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
Roasted butternut squash apple soup
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!
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:
6Serving Size:
1Amount Per Serving: Calories: 178Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 18mgSodium: 483mgCarbohydrates: 15gFiber: 3gSugar: 9gProtein: 10g
Cheyanne @ No Spoon Necessary says
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
One of my favorites too! Thanks my friend! XO
Rebecca says
I had a similar soup at a relative’s recently and it was soo good. Must make soon!
Kathryn says
It’s a great combo! Hope you give it a try! 😊
Luci's Morsels says
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
It really is Luci and the apple really goes so well here!
Tiago S. says
This recipe is great for cold days.
Kathryn says
Absolutely! I hope you try it!
Nancy says
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
I’m so happy to hear you enjoyed it Nancy! Thanks so much for sharing! 😊
Rachel says
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
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
Thank you so much for the quick reply! You have a wonderful holiday as well and thanks for the soup idea!
Rachel says
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
I’m so happy to hear you loved it Rachel! Thanks for sharing! 😊
Kate says
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
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
Thanks so much!
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Jac says
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
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!