[Updated in 2024]

After making numerous butternut squash soups, I updated this recipe as I learned more about cooking.  Will I update it again in the future?  I can’t say “never” but this version tastes amazing.

What has stayed the same for both recipes is that roasting the ingredients beforehand makes all the difference.  This helps to caramelize everything and the spices are further absorbed.  This Roasted Butternut Squash, Apple & Carrot Soup is wonderful for any cool day and is full of healthy ingredients.

Roasted Butternut Squash, Apple & Carrot Soup

Ingredients

1 Large Butternut Squash, Peeled and Seeded

3-5 Large Carrots, Peeled and Sliced

4-5 Apples, Peeled, Cored, and Chopped

1 Large Onion, Sliced

4 Garlic Cloves, minced

5 cups Low Sodium Chicken Broth/Vegetable Broth

3 Tbsp Olive Oil

Pinch of Cinnamon, Thyme, and Cardamom

1/4-1/2 cup Cooking Cream

Salt & Pepper

Optional: Chorizo Sausage, diced or roughly chopped

Instructions

Preheat the oven to 375°F and line a baking sheet with aluminum foil.

Once the butternut squash is peeled, halved, and seeded, place the halves facedown on a cutting board to them into 2-inch slices.  Toss the slices with a dash of olive oil and season with salt and pepper.  Place the slices on the baking sheet.

Add the onion, apples, garlic, carrots, and herbs to the baking sheet.

Bake for about 25 minutes until the squash is fork-tender.

In a deep pot, heat 1 Tablespoon of oil.  Add the apple, garlic, carrots, butternut squash, and herbs; cook and stir frequently for another 7 minutes.

Add the broth and bring to a boil.  Reduce the heat to a simmer and cook until the apples and carrots are tender- about 10 minutes.  As this simmers, heat the diced chorizo in a small pan if you wish to use it as a topping.

Blend the soup using the blender of your choice until there are no longer big pieces of squash left.  You can leave it chunkier if you prefer, but nothing beats this as a smooth soup.  If it is too thick, add more broth or water until it reaches the desired consistency.

Serve the soup in a bowl and garnish with chorizo, diced apple and/or a slice of butternut squash, and a drizzle of cream; add pepper to taste.

Enjoy!

Related:

Potato & Spinach Cream Soup
One-Pot Cauliflower, Carrot and Apple Soup
Carrot, Chickpea, and Garlic Slow Cooker Soup