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–+ servings
A close-up of creamy Roasted Butternut Squash Apple Soup topped with pumpkin seeds and crispy bits.

Roasted Butternut Squash Apple Soup

This recipe combines roasted butternut squash and apple for a slightly sweet, hearty soup. Roasting the vegetables before simmering deepens their flavor profile. This recipe is suitable for health-conscious cooks interested in incorporating wholesome ingredients.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Simmer Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 people
Course: Soup, Starter
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 medium butternut squash about 2.5-3 lbs, peeled and chopped into 1 inch pieces
  • 1 Granny Smith apple peeled and chopped into 1 inch pieces
  • 1 small yellow onion chopped
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp ground pepper
  • 1/4 tsp garlic powder
  • 3.5 cups chicken broth Use vegetable broth for a vegetarian option.
For the Pumpkin Seed Topping
  • 1/2 cup pumpkin seeds also known as pepitas
  • 1 tbsp brown sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp paprika
  • 1 tbsp extra virgin olive oil

Equipment

  • Oven
  • Sheet pan
  • Large pot
  • Immersion blender or standard blender

Method
 

  1. Pre-heat the oven to 350F. Prepare the pumpkin seed topping by mixing the pumpkin seeds, brown sugar, salt, paprika, and olive oil. Place this mixture on a pan and roast for 10 minutes, tossing halfway through. Set the topping aside.
  2. Increase the oven heat to 425F and line a sheet pan with parchment paper.
  3. In a bowl, stir together the chopped butternut squash, apple, and onion with the olive oil, salt, pepper, and garlic powder. Spread this mixture onto the prepared sheet pan.
  4. Roast the butternut squash mixture for 35 to 40 minutes, flipping the vegetables once at the 20 minute mark.
  5. Transfer the roasted butternut squash, apple, and onion mixture to a large pot. Add 3 1/2 cups of chicken stock. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low and simmer for 15 minutes.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until smooth, or carefully blend the soup in batches using a standard blender.
  7. Once blended, return the soup to low heat. Adjust the seasoning with additional salt and pepper as needed. If you prefer a thinner soup, add more broth until you reach your desired consistency.
  8. Heat the soup on low for about 5 minutes before serving. Top each bowl with the reserved Pumpkin Seed Topping.

Notes

For ingredient substitutions, you can replace butternut squash with sweet potato, though the final flavor will be sweeter. If you are making this recipe keto-friendly, omit the brown sugar from the topping and use a sugar substitute or simply roast the seeds with salt and oil. When pureeing hot soup in a standard blender, fill the blender only halfway, remove the center cap from the lid, and cover the opening with a folded kitchen towel to allow steam to escape safely.

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