Single bowl of Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

  • Author: krazykitchenmom
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x


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. 



  • 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
  • 31/2 cups chicken broth
  • Sour cream and pomegranate arils for garnish


  1. Preheat oven to 450°
  2. Toss squash, apples, oil, and spices together.
  3. Bake on a parchment paper-lined cookie sheet for 35-45 minutes. 
  4. Remove the pan of squash and apples from the oven and let it cool for 5 minutes.
  5. Pour the contents of the pan, juices and all, into a blender.
  6. Add the chicken stock and blend until smooth.
  7. 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