Home » Recipe: Roasted Butternut Squash Soup

The holidays are fast-approaching (seems to come quicker every year!) Surely you’ll be either hosting people or visiting family and friends in the next few weeks. We’ve updated a classic soup recipe that you can use for your pot luck item, holiday dinner, or any frosty day this winter.

This Roasted Butternut Squash Soup recipe can also be easily altered to accommodate any restricted diet without compromising on taste. Don’t forget – if you are making this soup in advance, remember that it will only last a few days after cooking and up to one month frozen. We hope you enjoy!


4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed (*TIP: Try to find squash that is evenly proportioned – it will cook more evenly and you won’t be fussing with uncooked squash.)

2 large carrots

1 medium yellow onion

2-3 tablespoons salted butter

1 medium Granny Smith apple (about 8 ounces)

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 (more to taste if you prefer)

1/2 teaspoon freshly ground black pepper (more to taste if you prefer)

1/3 cup heavy cream (can substitute with regular milk or almond milk)

How To Do It:

*Heat the oven to 425°F (410°F if using a convection oven) and arrange a rack in the middle.

*Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1-2 tablespoons of the butter and brush all of it over the tops and insides of the squash halves. Season with pepper. Roast until knife-tender, about 50 minutes to 1 hour.

*While the squash is cooking, melt a tablespoon of butter in a large saucepan over medium heat. Peel, core, and cut the apple into medium pieces and place in pan. Cut the onion into medium pieces and add along with the sage and carrots. Season with salt and pepper and cook, stirring occasionally, until softened, about 7-9 minutes. Remove the pan from the heat and set aside. (*TIP: Glass burns hotter, so keep the heat lower so contents do not burn.)

*When the squash is done cooking, set the baking sheet on a wire rack. When the squash is cool enough to handle, using a large spoonFullSizeRender, scoop the squash into the saucepan with the sautéed apples, onions, and carrots. Discard the skins.

*Add the broth, water, and pepper. Stir and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.

*Using a blender, purée the soup in batches until smooth. Be sure to remove the lid from the blender to allow steam to exit. (A hand mixer or Vitamix would work as well.)

*Taste and season with salt and pepper as needed. Enjoy! 

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