Roasted butternut-squash & apple soup

Have you ever wondered how to make a soup that’s both sweet and savory, creamy yet healthy?

If you’ve been craving a cozy fall dish that warms your soul and fills your kitchen with the smell of roasted goodness, then Roasted Butternut-Squash & Apple Soup is exactly what you need. This recipe brings together the natural sweetness of apples and the nutty richness of roasted butternut squash for a silky-smooth soup that’s as comforting as it is nourishing.

Why You’ll Love This Roasted Butternut-Squash & Apple Soup

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This soup is the ultimate blend of fall flavors. It’s light enough for lunch but hearty enough for dinner. The sweetness of roasted squash pairs beautifully with tart apples, creating a balanced flavor that’s both savory and slightly sweet. The roasting process deepens the flavors, giving the soup a naturally caramelized richness that no shortcut can replicate.

What makes it special:

• It’s naturally creamy without needing heavy cream.
• Packed with vitamins A and C from squash and apples.
• Can easily be made vegan, gluten-free, or dairy-free.
• Perfect for meal prep, as it reheats beautifully.

Time required:

• Preparation time: 15 minutes
• Cooking time: 45 minutes
• Total time: 1 hour

Difficulty: Easy — perfect for beginner cooks or anyone looking for a healthy comfort meal.

Essential Ingredients

Here’s everything you’ll need to create this cozy bowl of fall flavor.

Main Ingredients

• 1 medium butternut squash (about 2 pounds) – peeled, seeded, and cubed. Roasting brings out its natural sweetness.
• 2 medium apples (Granny Smith or Honeycrisp) – peeled, cored, and chopped. Apples add a subtle tartness that balances the creamy squash.
• 1 large onion – sliced for depth of flavor.
• 2 cloves garlic – roasted with the veggies for warmth.
• 3 tablespoons olive oil – for roasting.
• 4 cups vegetable broth – low-sodium preferred. Chicken broth also works for a richer flavor.
• 1 teaspoon salt – adjust to taste.
• ½ teaspoon ground cinnamon – adds a cozy fall aroma.
• ¼ teaspoon nutmeg – enhances the sweetness.
• ¼ teaspoon black pepper – to balance the flavors.

Optional Add-ins

• ½ cup coconut milk or heavy cream – for extra creaminess.
• 1 tablespoon maple syrup – for a sweeter touch.
• A pinch of cayenne pepper – for a gentle heat.

Ingredient Substitutions

• Butternut squash substitute: You can use acorn squash, pumpkin, or even sweet potatoes.
• Apple substitute: Pears work wonderfully if you want a softer, floral note.
• Oil substitute: Use melted butter or ghee for a richer flavor.

Step-by-Step Instructions

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Place your cubed butternut squash, apples, onion slices, and garlic cloves on the sheet. Drizzle with olive oil, then sprinkle with salt, pepper, cinnamon, and nutmeg. Toss everything until evenly coated.

Roast for 30–35 minutes, or until the squash is tender and lightly caramelized. Stir halfway through to ensure even roasting.

Tip: Roasting the vegetables instead of boiling them adds a deeper, sweeter, and richer flavor that makes the soup extra special.

Step 2: Blend Until Smooth

Once roasted, transfer the vegetables to a large pot. Pour in 4 cups of vegetable broth and bring it to a gentle simmer over medium heat for 5 minutes.

Using an immersion blender, puree the soup until smooth and creamy. If you don’t have one, carefully transfer the mixture to a blender in batches.

Tip: For a chunkier soup, blend only half the mixture and leave the rest with small pieces of squash and apple for added texture.

Step 3: Adjust Consistency and Flavor

Return the blended soup to the pot if you used a blender. Taste and adjust seasoning as needed — you can add more salt, pepper, or even a drizzle of maple syrup if you prefer a slightly sweeter flavor.

If the soup feels too thick, add a bit more broth or water until it reaches your desired consistency. Stir in coconut milk or cream for a velvety finish.

