Roasted Butternut Squash & Apple Soup

There’s something truly comforting about a warm bowl of soup that feels like a cozy hug on a chilly day. This Roasted Butternut Squash & Apple Soup is exactly that — a velvety, sweet, and slightly spiced blend that highlights the best of autumn’s bounty. Roasting the butternut squash and apples before simmering them in a fragrant broth brings out deep, caramelized flavors that make this soup truly special. It’s a perfect starter for dinner parties or a wholesome lunch paired with crusty bread. Plus, it’s incredibly easy to make, requiring simple ingredients and straightforward steps. Whether you’re a seasoned cook or just beginning your culinary journey, this recipe will quickly become a favorite in your kitchen.

Why This Recipe Belongs in Your Rotation

This Roasted Butternut Squash & Apple Soup stands out because it combines the natural sweetness of roasted apples and squash with warming spices like cumin and ginger, creating a balanced flavor profile that’s both comforting and exciting. It’s nutrient-rich, packed with vitamins, fiber, and antioxidants, making it a nourishing choice for any meal. Beyond nutrition, the soup’s creamy texture without the need for cream or dairy makes it light yet satisfying. It’s also incredibly versatile — you can easily double the batch for meal prep or adjust the spice level to suit your taste. Finally, roasting the ingredients ahead adds a layer of complexity that’s hard to beat, setting this soup apart from typical stovetop versions.

Ingredient List

• 1 large butternut squash, peeled and diced
• 2 medium apples, cored and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• Salt and pepper to taste
• Fresh parsley for garnish

Appliances & Accessories

• Baking sheet – for roasting the butternut squash and apples evenly.
• Large pot or Dutch oven – to simmer and blend the soup.
• Blender or immersion blender – to puree the soup until smooth and creamy.
• Chef’s knife – for chopping the vegetables and apples.
• Cutting board – to prep your ingredients safely.
• Measuring spoons – for precise spice measurements.

The Method for Roasted Butternut Squash & Apple Soup

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). While it’s warming up, peel and dice the butternut squash and core and dice the apples. Chop the onion and mince the garlic. Toss the squash and apples with olive oil, salt, and pepper on a baking sheet, spreading them out in a single layer to ensure even roasting.

Step 2: Roast the Veggies and Fruit

Place the baking sheet in the oven and roast for about 25-30 minutes, or until the butternut squash is tender and the apples are caramelized at the edges. Roasting is key here—it intensifies the natural sweetness and adds a subtle smokiness that makes this soup irresistible.

Step 3: Sauté Onion and Garlic

While the squash and apples roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes. Add the minced garlic, ground cumin, and ground ginger, cooking for another minute to bloom the spices and release their aromas.

Step 4: Combine and Simmer

Once the squash and apples are roasted, add them to the pot with the onions and garlic. Pour in the vegetable broth and stir to combine everything. Bring the mixture to a gentle simmer and let it cook for 10-15 minutes, allowing all the flavors to meld beautifully.

Step 5: Blend to Perfection

Remove the pot from heat. Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a blender. Puree until smooth and silky. If the soup is too thick, add a bit more broth or water to reach your desired consistency. Taste and adjust salt and pepper as needed.

Step 6: Serve and Garnish

Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness. Enjoy immediately with warm bread, or let it cool and refrigerate for later.

Seasonal Adaptations

• In winter, swap apples for pears to add a unique sweetness.
• During fall, add a pinch of cinnamon or nutmeg for extra warmth.
• Summer months can welcome a touch of fresh ginger root instead of ground ginger.
• For a heartier version, toss in roasted carrots or sweet potatoes during the roasting step.

Pro Perspective

Professional chefs often recommend roasting the squash and apples separately if you want to control caramelization levels precisely. Also, using homemade vegetable broth can elevate the soup’s flavor dramatically. When blending, make sure the soup isn’t too hot to avoid any mishaps with your blender. A quick tip: chilling the soup slightly before blending can give you a smoother, airier texture.

Save It for Later

This soup freezes beautifully, making it an ideal candidate for batch cooking. Portion it into airtight containers or freezer bags and store for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove. If you’d like to keep it fresh in the fridge, it stays good for about 4 days—perfect for easy lunches or quick dinners during a busy week.

FAQ

Can I use a different type of squash?

Absolutely! While butternut squash provides a naturally sweet and creamy base, you can substitute with kabocha, acorn, or pumpkin if preferred. Just adjust roasting times as needed since different squashes vary in firmness.

Is it necessary to roast the ingredients first?

Roasting enhances the flavor by caramelizing the natural sugars in the squash and apples, adding depth and richness. You can skip roasting for a quicker version, but the soup won’t have the same complex flavor profile.

Can I make this soup in a slow cooker?

Yes! For a hands-off approach, try the Slow Cooker Butternut Squash Soup version, which is equally delicious and convenient. Just roast the apples and squash beforehand for best results.

What can I serve with this soup?

This soup pairs beautifully with crusty bread, garlic toast, or a simple green salad. For a beverage pairing, consider warming up a spiced drink like the Apple Cider Chai Tea Latte to complement the soup’s flavors.

Keep Cooking

• Slow Cooker Butternut Squash Soup – another cozy squash soup with minimal effort.
• Apple Cider Chai Tea Latte – a perfect warming drink to enjoy alongside your soup.
• Roasted Carrot Ginger Soup – a spicy and sweet soup for variety in your rotation.
• Creamy Cauliflower Soup – a silky, dairy-free soup to try next.

That’s a Wrap

This Roasted Butternut Squash & Apple Soup is a celebration of autumn flavors and simple cooking techniques that yield big results. With its luscious texture, sweet-spiced notes, and nourishing ingredients, it’s an easy addition to your meal planning that everyone will love. Whether served as a starter or a main course, it brings warmth and comfort in every spoonful. So next time you have butternut squash and apples on hand, you know exactly what to do!

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