Roasted Butternut Squash Soup

Looks impressive, smells appetizing, tastes great AND easy to prepare - give this savory soup a try soon!

Roasted Butternut Squash Soup

Total Time: 2 Hours
Active Time: 40 Minutes
Makes: 6 to 8 Servings

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)

The perfect recipe for a tasty, hearty, roasted butternut squash soup! The squash is cut in half and roasted in the the oven without peeling. This makes for a delectable flavor and easy removal of the roasted skin. The robust smell and rich color pair beautifully with a festive pumpkin seed garnish that is sure to impress your friends and family. It can be cooled and refrigerated for up to 3 days, or frozen for up to a month.


  1. Preheat the oven to 425°F
  2. Place the halved squash pieces cut side up on a baking sheet lined with aluminum foil. Melt and brush (or rub) 1 tablespoon of butter over the squash halves. Season with salt and pepper, and roast for 50 minutes to 1 hour, until butter knife tender.
  3. While the squash is roasting, peel and core the apple. Cut both the apple and onion into a medium dice. Melt remaining butter in a large sauce pan over medium heat. Add the onion, apple, and sage. Season with salt and pepper while stirring occasionally until softened, roughly 7 minutes. Remove the pan from heat and set to the side.
  4. Once squash is ready, allow to cool. Use a large spoon to scoop the flesh from the squash to the saucepan with the other sautéed ingredients. Discard the skin.
  5. Add broth, water, and the measured salt and pepper. Stir and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer. Stir occasionally to break up any remaining large pieces of squash, about 15 minutes. Remove pan from heat and stir in heavy cream.
  6. Use a blender to puree the soup until smooth. You may need to do this in batches. If the mixture is still hot when blending, be sure to remove part of the blending lid to allow steam to escape and prevent the lid from popping off. Combine batches, taste, and season with salt pepper to taste. Serve with pumpkin seeds as garnish (optional).