Save This Roasted Butternut Squash and Apple Soup is my go-to recipe when crisp leaves start falling and autumn flavors flood the market. With caramelized butternut squash and sweet apples roasted until golden and fragrant, then whipped into a creamy soup scented with cinnamon and nutmeg, this dish is fall comfort in every spoonful. It brings wholesome warmth to chilly evenings and makes the most of the season’s harvest.
Last fall, I brought this soup to a neighborhood potluck and it was the first dish gone. My kids constantly ask for seconds, especially with the fun pumpkin seed topping.
Ingredients
- Butternut squash: Choose one with smooth skin and a heavy feel so it is sweet and not watery after roasting
- Honeycrisp apples: Pick firm fruit for a bright sweetness that balances the earthiness of the squash
- Sweet onion: Adds foundation and mellow flavor that sweetens more as it roasts
- Olive oil: Helps caramelize the vegetables for deeper flavor
- Salt: Essential for bringing out natural flavors as the veggies roast
- Freshly ground black pepper: Balances the sweetness and adds gentle warmth
- Ground cinnamon: Toasty and aromatic signature of fall soups opt for true Ceylon cinnamon if possible
- Ground nutmeg: Lends a cozy note and rounds out the spice blend grate your own for freshness
- Ground ginger: A subtle zing that brightens all the other flavors
- Vegetable broth: Go with a low-sodium or homemade version so you control the saltiness
- Coconut milk or heavy cream: Coconut milk keeps it dairy-free and adds silky texture heavy cream brings extra richness
- Pure maple syrup: Adds natural sweetness and complexity choose quality real maple syrup not imitation
- Fresh lemon juice: Brightens and balances the rich flavors use freshly squeezed
- Smoked paprika: A smoky hint that makes the soup stand out just a little goes a long way
- White pepper: Finishes with a gentle heat without overpowering delicate fall notes
- Toasted pumpkin seeds: Crunchy garnish that adds nutty contrast use raw pepitas and toast them right before serving
- Fresh sage leaves: Gives a holiday vibe when fried until crisp pick fragrant unblemished leaves
- Coconut cream drizzle: Fancy swirl for a creamy finish spoon over with a light hand
- Cinnamon stick: Optional as a stirring stick adds aroma and fun presentation
Instructions
- Preheat and prep:
- Set your oven to 425 Fahrenheit and line two baking sheets with parchment. The high temperature encourages deep caramelization and prevents sticking.
- Season vegetables:
- Toss the cubed butternut squash apple quarters and onion with olive oil salt pepper cinnamon nutmeg and ginger until they are glistening and evenly coated. Take a minute to rub the spices in by hand for the best flavor absorption.
- Roast to perfection:
- Spread out the veggies in a single layer so every piece has room to brown. Roast for 35 to 40 minutes stirring once half way. The goal is deeply golden squash and slightly browned edges for extra flavor.
- Blend soup base:
- Move all roasted veggies into a sturdy pot. Pour in the vegetable broth and bring to a gentle simmer over medium heat for 10 minutes which helps the flavors fuse.
- Puree until smooth:
- Use an immersion blender directly in the pot for easy cleanup or transfer batches to a standard blender. Blend until the soup is completely silky and no chunks remain for that signature restaurant texture.
- Finish and season:
- Stir in the coconut milk maple syrup lemon juice and smoked paprika. Taste and adjust salt and white pepper little by little while the soup simmers 5 more minutes.
- Serve with style:
- Ladle hot soup into bowls. Top with toasted pumpkin seeds fried sage and drizzle coconut cream in artistic circles. Slip in a cinnamon stick for fun if you like.
Save One reason I love this recipe is the peak-season squash after frost which turns extra sweet and caramelizes beautifully. My oldest always steals crispy sage leaves while I am garnishing the bowls because they taste like little autumn chips.
Storage Tips
Store cooled soup in airtight containers in the fridge for up to five days. Reheat gently over low heat and stir in a splash of broth if it thickens. To freeze let cool completely put in freezer safe containers leaving room for expansion and store for up to three months.
Ingredient Substitutions
If you cannot find Honeycrisp apples try Gala or Fuji for similar sweetness. For creaminess you can swap in cashew cream for coconut milk or a good unsweetened oat creamer if you need nut free options. Butternut squash can be replaced with kabocha or pumpkin for a different spin.
Serving Suggestions
This soup is fantastic as a holiday starter a cozy lunch with sourdough or paired with grilled cheese on a stormy night. Try topping with apple matchsticks or crumbled goat cheese for a fancy twist if your guests eat dairy.
Cultural and Historical Context
Roasted winter squash soup has roots in both Native American and European autumn harvest traditions. Apples and squash were classic storage crops so they have been warming up cold kitchens for centuries.
Seasonal Adaptations
Use delicata squash if butternut is out of season or expensive. Stir in diced cooked carrots for a brighter soup and extra veggie power. Finish with a sprinkle of pomegranate seeds for festive color.
Success Stories
One friend doubled the recipe and served it to ten at Thanksgiving much to everyone’s delight. I have also packed thermoses of this for my family’s chilly apple-picking adventures and it never fails to earn praise.
Freezer Meal Conversion
If making ahead freeze in individual portions for easy weeknight dinners. Thaw overnight in the fridge then gently reheat. Add fresh garnishes after warming to keep flavors bright.
Save This soup fills the house with fall aromas and always brings everyone back for seconds. Enjoy a bowl curled up by the window on a crisp evening.
Recipe FAQ
- → Can I use a different variety of apple?
Yes, Honeycrisp or Gala apples work well for their sweetness, but feel free to try Granny Smith for a tart note.
- → How do I make this soup vegan?
Use coconut milk instead of heavy cream to keep the soup completely plant-based and dairy-free.
- → Can I freeze this soup for later?
Absolutely. Cool the soup fully before transferring to airtight containers. Freeze up to three months for best flavor and texture.
- → What are the best garnishes?
Try toasted pumpkin seeds, fried sage leaves, a swirl of coconut cream, or even crispy croutons for added texture.
- → How do I adjust the soup's consistency?
Thin the soup with extra broth for a lighter texture, or simmer uncovered to thicken if desired.
- → Is this soup gluten-free?
Yes, all ingredients are naturally gluten-free. Be sure to use certified gluten-free broth if needed.