Print

Cozy Roasted Butternut Squash and Apple Soup Recipe

roasted butternut squash and apple soup - featured image
Print Recipe

This velvety roasted butternut squash and apple soup is the perfect fall comfort food. The roasting caramelizes the natural sugars, adding depth and sweetness, while the apple brings a subtle tangy-sweet balance that makes every spoonful irresistible.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 medium apples (such as Honeycrisp, Fuji, or Gala), peeled, cored, and cubed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cups vegetable broth (or chicken broth)
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Salt and black pepper, to taste
  • Optional toppings: roasted pepitas, drizzle of cream, fresh thyme or sage, crumbled bacon, or maple syrup

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the squash and apple: Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Peel, core, and cube the apples to a similar size.
  3. Toss with olive oil and season: Place the squash and apple cubes on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat. Spread in a single layer.
  4. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and edges are caramelized.
  5. While the squash roasts, start the base: In a large pot or Dutch oven, melt 2 tablespoons butter over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent.
  6. Add the garlic and spices: Stir in the minced garlic, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ginger. Cook for 1 minute until fragrant.
  7. Add the roasted squash and apple to the pot and stir to coat in the spiced butter.
  8. Pour in 3 cups of vegetable broth and stir. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  9. Remove from heat. Use an immersion blender to puree the soup until smooth. If using a countertop blender, work in batches, filling no more than halfway, and allow steam to escape.
  10. Stir in 1/2 cup heavy cream (or coconut milk) until fully incorporated. Taste and adjust seasoning with salt and pepper.
  11. Serve immediately with desired toppings.

Notes

Don’t skip the roasting step—it caramelizes the natural sugars and adds depth. Cut squash and apple into uniform 1-inch cubes for even roasting. Season in layers (at roasting, sautéing, and end) for best flavor. The soup tastes even better the next day. For freezing, leave out the cream and add after thawing.

Nutrition

Keywords: butternut squash soup, apple soup, roasted butternut squash, fall soup, creamy soup, vegetarian soup, gluten-free soup

Find it online: https://twirltaste.com/cozy-roasted-butternut-squash-and-apple-soup-recipe/