Creamy Roasted Butternut Squash Soup with Apple

Why You’ll Love This Recipe

• Roasting the squash builds deep, caramelized flavor for a naturally sweet, savory soup.
• Silky and luxurious with cream or coconut milk—easily dairy-free without sacrificing richness.
• Balanced by a hint of apple or maple and a splash of cider vinegar for brightness.
• Perfect make-ahead soup for cozy dinners, meal prep, or holiday starters.

Grocery List

• Produce: Butternut squash, yellow onion, garlic, tart apple (optional), chives or fresh sage, lemon (optional)
• Dairy: Heavy cream (or substitute full-fat coconut milk)
• Pantry: Olive oil, vegetable stock (low-sodium), pure maple syrup, apple cider vinegar, toasted pepitas, kosher salt, black pepper, ground nutmeg, cayenne (optional), crusty bread

Full Ingredients

For the Soup

• 1 large butternut squash (3 to 3.5 lb), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1 medium yellow onion, diced (about 1 cup)
• 3 garlic cloves, thinly sliced
• 1 medium tart apple (e.g., Granny Smith), peeled, cored, and diced or 1–2 tbsp pure maple syrup
• 4 cups low-sodium vegetable stock
• 1 tbsp apple cider vinegar
• 1/2 cup heavy cream or 2/3 cup full-fat coconut milk
• 1 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground nutmeg
• Pinch cayenne pepper (optional)

To Serve

• 2 tbsp heavy cream or coconut milk, for swirling
• 2 tbsp toasted pepitas (pumpkin seeds)
• 1 tbsp finely chopped chives or 6 crispy sage leaves
• Crusty bread, warmed (6–8 slices)
• Flaky salt and extra black pepper, to finish

Step-by-Step Instructions

Step 1: Roast the squash for maximum flavor

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment. Halve the butternut squash lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon olive oil and season with a pinch of salt and pepper. Place cut-side down on the baking sheet and roast until the flesh is very tender and the edges are caramelized, 40–50 minutes. Let cool for 10 minutes, then scoop the flesh into a bowl and discard the skins.

Step 2: Build the aromatic base

Heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the diced onion (and the diced apple if using) with a pinch of salt. Cook, stirring occasionally, until softened and translucent but not browned, 6–8 minutes. Stir in the sliced garlic and cook 1 minute until fragrant. Add the nutmeg and cayenne and toast for 30 seconds.

Step 3: Simmer the soup

Add the roasted squash to the pot along with 4 cups vegetable stock. Bring to a gentle simmer over medium heat and cook for 10 minutes to meld flavors. If you skipped the apple, stir in 1–2 tablespoons pure maple syrup now. Add the apple cider vinegar to brighten the flavors.

Step 4: Blend until silky

Blend the soup until completely smooth using an immersion blender directly in the pot. Alternatively, blend in batches in a high-speed blender, venting the lid and covering with a towel to avoid steam build-up. Return the blended soup to the pot.

Step 5: Enrich and adjust

Stir in the heavy cream or coconut milk. If the soup is thicker than you like, thin with a splash of stock or hot water 2 tablespoons at a time until it reaches your preferred consistency. Warm gently over low heat; avoid boiling once dairy or coconut milk is added. Taste and season with additional salt and pepper as needed.

Step 6: Garnish and serve

Ladle into warm bowls. Swirl a little extra cream or coconut milk over the top, sprinkle with toasted pepitas and chives (or nestle in crispy sage leaves), and finish with freshly cracked black pepper or a pinch of flaky salt. Serve hot with thick slices of warm crusty bread for dipping.

Pro Tips

• Roast cut-side down so the squash steams in its own juices while the edges caramelize—flavor and sweetness skyrocket.
• If your stock is salted, start with 3/4 teaspoon salt and adjust at the end.
• For ultra-smooth texture, blend 1–2 minutes longer than you think you need; a high-speed blender yields the silkiest result.
• Balance sweetness with acid: taste at the end and add an extra 1–2 teaspoons cider vinegar or a squeeze of lemon if needed.
• Make crispy sage: sizzle whole leaves in 1 tablespoon olive oil for 30–45 seconds; drain on paper towels and salt lightly.

Variations

• Curry Coconut: Add 2 teaspoons mild yellow curry powder with the spices; finish with coconut milk and lime juice.
• Smoky Maple-Chipotle: Stir in 1/2 teaspoon chipotle chili powder and finish with 1–2 teaspoons maple syrup for sweet heat.
• Miso-Ginger Umami: Sauté 1 tablespoon minced ginger with the onion; whisk 1 tablespoon white miso into the blended soup off heat.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. The soup thickens as it chills—thin with stock or water when reheating. For best freezing, freeze the soup before adding cream or coconut milk for up to 3 months; thaw overnight in the fridge, reheat gently, then stir in the dairy/coconut milk. Reheat over low heat, stirring often; avoid boiling once enriched. The roasted squash can also be prepared 2 days ahead and refrigerated.

Nutrition (per serving)

Approximate values using heavy cream (soup only, without bread or garnishes): 220 calories; 12 g fat (6 g saturated); 25 g carbohydrates; 4 g fiber; 9 g sugars; 3 g protein; 520 mg sodium. Values will vary with coconut milk, stock brand, and garnishes.