Roasted Butternut Squash Soup

Roasted Butternut Squash Soup | Kailley's Kitchen

Today, a simple math equation:

Autumn flavors + autumn colors + autumn weather = butternut squash soup.

If you couldn’t tell from my recent recipes, I’m kind of smitten by all things autumnal; thus, expect fall-inspired recipes to continue to infiltrate your inboxes/news feeds until either a.) I get sick of creating fall recipes or b.) the season shifts to winter (don’t hold your breath for a.).

Okay, now I’m going to let you in on a little secret: this is the first soup I’ve ever made from scratch. Seriously. It took a few tries to get it right, but the finished product is hearty, creamy, subtly spiced, and utterly soul-warming. It plays nice with others (skillet honey cornbread, anyone?), but it’s also filling enough to eat on its own, provided you serve yourself a sizable bowl of it.

Essentially, it’s fall in a bowl.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup | Kailley's Kitchen

Roasted Butternut Squash Soup

Yield: 5-7 servings


  • 2 medium-sized butternut squash
  • 3 Tablespoons unsalted sweet cream butter
  • 1/2 Pink Lady apple, diced (or comparable tart apple)
  • 1/2 medium-sized vidalia onion
  • 6 fresh sage leaves
  • 2 1/2 cups chicken broth (substitute vegetable broth, if desired)
  • 2 cups water
  • 1 1/2 teaspoons kosher salt (plus more to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup heavy cream
  • *Optional: garnish with an extra splash of cream, a handful of toasted & salted pumpkin seeds, a handful of toasted pecans, and/or a fresh sage leaf


  1. Preheat oven to to 425°F and line a baking sheet with aluminum foil
  2. Microwave squash for 25 seconds (this softens them so that they're easier to cut), cut in half length-wise and remove seeds
  3. Place four squash halves cut-side up on the baking sheet
  4. Melt 1 Tablespoon butter and brush onto squash halves
  5. Season squash with salt and pepper
  6. Place squash in the oven for 55-60 minutes, until tender and browned around the edges
  7. While squash is roasting, peel, core, and dice apple and onion
  8. Melt remaining 2 Tablespoons of butter in a large saucepan over medium heat
  9. Add apple, onion, and sage, and season with salt and pepper
  10. Cook until tender, about 8 minutes, stirring occasionally as needed
  11. Remove from heat and set aside
  12. When squash is roasted, remove from oven and allow to cool until you're able to handle it comfortably
  13. Scoop the squash flesh with a large spoon into the saucepan with apples and onions; discard skins
  14. Add broth, water, measured salt and pepper, nutmeg, and cinnamon to sauce pan and bring to a boil over medium-high heat; stir occasionally
  15. Reduce to a simmer over low heat for 15 minutes; stir occasionally
  16. Remove pan from heat and stir in cream
  17. Use an immersion blender (or transfer to a regular blender in batches) and purée until smooth
  18. Taste as season with additional salt and pepper as desired
  19. Garnish with splash of cream pumpkin seeds, pecans, and/or sage leaf
  20. Serve immediately, or transfer to small, freezer-safe containers and freeze for up to three months


  1. Diane says

    Just a question…I would love to try this recipe since I’ve been looking for a ‘sweet’ butternut squash soup recipe…but we don’t like sage and I’m wondering if I could completely leave it out or would ‘something’ seem missing…could I substitute some other herb?
    Thanks so much!


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