Roasted Butternut Squash Soup

A couple of days ago I shared plans to make a butternut squash soup for a New Year’s Day dinner party. I found a recipe that sounded and looked pretty yummy at “Chow” online.

Roasted Butternut Squash Soup


One of the things I like about this recipe is that it can be made up to 3-4 days in advance, then reheated prior to serving. So many foods actually taste better if they are made a few days in advance since it gives the flavors time to really meld. You can even make this recipe a month in advance and freeze it. I did that for Thanksgiving, made it about a week in advance and froze it. It was delicious when we had it at Thanksgiving, so this soup freezes beautifully!

To make this recipe, you’ll need the following ingredients:
4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
2 tablespoons unsalted butter (1/4 stick)
1 medium Granny Smith apple (about 8 ounces)
1/2 medium yellow onion
8 fresh sage leaves
2 1/2 cups low-sodium vegetable or chicken broth
2 1/2 cups water
1 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/3 cup heavy cream
1/2 cup toasted pumpkin seeds, for garnish (optional

Butternut Squash for Soup 1


The recipe recommended microwaving each squash for a minute or two to soften it so it would be easier to cut in half. I did that (microwaved each squash around 2 minutes) and it worked perfectly, softening each squash just enough to allow for easy cutting.

After cutting each squash in half, I scooped the seeds out.

Butternut Squash


Next, I placed the squash on a cookie sheet previously covered with aluminum foil. I slathered melted butter over each squash, sprinkled them with kosher salt and freshly ground pepper and baked them at 425 degrees for around 50-60 minutes. I always stick a fork into the squash to make sure it’s really soft/tender before removing it from the oven.

Here’s how they looked about 15 minutes after I took them out of the oven. They had already cooled off a good bit by the time I took this photo.

Roasted Butternut Squash for Soup


While the squash was roasting in the oven, I peeled and cut up the apple and onion. I used a sweet onion instead of a yellow onion. I put a couple of tablespoons of butter into my big Dutch oven, added the apple, onion, sage leaves and a little salt and pepper. I cooked this mixture on low heat for around 7 minutes. You’ll know when it’s ready because the apples will get really soft.

Here’s how it looked at the start of the cooking time.

Roasted Butternut Squash Soup Recipe


And here’s how it looked toward the end of the 7 minutes.

Roasted Butternut Squash Soup Recipe


Once the squash was done roasting and had cooled off, I scooped all the good stuff out, leaving just the skins. (Discard the skins.) The squash was super easy to scoop out–just took a few minutes. I added the squash into the pot with the apple and onion.

Roasted Butternut Squash Soup Recipe


I also added the broth, water, salt and pepper in at this time.

Roasted Butternut Squash Soup Recipe


I simmered the soup over low heat for about 15 minutes and during that time I broke up the bigger pieces of squash as I stirred occasionally. I kept wondering about those 8 sage leaves and how they were going to look. In the end, they get all blended up and are not even noticeable.

Roasted Butternut Squash Soup Recipe


After cooking the squash on low for about 15 minutes, I removed the pot from the stove and added in the cream.

Roasted Butternut Squash Soup Recipe


Then I used my new immersion blender to blend everything together. It worked great for that and the sage leaves vanished into the soup.

Roasted Butternut Squash Soup Recipe


Yum! Looking forward to serving this on New Year’s Day.

Roasted Butternut Squash Soup Recipe


Update: Here’s how the soup looked in the acorn soup tureens for my dinner party.

Butternut Squash Soup, Garnished with Roasted Pumpkin Seeds


I garnished the soup with pumpkin seeds I roasted in olive oil. The seeds were amazing…added just the right touch and tasted so good! It was all I could do to not eat them before the party!

Butternut Squash Soup


This soup is super easy to make. If I can make it, I know you can!

Roasted Butternut Squash Soup for a Winter Dinner Party

Roasted Butternut Squash Soup

This is perfect for a cozy dinner on a cold winter day. Serve this soup with a nice piece of crusty bread. (This recipe will serve 6-8.)
Course: Soup
Servings: 8


  • 4 pounds whole butternut squash about 2 medium, halved lengthwise and seeds removed (I used more since my squash were kind of small.)
  • 2 tablespoons unsalted butter 1/4 stick
  • 1 medium Granny Smith apple about 8 ounces
  • 1/2 medium yellow onion I used a sweet onion.
  • 8 fresh sage leaves
  • 2 1/2 cups low-sodium vegetable or chicken broth
  • 2 1/2 cups water
  • 1 1/2 teaspoons kosher salt plus more as needed
  • 1/4 teaspoon freshly ground black pepper plus more as needed
  • 1/3 cup heavy cream
  • 1/2 cup toasted pumpkin seeds for garnish (optional


