Roasted Butternut Squash Soup with Apple
A silky roasted butternut squash soup with apple—balanced sweet and savory flavors, finished with warm spices and creamy texture. Perfect for chilly evenings.
Ingredients
Roasted Vegetables
- 2 lb butternut squash peeled, seeded, and cut into 1-inch cubes (about 1 medium squash)
- 2 medium apples Honeycrisp or Fuji, cored and cut into wedges
- 1 medium yellow onion cut into wedges
- 3 cloves garlic smashed (leave skins on to roast softly)
- 2 tbsp olive oil
- Salt and freshly ground black pepper
Soup Base
- 4 cups low-sodium chicken or vegetable stock
- ½ cup apple cider optional
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger or 1/2-inch fresh ginger, peeled
- 2 tbsp unsalted butter or 2 tablespoons olive oil
- ⅓ cup heavy cream coconut milk, or plain yogurt (optional)
- Freshly ground black pepper to taste
Garnish & Optional
- Toasted pepitas or pumpkin seeds
- Drizzle of extra virgin olive oil or crème fraîche
- Fresh thyme or chopped chives
- Crusty bread for serving
Instructions
- Preheat oven to 425°F (220°C). Toss the squash, apple wedges, onion, and garlic with olive oil, 1 teaspoon salt, and black pepper. Spread on a rimmed baking sheet and roast 30–40 minutes, tossing once, until tender and caramelized. Squeeze roasted garlic from skins when cool.
- In a large pot, melt butter or warm olive oil over medium heat. Add roasted vegetables and garlic, pour in stock and apple cider if using. Stir in cinnamon, nutmeg, and ginger. Bring to a simmer and cook 8–10 minutes to meld flavors.
- Puree the soup with an immersion blender until smooth and velvety, or blend in batches in a countertop blender (vent lid slightly). Return to pot, stir in cream or coconut milk if using, and season to taste.
- Warm through, then ladle into bowls. Garnish with toasted pepitas, a drizzle of olive oil or crème fraîche, and fresh thyme or chives. Serve with crusty bread.
Notes
- Make it vegan by using vegetable stock and coconut milk instead of dairy.
- For a chunkier soup, reserve a cup of roasted veg and stir in after blending.
- Freezes well—cool completely, store in freezer-safe containers up to 3 months.
- Adjust spices to your taste; a pinch of cayenne adds a nice warmth without overwhelming.
Nutrition
Calories: 240kcalCarbohydrates: 26gProtein: 3gFat: 14gSaturated Fat: 6gSodium: 420mgSugar: 9g
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