Print

Cozy Roasted Butternut Squash and Apple Soup: Easy Fall Recipe

roasted butternut squash and apple soup - featured image
Print Recipe

A velvety smooth roasted butternut squash and apple soup that’s quick to make with simple ingredients. Perfect for fall gatherings, this comforting soup gets its deep caramelized flavor from roasting rather than boiling.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 medium apples (Honeycrisp or Fuji), cored and cut into 1-inch chunks
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 4 cups vegetable broth (low-sodium preferred)
  • 1/2 cup coconut milk (full-fat)
  • 1 tablespoon maple syrup (optional)
  • 1 tablespoon apple cider vinegar
  • Toasted pumpkin seeds (for garnish)
  • Extra coconut milk or cream (for garnish)
  • Cinnamon or nutmeg (for garnish)
  • Fresh thyme sprigs (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the squash: Cut off both ends, cut in half where the narrow neck meets the wider bulb, peel with a vegetable peeler, scoop out seeds, and cut into 1-inch cubes.
  3. Core and chop the apples into roughly 1-inch chunks, leaving the peel on.
  4. Roughly chop the onion and leave the garlic cloves whole.
  5. On the prepared baking sheet, combine the squash, apples, onion, and garlic cloves. Drizzle with 2 tablespoons olive oil, then sprinkle with salt, pepper, dried thyme, and nutmeg. Toss until evenly coated.
  6. Roast for 35-40 minutes, stirring halfway through, until the squash is fork-tender and the edges have golden-brown caramelized spots.
  7. Transfer the roasted vegetables and apples to a large pot or Dutch oven. Add 4 cups of vegetable broth, enough to just cover the vegetables.
  8. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to meld flavors.
  9. Blend until smooth using an immersion blender directly in the pot, or in batches in a countertop blender (fill no more than halfway and hold lid firmly with a towel).
  10. Stir in 1/2 cup coconut milk, 1 tablespoon maple syrup (if using), and 1 tablespoon apple cider vinegar. Taste and adjust seasoning.
  11. Serve hot, garnished with a drizzle of coconut milk, toasted pumpkin seeds, a sprinkle of cinnamon or nutmeg, and a fresh thyme sprig.

Notes

For best results, don’t overcrowd the pan—use two sheets if needed. Cut uniform pieces for even roasting. Roast garlic whole to prevent burning. Season in layers for deeper flavor. The soup tastes even better the next day as flavors meld. If soup tastes flat, add more salt or a splash of apple cider vinegar.

Nutrition

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

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