Roasted Butternut Squash Soup {One Blender}

With only 6 main ingredients, this easy Roasted Butternut Squash soup is creamy, sweet, and absolutely delicious! All you need is to roast a few simple ingredients in the oven, then blend them until smooth. It’s The best easy soup recipe for this fall!

It has been quite warm until this past week.

The weather is finally cooling down here in Charlotte, which means it is officially soup season! I have been waiting to whip out my favorite Roasted Butternut Squash Soup.

So now I am ready for all the cozy sweaters and comforting soups.

To begin with, I have to share my favorite soup of all time – Butternut Squash Soup.

All of my friends and family know that if a restaurant has butternut squash soup on the menu, it is a must-order for me.

Roasted Butternut Squash Soup is my all-time favorite dish, especially when fall and winter come around.

Therefore, it’s no surprise that I have to make my own healthy version.

Oh my, you guys! This homemade Healthy Butternut Squash Soup recipe is not only so delicious but also is truly the world’s easiest soup recipe.

Ingredients for this easy Butternut Squash Soup 

You will only need six main ingredients total:

1. Butternut Squash

The star ingredient in this recipe. You will need 1 medium butternut squash.

2. Apples

In order to make butternut squash soup with apples, I like using Granny Smith or any kind of tart apples.

The tartness of the apples brings out the natural sweetness of the butternut squash. 

3. Vegetable stock and Coconut milk

I love using half coconut milk and half vegetable stock for this Butternut Squash Soup.

You can also use bone broth or chicken stock for non-vegan options, and add extra protein at the same time.

To make the soup recipe creamy and dairy-free, I love using full fat coconut milk. It gives the soup a silky and luscious texture.

Hea-Ven.

3. Garlic and Onion

4. Salt pepper and nutmeg

How to Make Roasted Butternut Squash Soup

First, Bake the butternut squash in the oven at 375 F for 5 minutes. This is an optional step that will soften the butternut squash a little bit and easier to cut through.

Second, use a peeler to peel the skin off, until you can see orange flesh.

Then, cut the squash in half right before the wider end. This is where the seeds are.

Use a spoon to scoop out all the seeds. Cut into cubes.

Also, peel off the apple skin. Then, cut the apple into cubes.

Now, roast the butternut squash and apples in 2 – 3 tablespoons of avocado oil for 30 minutes at 375 F. Flip once halfway through.

Roughly chop the onion and garlic. Saute in 2 tablespoons of avocado oil until fragrantly and slightly wilted (4 – 5 minutes)

Lastly, use a high-speed blender or an immersion blender to blend everything until creamy and smooth.

So easy.

How to Serve healthy Butternut Squash soup

There are so many ways you can enjoy this healthy and easy butternut squash soup.

Here are a few of my favorite ways:

1. Garnish Roasted Butternut Squash Soup with fresh herbs

• Fresh parsley
• Fresh thyme

You will only need a little sprinkle of herbs to add freshness to the roasted winter squash combination.

2. Add some Extra Crunchies

Just like how I top my smoothies, I love adding crunchies to my soup. The creamy and crunchy contrast is like a party in your mouth.

• Toasted pumpkin seeds (What I have in photos here)
• Toasted Pecans
• Croutons

3. Dip a good ole piece of crusty bread

Got some stale bread you don’t know what to do with? Dip it in this butternut squash soup!

• Crusty Bread
• Toasted Sourdough
• Crackers

Additional methods to make Blender Butternut Squash Soup

Either over Stovetop and using a slow cooker, you can make this butternut squash soup the most convenient way for you.

This recipe came along originally because I had meal-prepped roasted butternut squash and leftover roasted apples from my Roasted Apple Brussel Sprout Recipe.

So I decided to blend them up to make a butternut squash soup but Roasted. Turns out the roasting adds extra flavor to the soup!

1. Roast in the oven and Finish on Stove Top

Since the butternut squash is roasted, onions are sautéed already, all you need is to blend all the ingredients together using a high-speed blender or an immersion blender until smooth.

It will still be warm or if you want to serve the soup hot, pour the soup back in a pot and heat it up on the stovetop for 5 – 10 minutes.

 

2. Crockpot / Slow Cooker butternut squash soup

If you want to skip the step of “roasting”, you can also make this butternut squash soup in a crockpot or instant pot.

You can chuck all the ingredients in your slow cooker, and cook on low for 6 – 8 hours until all the ingredients are soft.

Then use an immersion blender to blend it until smooth and creamy.

The crockpot method is perfect to throw in the morning and it will be ready when you get home from work.

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