Cozy up with a bowl of  Roasted Butternut Squash Soup made with roasted butternut squash, apple, and sage-  a delicious fall soup that is vegan adaptable. 

Roasted Butternut Squash Soup with Apple, Ginger and coconut and topped with toasted pumpkin seeds. This silky fall soup is full of flavor and vegan and gluten free. | #butternutsoup #butternut #vegan #fallsoup #roastedbutternutsoup www.feastingathome.com

Awareness is like the sun. When it shines on things they are transformed.
~ Thích Nhất Hạnh~

This Roasted Butternut Squash Soup with apple, ginger and coconut is so cozy and comforting.  It’s made with very humble ingredients, yet feels decadent! Vegan and gluten-free, it is topped with a swirl of warmed coconut milk and toasted pumpkin seeds.

Apples give this Butternut Soup the perfect amount of sweetness and tartness to balance the creamy nutty earthy flavor of the butternut squash. Butternuts and Apples love to be together and compliment each other well. A good marriage.

This soup is so tasty served up with my favorite crusty bread or even sourdough croutons!

Roasted Butternut Squash Soup! | 60-sec Video

What you’ll need to make Butternut Soup:

  • butternut squash ( you can also sub other winter squash- Hubbard, delicata, kabocha, etc.)
  • apple
  • shallots- or onion
  • garlic cloves
  • ginger
  • fresh sage or thyme
  •  veggie stock
  •  salt and pepper
  • nutmeg
  •  coconut milk (or heavy cream, ½ & ½ or nut milk)
  • Optional Garnishes- crispy sage, sautéed apple, pumpkin seeds

How to make Butternut Squash Soup:

Step one: Roast the butternut squash

roasted butternut

Step 2: Sauté the apples, shallots, garlic and ginger and herbs

Blending the butternut squash soup in blender

Step Three: Blend the onion- apple mixture with the roasted butternut squash and veggie broth, until smooth and silky.  Return to the pot.

 

stirring the puree in the pot

Step four:  Add coconut milk or cream (or sub nut milk or half and half).

pouring in coconut milk

Step five: Season with fresh nutmeg!

grating fresh nutmeg

How to make butternut squash soup taste better:

If your butternut soup tastes bland, it may be due to not enough “depth”, spice, sweetness or brightness. This is true for store-bought versions as well.

  • You can easily add more depth by adding a little miso, more onion and garlic, roasted garlic powder, or even half a bouillon cube.  Salt also helps.
  • For spice, add a pinch of cayenne pepper. Or branch out and try a little curry powder! A tiny splash of maple syrup can work wonders too to bring out butternut’s natural sweetness.
  • And lastly, sometimes a hint of acid can brighten up a dull soup- a couple of drops of apple cider vinegar, a squeeze of orange. 🙂
  • Garnish! Here we are using crispy sage and pumkin seed “brittle”.

pumpkin seed brittle and sage leaves

To make the Crispy Sage:

sage in a skillet with butter

Sizzle the sage leaves in a little coconut oil or butter, until crisp, about 1 minute. Blot on a paper towel.

crispy sage leaves

Make the Pumpkin Seed Brittle- see the recipe notes. 😉

Roasted Butternut Squash Soup. This creamy fall soup is full of flavor and vegan-adaptable and gluten free. | #butternutsoup #butternut #vegan #fallsoup #roastedbutternutsoup www.feastingathome.com

And serve… garnishing with a swirl of coconut milk or cream if you like, the crispy sage leaves and the crunchy pumpkin seed brittle.

Roasted Butternut Squash Soup. This creamy fall soup is full of flavor and vegan-adaptable and gluten free. | #butternutsoup #butternut #vegan #fallsoup #roastedbutternutsoup www.feastingathome.com

Do you have to roast the butternut squash?

No. That being said, roasting the butternut squash is so EASY and brings out the squash’s natural sweetness- just look at that caramelization! That is where all flavor is here, but feel to pan sear, pressure cook or even steam. Roasting does give the soup more flavor and truly elevates it. Do what works for you. You’ll need 4 cups, cooked.

Do  I need to peel the Butternut Squash before roasting?

No need to peel! Simply cut the butternut squash in half and place face down on a parchment-lined sheet pan or roasting pan. Roast until tender. Scoop out the squash into the blender. Do not use the peels in the soup!

Time Saving Tip

ROAST IT AHEAD: To make this even faster, roast the butternut ahead, say the night before and store it in the fridge until ready to make the soup.

