ingredients easily found at your local grocery store. Both chicken stock and vegetable stock work well in this recipe, and you can make it vegan by leaving out the heavy cream or using full-fat coconut milk instead.
The best butternut squash soup recipe has big flavor but minimal ingredients, and this is it! This thick soup gets its sweetness from apples, but has no added sugar like maple syrup or brown sugar. There’s also no cinnamon, ground nutmeg, curry powder, or sweet potatoes in the recipe making butternut squash the stand out flavor.
All it needs is a side of crusty bread and this delicious butternut soup is ready to be the perfect meal on a cold day.
Ingredients
- Butternut squash – Choose any size and variety you like.
- Apples – I love using gala apples for this recipe. I do recommend using a sweeter apple like gala, honeycrisp, jonathan, or red delicious. Pass on the granny smith or green apples.
- Onion – A yellow onion or white onion works best in this recipe.
- Garlic – Fresh garlic cloves will give you the best flavor.
- Salt and Pepper – Always season to your preferred taste.
- Extra virgin olive oil – Choose your favorite brand
- Chicken broth – Use a low sodium chicken broth so you can better control the amount of salt in your soup. Swap this out for vegetable broth for a vegetarian soup.
- Heavy cream – Real heavy cream gives the best flavor. (We’re only using a little bit.) Do not swap this out for milk. If you need the recipe dairy free, just skip this ingredient.
How to Make Roasted Butternut Squash Soup with Apples (Step by Step)
Heat oven to 400 degrees.
Peel, seed and cut butternut squash into 2 inch pieces. Place the raw squash on a large rimmed baking sheet.
Peel, core and chop apples. Add to squash.
Peel and chop onion into 2 inch pieces. Add to the squash and apples.
Smash and peel the garlic cloves. Add to the baking sheet.
Drizzle mixture with olive oil. Sprinkle it with salt and pepper. Toss well to coat all the pieces.
Roast for 35-40 minutes or until veggies are very soft. Remove from the oven and allow to cool for 15 minutes.
Place half the roasted vegetables and 2 cups of chicken broth or veggie broth in a countertop blender or food processor.
Blend until smooth. Transfer to a large pot. Repeat with the remaining veggies and broth.
Note: If using a hand-held immersion blender, add all vegetables and broth to a large soup pot and process with the hand blender until smooth.
Heat soup over low heat. Stir in heavy cream with a large spoon. Season with additional salt and pepper to taste.
Top your soup with homemade croutons, cooked ground sausage or bacon, and/or fried sage.
Recipe Tips
- Store leftover soup in an airtight container in the refrigerator for up to 5 days. This creamy butternut squash soup can also be frozen for up to 3 months. Thaw the soup in the refrigerator overnight. Then just heat and serve!
- Make this recipe dairy-free and vegan by leaving out the heavy cream or substitute full-fat coconut milk for the heavy cream. I like what the cream adds to the soup, but it’s silky and delicious without it. You can also leave the cream out of the soup, but add it to individual bowls. Drizzle a teaspoon of heavy cream over each bowl just before you serve it for a beautiful presentation and easy way to customize each person’s soup.
Roasted Butternut Squash Soup Recipe with Apples
Ingredients
- 1 butternut squash
- 3 apples
- 1 large onion
- 3 cloves garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup extra virgin olive oil
- 4 cups chicken broth or vegetable broth
- ⅓ cup heavy cream
Instructions
- Heat oven to 400 degrees.
- Peel, seed and cut butternut squash into 2 inch pieces. Place on a large rimmed baking sheet.
- Peel, core and chop apples. Add to squash.
- Peel and chop onion into 2 inch pieces. Add to the squash and apples.
- Smash and peel the garlic cloves. Add to the baking sheet.
- Drizzle mixture with olive oil. Sprinkle it with salt and pepper. Toss well to coat all the pieces.
- Roast for 35-40 minutes or until veggies are very soft.
- Remove from the oven and allow to cool for 15 minutes.
- Place half the roasted vegetables and 2 cups of chicken broth in a blender. Blend until smooth. Transfer to a large pot.
- Repeat with the remaining veggies and broth.
- Note: If using an immersion blender, add all vegetables and broth to a large pot and process with the immersion blender until smooth.
- Heat soup over low heat.
- Stir in heavy cream.
- Season with additional salt and pepper to taste.
- Top your soup with homemade croutons, cooked ground sausage or bacon, and/or fried sage.
Don’t Miss These Soup Recipes
I love soup season, which runs November through March here in Michigan. Try my creamy Roasted Tomato Soup, Black Bean Sweet Potato Soup, Pantry Vegetable Soup, or White Bean and Kale Soup.
Toppings for Roasted Butternut Squash Bisque
This is a great soup for toppings! Add meat, croutons, pumpkin seeds, a dollop of sour cream, fresh herbs, and/or fried sage to individual bowls when serving.
Here’s how to make a few of my favorite toppings for this soup:
- Homemade Croutons: Cut a loaf of french or brioche bread into 1 inch cubes. Toss the cubes in some olive oil, sprinkle with salt, and place on a sheet pan in a single layer. Bake at 350 degrees for 5-7 minutes or until bread is toasted. Add croutons to your bowl of soup immediately before serving.
- Italian Sausage: Crumble about ⅓ pound of bulk Italian sausage and fry in a skillet until it’s cooked through. Remove sausage from skillet and drain on a paper towel. Use hot or at room temperature. Add 1-2 tablespoons of crumbled sausage to each bowl of soup.
- Thick Cut Bacon: Cut 4-5 strips of bacon into small pieces and fry in a skillet until it’s cooked through. Remove bacon from skillet and drain on a paper towel. Use hot or at room temperature. Add 1-2 tablespoons of bacon bits to each bowl of soup.
- Fried Sage: Melt 1 tablespoon of butter in a small skillet over medium heat. Once the butter starts to foam up, add in fresh sage leaves. Allow the sage to fry for 2-3 minutes or until it starts to brown on the edges. Remove the sage from the butter and let it cool on a paper towel. Crumble the sage over the top of your butternut squash soup just before serving.
Can I Make This Recipe Ahead of Time?
Yes! Make the recipe completely, then store in the refrigerator. The night you want to serve the soup, make any toppings for it and reheat the soup in a large pot over medium heat.
Can I Freeze Roasted Butternut Squash Bisque?
Yes! This easy butternut squash soup recipe freezes very well. Keep it in the freezer for up to 3 months. Thaw overnight in the refrigerator, reheat, and serve!
