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–+ servings
A creamy bowl of Roasted Butternut Squash Apple Soup topped with toasted pumpkin seeds and crispy bits.

Roasted Butternut Squash Apple Soup

This recipe creates a comforting and nutritious soup perfect for fall. Roasting the vegetables before simmering brings out deep, sweet flavors. This soup celebrates seasonal ingredients and offers a warm, satisfying meal.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 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 1/2 cups chicken broth Use vegetable broth for vegetarian version
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. Spread this mixture on a pan and roast for 10 minutes, tossing halfway through. Set the topping aside after roasting.
  2. Increase the oven temperature 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. Flip the vegetables once when the timer reaches 20 minutes.
  5. Transfer the roasted butternut squash, apple, and onion mixture to a large pot. Add 3 1/2 cups of chicken broth. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low and let it 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. Return the blended soup to the pot. Adjust the seasoning with additional salt and pepper as needed. If the soup is too thick for your preference, add more broth until you reach the desired consistency.
  8. Heat the soup on low for about 5 minutes before serving. Serve the soup topped with the prepared Pumpkin Seed Topping.

Notes

This recipe is naturally gluten-free. When pureeing hot soup in a standard blender, fill the blender only halfway, remove the center cap from the lid, cover the opening with a folded kitchen towel, and hold the lid down firmly while blending. Start on a low speed and gradually increase.

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