  • Preheat oven to 425 degrees.
  • Cut squash in half, lengthwise.
  • Scoop out all the seeds.
  • Place squash on baking sheet that's covered with aluminum foil with the cut sides facing upward.
  • Melt a couple of tablespoons of butter and spread all over the squash.
  • Salt and pepper squash then pop them into the oven for 50 minutes to an hour.
  • While squash is cooking, dice up the apple and onion into small/medium pieces.
  • Over medium heat, melt a tablespoon or two of butter in a large pot or Dutch oven and dump in the apple and onion.
  • Add the sage leaves and a little salt and pepper. (I only added pepper at this time because you can always add salt later but not easy to fix if the soup is too salty.)
  • Cook the apple/onion/sage mixture for around 7 minutes until apples and onion are nice and soft.
  • When the squash is ready and has cooled off some, scoop out all the meat of the squash and discard the skins.
  • Add the squash into the pot with the onions and apples.
  • Add the chicken broth, water, salt and pepper.
  • Again, I didn't add the salt since I knew the broth contained some salt. I tend to be overly cautious about salting food during cooking because I don't like it when food is too salty. After tasting the soup later, I added a small amount of salt to taste.
  • Reduce the heat to a medium low and simmer your soup for about 15 minutes, stirring occasionally and breaking up any large pieces of squash.
  • After about 15 minutes, remove the pan from the heat and add in the cream.
  • Using a blender (immersion blender works great) blend the soup until nice and smooth.
  • Now's a great time to taste your soup and add more pepper or salt as needed.
  • If you like, garnish your soup with a few roasted pumpkin seeds.
  • Enjoy this yummy soup!


Tip: Microwave each squash about 2 minutes prior to cutting in half and they will be a lot easier to cut.



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  1. I adore roasted squash soup! So easy and such great flavor. The best of both worlds.


  2. Dear Susan,
    Thank you for taking time out of your busy schedule to show us your yummy butternut squash soup recipe. It looks delicious and I plan on making it later today.
    I would like to nominate you as “Woman of the Year” . You are truly an inspiration to all of us who read your daily blog by encouraging us to turn our homes from blah to beautiful.
    Thank you dear and have a happy and healthy New Year.

  3. how many servings

    • It serves 6-8. That is so weird, I have it written on the recipe when I go in to edit it, but it isn’t showing up. Maybe because I didn’t write in the cooking time. I’ll try adding the cooking time and maybe the serving section will show up, too.

    • Well, couldn’t get it to show it even though I wrote it in the appropriate box, so I just added it into the summary part at the top. Thanks for asking Virginia…didn’t realize it wasn’t showing that info and that’s good to know.

  4. A Keeper! I usually use acorn squash…not this time, though. I, too, got an immersion blender for Christmas and it’s time to “try it out.” HAPPY 2014!! franki

  5. 5 stars
    Yum, this recipe looks very tasty. I love this kind of soup, and so I think you’ve inspired me to make a big batch sometime soon to stock into the freezer for lunches this winter. Mmm mmm good!

  6. Susan, what a gorgeous soup. If you have any of that soup left over, try a dollop of Mexican crema or a little plain yogurt on top. The contrast of the crema/yogurt and the sweetness of the soup compliment each other and takes it to another level. You are such a good cook I can’t believe you are not creating everyday.

    • That sounds good, Madonna. I bought some sour cream today…have to look for Mexican crema. I’m only a good cook if I have a recipe. lol I didn’t grow seeing anyone cooking so I’m all self taught, such as it is. πŸ™‚

  7. Oldest daughter used the very same recipe—I could have eaten the whole tureen. She put a dollop of
    sour creme with a sprinkle of fresh grated nutmeg.

  8. Sounds good….but 2 words: Trader Joe’s!

  9. This recipe for butternut squash soup is a little different from mine so I think I will give it a try. I love butternut anything!! Thanks for the recipe. Happy New Year!

  10. Can’t wait to try it on one of our cold, damp, wintry days. It should just be perfect.
    Thanks for sharing and Happy New Year!!

  11. What a wonderful recipe, I will give it a try real soon!
    Happy New Year, Susan!!


  12. Nan, Odessa DE says

    Thanks for sharing!
    You gals will love this NEW tool –
    works great in any soup; cream of potato, broccoli, etc.
    also great for morning shakes/smoothies, thickin for gravy, mixes a mean cocktail, etc.
    SECRET IS: keeping it stored where you can grab it and blend. Better than a blender and cleans under the spigot.

  13. Our daughter made a similar yummy soup this year for Thanksgiving. It was a delightful. She and her husband knew it was a winner because it took first prize at their in-laws annual Soup Party last year. Thanks for the mouthwatering reminder that this soup is great throughout the winter.

