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Roasted Butternut Squash Soup

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If you love butternut squash but hate having to peel it and cut it, we have a great trick for you! It will save you a ton of trouble and will make this Roasted Butternut Squash Soup extra sweet and creamy (and as a bonus, you’ll get to keep all your fingers..)

Two purple and white polkadot bowls filled with roasted butternut squash soup, topped with spiced pumpkin seeds, on a printed orange, blue and red napkin

Butternut squash is probably one of my favorite things about fall.

I do, however, have a love/hate relationship with it. I pretty much love everything about it. But every time I see one in the market, I’m hesitant to pick it up. Because I know, once I get home, it’s gonna be a battle between me, my knife and its super tough, thick flesh. And there will be blood. My blood.

So for the sake of my fingers (and going against one of my number one kitchen rules) I usually end up picking up a tray of pre-cut butternut squash. And that was exactly my plan when I started writing the shopping list for this recipe until a friend gave a great tip: roasting the squash, whole.

Whole butternut squash on a foil lined baking sheet

Simple, right? No knife, no fights…. Just a whole lot of sweet, nutty flavor. All you have to do is place it in the oven at 400F and bake it for 1 hour and 20 minutes, or until tender.

Whole roasted butternut squash on a foil lined baking sheet

After the butternut roasts in the oven, the flesh becomes buttery and sweet. All you have to do is scoop out the seeds, peel off the skin and it’s ready to go.

Scooping out the seeds of Roasted butternut squash cut in half

Roasted butternut flesh in a clear glass bowl on a wooden surface

For this super simple roasted butternut squash soup, all we did was combine the tender, creamy squash with sweet apples, onions, a touch of spice and broth, and cooked it low and low to allow all the wonderful flavors to meld together.

And because soup is always better with a topping… here are a few to choose from!

Birds eye view of two purple and white polkadot bowls filled with roasted butternut squash soup, topped with spiced pumpkin seeds, on a purple napkin. Two spoons are placed on the right hand sides of the bowls with a few spiced pumpkin seeds scattered

 

 

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If you love butternut squash but hate having to peel it and cut it, we have a great trick for you! It will save you a ton of trouble and will make this Roasted Butternut Squash Soup extra sweet and creamy (and as a bonus, you'll get to keep all your fingers..)

Roasted Buttenut Squash Soup

★★★★★ 5 from 2 reviews
  • Author: https://mayihavethatrecipe.com
  • Prep Time: 15 mins plus cooling time
  • Cook Time: 2 hours 30 mins
  • Total Time: -26274094.883333 minute
  • Yield: 8 - 9 cups 1x
  • Category: Soup
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Description

If you love butternut squash but hate having to peel it and cut it, we have a great trick for you! It will save you a ton of trouble and will make this Roasted Butternut Squash Soup extra sweet and creamy (and as a bonus, you’ll get to keep all your fingers..)

Ingredients

  • 1 large butternut squash
  • 2 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 3 medium size organic apples (gala or honey crisp work best), unpeeled, cut and cored
  • 5 cups vegetable broth
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp ground black pepper
  • 1 tbsp agave, maple syrup or raw honey (for non-vegan option)

Instructions

  1. Preheat the oven to 400F. Line a large baking sheet with parchment paper or aluminum foil
  2. Place the butternut squash, whole, on the lined baking sheet and bake for 1 hour and 20 minutes. Remove it from  the oven and set aside, until it’s cool enough to handle
  3. Cut it in half length wise. Scoop out the seeds, turn it skin side up and remove the skin with your hands. Place the flesh in a bowl and set aside
  4. Heat the olive oil in a large soup pot. Add the diced onion and cook over medium heat for 5-6 minutes. Add butternut squash and mash it with the back of a large wooden spoon
  5. Add the apples, broth, salt, cinnamon, pumpkin pie spice and pepper. Bring to a boil, reduce the heat and simmer, covered, for 45 minutes
  6. Let the soup cool completely and blend until smooth and creamy
  7. Pour the blended soup back in the pot, add agave and cook on low for another 15-20 minutes
  8. Adjust seasoning if necessary

Nutrition

  • Serving Size: 1 cup
  • Calories: 106
  • Sugar: 11
  • Sodium: 439
  • Fat: 3.3
  • Saturated Fat: 0.5
  • Unsaturated Fat: 2.6
  • Trans Fat: 0
  • Carbohydrates: 20.5
  • Fiber: 3
  • Protein: 1
  • Cholesterol: 0
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  1. Paula Zevin says

    What a great idea to roast the squash whole! Will definitely try this approach to anything that uses pureed butternut. It probably works for other kinds of winter squash as well. Thanks!

    ★★★★★

    Reply

  2. Kris Boydstun says

    Roasting the squash whole is genius. I also saw a post recently where someone wrapped it in foil and cooked it whole in the crockpot. I will try both!

    Reply

  3. [email protected] says

    This is exactly what I do! For soup or pie – I always roast it whole. It brings out it’s natural sweetness so I never have to add any sweeteners! Sometimes I roast a few at at time and freeze the flesh in containers!

    Reply

  4. Valerie says

    Wouldn’t there be a risk of the squash exploding in the oven, from steam build-up inside it? I know someone who had an eggplant explode when she baked it, and she got burned. So I’d be pretty scared to bake a whole butternut squash in the oven — even though it sounds MUCH easier than chopping up a raw one. I think I’d want to at least poke holes in it with a fork before baking. Or maybe I’d cut it in half.

    Just a thought. I’d hate for anybody to get burned by exploding squash!

    Reply

    • Vicky & Ruth says

      That is a really good point. We are really not sure if the squash can explode or not, we have never experienced that with a squash or an eggplant. If you are afraid of that happening it would be a good idea to cut the squash in half length wise before roasting.

      Reply

  6. Tami Weiser says

    Love this recipe ladies! I also love butternut squash and the soup options are limitless. And BTW that you used something so considerate to the allergy sensitive community. That is really wonderful..

    Reply

  9. Raquel says

    This is my favorite soup EVER!!! The crunchy topping adds the most delicious crunch and spice- it is truly the best!

    ★★★★★

    Reply
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