You have found the best Roasted Butternut Squash Soup recipe made without using any heavy cream or dairy. It’s an easy recipe – from the oven to the blender.
You won’t believe how I came up with this super easy Roasted Butternut Squash Soup recipe. I had prepared my Roasted Butternut Squash and Apple recipe for dinner. And as usual, I made so much I had leftovers. Because I hate to waste food, I saved the leftovers thinking we would eat them the next night. As it turns out, we didn’t eat them the next evening so I decided to toss it in the blender to make a soup for lunches the next day. I added a little chicken stock, salt, and pepper and that’s it. All of the flavors were already there when I roasted them. Super simple, major delicious!
Of course, you don’t need to just make this soup with leftovers. You can roast the squash and apples and go right from the oven to the blender and you have the most creamy delicious fall soup.
How to roast butternut squash
- Peel and chop and butternut squash into equal-sized chunks.
- Chop the apples into equal-sized chunks. I keep the skins on the apples.
- Add spices.
- Roast at 450° for 45 minutes.
You can find the details in the recipe card below.
Spice Blends for butternut squash soup
This is where it gets fun making soup. You can add different spice blends using this recipe as a base and you’ll have a totally new soup. Here are some of my favorite.
- Tex Mex – add 1 TBS of chili powder (maybe more if you like it spicy), give it a squeeze of lime, and top it with crushed tortilla chips.
- Curried Squash Soup – Add 1 TBS yellow curry powder and 1/2 teaspoon of ground ginger and you have a wonderful Curried Squash Soup. Serve it with a slice of naan or your favorite flatbread.
- Veggie Squash Soup – Roast some carrots and cauliflower with the squash and apples and blend it all together and you have a creamy veggie soup. Hint: this is a great way to hide vegetables from those non-vegetable eaters.
- Make it creamier by substituting 1/2 cup of the chicken stock with 1/2 cup cream or half-n-half.
- Or just top it with gruyere cheese, nuts or croutons.
Roasted Butternut Squash Soup
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
Description
You have found the best Roasted Butternut Squash Soup recipe made without using any heavy cream or dairy. It’s an easy recipe – from the oven to the blender.
Ingredients
- 1 butternut squash – peeled and cut into cubes.
- 3 large apples – sliced with skin on
- 2 TBS extra virgin olive oil
- 1 TBS cinnamon
- 1.5 TBS pumpkin pie spice
- 12/ teaspoon salt
- 1/2 teaspoon pepper
- 3–1/2 cups chicken broth
- Sour cream and pomegranate arils for garnish
Instructions
- Preheat oven to 450°
- Toss squash, apples, oil, and spices together.
- Bake on a parchment paper-lined cookie sheet for 35-45 minutes.
- Remove the pan of squash and apples from the oven and let it cool for 5 minutes.
- Pour the contents of the pan, juices and all, into a blender.
- Add the chicken stock and blend until smooth.
- Garnish with sour cream and pomegranate arils.
- Category: Soups
- Method: Roasted and Blended
- Cuisine: American
Keywords: Roasted butternut squash recipe, from the oven to the blender, Roasted butternut squash soup with apples
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