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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

By Traeger Kitchen

This simple soup has just 4 ingredients, but it's full of flavor that will keep you toasty on a cold winter night. Roasting it into a butternut soup is quick, easy and makes a sweet, nutty, and creamy meal with a kick.

Prep Time

20 Minutes

Cook Time

1 Hours




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Units of Measurement:
2 Pound whole butternut squash, halved lengthwise, seeds removed
As Needed Olive oil
Traeger Veggie Rub
1 Tablespoon unsalted butter
1/2 medium apple, peeled, diced
1/2 Small yellow onion, diced
4 fresh sage leaves
1 1/2 Cup low-sodium vegetable broth, or chicken broth
1 Cup water
1 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper
1/3 Cup heavy cream
1/4 Teaspoon nutmeg
1/2 Cup toasted pumpkin seeds, for serving
1/4 Cup bacon, cooked, crumbled, for serving
2 Tablespoon Sour cream, for serving


  • 1

    When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.

    425 ˚F / 218 ˚C

  • 2

    Place the squash cut-side up on a work surface. Drizzle oil over the cut-side of each half, and season with the Traeger Veggie Rub.

    • 2 Pound whole butternut squash, halved lengthwise, seeds removed

    • As Needed Olive oil

    •  Traeger Veggie Rub

  • 3

    Place the squash cut-side-up, directly on the grill grates. Close the lid and cook until the squash is soft and the flesh is scoopable, 45-50 minutes.

    425 ˚F / 218 ˚C

  • 4

    In a large saucepan or Dutch oven over medium heat, melt the tablespoon of butter. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, 7 minutes. Remove the pan from the heat and set aside.

    • 1 Tablespoon unsalted butter

    • 1/2  medium apple, peeled, diced

    • 1/2 Small yellow onion, diced

    • 4  fresh sage leaves

  • 5

    Remove the squash from the grill and set aside until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions, discarding the skins.

  • 6

    Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer with the lid on the pot, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, 15 minutes.

    • 1 1/2 Cup low-sodium vegetable broth, or chicken broth

    • 1 Cup water

    • 1 Teaspoon kosher salt

    • 1/4 Teaspoon freshly ground black pepper

  • 7

    Remove the pan from the heat, remove and discard all of the sage leaves, and stir in the cream and nutmeg, if desired. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Alternatively, use an immersion blender and purée until smooth.

    • 1/3 Cup heavy cream

    • 1/4 Teaspoon nutmeg

  • 8

    Taste, and season with salt, and pepper, as needed. Serve garnished with the pumpkin seeds, bacon, and sour cream, as desired. Enjoy!

    • 1/2 Cup toasted pumpkin seeds, for serving

    • 1/4 Cup bacon, cooked, crumbled, for serving

    • 2 Tablespoon Sour cream, for serving

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