Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is rich, creamy, and incredibly simple to whip up! You’re going to adore this healthy recipe featuring roasted butternut squash and a touch of sweet apple.

I’ve always loved butternut squash soup — it’s smooth, comforting, and has a naturally sweet, cozy flavor that just warms you up.

What makes this roasted butternut squash soup recipe a favorite around here is how easy it is to prep. You don’t have to bother peeling or finely chopping the squash. Instead, simply slice it in half and roast it alongside apple and shallots to build layers of flavor.

Then, blend it all up until silky smooth, and voilà — a comforting soup that feels homemade but is totally stress-free.

This soup is perfect for busy weeknights, but it also shines on a cozy holiday table paired with fresh crusty bread.

Plus, if you like using your slow cooker or Instant Pot, I have slow cooker and Instant Pot butternut squash soup recipes you might want to check out for even more hands-off convenience.

Cozy, just a bit sweet, and silky smooth—this Roasted Butternut Squash Soup is one recipe you’ll want on repeat all through the fall and winter. The secret is roasting: you roast halved butternut squash, apple, and shallots in the oven, which caramelizes and intensifies the flavors beautifully. After roasting, everything gets pureed into that dreamy, creamy soup we all love. And best of all, no peeling or precise chopping needed — just simple, easy prep.

In this section, I’m sharing a recipe that comes together quickly with about 15 minutes of hands-on work. The total time is roughly an hour, mostly hands-off while things roast. It’s super flexible, too — you can make it dairy-free by swapping in canned coconut milk, swap the apple out for carrots if you want less sweetness, or freeze any extras for another day. It’s simple enough for a weeknight but pretty enough to bring out when guests come.

• What you’re getting: deep roast flavor, rich creamy texture, and minimal hands-on prep.
• Timing: roughly 15 minutes active and about an hour total (mostly waiting for roasting).
• Flexible: easy to make vegan, adjust sweetness, and freezer-friendly.

What Makes It Special

This roasted butternut squash soup really hits the spot because it’s a creamy butternut squash soup without being heavy and packed with deep, natural flavors from roasting. The squash, apple, and shallots caramelize in the oven, bringing out a sweet, rich complexity that makes every spoonful a delight. It’s a no-fuss recipe with minimal prep — no peeling or tedious chopping, just roast and blend.

You can easily swap out dairy for coconut milk to keep it vegan, and it freezes beautifully for make-ahead meals that save your busy days.

• Creamy without the need for heavy cream, perfect if you want a lighter or dairy-free bowl.
• Super simple prep — no peeling or dicing the squash, just halving and roasting.
• Roasted veggies and apple add natural sweetness and lots of depth.
• Fast active time — roughly 15 minutes — and forgiving enough for beginners.
• Freezer-friendly so you can prep ahead and enjoy later.

What You’ll Need

• 1 large butternut squash, about 3 pounds
• 1 large honeycrisp apple, or other sweet-tart apple
• 3 shallots
• 2 teaspoons olive oil
• ¼ teaspoon Kosher salt
• ⅛ teaspoon black pepper
• 2 cups low sodium vegetable broth, plus more as needed
• ⅛ teaspoon ground nutmeg
• ¼ cup half and half, or coconut milk
• salt and pepper, to taste

Roast, Blend, and Finish

1. Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.
2. If the squash is very firm, microwave it whole about 3 minutes to soften; use a kitchen towel to handle it when hot.
3. Trim a bit off the top and bottom of the squash to create flat bases.
4. Stand the squash upright and cut it lengthwise down the middle with a sharp knife.
5. Scoop out and discard the seeds from the squash halves.
6. Cut the apple into about 1½-inch chunks (no need to peel).
7. Peel the shallots and halve them if large.
8. Arrange squash halves, apples, and shallots on the prepared baking sheet.
9. Drizzle olive oil over the squash cut side and the apples and shallots, rub oil over the squash surface, toss the apples and shallots to coat, and sprinkle with salt and pepper.
10. Place the squash cut side down on the baking sheet.
11. Roast for 40–45 minutes at 375°F until the squash is fork-tender, stirring the apples and shallots halfway through roasting.

12. Turn the squash cut side up and let cool a few minutes until safe to handle.

    

13. Scoop the roasted squash flesh into a blender and discard the skins.
14. Add the roasted apples and shallots to the blender along with 2 cups vegetable broth and ⅛ teaspoon ground nutmeg.
15. Puree until smooth.
16. Pour in ¼ cup half and half or canned coconut milk and blend just to combine.
17. Season the soup with salt and black pepper to taste.
18. If the blender didn’t heat the soup, warm the soup gently on the stove or in the microwave before serving.

Tips for Best Results

• To keep this soup vegan and dairy-free, just swap the half and half for coconut milk.
• If you want a less sweet soup, leave out the apple or swap it for two carrots cut into chunks and roast them with the squash instead.
• After blending, the soup will be warm but not piping hot unless your blender heats. Simply warm it further on the stove or microwave.
• This roasted butternut squash soup is great for make-ahead meals. Store it covered in the fridge up to 4 days or freeze it for up to 3 months!