INSTANT POT: You can also cook a butternut squash whole (if it fits) in your instant pot (make sure to place a cup of water below the steamer basket, high pressure for 25 minutes). Refrigerate until using.

More fall soups you may like:

Enjoy the falling of the leaves. Truly a magical time of year here in the Pacific Northwest. The light is  and golden the trees are ablaze. The air feels charged with something other worldly. Soak it up friends.

xoxo

Sylvia

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Roasted Butternut Squash Soup. This creamy fall soup is full of flavor and vegan-adaptable and gluten free.

Roasted Butternut Squash Soup with Apple and Sage

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 6 1x
  • Category: Soup, Vegan, Gluten-free
  • Method: Roasted
  • Cuisine: Northwest
  • Diet: Vegan

Description

A simple recipe for Roasted Butternut Squash Soup with Apple and Sage. Vegan-adaptable and gluten-free.


Ingredients

Scale
  • 1 small butternut (2.5 pounds -or 4 cups of cooked butternut)
  • 2 tablespoons coconut oil,  olive oil or butter
  • 1 large apple- gala, honey crisp, diced (more for garnish, optional)
  • 2 large shallots (or 1 onion)- diced
  • 5 fat garlic cloves – rough chopped
  • 1 teaspoon fresh ginger – rough chopped ( or use ginger paste)
  • 1 tablespoon fresh sage, and more for garnish
  • 3 ½4 cups vegetable stock or chicken stock (I used 4 cups water with 2 teaspoons veggie bouillon paste)
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh cracked pepper
  • fresh grated nutmeg– optional ( about ¼ teaspoon, more to taste, feel free to use ground)
  • pinch cayenne -optional, but tasty here.
  • ½3/4 cup coconut milk (from a can) or use ¼-1/2 cup heavy cream or half and half. For a lighter version, sub almond milk or just leave it out, thinning the soup with more veggie stock if you prefer.
  • 12 teaspoons maple syrup (optional- see notes) 
  • 1/2 teaspoon apple cider vinegar (optional- see notes)
  • Optional Garnishes- crispy sage, Pumpkin seed “Brittle”, sumac, warm coconut milk, sautéed diced apple (sauté in coconut oil)

Instructions

  1. Preheat oven to 425F
  2. Split the butternut in half lengthwise, place open side down, on a greased or parchment-lined, rimmed sheet pan.  (See notes) Roast 30-35 minutes or until easily pierced with a fork, through the skin at the top, narrow end.
  3. While the butternut is roasting, chop the onion, apple, garlic, and ginger and herbs.
  4. Heat oil in a large heavy bottom pot or dutch oven, over medium heat.
  5. Add onion and apple and cook 6-7 minutes, stirring until golden and tender, then add garlic and ginger, and cook 4-5 more minutes, add the herbs,turning the heat down to med-low for one more minute.  It will smell divine. Turn heat off.
  6. When the butternut is tender, flip them over, let them cool down, enough to handle, then scoop out seeds. Scoop out flesh and place in a bowl, you should have 3 3/4 to 4 cups.
  7. Add the apple onion mixture to the same bowl.
  8. Then, blend in batches with the veggie stock until very smooth, using a blender. (If using hot ingredients, be sure to Hold the lid down tight with a kitchen towel–  to prevent a blender explosion!) If you prefer a thicker soup, add less water, thinner soup, more water.
  9. Add the blended soup back into the same pot and warm over low heat. Add salt, pepper, nutmeg. Stir in you choice of milk to desired richness.
  10. Taste. If you’d like more sweetness, a teaspoon or two of maple syrup will help. If you need a little acidity, a few drops of AC vinegar, or squeeze of orange juice is nice. Adjust salt.
  11. To serve, divide among bowls, sprinkle with maple-glazed pumpkin seeds, crispy sage leaves, sautéed apple.

Notes

Alternatively, you can slice apple and onion and roast with the butternut squash. (You’ll still need to saute the garlic, ginger and sage.)

Maple-glazed Pumpkin Seed brittle: Toss 1 cup pumpkin seeds in 1 ½-2 tablespoons maple syrup with a pinch of salt and pepper, and spread out on a parchment lined sheet pan. Bake 11-14 minutes at 350F  stirring ½ way through. Let them get a little toasted. (If they they don’t toast enough the maple syrup will not harden). Remove from oven, immediately, fluff with a fork, then let cool on the parchment.

To make Crispy Sage: Heat coconut oil or butter in a skillet over medium heat. Place sage leaves carefully in the hot oil, sprinkle with a pinch of salt, fry unit crisp, about 1 minute. Remove with tongs, from the pan before they get dark, and lay flat on a paper towel.

