Roasted Butternut Squash Soup

Roasted butternut squash soup is a dish I like to make every year when the air turns crisp. Not only does this soup "scream" fall, but it freezes beautifully in portions for a quick reheat and serve on a busy weeknight.  

Over the years I have made many versions of this soup. To roast vs. boil? To add apples vs. not? You get the idea.  

This version is one that I find has the best depth of flavor and is an overall winner in my book.  I went to make the soup for this blog and only had applesauce on hand it went.  Turns out it tasted great and takes away the step of peeling and simmering apples. Bonus! I now plan to use my homemade applesauce in this recipe if I have it on hand. 

This recipe is not complicated to make, is healthy, and will make enough to freeze for future meals.  

Enjoy this soup by itself or topped with pumpkin seeds. Serve with a loaf of rustic bread, and crisp fresh salad. 

From my HOME to yours, 


1 2-3 lb. Butternut Squash  (aprox. 6 Cups large chopped)
1 C.Carrots - medium chop
6 C. Chicken Stock
1 C. Yellow Onion - Small Chop ( aprox. 1 Med. size Onion)
1 C. Applesauce (or 3 apples Diced)
1/4 C. Almond Milk
3 Cloves Garlic
1 T. +1 t. Olive oil (divided)
1 T. Fresh Sage (or 1 t. dried)
1 t. celery salt
1 t. salt
1/8 t. nutmeg
Pepper to taste

Preheat Oven to 400 degrees.

Peel, de-seed and rough chop the squash and carrots. Place both on a baking sheet, along with peeled garlic cloves. Toss vegetables with 1 t. olive oil and roast in oven for 30-40 minutes.

While the squash is roasting, place the remaining olive oil in large soup pot and slowly caramelize onion until translucent. Add herbs and seasonings. Stir for a few more minutes, add chicken stock scraping bottom of the pan.   

Next, add applesauce and roasted vegetables from oven. Bring to a boil, turn down and simmer for  5-10 minutes. Use an emulsion blender to puree the soup until smooth.  Add almond milk and blend again. Serve immediately or store in the refrigerator until ready to serve. Simply reheat and enjoy!   


I use almond milk in this recipe since my son has a dairy allergy.  Feel free to substitute the almond milk with cow's milk or heavy cream depending on your taste. 

If using whole apples for this recipe: Add to the soup pot with chicken stock and squash.  Simmer for half hour until apples are tender before pureeing.  

If you do not have an emulsion blender, cool soup mixture and use blender. DO NOT put anything in a blender when boiling hot! 

For a silky texture pour soup through a mesh strainer to remove chunks.

Try adding cooked shrimp or chicken to the soup!  It is delicious!
Andrea MaranvilleComment