When the air starts to get crisp and the nights a little chilly, you better believe I am busting out this Butternut Squash Soup! Ok maybe even before it gets chilly...what can I say? I love to make soups!
It is such a quick and easy dinner, the leftovers freeze well, and it serves lots of people.
Table of Contents
Why You'll Love This Soup
The longer you let this roasted butternut squash soup simmer, the better the flavors, and your home will smell like you slaved away for hours. We both know you didn't, but I'll never tell.
This easy to make squash soup is family friendly and takes less than 45 minutes start to finish!
A fabulous appetizer or starter. It can be a hearty side dish or appetizer, but also makes a perfect main course.
Budget friendly. Squash, when in season is easy to find and the ingredients are budget-friendly!
I also love that this feels so luxurious with the garnish of goat cheese and pepitas but really, is made with simple ingredients.
It's healthy. Made with squash, apples, and only a handful of other ingredients...it really is good for you.
There is something so comforting and cozy about enjoying steaming hot homemade soup for lunch or dinner. I also love when I don’t have to feel guilty about enjoying comfort food.
Butternut Squash Soup Ingredients
Besides being perfect for prepping ahead of time, the list of ingredients is deceptively simple...
Butternut Squash - I'll break down how to peel, prep, and dice a squash for roasting!
Yellow Onion - This sweet onion is a great savory addition to bring richness to this vegetable mixture.
Apple - I have used almost every apple out there for this soup, as long as it's peeled and diced it will work.
Fresh Sage Leaves - This really is what makes this soup feel like fall.
Head of Garlic - Roasting this with the squash creates the most delicious flavor addition to the soup!
Vegetable or Chicken Broth - use whichever you have on hand! I regularly substitute these out for each other.
Water - This helps to thin out the soup when blending so it turns silky smooth!
Red Pepper Flakes - If you like a little bit of kick you definitely want to add these.
Goat Cheese - This is my absolute favorite topping for this soup! It melts into this creamy texture that adds just a bit of tang to the savory soup.
Pepitas - Another texture to add! Pepitas are roasted pumpkin seeds and they make a great addition to the soup.
How To Peel and Cut Butternut Squash
I think my favorite way to do this safely and effectively is to peel it with a potato peeler. It's the perfect tool to get the skin off and it's really fast too!
- Cut off the ends of the squash so they are flat, and then use your veggie peeler to peel all of the skin off
- Slice it lengthwise down the middle and then simply remove the seeds.
- Slice the 2 halves, then dice them up into ½ inch chunks.
- Season with salt, pepper, olive oil and then roast them for soups or topping salad
Having these little butternut squash cubes on hand is perfect for fall meals. Add them as a side dish, blend them into a soup, or top a salad like my Harvest Spinach Salad!
How To Make Butternut Squash Soup
We've done the hardest part by prepping the squash so this soup will come together in no time at all!
- Preheat your oven to 400 degrees Fahrenheit
- Place the prepared squash chunks and 1 head of garlic (cut the top off!) on a baking sheet and generously season with salt and pepper and olive oil.
- Let butternut squash roast for 30 minutes until tender.
- While that cooks, in a large heavy bottomed pot, heat olive oil over medium high heat.
- Sautee the onion and apple together for 3-5 minutes.
- Add in chopped sage, salt, pepper, the chicken stock, and water.
- Bring to a boil then reduce to a simmer until the squash is done cooking.
- After the squash is tenderly roasted, add the cubes and garlic to a blender or food processor.
- Pour the liquid mixture over it and blend on high for 1-2 minutes until silky smooth.
- Return this to the large pot and stir in the heavy cream.
- Serve right away or let it continue to warm through.
- Top with crumbled goat cheese, pepitas, and a drizzle of cream.
Best Toppings For Butternut Soup
I always love a little something to add texture. Something creamy, crunchy, and also looks pretty!
To this soup I add ...
Pepitas or roasted pumpkin seeds, for some crunch.
Goat cheese or even a dollop of creme fraiche would be delicious on top of the soup.
For a dairy free butternut squash soup, simply use Kite Hill almond cream cheese instead!
Lastly you could top this with chopped fresh herbs like sage, thyme, or oregano for a little brightness.
Other Delicious Squash Recipes
I really enjoy squash in the late summer and early fall. It's a great transition food and so abundant and easy to find!
If you enjoy this vegan butternut squash recipe, try out these~
Roasted Butternut Squash Soup
- 1 butternut squash peeled and chopped into 1 inch chunks
- 2 tablespoons olive oil
- 2 teaspoon salt, separated
- 2 teaspoon garlic powder
- 1 head fresh garlic
- 1 onion, diced
- 1 large apple, peeled and diced
- 8 sage leaves
- 3 cups vegetable broth
- 2 cups water
- 1 teaspoon red pepper flakes
- 3 oz goat cheese
- ¼ cup pepitas
- ¼ cup heavy cream
- Preheat the oven to 400 degrees.
- Peel your butternut squash using a potato peeler, cut in half lengthwise, and remove the seeds.
- Then dice into 1 inch cubes.
- Add to a sheet pan and drizzle with olive oil, 1 teaspoon of salt and the garlic powder.
- Cut the top off of the head of garlic and add that to the sheet pan as well. Pour olive oil over the top to saturate it (so it doesn't burn!) bake this all for 30-35 minutes.
- While that cooks, add the diced onion, apples, and 1 tablespoon olive oil to a dutch oven over medium high heat.
- Saute the onions and apples for 3-5 minutes then add in chopped sage leaves, 1 teaspoon salt, pepper, and pinch of red pepper flakes
- Pour in vegetable broth and water. Bring to a boil and leave to simmer for about 15-20 minutes.
- Add the roasted squash cubes to a blender or food processor and pour the heated liquid mixture over the top.
- Blend for a good 1-2 minutes until silky smooth.
- Add back to pot and stir in heavy cream.
- Serve in bowls and top with pumpkin seeds, crumbled goat cheese, and a drizzle of cream.