To drizzle coconut milk over the top, I find it’s easier to heat it up a bit first then spoon it over top in a circular motion.

Sometimes, instead of the vinegar, I’ll add a squeeze of fresh orange juice- delicious!

Nutrition

  • Serving Size: -with ½ cup coconut milk
  • Calories: 287
  • Sugar: 14.5 g
  • Sodium: 770.6 mg
  • Fat: 14.6 g
  • Saturated Fat: 11.4 g
  • Carbohydrates: 36.6 g
  • Fiber: 5 g
  • Protein: 5.9 g
  • Cholesterol: 3.6 mg

Keywords: butternut squash soup, vegan butternut squash soup, vegan butternut soup, butternut squash soup vegan, Vegan Butternut soup, butternut apple soup, butternut soup recipes, vegan butternut soup, healthy butternut soup

 

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  1. I’ve made hundreds of different kinds of butternut squash soups in my life (last year’s garden yielded 85-had to donate half to the local food bank) but I have to admit that this might just be my all time favorite. I think it was the earthiness of the fresh sage combined with the overall sweetness. I would never have imagined, for instance, using sage and fresh ginger in the same recipe, yet it worked-beautifully! I also loved how you used sweet apples to achieve the sweetness (instead of relying only on maple syrup as most other recipes do), and the pop of acid at the end put it over the top. Thanks, Sylvia. If you ever hold an advanced “healthy” cooking retreat, I’m in!

  2. Love this soup, super easy to make. Definitely a keeper on the weekly menu..

    I didn’t add the maple syrup, and I added grated Parmesan cheese in place of apple.

    Thanks for another fabulous dish.

  3. This was fabulous. I followed the recipe exactly, but I did not add vinegar or maple syrup at the end. The hint of ginger and garlic was a subtle elevation to humble Butternut. This is now a fall favorite, and I can’t wait to make it for company. Thanks Sylvia!

  4. Finally it’s soup weather and this was perfect. Nicely sweet from the honeycrisp so I didn’t even add any maple syrup. I did add the cayenne and followed the recipe using only 1/2 cup of the coconut milk. Will definitely make this again and again.

    1. Hi Kaye! I have not tried it with honey- not sure if they will get crispy? Worth a try though!

  5. This was an amazing quick dinner. Stayed on the recipe except used mushroom broth. Also, I cooked some wild rice while I was making the soup and some fresh dinner rolls. Spooned it over wild rice and was a great hearty dinner for the family. Thank you!!

  6. Best butternut squash soup yet! I added a diced carrot to round up a smaller squash, but otherwise used all of the listed ingredients. The pumpkin seed brittle is so easy and truly a wonderful addition (and great snacking / topping), Enjoyed the leftover soup with a handful of regular oats and some chopped kale, reheated for a yum and hearty breakfast treat! I am a giant fan of Sylvia’s recipes!! Wonderful seasonings, special topping/ condiment ideas! Thanks for your wonderful site!! Nancy

  7. What a delicious fall soup! Thank you, as always, Sylvia. I made the soup with homemade veggie broth and added the recommended cayenne and apple cider vinegar (no maple syrup). I used Nutpods original unsweetened non-dairy creamer and it worked perfectly. This evening I served it with crispy sage. Plan to use both the sage and the pumpkin seed brittle with leftovers. Delightful!

  8. I love all of your recipes and this one was no exception! I used my homemade chicken broth instead of broth and it was perfect! Thank you for your lovely recipes.

  9. Excellent. Some nice options and variations. Well presented. Clearly your culinary experience shines through. I also like the name. Look forward to trying your other posts.

  10. This is my first time making and eating butternut squash soup. It’s delicious. I’m not surprised because every recipe of yours is sooo good.

  11. This is the worst butternut soup I ever made. The proportion of apples to squash is too high and the thyme is too strong and overpowering. What a waste of ingredients.

  12. I added 2 leeks, 2 carrots,2 small potatoes, 1 celery stalk, half an onion. Sautéed for about 15 min. Added stock and water simmered for 20 min than puréed with an immersion blender. Don’t like my soup too sweet so added only 1 tbsp of maple syrup. Placed the cooled soup in the fridge and will serve it today. Is it necessary to add the apple cider vinegar? The taste as is is fantastic.

    1. Thanks Pina- sounds good! No, it is not necessary especially since you cut back the maple syrup. 😉 Enjoy it!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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