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Creamy Roasted Butternut Squash Apple Soup

creamy roasted butternut squash apple soup - featured image
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A rich, velvety soup made by roasting butternut squash and apples to concentrate their flavors, then blending them with aromatics and cream for a comforting, autumnal meal.

Ingredients

Scale
  • 1 large butternut squash, peeled and cubed
  • 2 large Granny Smith or Honeycrisp apples, peeled and diced
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 3 cloves fresh garlic, minced
  • 1 teaspoon dried thyme or 2 sprigs fresh thyme
  • Salt and pepper to taste
  • 4 cups low-sodium vegetable or chicken broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1 tablespoon pure maple syrup

Instructions

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Peel and cube the butternut squash into 1-inch pieces. Peel and dice the apples into similar-sized pieces. Chop the onion and mince the garlic.
  3. Place squash, apples, and onion on the baking sheet. Drizzle with melted butter or olive oil, and sprinkle with salt, pepper, and thyme. Toss to coat and spread in a single layer.
  4. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
  5. While vegetables roast, melt butter in a large pot over medium heat. Add minced garlic and cook for 1 minute until fragrant.
  6. Transfer roasted vegetables to the pot. Pour in broth, bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes.
  7. Remove from heat and puree soup with an immersion blender until smooth. Stir in heavy cream (or coconut milk) and maple syrup.
  8. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with toasted pumpkin seeds or fresh thyme.

Notes

Roasting the vegetables is crucial for developing deep, nutty flavors; boiling can result in a watery texture. If using a standard blender, vent the lid and cover with a towel to allow steam to escape. For a chunkier texture, mash instead of blending completely. The soup can be made dairy-free by using olive oil and coconut milk.

Nutrition

Keywords: butternut squash soup, apple soup, roasted vegetable soup, fall recipes, vegetarian soup, gluten-free soup, comfort food, creamy soup

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