Roasted Butternut Squash and Apple Soup (Printable)
A velvety, warming soup blending roasted butternut squash and apples with aromatic spices. Vegetarian and gluten-free.
# Ingredient List:
→ Vegetables & Fruit
01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 2 medium apples such as Granny Smith, peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth, gluten-free
06 - 2 tablespoons olive oil
→ Spices & Seasoning
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon black pepper
11 - Pinch of cayenne pepper, optional
→ Dairy (Optional)
12 - 1/4 cup heavy cream or coconut milk, for garnish
# How to Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the cubed butternut squash and diced apples with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, or until the squash and apples are tender and lightly caramelized.
04 - Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until softened. Add minced garlic and cook for 1 minute more.
05 - Transfer the roasted squash and apples to the pot. Add cinnamon, nutmeg, and cayenne pepper if using. Stir to combine.
06 - Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes to allow flavors to meld.
07 - Remove from heat. Use an immersion blender to purée the soup until smooth, or carefully blend in batches in a countertop blender.
08 - Taste and adjust seasoning as needed.
09 - Ladle into bowls and swirl in cream or coconut milk if desired. Serve hot.
# Expert Tips:
01 -
- The roasting step caramelizes both the squash and apples, creating deep flavor pockets that ordinary boiled soup recipes completely miss.
- Its the perfect make ahead meal that actually tastes better the next day when all those warm spices have had time to mingle and get friendly with each other.
02 -
- Never skip the roasting step, as it concentrates the natural sugars in both the squash and apples, completely transforming their flavors from bland to brilliant.
- If the soup seems too thick after blending, add warm broth a quarter cup at a time until you reach your desired consistency rather than dumping in cold liquid that will cool everything down.
03 -
- When peeling butternut squash, first slice off both ends, then microwave the whole squash for 2-3 minutes to soften the skin slightly, making it much easier and safer to peel.
- For a restaurant-quality finish, strain the blended soup through a fine-mesh sieve, which removes any fibrous bits and creates a silky smooth texture that feels luxurious against the palate.