;
Curly Girl Kitchen

Roasted Butternut Squash Soup

by Leave a Comment

Jump to Recipe

This cozy butternut squash soup is so smooth and creamy, made with roasted butternut squash and an apple for sweetness, lightly spiced with cinnamon, allspice and nutmeg.

You might also love these recipes for Italian red lentil soup with sausage, homemade bread bowls, and pork green chili.

Bowl of roasted butternut squash soup with bread and pumpkin seeds.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Ingredients

  • Butternut Squash. The squash I used was 4.25 lbs. If you need to, you can also roast several smaller ones.
  • Apple. I always add an apple to my butternut squash soup, for a little natural sweetness.
  • Broth. I like to use a chicken broth for more protein, but you can also use vegetable broth for a vegetarian soup.
  • Butter and Milk. Just a very small amount of butter and milk adds a bit of creamy richness.
  • Spices. Salt, cinnamon, allspice and nutmeg add flavor and coziness.
A bowl of creamy butternut squash soup with pumpkin seeds and grated nutmeg.

Instructions

Roast the Squash

  • Preheat the oven to 400 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
  • Cut the butternut squash in half, lengthwise, then scoop out the seeds. Rub the squash lightly with the olive oil.
  • Place the squash half skin side up on the baking sheet. Roast for about 1 hour, until tender enough to pierce with a fork.
  • Let cool for a few minutes, until cool enough to handle, then use a spoon to scoop all of the squash out of the skin.
Butternut squash.
Butternut squash, cut in half.
Butternut squash halves on a baking sheet.
Roasted butternut squash halves on a baking sheet.
Roasted butternut squash halves on a baking sheet.
Step 1 for making roasted butternut squash soup - roasted butternut squash, scooped into a stock pot.

Cook the Soup

  • In a large stock pot, combine the roasted squash with the diced apple, chicken broth, butter, salt, and spices.
  • Bring to a boil, then reduce to a simmer for about 20-30 minutes, to let all the flavors come together and to allow the squash and apple to fully soften.
Step 2 for making roasted butternut squash soup - roasted squash, spices and broth in a stock pot.
Step 3 for making roasted butternut squash soup - roasted squash, spices and broth in a stock pot.
Pureed butternut squash soup.
Cream swirled into butternut squash soup.

Puree the Soup

  • If you have an immersion blender, you can use that to blend the soup directly in the stock pot. Otherwise, puree the soup in batches in a regular blender, until velvety smooth.
  • Return the pureed soup to the pot, stir in the milk or cream, and serve immediately.
A bowl of creamy butternut squash soup with pumpkin seeds and crusty bread.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

Can I use other types of squash besides butternut squash?

Instead of butternut squash (or in addition to it), you could also use roasted pumpkin (preferably a small pie pumpkin for the best flavor), acorn squash or buttercup squash.

Can I just boil the squash in the broth instead?

Instead of roasting the squash halves, you can peel and cube the squash first, then boil the squash in the broth before pureeing it. Squash and pumpkin are notoriously challenging to peel, though, so roasting them whole is certainly easier.

You Might Also Like

Bowl of Italian red lentil soup with sausage.
Red Lentil Sausage Soup
Beef and barley soup.
Beef and Barley Soup
Lentil and split pea soup, topped with dried edamame, pumpkin seeds and crusty bread.
Lentil Split Pea Soup
Sausage lentil soup in a homemade bread bowl.
Bread Bowls

Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!

Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Bowl of roasted butternut squash soup with bread and pumpkin seeds.

Roasted Butternut Squash Soup

Heather Smoke
This cozy butternut squash is so smooth and creamy, made with roasted butternut squash and an apple for sweetness, lightly spiced with cinnamon, allspice and nutmeg.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

No ratings yet
Logo with the initials CGK.
Print Recipe Pin Recipe Save
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings2 quarts

Equipment

  • Large Stock Pot
  • Blender

Ingredients
 

  • 1 large butternut squash (approximately 4.25 lbs)
  • 1 tsp olive oil
  • 1 honey crisp apple, peeled, cored and chopped
  • 1 quart chicken bone broth
  • 1 tbsp unsalted butter
  • ½ – 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • ¼ cup milk or cream

Instructions
 

Roast the Squash

  • Preheat the oven to 400 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
  • Cut the butternut squash in half, lengthwise, then scoop out the seeds. Rub the squash lightly with the olive oil.
  • Place the squash half skin side up on the baking sheet. Roast for about 1 hour, until tender enough to pierce with a fork.
  • Let cool for a few minutes, until cool enough to handle, then use a spoon to scoop all of the squash out of the skin.

Cook the Soup

  • In a large stock pot, combine the roasted squash with the diced apple, chicken broth, butter, salt, and spices.
  • Bring to a boil, then reduce to a simmer for about 20-30 minutes, to let all the flavors come together and to allow the squash and apple to fully soften.

Puree the Soup

  • If you have an immersion blender, you can use that to blend the soup directly in the stock pot. Otherwise, puree the soup in batches in a regular blender, until velvety smooth.
  • Return the pureed soup to the pot, stir in the milk or cream, and serve immediately.

Notes

How much salt you’ll need will depend on the saltiness of the broth you use – start with less salt, then add more to taste.
You can use more or less broth depending on the consistency you prefer for your soup.  Use a good quality broth that tastes great on its own for the best flavor in your soup.  For a store bought broth, I usually use Swanson’s Chicken Stock, but I used a homemade turkey bone broth for today’s recipe.  Use vegetable broth to make this dish vegetarian.
Add an extra apple (or two) for more sweetness and a more pronounced apple flavor.
Serve with freshly grated nutmeg, crusty toasted bread and a sprinkling of pumpkin seeds.
QR Code
https://curlygirlkitchen.com/

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating