Butternut Squash is one of my favorite winter squashes to cook with. It’s naturally sweet and when roasted the flavor improves dramatically which makes for a really delicious butternut squash soup.
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How to make Roasted Butternut Squash Soup
I’ve kept the ingredients simple and healthy, you can find them in most grocery stores. This soup recipe is dairy free and can easily be made vegan by using vegetable stock instead of chicken. It’s also compliant with Whole 30 and Paleo diets.
Start by preheating your oven to 375°F, then peel and dice the butternut squash and apple. Next, cut the celery and onion into chunks.
The fresh ginger needs to be peeled and then you can cut it into small pieces and add it to the rest of the vegetables and toss in the olive oil.
Place the vegetables and apple on a parchment lined sheet pan and roast until soft, about 35-45 minutes. (Do not use foil or the vegetables will stick to it.)
Once the vegetables are cooked add them to a large pan and add the chicken stock and canned coconut milk. Use a stick blender to carefully puree the soup, then gently warm it over a medium heat and season to taste.
If you find the soup is too thick you can add a little more chicken stock or coconut milk.
What goes well with Butternut Squash Soup?
We love to serve this soup with my gluten free cornbread, it’s pairs really well! Another favorite of ours to serve with butternut soup is a classic baked potato! You can roast them in the oven but for convenience I prefer to make Instant Pot Baked Potatoes.
Roasted Butternut Soup FAQ’s
Can I make this ahead?
Yes, this is a very easy make ahead soup. You can even prep all the vegetables a day or so ahead of time and keep in the fridge in an airtight container until you are ready to cook. You will need to prep the apple at the time you intend to make the soup so that it doesn’t go brown.
How long will it keep in the fridge?
Butternut soup will keep for up to four days in your fridge in an airtight container.
Can I freeze Butternut squash soup?
Yes, it freezes really well. Portion out your soup into a freezer safe container and don’t completely fill the container. It will keep for a month or two in the freezer.
What if I don’t have a blender?
In that case I would dice the onions and celery as small as you can and roast them for 15 to 20 minutes after the butternut has been roasting in the oven, they won’t take long to cook if cut small. Then I’d use a potato masher to blend the vegetables together. Your soup will not be as smooth as if you had used a blender but it will work in a pinch.
More Soup Recipes
Roasted Butternut Squash Soup
Easy butternut squash soup recipe from scratch.
- 1 large Butternut squash , peeled and chopped
- 1 Granny Smith apple , peeled, cored, and cut into chunks
- 1 yellow onion , chopped
- 2 small celery sticks , chopped
- 2 cloves garlic , sliced
- 1 tbsp fresh ginger , peeled and chopped
- 1 tbsp olive oil
- 2 cups chicken stock , 500mls
- 1 cup canned full fat coconut milk , 250mls
Preheat your oven to 375°F.
Line a sheet pan with parchment paper.
Peel and chop the butternut squash, apple, onion, celery and add to a large bowl along with the garlic cloves and ginger chunks, then toss in the olive oil.
Spread the vegetables out onto the parchment lined sheet pan and roast in the oven for about 35-45 minutes.
Remove the cooked vegetables from the oven and add them to a large pan.
Add the chicken broth and coconut milk to the pan. Using a stick blender carefully blend the soup until it's smooth.