Apple Butternut Squash Soup
Roasted butternut squash soup is one of those dishes that makes autumn feel warm and cosy. The roasted squash and apples bring a lovely mix of sweetness and depth, and the spices make the whole kitchen smell incredible. It’s the sort of simple recipe that fits right into a busy week, but still feels a bit special. If you’re after something comforting without a lot of fuss, this one’s for you.
This easy butternut squash soup is smooth, filling, and full of flavour. It’s great for chilly evenings or when you want something wholesome without spending all day in the kitchen.
Roasted Butternut Squash Soup
This apple butternut squash soup comes together with a short ingredient list, a roasting pan, and a blender. Roasting everything first brings out a deeper flavour and gives the soup that rich, velvety finish.
Ingredients
- Butternut squash, cubed
- Firm apples, cubed
- Red onion, chopped
- Fresh ginger, minced
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Allspice
- Coconut oil, melted
- Sea salt
- Black pepper
- Chicken broth
Instructions
Preheat the oven to 400°F and line a baking sheet with parchment.
Combine the squash, apples, onion, ginger, and spices in a bowl.
Add the melted coconut oil and season with salt and pepper.
Toss everything until well coated.
Spread the mixture on the baking sheet in a single layer.
Roast for 25–30 minutes, until the squash is fork-tender.
Let the roasted vegetables cool slightly.
Add about a quarter of the mixture to your blender with a splash of chicken broth.
Blend until smooth, adding more broth if you want a thinner texture.
Pour the purée into a large pot.
Repeat the blending process with the remaining vegetables and broth.
Warm the soup over medium heat for about 5–10 minutes.
Taste and adjust the seasoning before serving.
Storage
Store leftovers in an airtight container and refrigerate for up to 4 days.
The soup also freezes well for up to 3 months—just thaw and reheat gently on the stove.
Pro Tips
- Roast the vegetables long enough for good caramelisation—it adds loads of flavour.
- Blend in batches so the blender doesn’t overflow.
- Add a handful of spinach or kale before blending for extra nutrition.
Variations
- Swap the apples for pears for a slightly different sweetness.
- Stir in a pinch of cayenne or crushed red pepper if you like a bit of heat.
- Use vegetable broth instead for a vegetarian version.
Looking for something a bit more savoury? Try this Roasted Butternut Squash Soup with Coconut Milk!
Ingredients
- 3 cups butternut squash cubed
- 3 large firm apples cubed
- 1 medium red onion chopped
- 1 tablespoon fresh ginger minced
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- 2 Tablespoons coconut oil melted
- sea salt
- black pepper
- 5 cups chicken broth preferably organic
Instructions
- Preheat the oven to 400°F.
- Line a large baking sheet with parchment or a Silpat and set aside.
- Combine the squash, apples, onion, ginger, cinnamon, nutmeg, cloves, allspice, and coconut oil in a large bowl.3 cups butternut squash, 3 large firm apples, 1 medium red onion, 1 tablespoon fresh ginger, 1½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon allspice, 2 Tablespoons coconut oil
- Season with salt and pepper and toss well.sea salt, black pepper
- Spread the mixture on the baking sheet in a single layer.
- Roast for 25–30 minutes, or until the squash is fork-tender.
- Let the roasted vegetables cool slightly.
- Add one quarter of the mixture to a blender with 1 cup broth.5 cups chicken broth
- Blend until smooth, adding a splash more broth if needed.
- Pour the purée into a large soup pot.
- Repeat blending with the remaining vegetables and broth.5 cups chicken broth
- Warm the soup over medium heat for 5–10 minutes, stirring often.
- Taste and adjust the seasoning before serving.
