Print

Easy Cozy Roasted Butternut Squash and Apple Soup Recipe

roasted butternut squash and apple soup - featured image
Print Recipe

This roasted butternut squash and apple soup is creamy, comforting, and packed with caramelized flavor. It’s the recipe that changed my husband’s mind about soup—and it might just change yours too.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds / 1.4 kg), peeled, seeded, and cubed into 1-inch pieces
  • 2 medium apples (Honeycrisp, Fuji, or Granny Smith), peeled, cored, and chopped
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper (optional)
  • 4 cups vegetable broth (low-sodium)
  • ½ cup canned coconut milk (full-fat)
  • 2 tablespoons maple syrup (optional)
  • Fresh sage leaves for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Peel, core, and chop the apples into similar-sized pieces.
  3. In a large bowl, combine cubed squash, chopped apples, and chopped onion. Drizzle with 1½ tablespoons olive oil, then sprinkle with salt, pepper, cinnamon, ginger, nutmeg, and cayenne (if using). Toss to coat evenly.
  4. Spread the mixture in a single layer on the prepared baking sheet. Roast for 35-40 minutes, stirring halfway, until squash is fork-tender and edges are golden brown and caramelized.
  5. While the squash roasts, heat the remaining ½ tablespoon olive oil in a large pot or Dutch oven over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
  6. Once roasted, carefully transfer the squash and apple mixture to the pot with the garlic. Pour in the vegetable broth and stir. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  7. Remove pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. (If using a regular blender, let soup cool 5-10 minutes, then blend in batches, filling no more than halfway, with center cap removed and covered with a towel.)
  8. Stir in the coconut milk and maple syrup (if using). Taste and adjust seasoning as needed.
  9. Return pot to low heat and warm gently for 2-3 minutes, stirring occasionally. Do not let it boil. Ladle into bowls and garnish with fried sage leaves, a swirl of coconut milk, or pumpkin seeds if desired.

Notes

Don’t skip the roasting step—it gives the soup deep, caramelized flavor. Cut squash and apples the same size for even cooking. Season in layers: add salt and spices at roasting, then adjust after blending. This soup tastes even better the next day. Do not boil after adding coconut milk to prevent separation.

Nutrition

Keywords: butternut squash soup, apple soup, roasted squash soup, fall soup, creamy soup, vegan soup, gluten-free soup, easy soup recipe

Find it online: https://novanosh.com/easy-cozy-roasted-butternut-squash-and-apple-soup-recipe/