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Creamy Roasted Butternut Squash Apple Soup – Easy Fall Recipe

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This creamy roasted butternut squash and apple soup is a happy accident turned fall obsession. Roasting the squash and apples caramelizes their natural sugars, creating a silky smooth, comforting soup that’s perfect for busy weeknights or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 medium apples (Honeycrisp or Fuji recommended), peeled, cored, and chopped
  • 1 large yellow onion, chopped
  • 4 cloves garlic, smashed
  • 3 tablespoons olive oil, divided
  • 4 cups low-sodium vegetable broth
  • 4 sprigs fresh thyme (or 1 teaspoon dried)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt (plus more to taste)
  • Black pepper to taste
  • 1/2 cup full-fat canned coconut milk (optional, for extra creaminess)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and cut into 1-inch cubes. Peel, core, and chop the apples into similar-sized pieces.
  3. On the prepared baking sheet, toss the squash cubes, apple chunks, smashed garlic cloves, and 2 tablespoons of olive oil. Season with 1/2 teaspoon salt and a few cracks of black pepper. Spread in a single layer and roast for 25-30 minutes, flipping halfway through, until the squash is fork-tender and the edges are golden brown.
  4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent.
  5. Once the squash and apples are done, add them to the pot with the onions, including the roasted garlic cloves.
  6. Pour in the vegetable broth, add the fresh thyme sprigs, cinnamon, and nutmeg. Stir and bring to a gentle boil. Reduce heat to low and simmer for 10 minutes.
  7. Remove the thyme sprigs from the pot.
  8. Use an immersion blender to blend the soup until completely smooth. Alternatively, let the soup cool slightly and blend in batches in a countertop blender, venting the lid.
  9. Stir in the coconut milk or heavy cream if using. Taste and adjust salt and pepper as needed.
  10. Ladle into bowls and garnish with a drizzle of coconut milk, a sprinkle of cinnamon, or toasted pumpkin seeds. Serve hot.

Notes

Don’t skip the roasting step—it caramelizes the natural sugars and deepens the flavor. Cut squash cubes uniformly for even roasting. Apples roast faster than squash, so watch them closely. Season in layers for best flavor. The soup tastes even better the next day. For a slow cooker version, skip roasting and cook on low for 6-8 hours or high for 3-4 hours, though flavor won’t be as caramelized.

Nutrition

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

Find it online: https://freshforkful.com/creamy-roasted-butternut-squash-apple-soup-easy-fall-recipe/