    Happy New Year to you and yours! May you have a 2014 full of love, joy, prosperity and hope!

  14. Looks yummy! Count my vote for Susan as “Woman of the Year” ! She is right up there with Martha! (minus the prison part) πŸ™‚

    Blessings for the new year!

  15. 5 stars
    Susan, that sounds soooo good. The perfect hearty dish for a cold night. I love butternut soup buy alas Bob doesn’t. I may have to come a knock’in on your door tomorrow. I could wait for Kim to get here and we could make some then. I taught her to like the things mom likes.
    Please pray for her as she goes back to Vanderbilt Medical Center for the third time. They tried a couple of simple fixes to her kidney…didn’t work. The next step is reconstructive surgery. She says I worry too much but that’s what mamas do.
    Have a wonderful day with your dinner party and God bless.

  16. LindY G Sherrod says

    This sounds and looks soooo delicious. I’ve never tried Butternut Squash, but this recipe makes me want to give it a try. Thanks for sharing with us.
    LindY G

  17. Sounds yummy! I should try this for sure. Love a make-ahead meal! Happy New Year!

  18. I like anything with this vegetable. Those immersion blenders are the best, aren’t they?

  19. Hands down you give the BEST tutorials! Thank you for the details for making this soup. I may have to give it a try. I can’t wait to hear what your guests have to say!
    Happy New Year!

  20. Susan,

    Thanks for all the comfort I’ve received from strolling through your world, and admiring all the things that you and I both enjoy. You are very theraputic, and I’m referring to your bubbly personality and down to earth manner of imparting your knowledge to us…you’re like having an old friend in the same room as we read your blog, and view your wonderful pictures. I do miss your puddy cat, and I know you do, too. I miss all of my puddy cats, long gone, as is my dear husband just this last March. It’s a time in my life of many losses and missed good-bys. What goes around, comes around. You’re a good person, and don’t change a thing. Happy New Year…may you enjoy good health, contentment and inner peace in 2014. Prosperity, too!

  21. Roasted butternut squash soup is one of my favorites. I’m going to try this recipe out!! Happy New 2014 to you and yours. Can’t wait to read the inspiring things you write about this year!!

  22. pam ~ crumpety cottage says

    Mmm … looks and sounds delicious. I like the way it looks in the white soup tureen. I’ve made butternut squash soup before and loved it. I didn’t use sage in mine and now I’m wondering how that tastes. Soups are great for chilly weather, aren’t they? Might just have to put that on my grocery list. πŸ˜‰ Thanks for sharing, Susan. Happy New Year! πŸ™‚

  23. Elaine in Laguna says

    Yum! Sounds delicious and now I know what I’m making on Saturday night! Happy New Year and I cast my vote for you, too!

  24. It’s going to be a long and cold winter here and this soup will be my best friend. After all the holiday decadence this is exactly what I need.

  25. Patty Lucas says

    I made it and my company AND my hubby went crazy for it. Thank you so much!

    • Awesome! I served it this evening at my New Year’s Day dinner party and everyone loved it, too. I think this recipe is a keeper. So glad it was a hit for you, too, Patty!

  26. This sounds YUMMY! Thanks for the step by step! Happy new Year!!!

  27. Susan,
    This soup recipe sounds delicious!
    I will be making it for a small dinner
    Party I’m having this week. Thanks
    A lot! What better meal to have on a
    Cold, and snowy winter’s evening?
    Ann p.

  28. Susan, I made this soup tonight and it turned out very well! I did not have any sage leaves and I think that would have helped flavor it more. I have the same immersion blender as you and used it for the first time on this soup–it worked really well!!! Thanks for the recipe! πŸ™‚

    • I think the sage does add a lot to the flavor. So glad you enjoyed it. πŸ™‚ That blender really does work great, doesn’t it. I’m glad I picked that one now. That was kind of a spur of the moment purchase for me…didn’t have time to really do any research like I normally do before buying an appliance. I was hoping it would be a good one since it’s a Kitchenaid.

  29. I haven’t been a fan of butternut squash soup, but this sounds really good. In the body of the post, you say remove the pot from the oven….you meant the stovetop, right? We are trying to eat more meatless, so I’ll give this a try.

  30. I have a recipe, but yours sounds better! I’m saving it for the holidays!

    And that table setting is soooo beautiful! Love the soft blue!

  31. Always looking for good soup recipes. They both sound very tasty. My mom always liked this soup at Panera Bread. I have to be careful about fresh pumpkin seeds (allergies), maybe sesame seeds will work as well. Thanks again for sharing.

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