Roasted Butternut Squash Soup

Single bowl of 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. 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.

Keywords: Roasted butternut squash recipe, from the oven to the blender, Roasted butternut squash soup with apples