Roasted Butternut Squash Soup with Apple

Best recipe for 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 with apple recipe

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

A bowl of roasted butternut squash soup with apple
Easy roasted butternut squash with apple soup recipe

I chose the roasted version for its sweeter, nuttier flavor. The roasted version offers more sweetness and nuttiness than the regular one. Cold months make warm roasted squash and apples more appealing.

Roasted butternut squash and apple soup can be garnished with pumpkin seeds, toasted nuts, or cream. These simple toppings add texture, flavor, and visual appeal to the dish, making it even more enjoyable. Here’s how to make the roasted butternut squash soup with apples:

Best recipe for roasted butternut squash soup with apple

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
Course Appetizer
Cuisine American, European
Servings 6
Calories 155 kcal

Ingredients
  

  • 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.

Nutrition

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

  1. Fridge Storage (Best for Short Term)
    • Let soup cool down first
    • Put in a sealed container
    • Storage Duration: 3-4 days
    • Perfect for weekly meal prep!
  2. Freezer Method (Best for Long Term)
    • Cool soup completely
    • Store in a freezer container
    • Storage Duration: 2-3 months
    • Great for batch cooking!
  3. Reheating Instructions
    • Stovetop Method:
      1. Pour soup into a pot
      2. Heat on medium-low
      3. Stir occasionally
      4. Heat until steaming hot
    • Frozen Soup Steps:
      1. Thaw in the fridge overnight
      2. Follow steps above
      3. Heat until thoroughly warm
  4. Tips and Tricks
    • Add a splash of cream or broth if the soup is too thick
    • Stir while reheating to keep it smooth
    • Label containers with dates
    • Store in portions for easier reheating
    • Don’t leave soup at room temperature over 2 hours
    • Always check for freshness before eating
    • Heat until steaming for food safety

Pairing suggestions

Roasted Butternut Squash Soup can be paired with various accompaniments.

  1. Drink Pairings
    • The apple notes of apple cider pair wonderfully with the soup.
    • Sparkling cider offers a refreshing contrast to the soup’s warmth and sweetness.
    • A warm herbal tea provides a soothing accompaniment.
    • Apple juice and cider echo the apple component in the soup.
    • A light lager and wheat beer can pair nicely. Its crispness cuts through the soup’s richness.
    • Dry Riesling and Sauvignon Blanc complement the soup’s sweetness and enhance its flavors. The acidity in these wines balances the soup’s creamy texture.
    • Lightly oaked Chardonnay can work well and provides a rich mouthfeel. Its rich mouthfeel matches the soup’s creaminess.
  2. Bread Options
    • Crusty sourdough bread complements creamy soup with its chewy texture.
    • Cornbread adds a sweet and moist contrast to the soup.
    • Grilled cheese or panini provides a savory balance and is ideal for dipping.
  3. Salads
    • Hearty salad provides a refreshing contrast to rich soup with robust greens and tangy dressing.
    • Acidic salad enhances the dining experience with citrus or vinegar dressings that cut the soup’s creaminess.
  4. Garnishes
    • Toasted pumpkin seeds add crunch and nutty flavor when sprinkled on top.
    • Crème fraîche or sour cream adds creaminess and acidity with a simple swirl.
    • Fresh herbs like crispy sage or rosemary elevate the dish with aromatic notes.
  5. Main Course Pairings
    • Soup serves as a main dish with grainy bread or roasted chicken.
    • Grainy bread or roasted chicken accompanies soup, making it suitable for cozy dinners or holiday gatherings.

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.

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