Roasted Butternut Squash Soup
When it’s cold and rainy, warm up with some cozy Roasted Butternut Squash Soup. It has all the comfy Fall flavours — squash, carrot, apple, sage, and maple syrup!
Roasting the squash and carrot brings out their sweet flavours. The soup has a mild, nutty flavour with notes of sage and thyme and a subtle hint of maple.
This soup is creamy without any dairy (leaving out the yogurt garnish), and packed with healthy vegetables and fats, as well as tons of fiber.
How long does Roasted Butternut Squash Soup take to make?
Prepping all the vegetables takes about 15 minutes. The squash and carrots take about 45 minutes to cook, and the soup itself takes 30 minutes to cook, which can be started while the butternut squash is cooking in the oven. Total time: 1 hour, 15 minutes.
Let’s talk about the ingredients for Roasted Butternut Squash Soup
Butternut squash – Delicious, nutty, and full of flavour, butternut squash is the star of this soup!
Carrots — Add beautiful colour, sweetness, and flavour.
Apple – Depending on the variety of apple you use, the apple adds a tart sweetness and fresh flavour.
Garlic & onion — These aromatics add depth of flavour. Roasting the garlic along with the squash and carrot mellows out the harsh garlic flavour.
Sage & thyme — I used fresh herbs here
Can I Make Substitutions?
Yes — this soup is so customizable!
Dairy free – this soup is dairy free, if you leave out the garnish at the end.
Vegan – If you use vegetable stock instead of chicken stock, this soup will be vegan.
Squash – Any firm winter squash will do – try pumpkin, acorn, or hubbard squash!
Herbs – I used fresh because I had those on hand, but you can substitute dried herbs. Use 2 tsp dried sage and 1 tsp dried thyme, if using.
Spices – Try substituting the sage and thyme for pumpkin spice!
Make it super creamy — Add heavy cream, or coconut milk along with the stock.
The Roasted Butternut Squash Soup Method
The soup is very easy to make! Peel and chop the squash and carrots, and add them to a baking dish with garlic cloves and olive oil, salt, and pepper. Bake until the squash is soft and the carrots can just be pierced with a fork, about 45 minutes.
When the squash goes in the oven, chop all the remaining ingredients and get your chicken stock ready to go.
About 15 minutes before the squash is finished cooking, start cooking the soup by heating olive oil in a large pot and cooking the onion until it starts to get translucent. Then add the chopped apple and cook for a few minutes before adding the chopped herbs.
By this time the squash will be done, so add the roasted squash, carrots, and garlic to the pot.
Add the chicken stock, bring it all to a boil, and then reduce the heat so it gently simmers for a further 20 minutes.
Last, stir in the maple syrup. Blend the soup until smooth, using an immersion blender. You can also use a regular blender if you blend it in batches.
Serve in bowls, garnished with a dollop of Greek yogurt, if using.
Roasted Butternut Squash Soup
Equipment
- Large pot
- Immersion blender or regular blender
- 13" x 9" Baking dish or sheet pan lined with parchment paper
Ingredients
- 6 tablespoons olive oil divided
- 3 lbs Butternut Squash peeled and chopped (equivalent to 2 small or 1 large squash)
- 3 medium carrots peeled and chopped
- Salt & pepper
- 3 cloves garlic peeled
- ½ large sweet onion diced
- 1 apple peeled, cored, and chopped
- 2 tablespoons fresh sage leaves minced
- 1 tablespoon fresh thyme leaves minced
- 4 cups chicken stock
- 2 tablespoons maple syrup
Optional garnish
- Greek yogurt sour cream, or crème fraiche
Instructions
- Preheat oven to 425°F. Peel and dice butternut squash and carrots. Peel garlic cloves. Toss in a 13×9 baking dish with 3 tablespoons of the olive oil, plus salt & pepper. Bake until squash is soft and carrots can just be pierced with a fork; about 45 minutes.
- While the squash and carrots are cooking, peel and dice the onion, apple, and chop the herbs.
- About 15 minutes before the squash is done, heat the remaining 3 tablespoons of olive oil in a large pot over medium heat.
- Add the onion and cook, stirring, until onion starts to become translucent, about 10 minutes. Add the apple and cook for 5 more minutes. Add the herbs, and cook for 1 more minute, or until herbs become fragrant.
- Add the roasted squash and carrot, chicken stock, and bring to a boil.
- Reduce heat to a gentle simmer, and cook for 20 minutes, stirring occasionally.
- Add maple syrup and remove from heat. Taste and add more salt & pepper if needed.
- Blend the soup in the pot using an immersion blender, or use a regular blender by blending the soup in batches until smooth.
- Serve in bowls with a nice crusty bread for dipping. Optionally, drizzle some Greek yogurt or sour cream on top of soup.
Notes
