Description

This Roasted Butternut-Squash & Apple Soup is a cozy fall favorite that combines the natural sweetness of apples with the creamy texture of roasted butternut squash. Perfectly balanced with a hint of cinnamon and nutmeg, this soup delivers warmth and comfort in every spoonful. It’s easy to make, nourishing, and ideal for meal prep or family dinners.

Ingredients

Scale

1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and chopped
1 large onion, sliced
2 cloves garlic
3 tablespoons olive oil
4 cups vegetable broth (or chicken broth)
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/2 cup coconut milk or heavy cream (optional, for creaminess)
1 tablespoon maple syrup (optional, for added sweetness)

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Instructions

Roast the Vegetables: Preheat oven to 400°F (200°C). Place cubed squash, apples, onion, and garlic on a parchment-lined baking sheet. Drizzle with olive oil and season with salt, cinnamon, nutmeg, and pepper. Toss to coat and roast for 30–35 minutes, until tender and caramelized.
Blend the Soup: Transfer roasted vegetables to a large pot. Add vegetable broth and simmer for 5 minutes. Blend using an immersion blender until smooth and creamy. Alternatively, transfer to a blender and puree in batches.
Adjust and Season: Return blended soup to the pot. Stir in coconut milk or cream (if using) and maple syrup. Adjust seasoning to taste and warm through over low heat.
Serve and Garnish: Ladle into bowls and top with a drizzle of cream, toasted pumpkin seeds, or fresh herbs like thyme or parsley. Serve warm with crusty bread.

Notes

For extra depth, add a splash of apple cider or a pinch of cayenne pepper. The soup stores beautifully — refrigerate for up to 4 days or freeze for up to 3 months. To reheat, warm gently on the stove and add a little broth if needed.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Roasting and Blending
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 210
Sugar: 10g
Sodium: 480mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg