This roasted butternut squash soup is the taste of fall in a bowl: sweet, nutty and silky smooth, with a hint of sage and warm spices. Roasting the squash with an apple and onion before blending gives the soup a deep, caramelized flavor that boiled squash never has.
Roasting makes the difference
When squash roasts at high heat, its natural sugars brown and develop a toasty, almost caramel flavor. Boiling it simply adds water. The extra 35 minutes in the oven are hands-off, and they turn a simple soup into something special.
How to peel and cut butternut squash
Trim both ends so the squash stands flat. Microwave it whole for 2 minutes to soften the skin, then peel with a sharp vegetable peeler. Cut the neck from the round base, halve the base and scoop out the seeds. Cut everything into 1-inch cubes so it roasts evenly. Pre-cut squash from the store works just as well.
Why add an apple?
A tart apple, such as Granny Smith or Honeycrisp, adds a gentle brightness that keeps the soup from tasting flat or too sweet. You will not taste apple directly, just a fresher, rounder flavor.
Spices in small amounts
Nutmeg and cinnamon belong in squash soup, but a little goes a long way. Start with a quarter teaspoon of each. Fresh sage is classic; thyme or a pinch of curry powder are good alternatives.
Make it vegan
Use vegetable broth and full-fat coconut milk instead of cream. The coconut adds richness and pairs beautifully with the squash. A squeeze of lime at the end brightens it.
How thick should it be?
Squash varies in water content, so adjust with broth. The soup should coat a spoon but still pour easily. If it is too thin, simmer uncovered for a few minutes.
Toppings that add crunch
Toasted pumpkin seeds, crispy sage leaves fried in butter, crumbled bacon, croutons or a spoon of Greek yogurt all work. A drizzle of brown butter makes it feel festive for Thanksgiving.
Serving ideas
Serve with a grilled cheese, a kale salad or warm biscuits. For another bright orange bowl, try our carrot ginger soup, or go classic with creamy tomato basil soup.
Storing and freezing
Keep in the refrigerator for up to 5 days. Freeze before adding the cream for up to 3 months, then reheat and stir in the cream.
Choosing a good squash
Look for a butternut squash that feels heavy for its size, with matte beige skin and no soft spots or green streaks. A long, thick neck means more flesh and fewer seeds. Whole squash keeps for a month in a cool, dark place, so you can buy it early in the season.
Toast the seeds
Do not throw the seeds away. Rinse off the pulp, pat them dry, toss with oil and salt and roast on a separate tray for 12 to 15 minutes at 325°F. They make a crunchy, free topping for the soup.
A curried variation
Add a tablespoon of curry powder and a teaspoon of grated ginger with the broth, use coconut milk instead of cream and finish with lime juice and cilantro. It turns the classic into a warm, gently spiced soup.
Frequently asked questions
Can I use frozen butternut squash?
Yes. Roast it straight from frozen, adding about 10 minutes, or simmer it directly in the broth for a quicker but milder soup.
Can I make this soup in a slow cooker?
Yes. Cook the raw ingredients on low for 6 hours, then blend and add the cream. Roasting first still gives the best flavor.
Is butternut squash soup healthy?
Yes. Squash is rich in fiber, vitamin A and vitamin C. Use coconut milk or a little cream to keep it light.