Roasted Butternut Squash and Apple Soup
This Roasted Butternut Squash and Apple Soup Recipe is super comforting, creamy, perfectly spiced, and incredibly delicious! It’s easy to make and perfect for this fall!
Roasted Butternut Squash and Apple Soup
This Roasted Butternut Squash and Apple Soup Recipe is perfect for the fall. It’s comforting, packed with flavor, creamy, naturally sweetened, and unbelievably delicious. All you need is 1 pan, a blender, a pot, and dinner will be ready in an hour!
We love this soup because it is easy to make, how delicious it is, and how it makes the house smell so good. IYKYK.
Table of contents
Ingredients To Make Butternut Squash Soup
- A Small Butternut Squash – peeled and cut into cubes
- Honeycrip Apples – We love Honeycrisp apples in this recipe because it adds a nice balance of sweetness.
- Leek – We love how leeks have a subtle onion flavor.
- Garlic Cloves
- Freshy Thyme
- Fresh Sage
- Chili-Infused Olive Oil or, substitute with regular Olive Oil. We love using Brightland’s Chili Olive Oil in this recipe. We also adds more to the bowl when serving to give it an extra kick of heat.
- Milk – We used Fairlife Lactose Free Whole Milk, but feel free to use any milk you have on hand.
- Vegetable Broth, or substitute water. Vegetable broth adds more flavor, but we have made it both ways (with water and with broth) and both turned out delicious.
- Apple Cider Vingear for acidity
- Salt and Pepper
To make this soup extra fancy, make our Toasted Pumpkin Seeds with maple syrup, a pinch of cinnamon and salt, and a Honeycrisp Apple. This makes a great topping for this soup as it adds a bit of crunch and a pop of sweetness.
How To Make Butternut Squash Soup
Step 1: Prepare all ingredients, and roast for 40-45 minutes, until fork-tender.
Step 2: Add the roasted ingredients to a blender with the milk, vegetable broth (or sub water), and apple cider vinegar. Blend until smooth.
Step 3: Transfer to a pot over medium heat to warm up the soup. Taste and adjust seasoning by adding more salt and pepper.
To make the Toasted Pumpkin Seeds, add maple syrup, cinnamon, and pumpkin seeds to a small pan over medium-low heat. Toast for about 5 minutes, and then add in diced apple pieces. Stir to combine and set aside to cool.
Frequently Asked Questions
Yes! Add soup without any of the pumpkin seed and apple toppings to a freezer-friendly container. When ready to enjoy, transfer the soup to the refrigerator the night before. Heat on the stovetop or in the microwave, stirring in increments.
This soup pairs well with a Chardonnay. The floral notes of Chardonnay pair nicely with the creaminess and spice.
This Roasted Butternut Squash and Apple Soup Recipe is super comforting, creamy, perfectly spiced, and incredibly delicious! We hope you all love it as much as we do! ♡
Roasted Butternut Squash Soup Recipe
Roasted Butternut Squash and Apple Soup
Ingredients
Roasted Butternut Squash & Apple Soup
- 4 cups butternut squash, peeled and cubed (about 1 small butternut squash)
- 2 cups apple (Honeycrip), peeled and cubed (1 large or 2 small)
- 1 cup leek chopped
- 4 garlic cloves
- 4 tbsp olive oil (or substitute chili-infused olive oil)
- ⅓ cup sage leaves, chopped
- 2 tbsp thyme leaves
- healthy pinch of salt and pepper plus more to taste
- 1 cup whole milk
- ½ cup vegetable broth (or substitute water)
- 1 tbsp apple cider vinegar
Toasted Pumpkin Seeds with Apples
- ¼ cup pumpkin seeds
- 1 tbsp maple syrup
- pinch of salt
- pinch of cinnamon
Instructions
Roasted Butternut Squash and Apple Soup
- Preheat the oven to 425 degree Fahrenheit, and line a baking sheet with foil.
- Add the peeled and cubed butternut squash, the chopped leeks, garlic cloves, and the Honeycrisp apple to the baking sheet. Add the sage and thyme and season with a healthy pinch of salt and black pepper. Add olive oil, and toss everything together.
- Cover with foil and bake for 25 minutes. Remove foil, toss with a wooden spoon and continue baking for another 20 minutes, or until fork-tender.
- Remove from the oven and carefully transfer to a blender, along with the milk, vegetable broth, and apple cider vinegar. Blend until creamy and smooth.
- Trasnfer the soup to a pot over medium heat for about 5 minutes.
- To Serve: Ladel into 4 bowls and top with the Toasted Pumpkin Seed and Apples.
Toasted Pumpkin Seeds with Apples
- Add maple syrup, pumpkin seeds, a pinch of salt, and cinnamon to a small pot over medium heat. Stir with a spatula for about 5 minutes until the pumpkin seeds start to stick together.
- Add in diced apples and give it a quick stir. Remove from heat to cool.
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