Creamy Roasted Butternut Squash Soup Recipe

Butternut squash soup made with roasted squash, apples, and caramelized onions for a rich, creamy, dairy-free bowl. Ideal for cool evenings and holiday menus.

When the evenings turn a little chilly, I start craving soups. There’s something comforting about slowing down, gathering around the table, and serving a warm, hearty bowl of soup to family and friends.

This butternut squash soup is a bit of a project, but it’s worth the effort. Roast the squash ahead of time if you’d like, or plan it as a leisurely Saturday dinner to enjoy with company. The soup is creamy without using any cream—the pureed vegetables create a satisfying texture. It’s naturally gluten-free and can easily be made vegan.

It’s also an excellent addition to Thanksgiving or Christmas menus and can be made a day or two in advance. The flavors deepen as it sits, so it’s a convenient make-ahead option.

What makes this the best butternut squash soup:

Roasting the squash. Roasting brings out a deeper, richer flavor than boiling.

Caramelized onions. Properly caramelized onions add a sweet, savory depth that transforms the soup.

Apples. Apples add a gentle sweetness that balances the savory squash—together they create a lovely harmony.

Puree for creaminess. Pureeing the soup—preferably with an immersion blender—gives it a smooth, silky texture without dairy.

Simple to finish. After roasting and caramelizing, everything gets combined in one pot to simmer. From there you can relax while the soup comes together.

How to make butternut squash soup:

Step 1. Preheat the oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Place the halves flesh-side up on a baking sheet.

Pro tip: Microwaving the whole squash for a few minutes makes it easier to cut. You can also buy pre-cut butternut squash to save time.

Step 2. Drizzle the squash with about 3 tablespoons olive oil, sprinkle with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Roast until very soft, about an hour.

Step 3. Remove the squash from the oven and let it cool slightly.

Step 4. Scoop the pulp from the squash and discard the skin.

Step 5. Place the squash pulp, chopped apples, and caramelized onions (see instructions below) in a large Dutch oven.

Step 6. Add curry powder, ground ginger, a pinch of allspice, chili powder or cayenne if you like heat, 2 cups chicken stock (or vegetable stock for a vegan version), salt and pepper, and 1 cup apple cider.

Pro tip: Start with less liquid and add more while cooking if needed. Add enough to keep the mixture from sticking, but avoid making the soup too thin or overly sweet.

Step 7. Bring to a boil, reduce heat, and simmer on low for 30 to 40 minutes until the apples are tender. Stir occasionally to prevent sticking.

Step 8. Puree the soup using an immersion blender until smooth. If you used a countertop blender, return the puree to the pot and rewarm if necessary. Taste and adjust seasonings.

While the squash is roasting, caramelize the onions:

1. Chop the onions coarsely.
2. Heat 2 tablespoons olive oil and 2 tablespoons butter in a wide skillet over medium-high so the onions get maximum contact with the pan.
3. Add the onions and stir to coat them in fat.
4. Cook, stirring occasionally, for 30–45 minutes until deeply browned and sweet. If they begin to burn, lower the heat.

Toppings and flavor varieties

• Toasted croutons for crunch
• Crumbled goat or feta cheese
• Fried sage leaves for a crisp herbal note
• Crispy prosciutto or bacon pieces
• Toasted pepitas for texture
• A drizzle of sour cream or a spoonful of crème fraîche (or plant-based alternative)
• A sprinkle of smoked paprika or a pinch of cayenne to finish

Serving Suggestions

Serve a bowl on its own as a starter or paired with a simple salad and a roast for a fuller meal. Good companions include a green salad with vinaigrette, sautéed Brussels sprouts, or roast chicken.

Can you freeze butternut squash soup?

Yes—this soup freezes well. Portion it into freezer-safe containers and store for up to three months. Thaw in the refrigerator and reheat gently on the stove. The soup will keep in the refrigerator for about five days.

Extra tips

1. Roast the squash and caramelize the onions a day or two ahead, then assemble and simmer the soup when you’re ready.
2. Taste as you go—adjust the amount of stock and cider to reach your preferred balance of sweetness and thickness.

Butternut Squash Apple Soup

Roasted butternut squash, apples, and caramelized onions combine into a rich, creamy soup—perfect for holiday menus.

Prep: 1 hr

Cook: 2 hrs

Total: 3 hrs

Servings: 12 servings

Ingredients

• 2 large butternut squash (about 5–6 lbs total), chopped
• 5 tablespoons olive oil, divided
• 4 teaspoons kosher salt, divided
• 2 teaspoons freshly ground black pepper, divided
• 2 tablespoons butter
• 5 cups onions (about 4 large), chopped
• 4 large sweet apples, peeled, cored and coarsely chopped (McIntosh, Rome, or Gala)
• 4 cups chicken or vegetable stock
• 1 to 1½ cups good apple cider
• 2 tablespoons mild curry powder
• ½ teaspoon grated nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon chili powder (optional)
• ⅛ teaspoon cayenne pepper (optional)

Instructions

• Preheat oven to 400°F. Cut squash in half lengthwise, remove seeds, place flesh-side up on a baking sheet. Drizzle with 3 tablespoons olive oil, sprinkle with 2 teaspoons kosher salt and 1 teaspoon pepper. Roast until very soft, about 1 hour. Let cool slightly.
• While squash roasts, caramelize the onions: heat 2 tablespoons olive oil and 2 tablespoons butter in a wide skillet over medium-high. Add chopped onions and cook, stirring frequently, until deeply golden and sweet, about 30–45 minutes. Reduce heat if they begin to burn.
• Scoop the squash pulp and discard skins. In a large Dutch oven, combine squash pulp, apples, and caramelized onions. Add 2 cups stock and 1 cup cider. Stir in curry powder, nutmeg, ginger, remaining salt and pepper, and chili or cayenne if using. Bring to a boil, then simmer on low for 30–40 minutes until apples are tender, stirring occasionally.
• Puree the soup with an immersion blender until silky smooth (or blend in batches in a countertop blender). Return to the pot, add more stock or cider if needed, and adjust seasoning to taste. Serve warm with desired toppings.

Notes

Tips for the Best Butternut Squash Soup:

• Microwaving the whole squash for a few minutes can make it easier to cut.
• Pre-cut squash from the market saves prep time.
• Start with less liquid and add more to reach your preferred consistency—keep enough liquid to prevent sticking but avoid over-sweetening.
• The soup should be slightly sweet and thick.
• An immersion blender is the easiest way to get a smooth puree, but a food processor or blender works as well.

Nutrition

Serving: 12 servings, Calories: 669 kcal, Carbohydrates: 104 g, Protein: 12 g, Saturated Fat: 7 g, Cholesterol: 22 mg, Sodium: 2747 mg, Fiber: 15 g, Sugar: 47 g

Course: Soups

Cuisine: American

Keyword: butternut squash apple soup, butternut squash soup

Update Notes: Originally published September 27, 2010; updated January 9, 2019 with photos, tips, and a revised recipe.

This recipe was adapted from a Barefoot Contessa butternut squash and apple soup recipe and a version by Chef Sukim from the Washington Inn.