Roasted butternut squash apple soup is perfect for a cozy fall dinner! This soup is thick and filling and has a perfect background of sweetness and warm spices!

I’m keeping it short today…

I’ve been in Cleveland the last few days with some fellow food bloggers and oh my, we had the BEST time!

I promise to give you some more details soon and share some fun pictures – which you may have seen if you follow me on Instagram and watch my stories. I love doing IG stories!

But I’m trying to get back on track today and get caught up now that I’m home so let’s move this right along!

Today we are combining two of my fall favorites: squash and apples!

And we’re doing it in SOUP form because, well, it’s soup season now and I’m all about feasting on some soup!

This roasted butternut squash apple soup is hearty, thick and filling, and it has a great background sweetness and warm spices that permeate the whole soup. ❤️

Roasting the squash AND the apples really adds a whole extra layer of flavor.

It’s fall in a bowl, y’all!

And it’s perfect for a cozy dinner in!

You can pair this with my 3-ingredient balsamic pork tenderloin with thyme or easy balsamic chicken or just some rotisserie chicken from the store.

You could also just top it with some of the fun toppings I get into below and have it be a light meal on its own.

One quick note: This soup does thicken as it sits, so if you want a thinner soup, just stir in some more chicken or vegetable stock or water to get it to your desired consistency. 👍

That’s especially useful when reheating this soup. (It keeps and reheats very well!)

And now, your favorite topping freak (ME!) wants to share…

Toppings for roasted butternut squash apple soup:

Roasted pumpkin seeds
Finely diced raw apple
Crumbled baked apple chips
Croutons or oyster crackers
Chopped fresh parsley or thyme
Snippets of fresh chives
Shredded cheddar cheese (I love apple + cheddar together)
Crumbled goat or feta cheese
Crumbled cooked bacon or cooked, crispy prosciutto
A swirl of sriracha for a little heat

So many possibilities… makes my heart happy! ❤️

And makes me want to just keep eating this soup and adding all the fun toppings! 👌

I hope you have a fabulous weekend!

XO,

Kathryn

Yield: 6 servings

Roasted butternut squash apple soup

Name: Roasted butternut squash apple soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 1 butternut squash, peeled and cut into 1/2-inch pieces (about 6 cups); 2 red, sweet apples, cored and cut into 1/2-inch pieces (about 4 cups); 1 small onion, chopped; 1 celery rib, chopped; 3 cups low-sodium chicken or vegetable stock; 1 cup water; 1/4 teaspoon ginger; 1/4 teaspoon nutmeg; 1/4 teaspoon cinnamon; Salt and pepper to taste

Roasted butternut squash apple soup is perfect for a cozy fall dinner! This soup is thick and filling and has a perfect background of sweetness and warm spices!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 butternut squash, peeled and cut into 1/2-inch pieces (about 6 cups)
2 red, sweet apples, cored and cut into 1/2-inch pieces (about 4 cups)
1 small onion, chopped
1 celery rib, chopped
3 cups low-sodium chicken or vegetable stock
1 cup water
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Salt and pepper to taste

Instructions

Preheat the oven to 400.
Place the diced butternut squash on one sheet pan and the diced apple on a second sheet pan.
Season squash with 1 1/2 tablespoons olive oil and a sprinkle of salt and pepper. Stir to get everything coated. Season apple with 1 tablespoon olive oil and stir to coat.
Roast squash and apple for 25-30 minutes, until tender and browned.
Meanwhile, heat remaining 1 1/2 tablespoons olive oil in a large stock pot or dutch oven over medium heat.
Saute onion and celery for 6-8 minutes, until tender. Season with a pinch of salt and pepper.
Add chicken or vegetable stock and water and bring to a simmer.
Once the squash and apple are roasted, add them to the pot. Add ginger, nutmeg and cinnamon.
Use an immersion blender to blend the soup until smooth. (Alternatively, transfer the soup mixture to a regular blender. Just be sure to cover the blender well and be careful with the hot liquids.)
Season to taste with additional salt and pepper.
Serve with desired toppings (see notes) and enjoy!

Notes

Topping ideas: roasted pumpkin seeds, finely diced raw apple, crumbled baked apple chips, croutons or oyster crackers, chopped fresh parsley or thyme, snippets of fresh chives, shredded cheddar cheese, crumbled goat or feta cheese, crumbled cooked bacon, or a swirl of sriracha for a little heat.

