Roasted Apple Butternut Squash Soup
Roasted Apple Butternut Squash Soup
Ingredients
For the Roasted Vegetables and Fruit
- 1 butternut squash, medium (about 2 pounds), peeled, seeded, and cubed into 1-inch pieces
- 2 apples, medium (e.g., Honeycrisp or Gala), cored and cut into 1-inch pieces
- 1 yellow onion, medium, roughly chopped
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Soup Base
- 4 cups vegetable broth
- 1 tablespoon maple syrup
- 1/4 cup heavy cream, optional, for richness
For Serving
- 1/4 cup toasted pumpkin seeds
- 1 tablespoon fresh sage leaves, chopped, or fresh thyme
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
On the prepared baking sheet, combine the cubed butternut squash, apple pieces, chopped yellow onion, and peeled garlic cloves. Drizzle with olive oil, sprinkle with fresh thyme leaves, salt, and black pepper. Toss everything together until evenly coated.
⏱️ 10 min
- 3
Roast the vegetables and fruit for 25 to 30 minutes, or until the squash and apples are very tender and slightly caramelized. Stir halfway through to ensure even roasting.
⏱️ 30 min•🌡️ 400
- 4
Carefully transfer the roasted mixture from the baking sheet into a large pot or Dutch oven. Add the vegetable broth and maple syrup.
⏱️ 3 min
- 5
Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. Alternatively, transfer the mixture in batches to a standard blender and blend until smooth, then return to the pot. Be cautious when blending hot liquids.
⏱️ 5 min
- 6
Heat the soup over medium heat until it comes to a gentle simmer. If using, stir in the heavy cream. Taste and adjust seasoning with additional salt and pepper as needed.
⏱️ 5 min
- 7
Ladle the hot soup into bowls. Garnish each serving with toasted pumpkin seeds and chopped fresh sage leaves before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Apple Butternut Squash Soup
Ingredients
For the Roasted Vegetables and Fruit
- 1 butternut squash, medium (about 2 pounds), peeled, seeded, and cubed into 1-inch pieces
- 2 apples, medium (e.g., Honeycrisp or Gala), cored and cut into 1-inch pieces
- 1 yellow onion, medium, roughly chopped
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Soup Base
- 4 cups vegetable broth
- 1 tablespoon maple syrup
- 1/4 cup heavy cream, optional, for richness
For Serving
- 1/4 cup toasted pumpkin seeds
- 1 tablespoon fresh sage leaves, chopped, or fresh thyme
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
On the prepared baking sheet, combine the cubed butternut squash, apple pieces, chopped yellow onion, and peeled garlic cloves. Drizzle with olive oil, sprinkle with fresh thyme leaves, salt, and black pepper. Toss everything together until evenly coated.
⏱️ 10 min - 3
Roast the vegetables and fruit for 25 to 30 minutes, or until the squash and apples are very tender and slightly caramelized. Stir halfway through to ensure even roasting.
⏱️ 30 min•🌡️ 400 - 4
Carefully transfer the roasted mixture from the baking sheet into a large pot or Dutch oven. Add the vegetable broth and maple syrup.
⏱️ 3 min - 5
Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. Alternatively, transfer the mixture in batches to a standard blender and blend until smooth, then return to the pot. Be cautious when blending hot liquids.
⏱️ 5 min - 6
Heat the soup over medium heat until it comes to a gentle simmer. If using, stir in the heavy cream. Taste and adjust seasoning with additional salt and pepper as needed.
⏱️ 5 min - 7
Ladle the hot soup into bowls. Garnish each serving with toasted pumpkin seeds and chopped fresh sage leaves before serving.
⏱️ 2 min