This easy butternut squash soup recipe features roasted veggies and apples which brings out their natural sweetness with very little extra work. It freezes and reheats beautifully, making it perfect for cozy meal prepped lunches and dinners.
Every year I literally make as many batches of this soup as I can. 🙂 Why? It's just so simple to make with minimal hands-on time other than chopping the veggies and blending the soup, and it is just. so. delicious. The texture is smooth and velvety, and the flavors are the perfect combination of sweet and savory.
Cooking for one? This recipe makes about four servings, making it perfect for meal prep. Refrigerate leftovers for up to four days or freeze individual portions for easy lunches and dinners whenever you need them.
🌿 Ingredients
You'll want to look for a medium-sized butternut squash, weighing roughly 3 pounds. Don't worry if it's a little heavier or lighter than that though.
Pro tip: If you don't want to deal with peeling and prepping the butternut squash yourself, you can usually find already prepped packages of squash in the produce department.
I love using a Granny Smith apple for this recipe, but any variety of apple will work. Look for low-sodium vegetable broth if you can (or you can halve the amount of salt in the recipe instead.)
See recipe card below for exact quantities.
📝 Instructions
🥧 Serving suggestions
Butternut squash soup pairs well with a simple side salad and some crusty bread for a wholesome lunch or light dinner. I love making a quick batch of this apple cider vinaigrette to drizzle over greens for a quick salad; the combo is so good with this soup. It's also a delicious paired with this cranberry chicken salad if you'd like a soup and sandwich combo.
🍳 Recipe
Roasted Butternut Squash Soup with Apple (Easy & Creamy)
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. While the oven is warming, peel, seed and roughly chop 1 medium butternut squash, 2 yellow potatoes, 3 carrots and 1 Granny Smith apple, and add them all to a mixing bowl. Drizzle everything with half of the 2 tablespoons olive oil and a little salt and pepper to taste, and pour into one layer on the parchment paper. Roast for about 35-40 minutes or until just tender and browned. Remove from the oven.
- When everything is out of the oven, add the remaining olive oil to a large soup pot and warm to medium-high heat. While the oil warms, roughly chop 1 medium yellow onion and mince 3 cloves garlic. Add the onion to the pot once the oil shimmers and cook until translucent and browning on the edges, about 4-5 minutes. Add the garlic and cook for another minute more. Add 4 cups low-sodium vegetable broth, the roasted veggies and apples, and ⅛ teaspoon nutmeg, 1 teaspoon sea salt, and freshly ground black pepper to taste. Lower the heat to medium-low and cook uncovered for 15 minutes.
- Carefully scoop about 3-4 cups of soup into a blender, cover tightly and increase speed until smooth and creamy. Pour the blended soup into a serving bowl and continue with the next batch until everything has been blended. Warning: The soup will be extremely hot and will produce steam from the lid; be careful not to place your hand directly on the lid while blending.
- Adjust seasonings with a little extra salt and pepper if desired, serve immediately, and enjoy!
Nutrition
Notes
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