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    Home » Recipes » Soup

    Roasted Butternut Squash Soup

    Published: Jan 6, 2016 · Modified: Sep 5, 2017 by Geraldine · 40 Comments

    Jump to Recipe·Print Recipe

    El Niño has arrived with a bang here in Los Angeles – we’ve had two days of heavy, drenching rain.  Rainy weather for me equals soup weather so I’m sharing this roasted butternut squash soup with you.  It’s a little bit sweet and a little bit spicy – a warm, nourishing soup perfect for a cold, raw, rainy day.

    Roasted Butternut Squash Soup | Green Valley Kitchen

    This is a simple, flavorful soup that uses only a few ingredients. The butternut squash is roasted in its skin, giving it a lovely, caramelized flavor. The roasted butternut squash is then added to a sautéed onion, garlic and apple mixture.  A trio of spices – cumin, turmeric and curry powder – are added for a mellow, spicy kick.

    Roasted Butternut Squash Soup | Green Valley Kitchen

    Butternut squash can be difficult to handle – it’s awkward to peel and chop.  So instead of peeling, I roast it in its skin.  Once roasted, it’s easy to scoop out the flesh and add it to the soup pot.

    Roasted Butternut Squash Soup | Green Valley Kitchen

    A couple of notes:

    • I used a granny smith apple because I like the tartness of a granny smith but I’ve made this before using fuji apples and it came out great – so I think any apple will do.
    • For a vegan version – leave out the swirl of yogurt on the top.
    Print

    Roasted Butternut Squash Soup

    Roasted Butternut Squash Soup | Green Valley Kitchen
    Print Recipe

    ★★★★★

    5 from 1 reviews

    Roasted butternut squash soup – a simple, warm, nourishing soup perfect for a cold, wintery day.

    • Prep Time: 10 mins
    • Cook Time: 65 mins
    • Total Time: 1 hour 15 minutes
    • Yield: 2 to 6 1x

    Ingredients

    Scale
    • 1 butternut squash – about 3 pounds
    • 3 tbs olive oil
    • 1 large onion
    • 1 granny smith apple
    • 2 cloves of garlic
    • 1/2 tsp turmeric
    • 1/2 tsp cumin
    • 1/2 tsp curry powder
    • 8 twists of black pepper from a pepper mill
    • 4 cups of water
    • 1 vegetable bouillon cube

    Instructions

    1. Preheat the oven to 425 degrees.
    2. Chop off the top of the butternut squash and then split the squash in half with a sharp knife. Scoop out the seeds from the squash and rub 1 tbs of olive oil over the inner and outer surface of the squash.
    3. Line a baking pan with parchment paper and place the squash face down in the pan.
    4. Roast the butternut squash in the oven for 50 minutes.
    5. Remove the squash from oven and set aside to cool slightly.
    6. Peel and roughly chop the onion and granny smith apple.
    7. Peel and mince the garlic cloves.
    8. Heat 2 tbs of olive oil in a soup pot. Add onion, apple and garlic and sauté for 5 minutes over medium heat, stirring often.
    9. Add turmeric, cumin, curry powder and black pepper to the onion and apple mixture. Stir to combine.
    10. Using a spoon, scoop out the butternut squash and add it to the soup pot with the onion and apple mixture. The squash should be very soft and easy to scoop out – leaving the outer skin behind. Discard the skin.
    11. Stir the squash with the onion and apple mixture to combine. Add 4 cups of water and 1 bouillon cube to the soup pot. Bring to a boil and then turn down to simmer. Simmer the soup for 15 minutes.
    12. Using an immersion blender, puree the soup until smooth.
    13. Once you’ve added the soup to each bowl, swirl in the topping of your choice – I used a little yogurt and fresh black pepper.

    Notes

    If you are using a blender, please make sure to only fill the blender 1/3 to 1/2 way up with soup before blending and take the blender cap off covering the opening with a kitchen towel. This will prevent any kind of blender soup explosion/disaster.

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    Filed Under: Recipes, Soup Tagged With: Apples, Butternut Squash, Soup

    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Sheila

      February 28, 2018 at 9:03 am

      Thanks for the tip..baking squash face down, they developed a wonderful flavor. Soup was delicious, photos terrific.

