This Roasted Butternut Squash Soup is an easy and healthy recipe that incorporates classic Fall flavors like apples and squash, with optional additions like cheddar cheese and cream!  It’s an extra cozy soup with the best blend of delicious flavors.

Be sure to try my Apple Pork Chops and Sweet Potato Soup recipes next!

Roasted Butternut Squash Soup in a white bowl with a spoon and pumpkin seeds on top.

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.

Butternut Squash on a baking sheet before and after roasting.

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.

Making Butternut Squash Soup with onions, apples, seasonings, squash, and 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.

Using an immersion blender to blend butternut squash soup with sliced apples.

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!

Adding cream to a pot of Roasted Butternut Squash Soup.

Pro Tips

  • Coconut milk or heavy cream can be used instead of half and half if desired.
  • Vegetable broth can be used instead of chicken broth if needed.
  • Shred the cheese from a block instead of using packaged shredded cheese if possible. It will melt and taste much better.
  • Ensure the base of the soup isn’t too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
  • I use Cracker Barrel Sharp Yellow Cheese for this recipe.
  • The best apples for this soup include Honeycrisp, Gala, McIntosh, and Golden Delicious. I’ve used other varieties successfully as well, it’s flexible!
  • The Worcestershire sauce in this recipe is a flavor enhancer that you can’t taste outright. Soy sauce can also be used instead.
  • Nutmeg is pretty potent so be sure to use just a pinch. 
  • You can roast the squash ahead of time, scoop out the middle, and store it in an airtight container for up to 2 days to get a head start on the soup. 

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!

A red soup bowl filled with Butternut Squash Soup with pumpkin seeds on top and a spoon on the side.

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A white bowl filled with Roasted Butternut Squash Soup with pumpkin seeds and parsley on top.

Roasted Butternut Squash Soup

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
5 from 10 ratings
Servings: 8 people
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This Roasted Butternut Squash Soup is an easy and healthy recipe that incorporates classic Fall flavors like apples and squash, with delicious additions like cheddar cheese and cream or coconut milk!

Ingredients

US Customary - Metric

Squash

  • 1 large butternut squash, about 3 ¼ lbs.
  • 1 teaspoon olive oil

Soup

  • 2 tablespoons butter
  • 1 small yellow onion
  • 1 apple, peeled/diced. See pro tips.
  • 3 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 5 cups chicken broth
  • ¾ cup half and half, can sub coconut milk or heavy cream
  • 2 cups cheddar cheese, shredded

Seasonings

  • ½ teaspoon EACH: salt, dried rosemary
  • ¼ teaspoon EACH: dried thyme, pepper
  • 1 pinch EACH: cayenne, nutmeg

Instructions

Roast the Squash

  • Preheat oven to 425°.
  • Cut the squash in half and scoop out the seeds. Drizzle the inside of each half lightly with olive oil and rub on the surface to distribute. Season lightly with salt and pepper.
  • Place it flat-side-down on a rimmed, light-colored baking sheet. (Dark baking sheets attract more heat and could cause burning.)
  • Roast for 45 minutes. Use a spatula to flip them over and use a large scoop to test the firmness of the inside, ensuring it’s soft. Note that it will cook more in the soup as well. (Measure out remaining soup ingredients while the squash is roasting.)

Make the Soup

  • Melt the butter in a large soup pot and add the diced onions. Let them soften and reduce for 5 minutes. Add the chopped apple and cook for 10 more minutes.
  • Add the garlic, Worcestershire sauce, and seasonings and stir to combine.
  • Scoop the flesh of the roasted squash into the soup and gradually add the chicken broth. Use a silicone spatula to stir, combine, and smooth out the squash, it’ll almost look like mashed potatoes at first, until the rest of the broth is added.
  • Bring the soup to a boil, then reduce heat so that it’s still bubbling, but gently. 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. Let the soup simmer until desired thickness is obtained (the longer it simmers, the thicker it becomes). Conversely, if it’s thicker than you like, add a little broth.
  • Slowly sprinkle in the cheese and stir until well combined. Remove from heat and serve!

Notes

Pro Tips
  • Shred the cheese from a block instead of using packaged shredded cheese if possible. It will melt and taste much better.
  • Ensure the base of the soup isn't too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
  • I use Cracker Barrel Sharp Yellow Cheese for this recipe.
  • The best apples for this soup include Honeycrisp, Gala, McIntosh, and Golden Delicious. I've used other varieties successfully as well, it's flexible!
  • The Worcestershire sauce in this recipe is a flavor enhancer that you can't taste outright. Soy sauce can also be used instead.
  • Nutmeg is pretty potent so be sure to use just a pinch. 
  • You can roast the squash ahead of time, scoop out the middle, and store it in an airtight container for up to 2 days to get a head start on the soup. 
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 really well!
The nutritional information provided is an estimate and is per serving. There are 8 servings in this recipe.

Nutrition

Calories: 280kcal, Carbohydrates: 27g, Protein: 10g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 47mg, Sodium: 961mg, Potassium: 730mg, Fiber: 4g, Sugar: 8g, Vitamin A: 18555IU, Vitamin C: 38mg, Calcium: 320mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Soup
Cuisine: American
Author: Stephanie