Go Back
Butternut squash soup in a bowl garnished with pepitas, rosemary, sitting on a wooden table.

Roasted Butternut Squash Soup

This roasted butternut squash soup is a velvety, rich, creamy soup that is perfect for those chilly fall and winter days. The roasted butternut squash adds a depth to the carrots, onion, garlic and bone broth. Apples and honey give a subtle sweetness to the dish along with fresh rosemary adding an earthy flavor. Finally, cream smooths and blends the flavors together.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Servings: 4
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp butter
  • 1 tbsp coconut oil
  • 1 cup chopped onion
  • 3/4 cup chopped carrots
  • 1 large butternut squash
  • 3 cups chicken bone broth vegetable broth works well, too
  • 2 cloves garlic
  • 1 apple use a very sweet apple
  • 1 tsp fresh rosemary dried is fine too, just cut the amount in half
  • 1 pinch nutmeg
  • ½ tsp cinnamon
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tbsp honey
  • 3/4 cup heavy cream more or less to taste
  • 1 tbsp pepitas for garnish (optional)

Equipment

  • 1 soup pot
  • 1 food processor or blender

Method
 

Roast Butternut Squash
  1. Preheat the oven to 400 °F
  2. Cut the squash in half lengthwise and scoop out the seeds
  3. Place squash face down in a roasting pan with ¼ inch of water in the pan
  4. Roast 30 - 45 minutes, or until easily pierced with a fork
    Roasted Butternut Squash in a glass dish on a wooden table.
While Butternut Squash is Roasting
  1. Heat butter and coconut oil in a large pot. Add chopped onion, chopped carrot, and chopped garlic, and sauté for about five minutes.
  2. While the vegetables are sautéing, peel and roughly chop the apple.
  3. Add the chopped apple, rosemary, and broth to the soup pot. Bring to a boil and reduce heat to a simmer until all of the vegetables are tender, about 15 - 20 minutes. Remove from heat.
  4. Once the squash is done roasting, allow it to cool for about 10 minutes. Then, scoop out the flesh with a spoon, placing it into the soup pot.
  5. Add the soup mixture to a blender or a food processor and puree until smooth.
  6. Return the soup to the soup pot over medium low heat. Add the cinnamon, nutmeg, salt, pepper, and cream.
    Butternut squash soup in a soup pot, pureed, cream drizzled on top.
  7. Adjust seasonings (and cream) to taste.
  8. Ladle into a bowl and add garnishes of your choice.
    Butternut squash soup in a bowl garnished with pepitas, rosemary, sitting on a wooden table.

Notes

This recipe can be easily converted to a vegan recipe by swapping out the bone broth for vegetable broth, the butter for coconut oil, and the cream for coconut cream.  I have done this many times for family and friends who require a vegetarian or vegan diet.  
Serve this alongside a side salad and/or a sandwich or enjoy a large bowl of this all by itself!
Garnish with pepitas, fresh rosemary, or parsley.