Why You’ll Love This Recipe

This soup balances sweetness, spice, and creaminess in every spoonful. The roasting process enhances the natural flavors of squash and carrots, while apple adds a subtle tang. Aromatic spices create a warming depth that’s perfect for fall or winter. It’s simple to make but looks and tastes like it came from a gourmet kitchen. Bonus: it’s easily customizable for dairy-free or vegan diets, and leftovers reheat beautifully.

Ingredients

Main Ingredients:

1 very large or 2 medium butternut squashes (around 2400 grams total)
3 tablespoons plus ¼ cup (40 g plus 54 g) extra virgin olive oil, divided
2 teaspoons (3 g) kosher salt, plus additional to taste
1 teaspoon (2 g) ground turmeric
1 teaspoon (2 g) ground cardamom (substitute cinnamon if desired)
2 medium (340 g) sweet onions
4 large (260 g) carrots
1 large (220 g) tart apple, such as Granny Smith or Honeycrisp
1 tablespoon (5 g) garam masala
6 fresh sage leaves
3–4 cups (709–946 ml) low-sodium chicken or vegetable stock
1 cup (236 ml) cream or non-dairy milk (cashew milk works well)
Fresh black pepper, to taste

Optional Garnishes:

Balsamic glaze or thick balsamic vinegar
Fresh parsley
Herb-seasoned sourdough breadcrumbs
A dollop of yogurt

Directions

Preheat the oven to 400°F (200°C).
Cut the butternut squash in half, remove seeds, and peel. Chop into roughly 2-inch cubes.
Toss the squash cubes with 3 tablespoons olive oil, 2 teaspoons salt, turmeric, and cardamom. Spread on a baking sheet and roast 25–30 minutes, turning halfway, until tender and lightly caramelized.
While the squash roasts, peel and chop onions, carrots, and apple into similar-sized pieces.
In a large pot, heat ¼ cup olive oil over medium heat. Add onions, carrots, apple, garam masala, and sage leaves. Sauté for 5–7 minutes until fragrant and onions begin to soften.
Add roasted squash to the pot, then pour in stock until vegetables are just covered. Bring to a gentle simmer and cook 10–15 minutes to meld flavors.
Remove sage leaves. Using an immersion blender, puree soup until smooth and creamy. Alternatively, transfer in batches to a blender.
Stir in cream or non-dairy milk and season with additional salt and freshly cracked black pepper to taste. Heat through gently, but do not boil.
Serve hot with optional garnishes: a drizzle of balsamic glaze, fresh parsley, herb-seasoned breadcrumbs, or a dollop of yogurt for creaminess.

Servings and Timing

Makes about 6–8 servings
Prep time: 20 minutes
Roast and cook time: 40–45 minutes
Total time: about 1 hour

Variations

Vegan/Dairy-Free: Use cashew or oat milk instead of cream, and skip yogurt garnish.
Spicier: Add a pinch of cayenne or smoked paprika.
Sweet Twist: Stir in a tablespoon of maple syrup for extra depth.
Nutty Garnish: Top with toasted pumpkin seeds or chopped walnuts for crunch.
Herbal Variation: Swap sage for thyme or rosemary for a different aromatic profile.

Storage/Reheating

Store soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding extra stock if needed to maintain a creamy consistency. This soup freezes well for up to 3 months allow it to thaw in the refrigerator overnight before reheating.

FAQs

Can I make this soup ahead of time?

Yes! It tastes even better the next day as the flavors meld.

Can I use canned squash?

Yes, but fresh roasted squash adds more depth and sweetness.

How do I make it creamier without cream?

Blend in cashew milk, coconut milk, or even a spoonful of tahini for richness.

Can I prepare it entirely in the blender?

Yes, roast first for flavor, then blend everything together with stock.

How spicy is this soup?

It’s mildly spiced. You can increase garam masala or add a dash of cayenne for heat.

Can I garnish with cheese?

Yes, a sprinkle of parmesan or feta pairs beautifully.

Conclusion

Spiced Butternut Squash Soup is a cozy, flavorful, and visually stunning dish perfect for fall and winter. With its roasted vegetables, aromatic spices, and creamy texture, it’s a crowd-pleaser for lunch, dinner, or even a holiday starter. Easy to make, adaptable for dietary preferences, and perfect with crunchy toppings or a swirl of yogurt, this soup is a must-try for lovers of seasonal flavors.