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    Home » Recent Posts » Soups

    Roasted Butternut Squash Soup Recipe with Apples

    Published: Nov 15, 2022 · Updated: Nov 14, 2022 by Katy McAvoy

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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. 

    Butternut Squash Soup
    Jump to:
    • Ingredients 
    • How to Make Roasted Butternut Squash Soup with Apples
    • Recipe Tips 
    • Toppings for Roasted Butternut Squash Bisque 
    • FAQs and Substitutions 
    • Don’t Miss These Soup Recipes 
    • More Delicious Recipes You’ll Love 
    • Print the Recipe Card 
    • Roasted Butternut Squash Soup Recipe with Apples

    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. There’s also no cinnamon, curry powder, or sweet potatoes in the recipe making butternut squash the stand out flavor. 

    Ingredients 

    Ingredients for butternut squash soup.
    • Butternut squash
    • Apples
    • Onion
    • Garlic
    • Salt
    • Pepper
    • Extra virgin olive oil
    • Chicken broth or vegetable broth
    • Heavy cream 

    How to Make Roasted Butternut Squash Soup with Apples

    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. 

    Butternut squash on a baking sheet.

    Peel, core and chop apples. Add to squash. 

    Apples and squash on a sheet pan.

    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. 

    Olive oil, salt, pepper, squash, onions, garlic, and apples on a baking sheet.

    Roast for 35-40 minutes or until veggies are very soft. 

    Remove from the oven and allow to cool for 15 minutes. 

    Vegetables when they're done roasting.

    Place half the roasted vegetables and 2 cups of chicken broth or veggie broth in a stand blender or food processor.

    Roasted vegetables and broth in a blender.

    Blend until smooth. Transfer to a large pot. 

    Repeat with the remaining veggies and broth. 

    Soup being blended in a countertop blender.

    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. 

    Heavy cream being added to a pot of soup.

    Season with additional salt and pepper to taste. 

    Top your soup with homemade croutons, cooked ground sausage or bacon, and/or fried sage.

    Butternut Squash Soup in a bowl.

    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. 
    Adding heavy cream to a bowl of butternut squash 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. 
    Toppings for Butternut Squash Soup.

    FAQs and Substitutions 

    What kind of apples should I use in this soup? 

    You can use any apple you want, but I recommend using a sweeter apple like gala, honeycrisp, jonathan, or red delicious. 

    What kind of onions should I use? 

    Both yellow onions or white onions work really well in this creamy soup, so pick your favorite. 

    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!

    Don’t Miss These Soup Recipes 

    Sweet Potato and Black Bean Soup
    Black Bean Sweet Potato Soup
    A bowl of Roasted Tomato Soup.
    Roasted Tomato Soup

    More Delicious Recipes You’ll Love 

    • Homemade White Bean and Kale Soup with Leftover Roast Chicken
    • Potato, Corn and Sausage Soup without Heavy Cream
    • Homemade Tortilla Chips
    • BBQ Crackers are the Perfect Happy Hour Snack
    • Delicious And Hearty Vegetarian Nachos with Sweet Potatoes

    Print the Recipe Card 

    Print

    Roasted Butternut Squash Soup Recipe with Apples

    Butternut Squash Soup
    Print Recipe
    Pin Recipe

    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.

    • Author: Katy McAvoy
    • Prep Time: 10 min
    • Cook Time: 40 min
    • Total Time: 50 min
    • Yield: 8 cups 1x
    • Category: Dinner
    • Method: Oven
    • Cuisine: American

    Ingredients

    Units Scale
    • 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.

    Equipment

    Image of Countertop Blender

    Countertop Blender

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    Baking Sheet

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    Image of Chicken Broth

    Chicken Broth

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    Keywords: butternut squash bisque, butternut squash soup, winter squash soup, creamy soup, vegetable soup, comfort food

    Did you make this recipe?

    Share a photo and tag me @katymcavoy on Instagram! I can’t wait to see what you made!

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      Roasted Tomato Soup is Creamy, Comfort Food
    • Potato, Corn and Sausage Chowder
      Potato, Corn and Sausage Soup without Heavy Cream

    I love when you share my recipes!

    • 2

    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com. Since 2017, she's been crafting easy-to-make cocktails and delicious meals, along with sharing her love of all things Michigan (a.k.a. The Mitten)!

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    Katy McAvoy

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that a couple hours of meal prep pays off for days. Follow me on Instagram to check out what I’m working on next!

    More about me →

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