Roasted Butternut Squash and Apple Soup

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Roasted butternut squash and apple soup is a creamy, autumn spiced soup that is the perfect Thanksgiving starter. Pureed and silky, it can be made in advance and will fill your house with fall aromas.

There’s nothing better on a cool, crisp autumn day than a bowl of roasted butternut squash and apple soup. As a self-proclaimed soup nut, this soup ranks high on my list of favorites because of it’s depth of flavor and silky texture.

Getting a nickname is often a rite of passage in childhood and I was christened “Soupy” by my brothers thanks to my obsession with soup. Now you may be thinking that soup is not a typical obsession for most kids and I think you’re probably right.

To be fair, if we’re ranking my adolescent fixations, soup probably comes in right behind my collection of Duran Duran pins or the multi-colored friendship pins dangling from my shoelaces. But for some reason Soupy stuck.

My love for soup continued from adolescence to adulthood. I think it’s still my favorite meal and I enjoy it frequently for lunch or dinner. Seriously, what is more comforting on a cold day than a steaming bowl of soup paired with a hunk of crusty bread for dunking? I love it all…

…chunky stews,

…chili, or

…pureed soups topped with toasty croutons or crumbled crackers.

While soup can be a meal of its own, I often serve it as a starter for a dinner party and Thanksgiving is no exception. It’s kind of crazy to think that we need an appetizer for an already over-filling meal, but I can think of no better time to gild the lily than for November’s feast.

This silky smooth butternut squash and apple soup is pureed with roasted apples and cider, then made even more decadent with a splash of cream. The addition of apples really brighten the flavor and the cider gives just the right amount of tanginess to balance out the richness of the cream.

Top this butternut squash soup with a swirl of creme fraiche and some chives and we have autumn in a bowl. There’s a reason I’m nicknamed Soupy folks and I know you’ll get it if you give this soup a try. It is truly the perfect starter to kick off the best meal of the year. Happy Thanksgiving!

Let’s make Roasted Butternut Squash and Apple Soup

1. Gather ingredients.
2. Cut the squash and scoop out the seeds.
3. Drizzle with oil and roast.
4. Add the apples and continue to roast until the squash and apples are tender. Cool slightly.

5. Saute onions in olive oil and butter.
6. Add carrots and celery.
7. Add spices and toast until fragrant.
8. Add stock, apple cider, squash, and apples.
9. Puree soup.
10. Add cream, simmer and serve!

Tips for success

• Butternut squash can be challenging to peel and cut, roasting it in halves makes it quicker and easier to handle. Plus roasting helps to develop and deepen the flavor.
• Apples and apple cider complement the squash flavor while adding a little tang and sweetness.
• Make ahead tip: the soup can be made (do not add cream) and stored in refrigerator for 2-3 days or the freezer for a couple weeks. Defrost, reheat gently, and add cream.
• Creme fraiche and chives are a simple topping that add flavor and look pretty in the bowl.

More Hearty Soups

• New England Clam Chowder
• Carrot Ginger Soup
• Roasted Fennel and Cauliflower Soup
• French Onion and Leek Soup
• Roasted Mushroom Soup

3.88 from 25 votes

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Roasted Butternut Squash and Apple Soup

Prep Time

40 mins

Cook Time

1 hr 30 mins

Total Time

2 hrs 10 mins

 

Roasted butternut squash and apple soup is a creamy, autumn spiced soup that is the perfect Thanksgiving starter. Pureed and silky, it can be made in advance and will fill your house with fall aromas.

Course: Soup

Cuisine: American

Keyword: butternut squash apple soup, butternut squash soup

Servings: 12 servings

Calories: 385 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 6 lbs butternut squash, 2 large or 3 small/medium squash
• 2 apples, such as honey crisp
• 4 Tbsp extra virgin olive oil, divided
• 2 Tbsp unsalted butter
• 1 large onion, chopped
• 4 carrots, chopped
• 4 celery stalks, chopped
• 2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp cumin
• 1 pinch cloves
• 6 cups chicken stock
• 1 1/2 cups apple cider
• 2 cups heavy cream

Instructions

1. Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds.

2. Drizzle squash with 1 1/2 Tbsp olive oil and place on sheet pan (ideally lined with nonstick foil), cut-side down and roast for about 45 minutes or until tender and easily pierced with fork. Remove and cool until easy to handle.

3. While the squash roasts, peel, core, and cut the apples into fourths. Toss with 1/2 Tbsp olive oil and place on the sheet tray with the squash for the last 15 mins of cooking. Roast the apples until golden and very tender.

4. While the squash roasts, heat 2 Tbsp olive oil and the butter over med/high heat in a large heavy bottomed pot or dutch oven. Add onion and saute for 4 minutes.

5. Add the carrot and celery and saute for about 8 minutes, stirring frequently.

6. Stir in the seasonings and toast for 1-2 mins. Stir in the stock and cider.

7. Remove the squash and apples from the oven and allow them to cool slightly. Scoop out the flesh from the butternut squash and add it with the roasted apples to the pot.

8. Cover, bring to a boil, and reduce to a simmer. Simmer 30 minutes and then puree with an immersion blender or in batches in a blender until very smooth.

9. Stir in cream and season with additional salt and pepper to taste.

Recipe Notes

• Butternut squash can be challenging to peel and cut, roasting it in halves makes it quicker and easier to handle. Plus roasting helps to develop and deepen the flavor.
• Apples and apple cider complement the squash flavor while adding a little tang and sweetness.
• Make ahead tip: the soup can be made (do not add cream) and stored in refrigerator for 2-3 days or the freezer for a couple weeks. Defrost, reheat gently, and add cream.
• Creme fraiche and chives are a simple topping that add flavor and look pretty in the bowl.

Nutrition Facts

Roasted Butternut Squash and Apple Soup

Amount Per Serving

Calories 385 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 11g69%

Cholesterol 63mg21%

Sodium 611mg27%

Potassium 1129mg32%

Carbohydrates 43g14%

Fiber 6g25%

Sugar 15g17%

Protein 7g14%

Vitamin A 28224IU564%

Vitamin C 52mg63%

Calcium 158mg16%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in November 2015 but was republished with step-by-step photos and tips in November 2018.