Roasted Butternut Squash Soup with Apple

Roasted Butternut Squash and Apple Soup is the perfect starter for our Christmas feast. Instead of the usual sides like potatoes side or green beans, this soup will set the perfect tone for our holiday feast.

Roasted butternut squash soup recipe

Roasted Butternut Squash Soup with Apples is a comforting and flavorful dish. It combines roasted butternut squash’s natural sweetness with apples’ tartness. This flavor contrast creates a delicious and well-balanced feast.

I chose the roasted version for its sweeter, nuttier flavor. The roasted version offers more sweetness and nuttiness than the regular one. You can top the soup with pumpkin seeds, toasted nuts, or cream.

You can enjoy this soup with comforting sides like Grilled Cheese Sandwiches for a crispy, cheesy contrast. Rustic breads or rolls are perfect for dipping.

For a balanced meal, try serving the soup with salads featuring roasted beets or apples. The soup can also be a main course with grainy bread or roasted chicken, perfect for cozy meals.

Here’s how to make the roasted butternut squash soup with apples:

Easy Roasted Butternut Squash and Apple Soup

A hearty meal and an elegant starter for gatherings during cooler seasons. This soup blends butternut squash, caramelized by roasting, with crisp apples for a balanced flavor profile.

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Total Time 1 hour hr

Course Appetizer

Cuisine American, European

Servings 6

Nutrition

Calories: 155kcalCarbohydrates: 23gProtein: 2gFat: 7gSodium: 400mgPotassium: 470mgFiber: 4gSugar: 8g

Ingredients

  

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• 1 medium butternut squash peeled, seeded, and diced
• 2 apples peeled, cored, and chopped
• 1 onion chopped
• 2 cloves garlic minced
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• Roasted pumpkin seeds, a dollop of coconut cream, or a drizzle of maple syrup optional

Instructions

 

• Preheat your oven to 400°F (200°C).
• In a large mixing bowl, toss the diced butternut squash, chopped apples, onion, and minced garlic with olive oil, cinnamon, nutmeg, salt, and pepper.
• Spread the mixture on a baking sheet in a single layer. Roast in the preheated oven for about 30-40 minutes or until the vegetables are tender and slightly caramelized. This step adds a depth of flavor to the soup.
• Transfer the roasted vegetables to a blender. Add vegetable broth and blend until smooth. Start with small batches to ensure a smooth consistency.

  If you have an immersion blender, add roasted veggies and vegetable broth to the pot and blend the soup directly in the pot.
• Pour the blended mixture into a pot and heat over medium heat until warmed through.
• Adjust seasoning if needed. You can always add a bit more salt, pepper, or spices to suit your preferences.
• Serve hot, and garnish with your choice of toppings like roasted pumpkin seeds, a dollop of coconut cream, or a drizzle of maple syrup.

Notes

If you like the chunky Roasted Butternut Squash Apple Soup, just skip the blending step. Just add your roasted vegetables to a pot with vegetable broth, boil, and let it simmer until everything is cooked.

To reduce the time to make this roasted butter squash soup, you can use an instant pot, crockpot, or a slow cooker, instead of a regular pot.

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Keyword autumn recipes, butternut squash soup, Christmas recipe, gluten-free recipe, homemade soup, soup recipe

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How to store

To store Roasted Butternut Squash and Apple Soup short-term, let it cool, then transfer to a sealed container and keep it in the fridge. It stays fresh for about 3–4 days, making it perfect for weekly meal prep.

For long-term storage, let the soup cool completely and freeze it in airtight containers. It can last 2–3 months in the freezer. This way is great if you’re into batch cooking or planning ahead.

To reheat, pour the soup into a pot and warm it on medium-low, stirring occasionally until hot. If it’s frozen, thaw overnight in the fridge first, then reheat as usual until steaming.

Variations

Roasted Butternut Squash and Apple Soup can be adapted in numerous ways. Here are some creative variations:

1. Ingredient Substitutions
   • Use honeynut, acorn, or pumpkin instead of butternut squash.
   • Use pears instead of apples for sweetness.
   • Incorporate carrots or potatoes for sweetness and texture.
2. Flavor Enhancements
   • Add fresh thyme or sage for an aromatic touch.
   • A pinch of cayenne introduces subtle heat.
   • Cinnamon enhances the soup’s sweetness.
   • Substitute heavy cream with coconut milk for a vegan option.
   • Coconut milk adds richness without dairy.
   • Include a half cup of apple cider for stronger flavor.
3. Toppings and Garnishes
   • Top soup with roasted pumpkin seeds, pecans, or walnuts.
   • Make pumpkin seed brittle for a sweet contrast.
   • Garnish with crème fraîche mixed with maple syrup.
   • Use yogurt or sour cream as an alternative garnish.
   • Add pomegranate seeds or thin apple slices for freshness.
4. Serving Suggestions
   • Serve the soup hot or chilled.
   • Pair soup with crusty bread or a light salad.
5. Cooking Techniques
   • Roast squash and apples until tender.
   • Caramelization enhances sweetness and flavor.
   • Use an immersion blender for convenience.
   • Use a standard blender for a smoother texture.
   • Adjust soup thickness by adding broth.