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A white bowl filled with Roasted Butternut Squash Soup with pumpkin seeds and parsley on top.
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Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is an easy and healthy recipe that incorporates classic Fall flavors like apples and squash, with delicious additions like cheddar cheese and cream or coconut milk!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Soup
Cuisine: American
Servings: 8 people
Calories: 280kcal
Author: Stephanie

Ingredients

Squash

  • 1 large butternut squash about 3 ¼ lbs.
  • 1 teaspoon olive oil

Soup

  • 2 tablespoons butter
  • 1 small yellow onion
  • 1 apple peeled/diced. See pro tips.
  • 3 cloves garlic minced
  • 1 teaspoon Worcestershire sauce
  • 5 cups chicken broth
  • ¾ cup half and half can sub coconut milk or heavy cream
  • 2 cups cheddar cheese shredded

Seasonings

  • ½ teaspoon EACH: salt, dried rosemary
  • ¼ teaspoon EACH: dried thyme, pepper
  • 1 pinch EACH: cayenne, nutmeg
US Customary - Metric

Instructions

Roast the Squash

  • Preheat oven to 425°.
  • Cut the squash in half and scoop out the seeds. Drizzle the inside of each half lightly with olive oil and rub on the surface to distribute. Season lightly with salt and pepper.
  • Place it flat-side-down on a rimmed, light-colored baking sheet. (Dark baking sheets attract more heat and could cause burning.)
  • Roast for 45 minutes. Use a spatula to flip them over and use a large scoop to test the firmness of the inside, ensuring it’s soft. Note that it will cook more in the soup as well. (Measure out remaining soup ingredients while the squash is roasting.)

Make the Soup

  • Melt the butter in a large soup pot and add the diced onions. Let them soften and reduce for 5 minutes. Add the chopped apple and cook for 10 more minutes.
  • Add the garlic, Worcestershire sauce, and seasonings and stir to combine.
  • Scoop the flesh of the roasted squash into the soup and gradually add the chicken broth. Use a silicone spatula to stir, combine, and smooth out the squash, it’ll almost look like mashed potatoes at first, until the rest of the broth is added.
  • Bring the soup to a boil, then reduce heat so that it’s still bubbling, but gently. Let it reduce/concentrate for 15 minutes, uncovered.
  • Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.
  • Transfer back to the heat on low. Stir in the half and half. Let the soup simmer until desired thickness is obtained (the longer it simmers, the thicker it becomes). Conversely, if it’s thicker than you like, add a little broth.
  • Slowly sprinkle in the cheese and stir until well combined. Remove from heat and serve!

Notes

Pro Tips
  • Shred the cheese from a block instead of using packaged shredded cheese if possible. It will melt and taste much better.
  • Ensure the base of the soup isn't too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
  • I use Cracker Barrel Sharp Yellow Cheese for this recipe.
  • The best apples for this soup include Honeycrisp, Gala, McIntosh, and Golden Delicious. I've used other varieties successfully as well, it's flexible!
  • The Worcestershire sauce in this recipe is a flavor enhancer that you can't taste outright. Soy sauce can also be used instead.
  • Nutmeg is pretty potent so be sure to use just a pinch. 
  • You can roast the squash ahead of time, scoop out the middle, and store it in an airtight container for up to 2 days to get a head start on the soup. 
  • Top this soup with my Homemade Croutons or serve it with a side of No Knead Bread, Buttermilk Biscuits, or Cheddar Bay Biscuits!
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup freezes and reheats really well!
The nutritional information provided is an estimate and is per serving. There are 8 servings in this recipe.

Nutrition

Calories: 280kcal | Carbohydrates: 27g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 961mg | Potassium: 730mg | Fiber: 4g | Sugar: 8g | Vitamin A: 18555IU | Vitamin C: 38mg | Calcium: 320mg | Iron: 1mg