Go Back
Squash Soup

Classic Roasted Butternut Squash Soup

This classic roasted butternut squash soup is luxuriously thick, velvety smooth, and is packed full of flavourful aromatics, light seasonings, and a blend of cheeses. Pure comfort food at its finest!
Course Soup
Cuisine American
Servings 8
My Island Bistro Kitchen My Island Bistro Kitchen


  • 1 large butternut squash apx. 3 lbs
  • Olive oil
  • Salt and Pepper
  • 3 - 4 tbsp butter
  • 2 tbsp olive oil
  • 2/3 cup onion finely chopped
  • ¼ cup celery thinly sliced
  • ¼ cup carrot thinly sliced
  • ¼ cup parsnip thinly sliced
  • 5 cloves garlic minced
  • 4 cups chicken or turkey stock homemade or store-bought
  • 1 small apple any variety, peeled and diced
  • 3 bay leaves
  • ¾ tsp dried summer savory
  • ¼ tsp dried sage
  • 1/8 tsp nutmeg
  • Pinch ginger
  • Pinch cayenne optional
  • Salt and freshly Ground Pepper to taste
  • 2 tbsp pure maple syrup
  • cups whole milk or combination of whole milk and cream
  • 2 tbsp freshly grated Parmesan cheese
  • ½ cup coarsely grated cheddar cheese


  1. Preheat oven to 425°F.
  2. Wash butternut squash. With large chef’s knife, slice the squash in half, vertically. With large spoon, scoop out the seeds and fibrous matter from the interior of each squash half (save the seeds for roasting!)
  3. Prepare large rimmed baking sheet by lining with tin foil sprayed lightly with cooking oil. Lightly brush the cut sides and scooped out hollow of the squash halves with olive oil. Sprinkle with salt and pepper. Place the squash halves, cut side down, on the baking sheet. Roast the squash in preheated oven for about 35 minutes. Remove the squash from the oven and, with a large flat lifter, carefully flip the squash pieces over, applying another light brushing of olive oil to the flesh side. Return the squash to the oven for about another 15-20 minutes, or until the flesh of the squash is very soft when pierced with a fork. Remove from oven and let squash cool for 10 minutes or so. Scoop out the flesh and place in medium-sized bowl. (Do not let squash cool completely as it will be difficult to remove from its skin.)
  4. In large stockpot, heat the butter over medium heat till melted. Add the olive oil. Add the onion, celery, carrot, and parsnip. Stir briskly for 4-5 minutes. Add the garlic and cook for another minute, continuing to stir the mixture.
  5. Add the chicken stock, apple, and spices. Bring to a boil over medium high heat then reduce heat to medium-low and cook until vegetables are soft, about 10-15 minutes. Remove from heat and cool for about 30 minutes. Remove and discard bay leaves. Stir in cooked squash.
  6. Purée soup mixture in blender until very smooth. Work in batches, starting with one cup of the mixture, puréeing it until smooth, then adding another 1 to 1½ cups, never filling the blender jug more than a scant half full at a time. Transfer puréed mixture to clean stockpot. Add the maple syrup and milk. Stir well. Heat slowly over medium-low heat but do not boil. Add the Parmesan and cheddar cheese. Stir until cheeses are melted. Serve plain or garnish with croutons and some toasted squash seeds, a dollop of sour cream with a sprinkle of fresh herbs, or a toasted baguette slice topped with cheese, herbs, and bacon.

Recipe Notes

To make this soup lactose-free, use lactose-free butter, milk, and cheese.