Fall is here, and you know what that means: soup season! Heck. Yes. I don’t know about you, but soup is our jam! What do you say we kick off this special season with a simple, hearty, sweet and savory roasted butternut squash soup? This easy recipe is one of our go-to fall favorites, and I have a sneaking suspicion it may become one of yours too! Our roasted butternut squash soup is thick and creamy, and can be made with either dairy or coconut cream for a vegan twist. Make extra and stock up the freezer for super easy future meals – like we do!

Ready to get roasting?

INGREDIENTS

2 large or 3 small butternut squash – approximately 5 pounds
2 medium granny smith apples
1 large sweet yellow or white onion
10 to 12 fresh sage leaves
4 cups (1 quart container) of low-sodium vegetable broth. Learn how to easily make homemade veggie broth here! Or, use concentrated “better than bouillon” paste mixed with water to achieve the same volume.
1.5 cups of water
1 cup coconut cream OR ½ cup of heavy cream (dairy) – full-fat suggested for both options
1.5 tsp salt
¼ tsp black pepper
1 pinch of nutmeg and/or clove
Olive oil, coconut oil, or butter
Optional: pumpkin seeds + parmesan cheese, to garnish

Makes approximately 3-4 quarts of finished butternut squash soup.

An array of vegetables are laid out on a light concrete surface. Two butternut squash, one of them is cut in half lengthwise to show the bright orange flesh, as well as the seedy portion are present, as well as a littering of green sage leaves. There are also two green Granny Smith apples to the left of the butternut squash, while a lone yellow onion sits below them. These are some of the ingredients for butternut squash soup.

INSTRUCTIONS

Step 1: Roast Butternut Squash

Preheat your oven to 425°F. Carefully cut the butternut squash in half, and remove the seedy guts with a spoon. Poke the fleshy parts of each squash with a fork in several places. On a baking sheet or roasting pan, roast the butternut squash in the oven until it is tender to the fork – about an hour. We usually line our pan with parchment paper first. You’ll want to allow the squash to cool a bit before handling it, so you can wait to start the next step until after the squash is finished roasting.

The butternut squash have both been cut in half lengthwise, the seed portion was scooped out, and they lay on a baking sheet after being roasted. The flesh has caramelized and turned black to dark brown in some spots due to the roasting process. It is now ready to be added to the soup once it cools.

Step 2: Sauté Apples, Onion & Sage

Yes, you read that right. Apples, in soup. Trust me – it’s good! Really good in fact. I do suggest using granny smith apples if possible, because they’re the perfect blend of tart and sweet.

In a large pot over medium-high heat, add a dollop of your preferred cooking fat such as butter, coconut oil, or extra virgin olive oil. Dice the onion, apples, and fresh sage leaves and add them to the pot, along with a little dash of salt and pepper. The size and shape of the cuts don’t matter much here since it will all get blended later. Sauté and stir frequently until tender, about 7 to 10 minutes.

Chopped onions, chopped Granny Smith apples, and chopped sage are shown in the bottom of a stockpot. Just a hint of salt and black pepper is showing on the ingredients.

Step 3: Add Butternut & Broth

Once the butternut squash has cooled enough to safely handle, scoop out the middle flesh to remove it from the thin skin portion. Next, add the roasted butternut to the pot of apples, onions, and sage. Pour in 4 cups of low-sodium vegetable broth (one full average quart container) and 1.5 cups of water.

If you are going to use coconut cream for this recipe, go ahead and add a cup of it now! For those opting to use heavy cream instead, wait until the soup is blended (next step) to add the cream and avoid curdling. Finally, add 1.5 teaspoon of salt, ¼ teaspoon of black pepper, and a small pinch of nutmeg and/or clove.

Stir to combine, bring it to a boil, and then reduce the heat to simmer for 15 minutes.

The butternut squash is shown after it has been scooped out of its skin after roasting. The roasted butternut squash flesh is sitting in a white ceramic bowl, while the detached skin portion of the squash sits alone above it.

The butternut squash flesh is shown on top of the chopped onion, apple, and sage leaves. More salt and pepper have been added to the mixture and it is now going to continue to cook.

Step 4: Blend

After simmering for about 15 minutes, it is time to turn this chunky butternut squash soup into a creamy one! To blend the ingredients, we use an immersion blender right in the pot. If you don’t have an immersion blender, carefully transfer the soup into your standard blender to blend – in batches if needed. Blend until smooth and remove from the heat. If you haven’t yet added your cream of choice, do so now!

The broth, coconut cream and water have been added to the pot so the butternut squash, onion, apple, and sage is floating in the soupy mixture. An immersion blender is in the center of the pot, ready to be plunged into the mixture and blend.

The chunky soup has been turned into a smooth and creamy one due to the immersion blender. The soup is vibrant orange to slight yellow with flecks of black from the pepper or sage mixed in.

Step 5: Serve or Preserve

Now, serve that roasted butternut goodness up! I highly suggest to garnish the soup with roasted, sprouted, or even raw pumpkin seeds. They give it the perfect little addition of texture and crunch, plus protein! We also enjoy ours with grated parmesan cheese and a slice of crusty, chewy homemade sourdough bread. If you’re feeling extra fancy, try quickly pan-frying a few sage leaves in oil or butter until crispy. They’re delectable

The finished butternut squash soup is the center of an image that is being taken on a washed concrete type surface. The white bowl sits in the center almost full of the soup, it has been garnished with a handful of sprouted pumpkin seeds and three fried sage leaves. There is a white ramekin just above the soup that is partly full of sprouted pumpkin seeds, green sage leaves are scattered evenly throughout the surface, while half a loaf of sourdough bread lays beneath it. Two slices of bread lay next to the loaf and bowl of soup, revealing a darker wheat bread with seeds mixed in as well.

For even a family of four or more, this recipe should give you some leftovers to save! Enjoy within one week if stored in the refrigerator. Or, you could freeze it to enjoy later – where it is good for up to a year. When we make this roasted butternut squash soup, we often double the recipe and stock the freezer for months of easy meals to come. These quart size BPA-free reusable freezer containers are perfect for a two-person meal. Allow the soup to cool down a bit before packaging.

Let me know if you have any questions! Check out the printable recipe below, and please come back for a review once you’ve tried it. Also, spread the butternut love by pinning or sharing this article! If you love this soup, you’ll probably enjoy our Creamy Roasted Sweet Potato and Carrot soup and Vegan Roasted Pumpkin 3-Bean Chili as well.

Two plastic BPA free quart jars sit full to the brim with the roasted butternut squash soup. The background is a washed concrete surface, and the soup stands out with its bright golden yellow color. These can now be refrigerated or frozen for future use.

a bowl of butternut squash soup with sliced bread, pumpkin seeds, and sage leaves scattered around it

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