      ★★★★★

      Reply
      • Geraldine

        March 01, 2018 at 8:23 am

        Baking the squash face down faces a big difference in this recipe – glad you appreciated the tip! Thanks for leaving a comment and rating – much appreciated!

        Reply
    2. Wooclip

      February 17, 2016 at 10:25 pm

      love it, so delicious

      Reply
      • Geraldine

        February 18, 2016 at 8:35 am

        Thanks!

        Reply
    3. sippitysup

      January 18, 2016 at 6:40 pm

      The green apple must make this soup fly over the moon. Love everything about this. GREG

      Reply
      • Geraldine

        January 19, 2016 at 8:05 pm

        Thanks, Greg!

        Reply
    4. sue|theviewfromgreatisland

      January 18, 2016 at 2:48 pm

      It’s going to be a gloomy rainy week here, so I hoarding comforting soup recipes like this one!

      Reply
      • Geraldine

        January 19, 2016 at 8:06 pm

        Thanks, Sue!

        Reply
    5. Cathleen @ A Taste Of Madness

      January 14, 2016 at 1:11 pm

      Butternut squash soup has been on my to-do list for SO long now! Yours looks amazing!

      Reply
      • Geraldine

        January 15, 2016 at 8:40 am

        Thanks, Cathleen!

        Reply
    6. Jeff the Chef

      January 13, 2016 at 7:57 pm

      I just had butternut squash soup for dinner, and was thinking, “I should make this,” and then, bam! I stumble onto your post! i think the universe wants me to make this. (Yes, the infinite expanse of all that exists is interested in my meal choices.)

      Reply
      • Geraldine

        January 14, 2016 at 8:32 am

        Hi Jeff – wouldn’t it be great if the infinite expanse was focused on our meal choices! Hope you enjoy it if you make it.

        Reply
    7. Denise | Sweet Peas & Saffron

      January 13, 2016 at 8:37 am

      This soup looks like the perfect healthier comfort food! I need to try roasting butternut in its skin because it is SUCH a pain to peel!

      Reply
      • Geraldine

        January 14, 2016 at 8:33 am

        Thanks, Denise – I’m with you – peeling butternut squash is no fun at all!

        Reply
    8. Traci | Vanilla And Bean

      January 11, 2016 at 10:52 am

      So happy the rain has arrived, despite the down pour. It is so badly needed. We’ve got standing water in our fields around here. The little ponds have turned into lakes! The ducks seem so happy! Oh my goodness.. love the spices and flavor combinations in this hearty soup, Geraldine! No doubt, butternut can be one tough customer to cut. Roasting it is smart and I think, brings out it’s caramel undertones. Delicious my dear! xo

      Reply
      • Geraldine

        January 12, 2016 at 8:13 am

        Thanks, Traci. Ha – would love to see your ducks splashing around!

        Reply
    9. Linda | The Baker Who Kerns

      January 11, 2016 at 9:46 am

      This looks delicious. I can’t believe I haven’t made butternut squash soup yet this winter season. Gotta make this!

      Reply
      • Geraldine

        January 12, 2016 at 8:13 am

        Thanks, Linda!

        Reply
    10. lucie

      January 10, 2016 at 4:58 am

      This is THE best soup, ever ever ever! So good!

      Reply
      • Geraldine

        January 11, 2016 at 8:12 am

        Thanks so much, Lucie!

        Reply
    11. Robyn @ Simply Fresh Dinners

      January 09, 2016 at 6:02 am

      Hi Geraldine,

      This is the perfect soup and I love the flavorings. Your pictures are so beautiful all I need is a diving board! Have a great weekend 🙂

      Reply
      • Geraldine

        January 11, 2016 at 8:13 am

        Thanks so much, Robyn. Hope you had a great weekend too!

        Reply
    12. Kelly @ Inspired Edibles

      January 08, 2016 at 3:25 pm

      Geraldine, I was having a conversation with my husband last night about how I feel like just rolling myself into an extra large wool sleeping bag with a heating device and drinking soup/tea all day! The combination of grey, cold and rain makes you want to nest something fierce and most of all maybe, seek warmth. This delightful soup is hitting all the right buttons for me right now :). Isn’t it amazing how roasting transforms the flavor of butternut squash…it’s so worthwhile (and easy too). Stay warm & cozy and enjoy your weekend.

