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Roasted Butternut Squash and Apple Soup

Posted on October 27, 2015 by in Lunch + Dinner, Soups + Salads | 1 comment

Roasted Butternut Squash and Apple Soup

One of my all time favourite fall soups is roasted butternut squash and apple soup! This version is sweet and creamy without any actual cream! I love to season it with a hint of curry, a touch of nutmeg, a bit of ginger or a kick of cayenne pepper.  However you choose to spice this soup, it is simple to make, super healthy and absolutely delicious! Enjoy!

Prep Time: 20 minutes    Roasting Time: 40-50 minutes      Cook Time: 10 minutes      Serves: 4-6


  • 8 cups butternut squash, peeled, seeded and chopped into 3/4 inch pieces
  • 1-2 apples, peeled, cored and chopped into 1 inch pieces (I typically use 1-2 medium mackintosh apples)
  • 1 yellow onion, roughly chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • pepper to taste
  • 5-6 cups vegetable or chicken broth
  • 1/2 tsp curry or 1 tsp fresh grated ginger or 1/4 tsp nutmeg or a pinch of cayenne pepper
  • Garnish with roasted butternut squash seeds, sour cream, cashew cream, chives….etc!


  • Preheat oven to 425 F
  • In a large bowl, combine butternut squash, apples and onions.  Drizzle with olive oil and season with salt and pepper.
  • On a large baking sheet, spread butternut squash mixture out evenly. Roast for 40-45, turning the mixture with a spatula every 10 minutes or so. Continue roasting until squash is very soft.
  • In a large pot, bring 5 cups of vegetable broth to boil. Reduce heat to a simmer.
  • Add roasted squash, apples and onion to the broth. Using a hand held immersion blender, purée soup until smooth and creamy.  If soup is too thick, add additional broth until it reaches your desired thickness.
  • Add the spice of your choosing. Continue to blend for another minute or so, cool, serve and garnish!


  • If you do not have a hand held immersion blender, don’t fret, you can purée soup in smaller batches using a standing blender or food processor. It takes a bit of extra time and creates more dishes, but the soup will still turn out great!
  • A 900 ml tetrapak of broth provides roughly 4 cups. This recipe calls for 5-6 cups of broth, which leaves 2-3 cups left over.
  • If you find the soup is too thick, add additional broth to thin it out.
  • If you find the soup is too thin, continue to simmer over low heat until soup reaches your desired thickness.  Make sure to periodically stir to prevent soup from burning or sticking to the bottom of the pot.

With love from my kitchen to yours, Bon Appétit!

1 Comment

  1. Just made this soup -a cool Fall afternoon with leaves falling in the wind.
    It was delicious and is a real comfort food.
    Think I will continue to use this recipe throughout the winter :)

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