Roasted Butternut Squash and Apple Soup

This smooth and velvety Roasted Butternut Squash and Apple Soup is hands down my favorite way to enjoy the bounty of squash season. The flavors of this soup are warm and rich with a touch of spice and sweetness.

Roasted Butternut Squash and Apple Soup is an inspiration from my good friend Kari. She brought me lunch one day at work and I fell in love with her squash soup! I was literally licking the bowl clean it was so good! I loved the subtle sweetness from the apples and you could really taste the nutty flavor of the squash. The curry was super mild and gave the soup a touch of heat. It was perfection!

I really can’t say I “re-created” her recipe because it was truly perfect in my opinion, but I did make one tiny adjustment. I decided to roast the squash and apples because pretty much anything roasted in the oven is amazing. It really just adds depth of flavor and doesn’t take any extra time to do it.

This soup is seriously so cozy and the perfect way to warm up during cooler months.

Ingredients:

• Olive oil
• Butternut squash
• Apples (honey crisp or Fuji)
• Butter
• Yellow onion
• Brown sugar
• Curry
• Fresh thyme or dried
• Vegetable or chicken stock
• Plain almond milk (unsweetened) or heavy cream
• Salt and pepper
• Sour cream or crème fraîche
• Fresh chives, cilantro, or parsley for topping
• Croutons for topping

Step by Step Instructions For Butternut Squash Soup:

Step 1. Roast butternut squash and apples on a large sheet pan with olive oil, salt and pepper until golden and tender.

Step 2. Heat oil and butter in a large Dutch oven and cook onions until golden brown. Add the roasted butternut squash and apples, along with the brown sugar, curry, and thyme. Stir to combine.

Step 3. Add vegetable or chicken stock and simmer squash and apples until super soft. Remove pot from the heat and blend until smooth using an emersion blender. Or allow to cool for 15-minutes, then transfer squash and apples using a slotted spoon to a high powered blender. Add 2 cups of the cooking liquid before blending.

Step 4. When the squash and apple are blended smooth, add the puree back to the large pot and stir in almond milk or heavy cream. Season to taste with salt and pepper and serve with toppings.

Important:

If you’re using a high powered blender you may need to add the squash and apples in 2 separate batches depending on how large your blender is. When contents are hot they will expand so you don’t want to overfill your blender. Make sure to allow the soup contents to cool at least 15-minutes before transferring the squash and apples to a blender. Make sure lid is on tightly before turning on the blender slowly.

Pro Tips:

• Peeling and dicing butternut squash– This can be a little tricky because the skin is thick and the flesh can be hard to cut through. Tap here for an easy and safe video to follow.
• Store leftover soup in the freezer- This butternut squash soup is perfect for freezing and it reheats perfectly. Add to a freezer safe storage container and freeze up to 4 months for best results.

Other Soups You might Enjoy:

• Hearty Vegetable Soup with Couscous
• Autumn Chicken Soup with Orzo
• Baked Potato Soup

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I appreciate your comments and reviews! Be sure to leave a comment or rating below for suggestions, questions, or if you make the recipe. I’d love to know how it turned out for you!

Let’s eat!

Roasted Butternut Squash and Apple Soup

This smooth and velvety Roasted Butternut Squash and Apple Soup is hands down my favorite way to enjoy the bounty of squash season. The flavors of this soup are warm and rich with a touch of spice and sweetness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dinner

Cuisine American

Servings 5

Calories 243 kcal

Equipment

• 1 1/2 sheet pan
• 1 large Dutch oven

Ingredients

  

• 2 tbsp olive oil, divided
• 1 large butternut squash or about 6 cups, peeled and diced in 1-inch cubes
• 2 medium apples, peeled and core removed, and cut in 1 inch pieces honey crispy or Fuji work great
• 1 tbsp butter
• 1 small yellow onion, diced
• 1/4 cup brown sugar
• 1 tbsp curry
• 1 tbsp fresh thyme or 1 tsp dried thyme
• 6 cups vegetable or chicken stock
• 1/2 cup unsweetened almond milk or 1/4 cup heavy cream
• salt and pepper to taste

Toppings

• sour cream or crème fraîche
• fresh chives
• croutons

Instructions

 

Preheat oven to 450℉

• To a large sheet pan add the butternut squash, apples, and 1 tablespoon olive oil. Toss to coat then season lightly with salt and pepper. Roast for 25 minutes turning half way through.
• Meanwhile heat a large Dutch oven or soup pot to medium heat. Add 1 tablespoon olive oil and butter. Once hot add onion and cook stirring occasionally until golden brown in spots.
• Add the roasted squash and apples to the pot with the onions along with the brown sugar, curry, and thyme. Stir to combine. Add vegetable or chicken stock and bring to a medium simmer. Cook an additional 10-15 minutes stirring occasionally.
• Once squash and apples are super soft remove the pot from the heat and blend until smooth using an emersion blender. Or allow to cool for 15-minutes, then transfer squash and apples using a slotted spoon to a high powered blender. Add 2 cups of the cooking liquid before blending.
• IMPORTANT: If you’re using a high powered blender you may need to add the squash and apples in 2 separate batches depending on how large your blender is. When contents are hot they will expand so you don’t want to overfill your blender. Make sure to allow the soup contents to cool at least 15-minutes before transferring the squash and apples to a blender. Make sure lid is on tightly before turning on the blender slowly.
• When the squash and apple are blended smooth and the puree back to the large pot if using a blender. Stir in almond milk or heavy cream. Season to taste with salt and pepper and serve with toppings.

Notes

Tips:

 

• Peeling and dicing butternut squash– This can be a little tricky because the skin is thick and the flesh can be hard to cut through. Tap here for an easy and safe video to follow.
• Store leftover soup in the freezer- This butternut squash soup is perfect for freezing and it reheats perfectly. Add to a freezer safe storage container and freeze up to 4 months for best results.

 

Nutritional facts include almond milk and no additional toppings.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

 

Nutrition Facts
Servings: 5
Amount per serving
Calories	243
% Daily Value*
Total Fat 9.3g	12%
Saturated Fat 2.5g	13%
Cholesterol 6mg	2%
Sodium 961mg	42%
Total Carbohydrate 42.3g	15%
Dietary Fiber 6.1g	22%
Total Sugars 21.8g
Protein 3.1g

Keyword Apples, Brown sugar, Butternut squash, Curry, Easy soup recipe, Fall recipes, gluten free, Soups, Squash

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