Roasted Butternut Squash Soup

Roasted Butternut Squash Soup Recipe 

This is a versatile soup recipe. Free to add additional vegetables like turnips or carrots, or to use other sweet winter squash like delicata. The soup can be made a day in advance - after pureeing, store the soup in the refrigerator in the blender. Before serving, heat soup in the pot and stir in the broth, nutmeg, and salt and pepper.

Yield: Serves 6


  • 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes 
  • 1 small yellow onion, cut into wedges 
  • 1 small apple, peeled, cored and cut into 1-inch cubes 
  • 1 small head garlic with the top sliced off 
  • 2 tablespoons extra virgin olive oil 
  • 6 fresh sage leaves, plus more for garnish 
  • salt and freshly ground pepper 
  • 1 quart vegetable or chicken broth 
  • 1/4 teaspoon freshly ground nutmeg 
  • Garnish: pepitas, chopped hazelnuts, creme fraiche, or browned butter with fried sage leaves 


  1. Preheat the oven to 400 degrees F. Place squash, onion, apple, and garlic in a roasting pan. Drizzle with olive oil and toss to coat. Tuck sage leaves under the squash mixture. Season with salt and pepper. Roast for 30 minutes or until tender and slightly caramelized. 
  2. Cool slightly and squeeze the bottom of the garlic to remove the roasted cloves. Transfer the roasted squash, onion, apple, and garlic to a blender and puree. Pour into a stock pot and whisk in broth and nutmeg. Simmer over low heat and add salt and pepper and more nutmeg if desired. 
  3. Serve soup and garnish with pepitas (pumpkin seeds), chopped hazelnuts, creme fraiche, or brown a little butter and fry sage leaves.