There is nothing quite like a warm bowl of soup to welcome the crisp autumn air. This Roasted Butternut Squash and Apple Soup is the ultimate celebration of fall flavors. Roasting the squash alongside tart Honeycrisp apples, sweet onions, and garlic caramelizes their natural sugars, creating a deeply rich, velvety, and comforting soup.
This recipe serves 4 to 6 people and is naturally gluten-free and vegetarian (with an easy vegan option).
🛒 Ingredients Checklist
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cut into 1-inch cubes
- 2 crisp tart apples (such as Honeycrisp or Granny Smith), peeled, cored, and chopped
- 1 large yellow onion, chopped
- 4 cloves garlic, peeled and left whole
- 3 tablespoons olive oil
- 1 teaspoon dried sage (or 1 tablespoon fresh chopped sage)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 4 cups low-sodium vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or full-fat canned coconut milk for a vegan alternative)
- Salt and freshly cracked black pepper, to taste
Optional Toppings for Serving
- Toasted pumpkin seeds (Pepitas)
- A drizzle of heavy cream or olive oil
- Crisp crumbled bacon (if not vegetarian)
🛠️ Equipment Needed
- A large rimmed baking sheet
- A large Dutch oven or soup pot
- An immersion blender (or a high-speed countertop blender)
📝 Step-by-Step Instructions
1. Roast the Veggies & Fruit
- Preheat the oven: Turn your oven to 400°F (200°C).
- Toss with oil and spices: On a large baking sheet, combine the cubed butternut squash, chopped apples, onion, and whole garlic cloves. Drizzle with the olive oil. Sprinkle the dried sage, thyme, nutmeg, 1 teaspoon of salt, and 1/2 teaspoon of black pepper evenly over everything. Toss until well coated and spread into a single layer.
- Roast: Bake for 30 to 35 minutes, tossing halfway through, until the squash is completely fork-tender and the edges are beautifully browned and caramelized.
2. Simmer the Soup Base
- Combine: Transfer all of the roasted squash, apples, onion, and garlic straight into your large Dutch oven or soup pot.
- Add broth: Pour in the 4 cups of vegetable broth, stirring to scrape up any flavorful bits from the bottom. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 10 minutes so the flavors marry.
3. Blend Until Silky Smooth
- Puree: Remove the pot from the heat. Use an immersion blender to puree the soup until it is completely smooth and creamy. (If using a standard countertop blender, work in small batches and remove the center cap of the lid, covering it with a clean towel to let steam safely escape).
- Finish with cream: Stir in the heavy cream (or coconut milk). Taste the soup and add more salt and pepper if needed. Return the pot to low heat for 2 to 3 minutes just to warm it back through.
4. Garnish and Serve
- Ladle the warm soup into bowls. Top with a swirl of cream, a handful of toasted pumpkin seeds for crunch, and a crack of fresh black pepper. Pair it with warm, crusty bread.
💡 Pro-Tips for Success
- Save time on prep: Most grocery stores sell pre-peeled and cubed butternut squash in the produce section. Grab two 16-ounce packages to bypass the hardest part of the prep!
- Balance the sweetness: Squash and apples are naturally sweet. If you find the soup too sweet for your taste, stir in 1 teaspoon of apple cider vinegar at the very end to cut through the sweetness and brighten the flavor profile.
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