Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds butternut squash, diced; 1 yellow onion, diced; 1 celery stalk, cut into large pieces; 1 carrot, sliced; 1 large granny smith apple, peeled, cored, and diced; 4 cloves garlic, smashed; 2 tablespoons olive or avocado oil; 3 cups chicken broth; 1 cup full fat coconut milk; ½ teaspoon dried thyme; 1 tablespoon fresh sage, minced; ¼ – ½ teaspoon red pepper flakes; 1 teaspoon balsamic vinegar; Salt and pepper to taste; Crispy bacon (4 slices), for serving; Green onion, for serving; Pepitas, for serving

This Roasted Butternut Squash Soup is filled with hearty veggies, flavorful herbs, and creamy coconut milk. This flavorful soup is so easy to make and the perfect cozy recipe for lunch or dinner.

this recipe

Hearty Roasted Butternut Squash Soup

Anyone else love butternut squash soup? There is nothing like a hearty soup, especially in the cooler fall months, and this roasted butternut squash soup is the perfect recipe to cozy up to on those chilly fall evenings.

While I’m a huge soup lover, what I don’t want is a bland soup made with tons of boiled veggies and no flavor. Thankfully, all of the vegetables in this butternut squash soup are roasted to help develop delicious flavor before being turned into soup.

While the roasting might seem like an extra step, it actually makes this soup even easier to make. All you need is a large sheet pan, a high-powered blender, and a large pot to make this recipe in just over thirty minutes.

Butternut Squash Soup Ingredients

Butternut Squash: you can use pre-cut butternut squash to keep things extra easy.

Carrot, Celery, Onion: this adds such delicious flavor to the soup. When the veggies are roasted they become slightly caramelized which really brings out their flavor.

Green Apple: the tart yet sweet flavor of granny smith apple pairs really well with the butternut squash.

Garlic: I like to use four large cloves but you could add more!

Chicken Broth: I like to go with a low-sodium chicken broth.

Coconut Milk: to give the soup a delicious creaminess while also keeping it dairy free. You could swap this for half and half if you prefer.

Fresh Herbs: fresh thyme and sage give the soup the best flavor.

How to Make Roasted Butternut Squash Soup

Note: full ingredients list & measurements provided in the Recipe Card, below.

Step One: Cut the onion, celery, carrot, and apple into large pieces and then place them, along with the garlic, and on a large sheet pan lined with parchment paper. Drizzle the avocado oil over the veggies and season liberally with salt and pepper. Roast the veggies at 400 degrees for 25-30 minutes until the squash is fork tender, tossing halfway through.

Step Two: Once the veggies are tender, and have cooled slightly, transfer them to a high-powered blender. Add one cup of chicken broth and blend until smooth and creamy. You can add a little extra broth to the blender to help all of the veggies blend if necessary.

Step Three: Next, transfer the blended veggies to a heavy bottomed pot and heat over medium-low heat. Add the remaining chicken broth, coconut milk, dried thyme, fresh sage, red pepper flakes, and balsamic vinegar to the pot and stir until well combined.

Step Four: Heat the soup until everything is nice and hot and add extra salt and pepper to taste.

Step Five: Serve the soup topped with crispy bacon bits, , green onion, and a fresh cracked pepper if desired.

Serving Suggestions

Because this soup does not have a lot of texture, topping it with crunchy elements is a great way to serve the soup. Here are a few great topping ideas:

crispy bacon bits
pepitas
green onion
croutons
roasted chickpeas

If you like, you can also serve the soup with your favorite sandwich or salad!

How to Store and Reheat

Once the soup has completely cooled, you can store it in an air-tight container in the fridge for up to 4-5 days. You an also freeze this soup for up to three months. To reheat the frozen soup, let in thaw completely in the fridge before reheating on the stovetop or in the microwave.

More Healthy Fall Soup Recipes

I hope you give this Roasted Butternut Squash Soup a try! They are so easy to make and delicious! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.