If you want a creamy, comforting soup that tastes like autumn and is simple to make, this roasted butternut squash soup is perfect. Roasted butternut squash and carrots combine with apple, maple syrup, sage, and stock to create a hearty, nourishing fall soup.
Editor’s Note: Originally published October 15, 2018. Updated with full process photos, new images, and expanded information.
Roasting intensifies the sweet, nutty flavor of butternut squash, which is balanced by the natural sweetness of carrots and apple and brightened with a touch of maple syrup. Fresh sage and a pinch of nutmeg add that unmistakable fall profile.
This soup pairs beautifully with crusty bread, garlic rolls, or a simple salad, and it also makes an excellent side for sandwiches.
Table of Contents
- Recipe Ingredients
- How to make it
- Top tips
- More butternut squash recipes
- Roasted Butternut Squash Soup Recipe
Recipe Ingredients
The ingredients are shown in the photo below; notes follow to help with preparation and substitutions.
- Butternut squash. Use 1 large (about 4 pounds) or 2 small squash. Peel, seed, and chop into chunks for roasting. If the squash is hard to cut, microwave whole for 4–6 minutes to soften the skin before cutting.
- Carrots. Add natural sweetness and body; chop into similar-sized pieces to the squash for even roasting.
- Apple. Any sweet apple works; Honeycrisp or Gala are great choices. Peel, core, and chop.
- Onion. Yellow or sweet onion provides savory depth.
- Stock. Use low-sodium vegetable stock to keep the recipe vegan, or chicken stock if you prefer.
- Maple syrup. Start with 2 tablespoons and adjust to taste.
- Sage. Fresh sage leaves add classic autumn flavor; mince before adding.
See the recipe card below for ingredient quantities and full directions.
How to make it
Summary of steps:
- Preheat oven to 425°F and position a rack in the middle. Peel, seed, and chop 1 large (or 2 small) butternut squash into chunks.
- Toss the chopped squash and 2 large carrots with 3 tablespoons olive oil, spread on a parchment-lined baking sheet, and roast for about 35 minutes, turning once halfway through.
- While the vegetables roast, dice 1 medium yellow onion and peel, core, and chop 1 apple. Mince 8 fresh sage leaves. In a large heavy pot or Dutch oven, heat the remaining 3 tablespoons olive oil over medium and sauté the onion until soft, about 7–10 minutes. Add the apple and cook 2–3 more minutes.
- Add 4 cups of stock, the roasted squash and carrots, and the chopped sage to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- After simmering, stir in 2 tablespoons maple syrup and 1/2 teaspoon ground nutmeg, then remove from heat.
- Blend until smooth using an immersion blender, or in batches in a countertop blender. Return to the pot and adjust seasoning with salt and pepper. If the soup seems too thick, thin with extra stock or water until you reach the desired consistency.
- Serve warm with an optional dollop of crème fraîche, yogurt, or sour cream. For a vegan option, use plant-based yogurt or coconut cream.
Top tips
- Blending. The soup is delicious both chunky and silky smooth; an immersion blender is quickest, while a countertop blender may require batching.
- Autumn spices. Sage, maple syrup, and nutmeg give classic fall flavor. Use nutmeg sparingly; it’s potent. Offer extra cinnamon or pumpkin pie spice at the table for those who want more warmth.
- Make-ahead. This soup develops deeper flavor after resting, so it’s ideal for preparing a day ahead and reheating gently.
- Toppings. A spoonful of crème fraîche, sour cream, or a plant-based alternative adds richness and a pretty finish.
More butternut squash recipes
- Baked butternut squash pasta – baked penne with a squash-based sauce and sage.
- Butternut squash parmigiana – layered squash with marinara, mozzarella, and Parmigiano Reggiano.
- Butternut squash gnocchi – homemade gnocchi tossed with sage brown butter or a sauce of your choice.
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Roasted Butternut Squash Soup
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Ingredients
- 1 large butternut squash, peeled, seeded, and chopped (about 4 pounds)
- 2 large carrots, chopped
- 1 apple, peeled, cored, and chopped (sweet variety)
- 6 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 8 large fresh sage leaves, minced
- 4 cups vegetable stock, plus more if needed
- 2 tablespoons maple syrup, plus more to taste
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F. Toss chopped butternut squash and carrots with 3 tablespoons olive oil, spread on a parchment-lined baking sheet, and roast 35 minutes, turning halfway.
- Meanwhile, heat a large pot or Dutch oven over medium. Add the remaining olive oil and sauté the onion until soft, about 7–10 minutes. Add the apple and cook 2–3 more minutes.
- Add the stock, roasted squash and carrots, and chopped sage to the pot. Bring to a boil, reduce heat, and simmer 20 minutes.
- Stir in maple syrup and nutmeg, then remove from heat. Blend until smooth with an immersion blender or in batches in a countertop blender. Adjust salt and pepper, and thin with stock or water if desired.
- Serve with an optional dollop of crème fraîche, yogurt, or sour cream. Enjoy.
Notes
- 1 large butternut squash yields about 6 1/2 cups chopped squash after peeling and seeding.
- Sweeter apple varieties work best for a balanced flavor.
- When using a countertop blender, blend in batches to avoid overfilling.
- Leftovers keep up to 3 days in the refrigerator and reheat well.
Nutrition
| Carbs: 39.4 g
| Protein: 4.4 g
| Fat: 14.3 g
| Sodium: 83 mg
| Fiber: 7.1 g
Nutrition information is calculated and should be used as an approximation.
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This recipe was originally published on October 15, 2018, and updated September 30, 2023.