      Reply
      • Geraldine

        January 11, 2016 at 8:15 am

        Thanks, Kelly! I’m loving that we are getting an actual “winter” in Los Angeles. Last year I don’t think I wore a jacket or sweater all winter because it was so warm. Hope you had a great weekend, too!

        Reply
    13. Meghan | Fox and Briar

      January 08, 2016 at 11:03 am

      I love the combination of apple with the butternut squash here! And roasting it in the skin is such a time saver, which is just what I like 🙂 We get lots and lots of rain up here in the PNW, but you must be getting ours now because it is fairly dry lately. Either way, this soup is perfect for a cold, rainy day, wet or dry!

      Reply
      • Geraldine

        January 11, 2016 at 8:15 am

        Thanks so much, Meghan!

        Reply
    14. Kathy @ Beyond the Chicken Coop

      January 08, 2016 at 4:48 am

      I’m glad you are getting rain. However, I hope the flooding they are predicting doesn’t come! This soup looks lovely. I really like your combination of spices. Stay dry out there!

      Reply
      • Geraldine

        January 08, 2016 at 8:29 am

        Hi Kathy – it’s a double edge sword – we need the rain but the amount that comes down in El Nino years can be overwhelming.

        Reply
    15. [email protected]

      January 08, 2016 at 12:07 am

      Yep, this is one of my favorite soups…especially with the addition of the apple. And it’s just perfect for the chilly damp weather you guys are experiencing. Stay warm, my friend! PS) Your website looks beautiful!

      Reply
      • Geraldine

        January 08, 2016 at 8:28 am

        Thanks, Annie – I treated myself to a site redesign and I couldn’t be happier!

        Reply
    16. Emma {Emma's Little Kitchen}

      January 07, 2016 at 6:16 pm

      I see we’re on the same page 😉 Great tip on the butternut squash, I will give it a go next time. Peeling them can be some cumbersome!

      Reply
      • Geraldine

        January 08, 2016 at 8:25 am

        Thanks, Emma – loved your soup too!

        Reply
    17. Cheyanne @ No Spoon Necessary

      January 07, 2016 at 11:31 am

      Butternut squash is one of those things that I can eat daily during the winter, so obviously I am LOVING this soup!! Roasted butternut squash and apples is such a lovely combination and turned into a soup is just perfection!! El Nino was pretty nasty to us a few weeks ago, but now it is just COLD COLD COLD. I need a few vats of this delicious soup and my comfy clothes ASAP! Cheers, my dear! <3

      Reply
      • Geraldine

        January 08, 2016 at 8:27 am

        I used to avoid butternut squash, Cheyanne, since it was such a drag to peel and chop up. But roasting it in its peel has changed the game for me. And yes to soup and comfy clothes! Stay warm.

        Reply
    18. Megan @ Pip and Ebby

      January 07, 2016 at 7:51 am

      This recipe is so simple and looks incredible! Butternut squash is something I never think to cook with. Thanks for the inspiration!

      Reply
      • Geraldine

        January 07, 2016 at 8:34 am

        Thanks, Megan!

        Reply
    19. Mary Ann | The Beach House Kitchen

      January 07, 2016 at 5:15 am

      Sorry about the drenching rains Geraldine, but I’m totally in with this yummy soup! Cold and rainy weather equals soup weather in my book too! I love butternut squash, so I’ll definitely be giving this soup a go! Thanks for sharing!

      Reply
      • Geraldine

        January 07, 2016 at 8:34 am

        Thanks, Mary Ann! This is a good one – hope you enjoy it if you make it.

        Reply
    20. Julia | Orchard Street Kitchen

      January 06, 2016 at 10:35 pm

      We’ve had rain every day this week and it’s supposed to continue for another two weeks, so I’m in need of all the soup recipes I can get! I absolutely love butternut squash soup and really like how yours has a bit of a spicy kick. And what a great tip about roasting the squash in its skin so that you don’t have to cut it. That’s exactly the kind of shortcut I love! Good luck with this crazy El Nino weather, Geraldine! (And by the way, love your blog redesign!)

      Reply
      • Geraldine

        January 07, 2016 at 8:33 am

        Crazy El Nino weather is right. It’s only just started – it’s definitely going to be an interesting winter for everyone on the west coast! Happy New Year, Julia!

        Reply

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