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The best Roasted Butternut Squash Soup recipe made without using heavy cream or dairy. It’s an easy recipe – from the oven to the blender.
Easy Recipe
Anyone can make this soup; just chop, roast, and blend…that’s all it takes. Roasting the squash and apples with warm fall spices gives this soup all the comfort you’d expect with a hot bowl of soup.
Ingredients
- Butternut squash
- Apples
- Extra virgin olive oil
- Cinnamon
- Pumpkin pie spice
- Salt and pepper
- Chicken broth
- Sour cream and pomegranate arils for garnish
Let’s Make Roasted Butternut Squash Soup
- Preheat oven to 450°.
- Cut the squash and apples into large chunks.
- Toss squash, apples, oil, and spices together.
- Bake on a parchment paper-lined cookie sheet for 35-45 minutes.
- Remove from the oven and let it cool for 5 minutes.
- Pour the contents of the pan, including juices, into a blender.
- Add chicken stock and blend until smooth. Add additional chicken stock if the soup is too thick.
- Garnish with sour cream and pomegranate arils.
Krazy Kitchen Mom Tips
One of the best things about making homemade soup is that they are flexible and you can change the entire taste with a few changes in spices. Here are a few:
- Tex Mex – add 1 tbsp 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 tbsp 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 of cream or half-n-half.
- Top the soup with gruyere cheese, nuts, or croutons.
More KKM Soup Recipes
- Italian Sausage and White Bean Soup
- Low-Carb Low-Calorie Tomato Soup
- Tuscan Bean Soup
- Broccoli Cheese Soup
Roasted Butternut Squash Soup
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°.Cut the squash and apples into large chunks.
- Toss squash, apples, oil, and spices together.
- Bake on a parchment paper-lined cookie sheet for 35-45 minutes.
- Remove from the oven and let it cool for 5 minutes.
- Pour the contents of the pan, including juices, into a blender.
- Add chicken stock and blend until smooth.
- Add additional chicken stock if the soup is too thick.
- Garnish with sour cream and pomegranate arils.
Notes
Krazy Kitchen Mom Tips
One of the best things about making homemade soup is that they are flexible and you can change the entire taste with a few changes in spices. Here are a few:
- Tex Mex – add 1 tbsp 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 tbsp 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 of cream or half-n-half.
- Top the soup with gruyere cheese, nuts, or croutons.
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