Is there anything more comforting than a hot bowl of soup when there’s a chill outside? And this roasted butternut squash soup recipe is one of my favorites! The combination of roasted butternut squash, apple juice, and autumnal spices make this such a comforting dish. I like to pair it with a hearty rustic bread like sourdough to make a meal out of it.
This recipe below comes from The Ritz-Carlton in Amelia Island. I attended their weekend cooking school one year while on assignment for Visit Florida. But I have to say, this recipe is so easy you don’t need a culinary degree or fancy instructions to make it.
This roasted butternut squash soup recipe is made with simple ingredients and a quick and easy recipe. Easy to convert to vegan too.
Here’s a list of what you’ll need and recipe tips. But if you’re ready to start cooking, feel free to click the “jump to recipe” button above.
Butternut Squash Soup Ingredients
The ingredients are pretty simple, but the layering of flavors makes this roasted butternut squash soup better than anything canned or store bought. If you’d like to make it dairy free or vegan, use oat milk to get a creamy consistency. You can also substitute regular milk for coconut milk, but look for one that is made for cooking so it doesn’t have a strong coconut flavor.
- Butternut Squash
- Apple Juice
- Heavy Cream (or plain plant-based coffee creamer)
- Whole Milk (or plain plant-based milk)
- Ground Clove
- Ground Allspice
- Unsalted Butter
- Kosher Salt
Prepping and Roasting The Butternut Squash
Turn on your oven and pre-heat it to 350 degrees. While the oven is preheating, start by cutting the squash in half and scooping out the seeds with a spoon. TIP: It’s a tough gourd to cut, so sometimes I like to ask the produce department at my local grocer to cut it in half for me if I find one that is really thick.
Place the cut squash on a sheet pan skin side up and bake at 350 degrees for 40 minutes or until soft and the skin starts to blister.
Making Roasted Butternut Squash Soup
After squash is cooked, while you’re waiting for it to cool, add all remaining ingredients (apple juice, milk, and spices) in to a large pot. Bring to a simmer, then turn off the heat.
Next, scoop the pulp out of the squash and add the pulp to the liquid. Stir well and bring back to a simmer, then turn off the heat. You don’t need to cook it for long since the butternut squash is already roasted.
In small batches, add the soup mixture to a blender and puree until smooth.
Serving Roasted Butternut Squash Soup
After pureeing the ingredients together, either pour the the soup directly from the blender into a bowl. Or pour it into an empty large pot (like a Le Cruset) and turn the heat on low to keep it warm for serving to your family or guests.
I like to have a rustic bread and a side salad with butternut squash soup to make it a meal. It’s perfect for a light lunch or dinner.
- 3 Large Butternut Squash
- 2 Cups Apple Juice
- 3 Cups Heavy Cream
- 3 Cups Whole Milk
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Nutmeg
- 1 Teaspoon Ground Clove
- 1/2 Teaspoon Ground Allspice
- 1/2 Cup Unsalted Butter
- 1 Tablespoon Kosher Salt
- Cut squash in half and scoop out the seeds. On a sheet pan bake squash skin side up at 350 degrees for 40 minutes or until soft.
- After squash is cooked, while you're waiting for it to cool, add all remaining ingredients in to a large pot. Bring to a simmer then turn off.
- Now scoop the pulp out of the squash and add the pulp to the liquid. Stir well and bring back to a simmer, then turn off. In small batches, add soup to a blender and puree until smooth.
Make this dairy free or vegan by substituting regular milk for your favorite plant-based milk. I recommend using a plain-flavored oat milk coffee creamer, or a plain coconut milk coffee creamer.
Originally Posted Oct 15, 2012. Updated 2021.