Sheet-Pan Butternut Squash Soup
on Sep 29, 2023, Updated Oct 08, 2023
This post may contain affiliate links.
I love a sheet pan meal, and creamy Butternut Squash Soup is exactly that. It’s made with roasted butternut squash, onions, and apples, then blended with broth and spices to make an easy soup that tastes like it’s been simmering on the stove all afternoon.
Soup season is here, so I’ll be making these hearty, healthy, vegan soups on repeat: My rustic Pasta e Fagioli and Tuscan Ribollita are staples, and this Creamy Pumpkin Soup is definitely one of my all time favorites.
Another vegetable soup recipe that’s perfect for these chillier months is this Butternut Squash Soup. I love that it’s easy to make – there’s no peeling and very little chopping! – and it’s packed with feel-good nutrients like Vitamin A, fiber, and magnesium.
How to Make Sheet-Pan Butternut Squash Soup
The full recipe with measurements can be found on the recipe card below, but here’s a quick overview to give you and idea!
Step 1:
Pre-heat the oven to 400 degrees and line two cookie sheets with a non-stick liner.
Step 2:
Cut each butternut squash into 8 even wedges and use a spoon to scoop out the seeds. Then place the squash on a cookie sheet, and drizzle with olive oil, maple syrup, and salt. Roast for 40 minutes.
Step 3:
Next place onions, apples, and whole garlic cloves on the second cookie sheet, and drizzle with olive oil, salt, and black pepper. Roast for 30-35 minutes and then remove both trays from the oven and allow the veggies to cool slightly.
Step 4:
Scoop the roasted squash into the blender and discard the skins. Then add the onions and apples. Squeeze the roasted garlic into the blender and discard the skin, and then add the broth and spices. Blend until smooth (If you have a Nutribullet or smaller blender like I do, you’ll need to do this in two rounds).
Step 5:
Pour the blended soup into a large soup pot and bring to a soft boil. Once heated through, turn off the heat and serve with a squeeze of fresh lemon juice on top.
How to Serve Sheet-Pan Butternut Squash Soup
The secret to this soup is in the final step: the added squeeze of lemon!
It’s a small thing, but it really makes a difference.
Simply ladle the soup into bowls, and squeeze some fresh lemon juice on top. The citrus adds a delicious zingy quality that brightens the flavors of the roasted veggies and sharpens the spices. The result is a truly flavorful soup, so make sure you don’t skip this step!
Sheet-Pan Butternut Squash Soup
Ingredients
- 4½ lbs butternut squash , about 2 large squash
- 1 large yellow onion
- 2 cloves garlic
- 1 large Honeycrisp or Fuji apple
- 2½ tbsp olive oil, divided
- 1 tbsp maple syrup
- 6 cups vegan chicken broth or vegetable broth, I use this one and love it!
- 1¼ tsp kosher salt, divided
- ¾ tsp black pepper
- ½ tsp ground nutmeg
- 1¼ tsp ground ginger
- ¼ tsp ground sage
- ½ tsp paprika
- ¼ tsp cayenne pepper
- 1 lemon
Instructions
Prep
- Pre-heat the oven to 400 degrees and line two cookie sheets with a non-stick liner.
Roast the Veggies
- Cut each butternut squash into 8 even wedges and use a spoon to scoop out the seeds. Then place the squash on a cookie sheet and drizzle with 1 tbsp of the olive oil, 1 tbsp of maple syrup, and 1/4 tsp of salt. Roast for 40 minutes.
- Next, chop the onions and apples into 2 inch chunks and place them on the second cookie sheet along with and two whole garlic cloves.
- Drizzle with 1 tbsp of the olive oil and sprinkle with 1/4 tsp of salt and 3/4 tsp black pepper. Roast for 30-35 minutes and then remove both trays from the oven and allow the veggies to cool slightly.
Blend
- Scoop the roasted squash into the blender and discard the skins. Then add the onions and apples. Squeeze the roasted garlic into the blender and discard the skin, and then add the broth.
- Add the nutmeg, ginger, sage, paprika, cayenne pepper, and remaining 3/4 tsp of salt to the blender. Add 2 tsp of olive oil and blend until very smooth and creamy. Note: If you have a Nutribullet or smaller blender like I do, you'll need to do this in two rounds
Cook
- Pour the soup into a large pot and bring to a soft boil.
Serve
- Once heated through, turn off the heat and serve with a squeeze of fresh lemon juice on top of each bowl of soup. Enjoy!
Notes
Note:
Every brand of broth is different, so add salt and pepper as needed to taste. If you haven’t tried the vegan chicken broth bouillon cubes, I’d recommend it! It adds great flavor and has definitely become a must-have pantry staple in my kitchen.MORE SOUP RECIPES TO TRY!
- Vegan Pumpkin Samosa Soup
- Split Pea Soup
- Green Quinoa Chili
- Pumpkin and Potato Stew with Rosemary Biscuits
Do you peel the apples? Can’t wait to try this!
No need to peel the apples unless you want to 🙂
How many servings does this recipe make?
4-6 bowls ❤️