Description

This thick, creamy, and balanced roasted butternut squash and apple soup is the perfect fall comfort food. Roasted squash and tart apples are blended with warm spices for a velvety, dairy-free soup that’s both simple and delicious.

Ingredients

Scale

1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
2 medium Granny Smith apples, cored and quartered (no need to peel)
1 large yellow onion, roughly chopped
4 garlic cloves, smashed (skins on)
3 tablespoons olive oil
4 cups low-sodium vegetable broth
1 tablespoon pure maple syrup (optional)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
½ cup coconut milk or heavy cream (optional, for extra richness)

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper if desired.
Prep the squash: Cut off both ends, slice in half where the narrow neck meets the bulbous bottom. Peel both pieces, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
Prep the apples and onion: Core apples and cut into quarters. Roughly chop onion into similar-sized pieces. Smash garlic cloves with the flat side of a knife, keeping skins on.
On the prepared baking sheet, combine squash cubes, apple quarters, chopped onion, and smashed garlic. Drizzle with olive oil, then sprinkle with cinnamon, nutmeg, salt, and pepper. Toss to coat evenly and spread in a single layer.
Roast for 35-40 minutes, stirring halfway through, until squash is fork-tender and edges are caramelized and slightly browned.
Remove from oven and let cool for a couple of minutes. Pick out garlic cloves, squeeze the soft flesh out of the skins, and add the roasted garlic back to the pan. Discard skins.
Transfer all roasted vegetables and apples to a large pot or Dutch oven. Add vegetable broth and maple syrup. Scrape up any browned bits from the baking sheet and add to the pot.
Blend until smooth using an immersion blender (submerge fully and blend for 2-3 minutes) or a countertop blender (work in batches, filling no more than halfway, and hold lid down with a towel).
Place the pot over medium heat and bring to a gentle simmer. Cook for 5-10 minutes to meld flavors. Taste and adjust seasoning. If adding coconut milk or cream, stir in now and heat through without boiling.
Serve hot, garnished as desired.

Notes

For best flavor, roast the squash and apples until caramelized. If using a countertop blender, let soup cool slightly and remove center cap to let steam escape. This soup tastes even better the next day. Freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1.5
Calories: 180
Sugar: 12
Sodium: 450
Fat: 7
Saturated Fat: 1
Carbohydrates: 30
Fiber: 6
Protein: 3

Keywords: butternut squash soup, apple soup, fall soup, roasted squash soup, creamy soup, vegan soup, gluten-free soup