There’s nothing quite like a bowl of warm, comforting soup on a crisp fall or winter day—and this Roasted Butternut Squash Soup with Apple recipe is exactly what your seasonal table needs. Combining the earthy sweetness of roasted butternut squash with the subtle tartness of fresh apples, this velvety soup is both nourishing and packed with flavor. Whether you’re preparing a cozy weeknight dinner or looking for an elegant starter for a holiday meal, this recipe delivers a perfect balance of savory and sweet in every spoonful.
One of the reasons this Roasted Butternut Squash Soup with Apple stands out is the depth of flavor developed through roasting. By roasting the butternut squash before blending, you enhance its natural sweetness and give the soup a rich, caramelized taste that canned or boiled versions simply can’t match. The apple adds a touch of brightness and acidity that lifts the entire dish, while classic aromatics like onion, garlic, and warming spices such as cinnamon, nutmeg, and a hint of ginger make each bite soothing and satisfying.
Not only is this soup incredibly delicious, but it’s also nutritious and naturally gluten-free. Butternut squash is rich in fiber, vitamins A and C, and antioxidants—making it a great choice for anyone looking to support their immune system or simply enjoy wholesome, plant-based meals. The addition of apple brings a boost of vitamin C and a refreshing twist that complements the creamy texture beautifully. And if you’re looking for a dairy-free option, this recipe can be easily adapted with coconut milk or a splash of almond cream without sacrificing taste or texture.
One of the best parts about this Roasted Butternut Squash Soup with Apple recipe is its versatility. You can prepare it ahead of time for meal prep, freeze it for later, or serve it as part of a holiday menu—it’s elegant enough to impress, yet easy enough for beginners. Want to add a little flair? Top your bowl with roasted pumpkin seeds, a swirl of crème fraîche, or a sprinkle of fresh herbs like thyme or sage for that extra pop of flavor and visual appeal.
Whether you’re a seasoned home cook or just exploring easy fall soup recipes, this Roasted Butternut Squash Soup with Apple is a must-try. It’s simple to make, full of flavor, and perfect for enjoying all season long. With just a few fresh ingredients and a bit of roasting magic, you’ll have a dish that’s sure to become a favorite in your kitchen. So grab your soup pot and get ready to fall in love with this wholesome, heartwarming classic.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Roasted Butternut Squash Soup with Apple
Description
Warm up with this cozy Roasted Butternut Squash Soup with Apple, a delicious blend of roasted squash, sweet apples, and aromatic spices. Perfect for fall, this creamy, wholesome soup is naturally gluten-free and packed with flavor. Easy to make and great for meal prep, Roasted Butternut Squash Soup with Apple is the ultimate comfort food for chilly days.
Ingredients
Instructions
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Preheat your oven to 425°F.
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Prepare the butternut squash:
Cut the squash in half lengthwise. Place the cut side down on a greased or parchment-lined baking sheet with edges.
Roast for 30–35 minutes, or until a fork easily goes through the thinner end of the squash. -
While the squash is roasting:
Chop the onion, apple, garlic, ginger, and herbs.
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Cook the base:
In a large pot, heat some oil over medium heat.
Add the chopped onion and apple. Cook for about 6–7 minutes, stirring until soft and golden.
Add the garlic and ginger, cook for another 4–5 minutes.
Add the herbs and lower the heat a bit, cooking for one more minute. Turn off the heat.
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When the squash is done:
Take it out of the oven and turn the halves over. Let them cool until you can handle them.
Scoop out the seeds, then scoop out the soft flesh into a bowl. You should get about 4 cups.
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Combine and blend:
Add the cooked onion and apple mixture to the same bowl as the squash.
Blend everything in small batches with the veggie broth until smooth.
(Be careful with hot ingredients – hold the blender lid down with a towel to avoid spills!)
Add less broth if you want the soup thick, more if you want it thinner.
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Heat the soup again:
Pour the blended soup back into the pot. Warm it on low heat.
Season with salt, pepper, and a pinch of nutmeg.
Stir in the milk of your choice to make it as creamy as you like.
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Taste and adjust:
If it needs more sweetness, add a little maple syrup.
If it needs a little tang, add a few drops of apple cider vinegar or orange juice.
Add more salt if needed.
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Serve:
Pour the soup into bowls.
Top with maple-glazed pumpkin seeds, crispy sage leaves, or sautéed apple slices if you like.
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Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 2.4mg1%
- Sodium 600mg25%
- Total Carbohydrate 25g9%
- Dietary Fiber 5g20%
- Sugars 10g
- Protein 3g6%
- Vitamin C 31.5 mg
- Calcium 78 mg
- Iron 1.44 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Roasting Option:
You can roast the apple and onion along with the butternut squash if you want.
(You’ll still need to cook the garlic, ginger, and sage in a pan, though.) - How to Make Maple-Glazed Pumpkin Seeds:
Mix 1 cup of pumpkin seeds with 1½ to 2 tablespoons of maple syrup and a pinch of salt and pepper.
Spread them on a baking sheet lined with parchment paper.
Bake at 350°F for 11–14 minutes, stirring halfway through.
They should look slightly toasted—this helps the maple syrup harden.
When done, take them out, fluff with a fork, and let them cool. - How to Make Crispy Sage Leaves:
Heat some coconut oil or butter in a pan over medium heat.
Carefully place sage leaves in the hot oil, sprinkle with a little salt, and fry for about 1 minute until crispy.
Remove them quickly with tongs before they get too dark, and lay them flat on a paper towel to cool. - Coconut Milk Tip:
If you're adding a swirl of coconut milk on top of your soup, warming it slightly first makes it easier to drizzle in a nice circular pattern. - Flavor Tip:
Instead of using vinegar for a bit of tang, you can squeeze in some fresh orange juice—it tastes great!
