This roasted butternut squash soup recipe is one of my favorites! The combination of roasted butternut squash, apple juice, and autumnal spices make this a comforting dish. I like to pair it with a hearty rustic bread like sourdough to make a meal.
The ingredients are pretty simple, but the layering of flavors makes this roasted butternut squash soup better than anything canned or store bought.
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.
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.
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 soup to a blender and puree until smooth.
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.