Butternut Squash Soup Recipe
Smooth roasted butternut squash soup with apple, onion and garlic, blended with vegetable broth for a savory-sweet fall soup.
Use vegetable broth labeled gluten-free if that classification matters. Broth formulations vary, so readers with allergies should check the label of the product they use.
WHY IT WORKS
Why This Recipe Works
01
Roast for Deeper Flavor
Roasting the squash and onion concentrates their sweetness and adds browned, savory edges before they are blended into the soup.
02
Add the Apple Partway
Adding the apple after the squash has started roasting lets it soften and caramelize without drying out before the squash is tender.
03
Blend to the Right Texture
Blending the roasted vegetables with broth creates a smooth soup without cream, while a little extra broth can loosen it to your preferred consistency.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
Method
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Heat the oven to 425°F. Place a large rimmed baking sheet in the oven while it heats.
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Carefully remove the hot baking sheet. Add the squash and onion, drizzle with 1 1/2 tablespoons (tbsp) olive oil, and season with 3/4 teaspoon (tsp) salt and the black pepper. Toss to coat, spread into a single layer, and roast for 20 minutes.
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Add the apple and garlic to the pan and drizzle with the remaining 1/2 tablespoon (tbsp) olive oil. Toss gently and roast for another 15 to 20 minutes, until the squash is very tender and browned at the edges and the apple is soft.
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Transfer the roasted squash, onion, apple and garlic to a large pot. Add the vegetable broth, nutmeg and remaining 1/4 teaspoon (tsp) salt. Bring to a gentle simmer over medium-high heat, then reduce the heat and simmer for 5 minutes.
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Blend until completely smooth with an immersion blender, or carefully blend in batches in a countertop blender, venting the lid to let steam escape.
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Stir in the apple cider vinegar. If the soup is thicker than you like, add a little more broth or water. Taste and adjust the salt and black pepper, then serve hot.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Make the soup up to 3 days ahead. Cool it promptly, refrigerate it in a covered container and reheat gently. If it thickens in the refrigerator, stir in a little broth or water before serving.
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Dietary options
Make This Recipe Work for You
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For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Choose a firm, heavy butternut squash with unblemished tan skin and a crisp sweet-tart apple. Cutting the squash into evenly sized chunks helps it roast at the same rate, while the apple adds gentle sweetness without needing added sugar.
Useful Substitutions
A firm pear can replace the apple for a softer fruit note. If gluten-free classification is not needed, any low-sodium vegetable broth can replace the specified gluten-free broth; chicken broth also works but the soup will no longer be vegetarian or vegan.
INGREDIENT QUALITY
Quality Note
Use a firm, heavy butternut squash and cut it into evenly sized pieces so the cubes roast consistently. A crisp sweet-tart apple gives a cleaner fruit note than a soft or very sweet apple.
SPEND LESS
Cost-Saving Tip
If you buy a larger butternut squash than you need, roast the extra cubes on the same tray and freeze them for another soup or side dish rather than letting the remainder go to waste.
COOKING TIPS
Tips
Cut the Squash Evenly
Keep the squash pieces close to the same size so they brown and become tender at roughly the same time.
Give It Room to Roast
Spread the squash and onion in a single layer. Crowding the pan traps steam and reduces the browned flavor that makes this roasted soup distinctive.
Blend Safely
If using a countertop blender, work in batches and vent the lid so hot steam can escape. An immersion blender can be used directly in the pot.
Adjust at the End
The soup thickens as it stands. Add a little extra broth or water after blending if you prefer a lighter consistency, then taste again for salt and acidity.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool the soup promptly, transfer it to a covered container and refrigerate for up to 4 days.
Freezing
Cool completely, portion into freezer-safe containers with a little room for expansion and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat on the Stovetop
Warm gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup has thickened in storage.
Reheat in the Microwave
Heat individual portions in a microwave-safe bowl in short intervals, stirring between each interval until evenly hot. Add a splash of broth or water if needed.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Butternut Squash Soup FAQs
Can I use pre-cut butternut squash?
Yes. Pre-cut fresh squash works well and saves preparation time. Check that the pieces are evenly sized and use the same total weight so the roasting time stays predictable.
What kind of apple works best in butternut squash soup?
Use a crisp sweet-tart apple that keeps some character when roasted. Very soft or strongly sweet apples can make the finished soup taste flatter and more dessert-like.
Can I use frozen butternut squash?
Yes, although frozen squash usually releases more moisture and may brown less deeply. Roast it from frozen and allow extra time as needed until the pieces are tender and beginning to caramelize.
Can I use chicken broth instead of vegetable broth?
Yes. Chicken broth can be used in the same quantity, but the finished soup will no longer qualify as vegetarian or vegan.
Can I make this soup ahead of time?
Yes. Make the soup up to 3 days ahead, cool it promptly and refrigerate it in a covered container. Reheat gently and add a little broth or water if it thickens.
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