Fall is here, and you know what that means: soup season! Heck. Yes. I don’t know about you, but soup is our jam! What do you say we kick off this special season with a simple, hearty, sweet and savory roasted butternut squash soup? This easy recipe is one of our go-to fall favorites, and I have a sneaking suspicion it may become one of yours too! Our roasted butternut squash soup is thick and creamy, and can be made with either dairy or coconut cream for a vegan twist. Make extra and stock up the freezer for super easy future meals – like we do!
Ready to get roasting?
- 2 large or 3 small butternut squash – approximately 5 pounds
- 2 medium granny smith apples
- 1 large sweet yellow or white onion
- 10 to 12 fresh sage leaves
- 4 cups (1 quart container) of low-sodium vegetable broth
- 1.5 cups of water
- 1 cup coconut cream OR ½ cup of heavy cream (dairy) – full-fat suggested for both options
- 1.5 tsp salt
- ¼ tsp black pepper
- 1 pinch of nutmeg and/or clove
- Olive oil, coconut oil, or butter
- Optional: pumpkin seeds + parmesan cheese, to garnish
Makes approximately 3-4 quarts of finished butternut squash soup.
Step 1: Roast Butternut Squash
Preheat your oven to 425°F. Carefully cut the butternut squash in half, and remove the seedy guts with a spoon. Poke the fleshy parts of each squash with a fork in several places. On a baking sheet or roasting pan, roast the butternut squash in the oven until it is tender to the fork – about an hour. We usually line our pan with parchment paper first. You’ll want to allow the squash to cool a bit before handling it, so you can wait to start the next step until after the squash is finished roasting.
Step 2: Sauté Apples, Onion & Sage
Yes, you read that right. Apples, in soup. Trust me – it’s good! Really good in fact. I do suggest using granny smith apples if possible, because they’re the perfect blend of tart and sweet.
In a large pot over medium-high heat, add a dollop of your preferred cooking fat such as butter, coconut oil, or extra virgin olive oil. Dice the onion, apples, and fresh sage leaves and add them to the pot, along with a little dash of salt and pepper. The size and shape of the cuts don’t matter much here since it will all get blended later. Sauté and stir frequently until tender, about 7 to 10 minutes.
Step 3: Add Butternut & Broth
Once the butternut squash has cooled enough to safely handle, scoop out the middle flesh to remove it from the thin skin portion. Next, add the roasted butternut to the pot of apples, onions, and sage. Pour in 4 cups of low-sodium vegetable broth (one full average quart container) and 1.5 cups of water.
If you are going to use coconut cream for this recipe, go ahead and add a cup of it now! For those opting to use heavy cream instead, wait until the soup is blended (next step) to add the cream and avoid curdling. Finally, add 1.5 teaspoon of salt, ¼ teaspoon of black pepper, and a small pinch of nutmeg and/or clove.
Stir to combine, bring it to a boil, and then reduce the heat to simmer for 15 minutes.
Step 4: Blend
After simmering for about 15 minutes, it is time to turn this chunky butternut squash soup into a creamy one! To blend the ingredients, we use an immersion blender right in the pot. If you don’t have an immersion blender, carefully transfer the soup into your standard blender to blend – in batches if needed. Blend until smooth and remove from the heat. If you haven’t yet added your cream of choice, do so now!
Step 5: Serve or Preserve
Now, serve that roasted butternut goodness up! I highly suggest to garnish the soup with roasted, sprouted, or even raw pumpkin seeds. They give it the perfect little addition of texture and crunch, plus protein! We also enjoy ours with grated parmesan cheese and a slice of crusty, chewy homemade sourdough bread. If you’re feeling extra fancy, try quickly pan-frying a few sage leaves in oil or butter until crispy. They’re delectable
For even a family of four or more, this recipe should give you some leftovers to save! Enjoy within one week if stored in the refrigerator. Or, you could freeze it to enjoy later – where it is good for up to a year. When we make this roasted butternut squash soup, we often double the recipe and stock the freezer for months of easy meals to come. These quart size BPA-free reusable freezer containers are perfect for a two-person meal. Allow the soup to cool down a bit before packaging.
Let me know if you have any questions! Check out the printable recipe below, and please come back for a review once you’ve tried it. Also, spread the butternut love by pinning or sharing this article! If you love this soup, you’ll probably enjoy our Creamy Roasted Sweet Potato and Carrot soup and Vegan Roasted Pumpkin 3-Bean Chili as well.
Creamy Roasted Butternut Squash & Sage Soup
- 5 lbs butternut squash – 2 large or 3 small butternut squash – approximately 5 pounds
- 2 medium Granny Smith apples, diced
- 1 large yellow or white onion, diced
- 10-12 leaves fresh sage
- 4 cups low-sodium vegetable broth
- 1.5 cups water
- 1 cup coconut cream, OR 1/2 cup heavy cream
- 1.5 tsp salt
- 1/4 tsp black pepper
- 1 pinch nutmeg and/or clove
- olive oil, butter, or coconut oil – for sautéing
- pumpkin seeds and/or parmesan cheese, to garnish (optional)
- Cut the butternut squash in half, and scoop out the seedy guts with a spoon. Poke the fleshy parts of each squash with a fork in several places.
- On a baking sheet or roasting pan, roast the butternut squash in the oven on 425F until it is tender to the fork – about an hour.
- In a large pot over medium-high heat, add a dollop of your preferred cooking fat such as butter, coconut oil, or extra virgin olive oil. Dice the onion, apples, and fresh sage leaves and add them to the pot, along with a little dash of salt and pepper. Do this after the butternut squash has finished roasting.
- Sauté and stir frequently until tender, about 7 to 10 mins.
- Allow the roasted butternut squash to cool slightly for safe handling. Scoop out the middle flesh to remove it from the thin skin portion.
- Add the roasted butternut squash to the pot of apples, onions, and sage. Add vegetable broth, water, 1.5 teaspoon of salt, ¼ teaspoon of black pepper, and a pinch of nutmeg and/or clove.
- If you are going to use coconut cream for this recipe, go ahead and add a cup now. Alternately, wait to add dairy heavy cream until after the soup is blended and removed from heat.
- Stir to combine, bring the contents of the pot to boil, and then reduce the heat to simmer for 15 minutes.
- Blend soup using an immersion blender, OR carefully transfer the soup into a standard blender to blend – in batches if needed. Blend until smooth, and remove from the heat.
- Add heavy cream now, if desired.
- Serve and enjoy! Use within one week in the refrigerator. Or, preserve and freeze the soup in freezer-safe containers. Use frozen soup within one year.