Roasted Butternut Squash and Apple Soup Recipe

Introduction

This roasted butternut squash soup with apple is a comforting and flavorful dish perfect for cooler days. The natural sweetness of roasted squash and apple blends beautifully with warming spices for a smooth, creamy soup. It’s simple to make and sure to become a family favorite.

Ingredients

• 2 pounds butternut squash
• 2 tablespoons olive oil, divided
• 1 teaspoon salt, plus additional 1 teaspoon for seasoning
• Pinch of ground black pepper, plus additional ¼ teaspoon for seasoning
• 1 onion, sliced
• 1 inch fresh ginger, chopped
• 2 garlic cloves, chopped
• 1 apple, cut into small pieces
• 1 teaspoon ground cumin seeds
• 1 teaspoon ground coriander seeds
• 1 teaspoon paprika powder
• 5 cups vegetable or chicken broth
• ⅓ cup cream (table cream or sour cream)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Peel the butternut squash and cut it into evenly sized cubes.
2. Step 2: In a mixing bowl, toss the squash cubes with 1 tablespoon of olive oil, 1 teaspoon of salt, and a pinch of black pepper until well coated.
3. Step 3: Line a baking tray with parchment paper and spread the squash cubes out in a single layer. Roast in the oven for about 20 minutes or until tender and cooked through.
4. Step 4: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a pot over medium heat. Add the sliced onion and sauté until soft.
5. Step 5: Add the chopped ginger and garlic to the pot, then stir in the roasted butternut squash cubes and apple pieces. Reduce the heat to low to combine flavors.
6. Step 6: Season the mixture with ground cumin, ground coriander, paprika, ¼ teaspoon black pepper, and 1 teaspoon salt. Stir well over low heat.
7. Step 7: Pour in the broth and mix everything together. Cover and cook over medium heat until all ingredients are soft and well combined, about 10 minutes. Stir occasionally.
8. Step 8: Use a hand blender to carefully blend the soup until smooth. Return to low heat and stir in the cream.
9. Step 9: Cook the soup for an additional 2 minutes. Serve hot with your preferred garnish.

Tips & Variations

• For a dairy-free version, substitute cream with coconut milk or leave it out entirely for a lighter soup.
• Add a pinch of nutmeg or cinnamon for an extra warm spice note.
• Garnish with toasted pumpkin seeds, a swirl of yogurt, or fresh herbs like parsley or cilantro for added texture and freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth consistency. For longer storage, freeze the soup for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash can be used to save time. Thaw and drain any excess moisture before roasting or adding directly to the soup to avoid a watery texture.

What type of apple works best in this soup?

Choose a sweet-tart apple variety such as Fuji, Gala, or Honeycrisp. These balance nicely with the savory spices and roasted squash flavors.

Roasted Butternut Squash and Apple Soup Recipe

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This Roasted Butternut Squash Soup with Apple recipe combines the natural sweetness of roasted butternut squash and apples with warming spices for a velvety, comforting soup. Roasting the squash enhances its flavor, while sautéed onions, ginger, garlic, and aromatic spices build depth. Finished with a swirl of cream, this soup is perfect for a cozy meal or starter.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Butternut Squash

• 2 Pounds Butternut Squash
• 1 Tablespoon Olive Oil
• 1 Teaspoon Salt
• Pinch Black Pepper (ground)

Sautéed Base and Soup

• 1 Tablespoon Olive Oil
• 1 Onion (sliced)
• 1 Inch Fresh Ginger (chopped)
• 2 Garlic Cloves (chopped)
• 1 Apple (cut into small pieces)
• 1 Teaspoon Ground Cumin Seeds
• 1 Teaspoon Ground Coriander Seeds
• ¼ Teaspoon Ground Black Pepper
• 1 Teaspoon Paprika Powder
• 1 Teaspoon Salt
• 5 Cups Broth (vegetable or chicken)
• ⅓ Cup Cream (table cream or sour cream)

Instructions

1. Prepare the Squash: Peel the butternut squash and cut it into evenly sized cubes to ensure uniform roasting.
2. Coat the Squash: Place the cubes in a mixing bowl, drizzle with olive oil, sprinkle salt and black pepper, then toss to coat evenly.
3. Arrange for Roasting: Line an oven tray with parchment paper and spread out the squash cubes so they are not overcrowded.
4. Roast the Squash: Roast the squash in a preheated oven at 350°F (180°C) for about 20 minutes, or until tender and cooked through.
5. Sauté the Onion: Heat olive oil in a pot over medium heat, add sliced onion and cook until soft and translucent.
6. Add Aromatics and Fruits: Stir in chopped ginger, garlic, roasted squash cubes, and apple pieces. Lower the heat to prevent burning and combine well.
7. Season the Mixture: Add ground cumin, coriander, paprika, black pepper, and salt to the pot. Stir gently to evenly distribute the spices.
8. Add Broth: Pour in the broth, stir all ingredients together and bring to a gentle simmer.
9. Simmer the Soup: Cover the pot and cook on medium heat for about 10 minutes, until all ingredients are soft and flavors meld together.
10. Blend the Soup: Use a hand blender to puree the soup until smooth and creamy. Return to low heat to warm through.
11. Finish with Cream: Stir in the cream and cook for an additional 2 minutes to blend flavors and heat the soup fully.
12. Serve and Garnish: Ladle the hot soup into bowls and garnish with your choice of toppings such as fresh herbs, a drizzle of cream, toasted seeds, or croutons.

Notes

• Ensure the butternut squash cubes are similar in size for even roasting.
• The soup can be prepared with vegetable broth for a vegetarian option.
• Adjust spices according to your taste preferences.
• Use a very sharp knife when peeling and chopping the butternut squash for safety.
• For a dairy-free option, substitute cream with coconut cream or omit entirely.
• This soup stores well and can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: butternut squash soup, roasted squash soup, apple soup, creamy soup, fall soup, vegetarian soup, warming soup