Ingredients

• ▢ 1 large butternut squash, about 3 pounds
• ▢ 1 large honeycrisp apple, or other sweet-tart apple
• ▢ 3 shallots
• ▢ 2 teaspoons olive oil
• ▢ ¼ teaspoon Kosher salt
• ▢ ⅛ teaspoon black pepper
• ▢ 2 cups low sodium vegetable broth, plus more as needed
• ▢ ⅛ teaspoon ground nutmeg
• ▢ ¼ cup half and half, or coconut milk
• ▢ salt and pepper, to taste

Instructions

• Preheat your oven to 375° F and line a rimmed baking sheet with parchment paper.
• Cut the butternut squash in half lengthwise and scoop out the seeds (no peeling needed). Cut the apple into 1½-inch chunks (peeling not necessary). Peel the shallots and halve if large.
• Arrange squash halves on one side of the baking sheet, apples and shallots on the other. Drizzle olive oil over the squash cut side and the apples and shallots. Rub the olive oil over the squash surface and toss the apples and shallots to coat. Sprinkle everything with salt and pepper.
• Flip the squash cut side down on the pan. Roast in the oven for 40 to 45 minutes until squash is fork-tender. Stir the apples and shallots halfway through roasting.
• Turn the squash cut side up and let cool for a few minutes until safe to handle.
• Scoop the flesh out of the squash and add it to a blender. Add the roasted apples and shallots, along with broth and nutmeg.
• Blend everything until smooth.
• Pour in the half and half (or coconut milk) and blend to combine. Season with salt and pepper to taste.
• Warm the soup on the stove or microwave if desired before serving.

Notes

Safely cutting a butternut squash:

• Microwaving for 3 minutes softens the squash, making it easier to slice. Use a kitchen towel to hold it safely when hot.
• Place squash on a sturdy board and trim the top and bottom just enough to create a stable base and remove the stem.
• Stand upright and cut carefully down the middle with a sharp knife, keeping fingers clear.

Storing the soup:

• Cool and store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Serving: 1 cup, Calories: 136 kcal, Carbohydrates: 28g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 506mg, Potassium: 642mg, Fiber: 5g, Sugar: 10g, Vitamin A: 16212 IU, Vitamin C: 35mg, Calcium: 93mg, Iron: 1mg

Nutrition info is estimated.

Cuisine: American

Course: Main Dish

Easy Swaps and Add-Ins

• Switch up the apple: go for a less sweet apple or leave the fruit out for a soup with less sweetness. You can swap in two carrots for a more savory version — just roast them with the squash.
• Dairy-free swap: use canned coconut milk instead of half and half to keep it vegan.
• Try other squashes: kabocha, acorn, or sugar pumpkin all make delicious alternatives. Just watch your roasting time for different-sized squash.
• Add warming spices: stir in 1 teaspoon curry powder, ½ teaspoon ground ginger, or ¼ teaspoon smoked paprika when you’re blending for a cozy spiced twist.
• Boost protein: mix in cooked red lentils while blending or sprinkle toasted chickpeas on top for crunch and nutrition.
• Toppings and garnish ideas: toasted pepitas, a drizzle of olive oil or coconut cream, plain yogurt or crème fraîche, fresh herbs like thyme or sage, or a pinch of chili flakes for some heat. For a crunchy side, try garlic parmesan roasted zucchini.

Storing, Freezing, and Reheating

Keep your roasted butternut squash soup fresh by storing it the right way. Here’s how to do that:

• Refrigerate cooled soup in an airtight container for up to 4 days. Let the soup cool to room temp within 2 hours before popping it in the fridge.
• Freeze in freezer-safe containers or bags with a bit of room to expand for up to 3 months. Thaw overnight in the fridge before warming back up.
• To reheat, warm gently on the stove over medium-low heat, stirring now and then. Or microwave in a microwave-safe bowl, stirring every 30 to 60 seconds for even heating. If it thickened too much, thin it out with some extra broth or water.
• Make-ahead tip: you can fully prepare the soup, cool it, then refrigerate or freeze. Just reheat and adjust any seasoning before serving.

Common Questions Answered

• Do I have to peel the squash before roasting? Nope! Just halve it, roast cut side down, then scoop out the tender flesh once it’s cooked. Toss the skin.
• Can I use a different apple or leave it out? Yes! A sweet-tart apple like Honeycrisp brightens the flavor, but you can skip it or swap in carrots for a less sweet and earthier taste.
• Is this soup vegan-friendly? Absolutely. Swap the half and half for coconut milk and you’re all set.
• Can I puree the soup hot in my blender? Only if your blender is built for hot liquids. Otherwise, cool the ingredients slightly or blend in batches. You could also use an immersion blender right in the pot—see our best tomato soup recipe for a step-by-step example.
• What if the soup is too thick? Just stir in more vegetable broth, water, or a little more coconut milk until it’s the consistency you like.
• What toppings work best? Toasted pepitas, drizzles of olive oil or coconut cream, plain yogurt or crème fraîche, fresh herbs like sage or thyme, or a sprinkle of chili flakes all add nice texture and flavor.
• Is it okay to roast the squash whole? You can, but it’ll take longer. For easier cutting and roasting, microwave it a few minutes first, then halve and roast.