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Single bowl of Roasted Butternut Squash 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. 


  • 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.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • 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