Go Back
Print Recipe
5 from 2 votes

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.