Roasted Butternut Squash and Apple Soup

November 8, 2018 By Cathy — 7 Comments
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.

Overhead shot of Roasted Butternut Squash and Apple Soup in a blue bowl garnished with creme fraiche and chives, with spoons, an apple, and garnishes scattered around.

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.

Overhead shot of Roasted Butternut Squash and Apple Soup in a pot with spoons, apples, and garnishes scattered around.

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 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 it 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

Step by step photos of how to make Roasted Butternut Squash and Apple Soup: gather ingredients (1), cut squash and scoop out seeds (2), drizzle with olive oil and roast (3), add apples and roast (4).

  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.

Step by step photos of how to make Roasted Butternut Squash and Apple Soup: Saute onion (5), add carrots and celery (6), toast spices (7), add cider, stock, squash and apples (8), cook and puree (9), stir in cream (10).

  1. Saute onions in olive oil and butter.
  2. Add carrots and celery.
  3. Add spices and toast until fragrant.
  4. Add stock, apple cider, squash, and apples.
  5. Puree soup.
  6. Add cream, simmer and serve!

Overhead shot of Roasted Butternut Squash and Apple Soup in a blue bowl garnished with creme fraiche and chives, with spoons, an apple, and garnishes scattered around.

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.

 

4 from 2 votes
Overhead shot of Roasted Butternut Squash and Apple Soup in a pot with spoons, apples, and garnishes scattered around.
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
Ingredients
Roasted Butternut Squash and Apple Soup
  • 6 pounds butternut squash, 2 large or 3 small/medium
  • 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
  • 6 cups chicken stock
  • 1 1/2 cups apple cider
  • 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
  • 2 cups heavy cream
Instructions
Roasted Butternut Squash and Apple Soup
  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*
Total Fat 23g 35%
Saturated Fat 11g 55%
Cholesterol 63mg 21%
Sodium 610mg 25%
Potassium 1129mg 32%
Total Carbohydrates 42g 14%
Dietary Fiber 6g 24%
Sugars 14g
Protein 6g 12%
Vitamin A 564.5%
Vitamin C 63.1%
Calcium 15.8%
Iron 11.7%
* 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.

Butternut Squash and Apple Soup
Butternut Squash and Apple Soup

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Filed Under: Recipe, Soup/Stew, Veggies

Comments

7 responses to “Roasted Butternut Squash and Apple Soup”

  1. Soupy is a cute nickname! My family called me Gracie because I am anything but graceful. 😉 I love butternut squash soup and yours looks divine! I LOVE that you roasted the squash and the addition of ginger cream and apple chips sounds wonderfully delicious! Most definitely trying this out! Thanks for sharing, Soupy, and cheers to a fabulous Thanksgiving!

    • Cathy says:

      It’s funny which nicknames stick Cheyanne. Our families have a way of pointing out our quirks for sure. Hope you have a wonderful holiday!

  2. Cathy, this soup sounds sooo delicious! I love the addition of the apples and that ginger cream!! Yum! Thanks so much for sharing and I hope you have a wonderful Thanksgiving holiday!

  3. Haley says:

    This soup is terrific!! I made it for my family for Thanksgiving & it was a hit. Thank you for sharing!

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