Roasted Butternut Squash Soup

This roasted butternut squash soup is creamy, cozy, and full of fall flavors that I always look forward to making when the weather cools down. With roasted squash, apple, and aromatic spices, it’s a beautiful balance of savory and subtly sweet.

Why You’ll Love This Recipe

I love how this soup manages to be both comforting and light at the same time. Roasting the squash brings out its natural sweetness, while the apple and sage give it a fresh, vibrant flavor. I also like that I can make it with coconut milk for a dairy-free version or add cream for a richer texture. It’s the kind of soup I can serve as a starter for a dinner party or enjoy on its own with a piece of crusty bread.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 med-large butternut squash (3 pounds -or roughly 4 cups of cooked butternut)
2 tablespoons coconut oil, olive oil or butter
1 large apple- gala, honey crisp, diced (more for garnish, optional)
2 large shallots (or 1 onion)- diced
2–4 fat garlic cloves – rough chopped
1 teaspoon fresh ginger – rough chopped ( or use ginger paste)
1 tablespoon fresh sage, and more for garnish
3 1/2 –4 cups vegetable stock or chicken stock (I used 4 cups water with 2 teaspoons veggie bouillon paste)
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
fresh grated nutmeg– optional ( about 1/4 teaspoon, more to taste, feel free to use ground)
pinch cayenne -optional, but tasty here.
1/2– 3/4 cup coconut milk (from a can) or use 1/4-1/2 cup heavy cream or half and half. For a lighter version, sub almond milk or just leave it out, thinning the soup with more veggie stock if you prefer.
1–2 teaspoons maple syrup (optional- see notes)
1/2 teaspoon apple cider vinegar (optional- see notes)
Optional Garnishes- crispy sage, Pumpkin seed “Brittle”, sumac, warm coconut milk, sautéed diced apple (sauté in coconut oil)

Directions

1. I start by preheating my oven to 400°F (200°C). I cut the butternut squash in half, scoop out the seeds, and place it cut-side down on a baking sheet. I roast it for about 45 minutes until it’s fork tender.
2. While the squash roasts, I heat coconut oil in a large pot and sauté the shallots until soft. Then I add the apple, garlic, ginger, and fresh sage, cooking until fragrant.
3. Once the squash is done, I scoop out the flesh and add it to the pot with the aromatics.
4. I pour in the stock, salt, pepper, nutmeg, and cayenne. I let everything simmer for 10–15 minutes so the flavors meld.
5. Using an immersion blender, I puree the soup until smooth and creamy.
6. I stir in the coconut milk (or cream), maple syrup, and apple cider vinegar, adjusting seasoning to taste.
7. For garnish, I sometimes add crispy sage leaves, pumpkin seeds, or a swirl of coconut milk.

Servings and Timing

This recipe makes about 6 servings. It takes roughly 1 hour and 15 minutes total, with about 45 minutes of roasting time and 30 minutes of prep and stovetop cooking.

Variations

I like to swap the apple for a pear sometimes, which gives the soup a slightly different sweetness. If I want extra spice, I add more cayenne or even a little curry powder. For a smoky flavor, I roast the squash with a touch of smoked paprika. And when I want a protein boost, I stir in cooked red lentils while simmering.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I gently warm the soup on the stovetop over medium-low heat, adding a splash of stock if it has thickened. It also freezes really well for up to 3 months; I just thaw it overnight in the fridge before reheating.

FAQs

Can I make this soup ahead of time?

Yes, I often make it a day ahead, and I think the flavors deepen even more after sitting overnight.

Do I have to roast the squash first?

I recommend roasting because it brings out sweetness, but I can also peel and cube the squash, then simmer it directly in the broth until tender.

What type of apple works best?

I usually use Gala or Honeycrisp for a nice balance of sweetness and tartness, but Granny Smith works if I want a sharper flavor.

Can I make this recipe vegan?

Yes, I just use coconut oil and coconut milk or almond milk instead of dairy.

Is this soup gluten-free?

It is naturally gluten-free as long as I use gluten-free vegetable stock.

How can I make the soup thicker?

I reduce the liquid slightly or add a small potato to the pot for extra creaminess.

Can I freeze this soup with the coconut milk in it?

Yes, I freeze it with coconut milk all the time. It may separate slightly when reheated, but once stirred, it’s creamy again.

What can I serve with this soup?

I like to pair it with crusty bread, a grilled cheese sandwich, or a simple green salad.

Can I add protein to this soup?

Yes, I sometimes stir in cooked chicken or top it with roasted chickpeas for extra protein.

How can I make it spicier?

I add more cayenne, a dash of chili flakes, or even a spoonful of curry paste for heat.

Conclusion

This roasted butternut squash soup is one of my favorite comfort dishes for fall and winter. I love how versatile it is, whether I keep it vegan with coconut milk or make it richer with cream. The roasted flavors, combined with apple and warm spices, make it both cozy and nourishing. It’s the kind of soup I always come back to whenever I want something warm, hearty, and delicious.

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