This soup does thicken as it sits, so if you want a thinner soup, just stir in some more chicken or vegetable stock or water to get it to your desired consistency. This helps when reheating any leftovers, too.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 178Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 18mgSodium: 483mgCarbohydrates: 15gFiber: 3gSugar: 9gProtein: 10g

Roasted butternut squash apple soup is perfect for a cozy fall dinner! This soup is thick and filling and has a perfect background of sweetness and warm spices! #soup #souprecipe #butternutsquash #squashsoup #vegetarian

Comments

Cheyanne @ No Spoon Necessary says
October 12, 2017 at 7:25 AM
Glad you had a blast in Cleveland, girlie!! Butternut squash is definitely one of my favorite soups for fall and your version looks and sounds heavenly!! I absolutely love the apple in here!! Slurp-tastic!! Cheers!! ♡
- Kathryn says
  October 13, 2017 at 6:43 AM
  One of my favorites too! Thanks my friend! XO
Rebecca says
October 12, 2017 at 12:09 PM
I had a similar soup at a relative’s recently and it was soo good. Must make soon!
- Kathryn says
  October 13, 2017 at 6:43 AM
  It’s a great combo! Hope you give it a try! 😊
Luci's Morsels says
October 12, 2017 at 10:12 PM
Butternut squash soup is such a quintessential fall dish! I love the addition of apples to this recipe that add another dimension to this already delicious dish!
- Kathryn says
  October 13, 2017 at 6:44 AM
  It really is Luci and the apple really goes so well here!
Tiago S. says
October 15, 2017 at 11:00 AM
This recipe is great for cold days.
- Kathryn says
  October 16, 2017 at 7:39 PM
  Absolutely! I hope you try it!
Nancy says
October 23, 2017 at 8:08 AM
This soup is absolutely delicious. I used about 4 cups Macintosh apples just didn’t put in the cinnamon, otherwise followed the recipe as is. Really yummy!!!
- Kathryn says
  October 23, 2017 at 9:49 PM
  I’m so happy to hear you enjoyed it Nancy! Thanks so much for sharing! 😊
Rachel says
November 8, 2017 at 9:56 AM
I’m making this for Thanksgiving and very excited! One question though: approximately how many cups does this make? It says serves 6 but can you give me a little more info? Thank you so much!
- Kathryn says
  November 8, 2017 at 8:15 PM
  Hey Rachel! Aw, I’m so happy to hear you are making this for Thanksgiving – I feel so honored! And I sure wish I hadn’t been so lazy and had taken the time to measure out exactly how many cups this yields. My best guess is about 9 cups total (so about 1 1/2 hearty cups per serving). You could absolutely double up and make more if you have a big crowd. I hope that helps! Have a wonderful holiday!
  - Rachel says
    November 9, 2017 at 7:17 AM
    Thank you so much for the quick reply! You have a wonderful holiday as well and thanks for the soup idea!
    - Rachel says
      November 22, 2017 at 3:40 PM
      Ok, so I just made the soup as directed, but the only change I made was adding sage. I doubled it, and my only regret is not tripling it… because I want half of it myself! It is so delicious and will be a staple in my home. Thank you!
      - Kathryn says
        November 24, 2017 at 10:21 AM
        I’m so happy to hear you loved it Rachel! Thanks for sharing! 😊
Kate says
November 10, 2017 at 9:41 AM
I just made a batch and love it! I’d like to make this for thanksgiving also but would like to make ahead and freeze. Does it freeze well?
- Kathryn says
  November 10, 2017 at 5:43 PM
  Hi Kate! I’m so happy to hear you loved it! Yes, you can freeze this soup after you’ve made it! Then you’ll just want to thaw overnight in the refrigerator and heat it through, taste and adjust the seasonings and add your toppings. 😊
  - Kate says
    November 11, 2017 at 10:08 AM
    Thanks so much!
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Jac says
August 24, 2019 at 11:17 PM
Haha.. ok.. I’m confused.. but is this butternut pumpkin?? I thought a squash was a little yellow vegetable that I can’t imagine diving up like described. Clearly some sort of local naming difference – but wanted to be sure!!
- Kathryn Doherty says
  August 25, 2019 at 6:16 PM
  It’s called butternut squash here in the US but yes, is also referred to as butternut pumpkin. Here’s a link so you can see what it looks like: https://en.wikipedia.org/wiki/Butternut_squash Hope that helps!

Roasted butternut squash apple soup

Toppings for roasted butternut squash apple soup:

Roasted butternut squash apple soup

Ingredients

Instructions