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–+ servings
A pureed soup in a white bowl of butternut squash and apples with extra chunky pieces on top and a slice of bread to the side.
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3.32 from 48 votes

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!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Yield: 6 servings

Ingredients

  • 4 tablespoons extra-virgin olive oil, divided
  • 1 butternut squash, peeled and cut into ½-inch pieces (about 6 cups)
  • 2 red, sweet apples, cored and cut into ½-inch pieces (about 4 cups)
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 3 cups low-sodium chicken or vegetable stock
  • 1 cup water
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ 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 ½ 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 ½ 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

Serving: 1serving | Calories: 178kcal | Carbohydrates: 15g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 18mg | Sodium: 483mg | Fiber: 3g | Sugar: 9g
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