Assembly and Serving Tips

When serving your Roasted Butternut-Squash & Apple Soup, presentation adds a little magic. Pour it into a warm bowl and swirl a touch of coconut milk or cream on top. Sprinkle with a pinch of cinnamon or fresh herbs like thyme or parsley.

For an added crunch, top with:

• Toasted pumpkin seeds (pepitas)
• Croutons
• Crispy bacon bits
• A drizzle of olive oil or maple syrup

Pair it with a slice of crusty bread, a grilled cheese sandwich, or a light salad for a complete meal.

Storage and Make-Ahead Tips

One of the best things about this soup is how well it stores and reheats.

Refrigeration:
Store cooled soup in an airtight container in the fridge for up to 4 days.

Freezing:
You can freeze the soup for up to 3 months. Let it cool completely, then pour into freezer-safe containers or bags. Thaw overnight in the fridge before reheating.

Reheating:
Warm gently on the stovetop over medium heat, stirring occasionally. If it thickens after refrigeration, add a splash of broth or water to loosen it up.

Make-ahead tip:
Roast your vegetables a day in advance and refrigerate them. When ready, simply blend with broth and reheat for a quick meal.

Creative Recipe Variations

1. Spicy Autumn Soup:
   Add ½ teaspoon of curry powder and a pinch of cayenne pepper for a warming, spicy twist.
2. Ginger-Apple Version:
   Stir in 1 teaspoon of freshly grated ginger while blending. It adds a bright zing and boosts immunity.
3. Savory Herb Variation:
   Add fresh thyme, sage, or rosemary for an earthy, herb-infused flavor.
4. Creamy Vegan Delight:
   Use coconut milk instead of cream for a dairy-free version that’s luxuriously smooth.
5. Apple Cider Twist:
   Replace one cup of vegetable broth with apple cider for a sweet-tart depth.

Health Benefits of Roasted Butternut-Squash & Apple Soup

This soup isn’t just delicious — it’s packed with nutrients that make it a wholesome choice for your body.

• Rich in Vitamins: Butternut squash provides vitamins A, C, and E for strong immunity and glowing skin.
• High in Fiber: Apples and squash help with digestion and keep you feeling full longer.
• Low in Calories: A bowl is satisfying without being heavy, perfect for a light dinner or lunch.
• Heart-Healthy: Using olive oil instead of butter cuts down on saturated fat.
• Immune-Boosting: The combination of garlic, onions, and cinnamon adds anti-inflammatory benefits.

Conclusion

Roasted Butternut-Squash & Apple Soup is more than just a recipe — it’s comfort in a bowl. It’s the kind of dish that makes you slow down, savor the season, and appreciate the warmth of home-cooked food. Whether you serve it at a family dinner, a cozy lunch, or during a holiday gathering, this soup never fails to impress.

So grab your squash, slice those apples, and get roasting. Once you take that first spoonful, you’ll understand why this simple, wholesome recipe has become a fall favorite.

Frequently Asked Questions

1. Can I make this soup without roasting the vegetables?
Yes, but roasting brings out a deeper flavor. If you skip roasting, sauté the onions and garlic in olive oil first, then simmer the squash and apples until soft before blending.

2. What apples work best for this recipe?
Tart apples like Granny Smith or Honeycrisp balance the natural sweetness of the squash perfectly.

3. How can I make it extra creamy without dairy?
Coconut milk or cashew cream gives the same rich texture without using dairy.

4. Can I add protein to this soup?
Absolutely. Top it with roasted chickpeas, shredded chicken, or a dollop of Greek yogurt.

5. Is this soup freezer-friendly?
Yes. Freeze for up to 3 months and thaw overnight before reheating.

6. Can I serve it cold?
While it’s best warm, you can chill it for a refreshing, cold soup during warmer months.

Focus Keyword: Roasted butternut-squash & apple soup

This cozy, easy-to-make recipe proves that healthy food doesn’t have to be boring — it can be rich, flavorful, and satisfying. Every spoonful captures the taste of autumn comfort at its best.