Be sure to try my Apple Pork Chops and Sweet Potato Soup recipes next!
Roasted Butternut Squash Soup
If you’re looking to enjoy all of the flavors of Fall in a cozy bowl of soup, this Roasted Butternut Squash Soup recipe is just perfect. Roasting the squash in the oven is the absolute best way to deepen the flavor and caramelize the natural sugars. (It’s also easier than cutting it all up into cubes. After it’s roasted, you scoop out the middle and transfer it right into the soup.) The sweet flavors from the squash are offset by the savory broth and cheddar cheese. Freshly sliced apple adds a delicious hint of tart, and the garlic and seasonings are simple and compliment these ingredients perfectly. And finally, a hint of cream rounds everything out, (coconut milk is also great)! It’s easy to control the consistency of this soup. Longer simmering time will lead to thicker soup, and less simmering time or more broth will make it thinner!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cut the squash in half and scoop out the seeds. Drizzle the middle with olive oil and season with salt and pepper. Place it flat-side-down on a rimmed, light-colored baking sheet. Roast at 425° for 45 minutes.
Soften onions in butter for 5 minutes. Add diced apples and cook for 10 more minutes. Add garlic, Worcestershire sauce, and seasonings. Scoop out the flesh of the roasted squash into the soup and gradually add the chicken broth.
Bring to a boil, then reduce to a gentle bubble and let it reduce/concentrate for 15 minutes, uncovered. Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.
Transfer back to the heat on low. Stir in the half and half. Slowly sprinkle in the cheese and stir until well combined. Remove from heat and serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup freezes and reheats well!
Try These Next
Tried This Recipe?
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Immersion Blender– To blend the soup right in the soup pot! Blender– An alternative to an immersion blender. Box Cheese Grater- Shred the cheese from a block for best results, it will melt and taste much better than packaged shredded cheese. 4.5 Quart Dutch Oven & Soup Ladle Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– For measuring seasonings, etc. ahead of time. 16 oz. storage containers I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
