Roasted Butternut Squash Soup with Apple
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Roasted Butternut Squash Soup with Apple
Simple seasonal ingredients at their finest: tart green apples, sweet butternut squash and carrots are slowly roasted together with complimentary herbs and spices like nutmeg, bay leaves and thyme, each one shining through in their own uniquely delicious way.
This insanely creamy Italian butternut squash and apple soup is your perfect rustic fall in a bowl. A must have in your treasured recipe files and always on the Thanksgiving table. And since there always seems to be a fire going during the fall and winter holidays, why not have some crusty Italian bread baking in the oven too…?! It makes it effortless to throw in a pan of vegetables, fruit and herbs to roast alongside everything else.
About the Veggies
Butternut Squash – a sweet fruit with a nutty taste and orange flesh that grows on a vine, one of my favorite winter delicacies right next to blood oranges. It makes a fantastic butternut squash mac and cheese and butternut squash risotto which should both show up on your fall menu as well.
I like to dice the apples, squash and the carrots then roast them all together with a splash of dry white wine until a little caramelization develops around edges. Just long enough to bring out their natural sweetness and the flavors to start mingling. So use your largest roasting pan here but don’t worry If you can’t get them all in a single layer, we aren’t looking for perfection since we are going to puree everything together into the most magical silky soup.
Note worthy – If you live in Southern California you might have caught a glimpse of this easy recipe in the Westways Magazine one fall, it was a total hit with the crowds so I truly hope you give it a go this holiday season!
Recipe Tips + Variations
- What apple is best for soup? – tart green Granny Smith apples are ideal here to balance out the sweetness from the butternut squash. Braeburn or the Pink Lady variety could also be use, I just prefer the green.
- Garnish ideas – crispy sage, toasted pine nuts or pepitas, red chili flakes, sesame seeds and even chilly crisp. Fresh chives, thyme leaves or dill fronds make for a beautiful presentation as well.
- Ginger Variation – replace the nutmeg in the recipe with 1 Tbsp of freshly grated ginger root.
- Swaps – use 1 small chopped up leek instead of the onion.
- Make it Dairy Free Vegan by using olive oil oil or vegan butter and silky cashew cream. If making the ginger version that is simply dreamy with coconut cream instead.
- Make Ahead – roast all the vegetables the day before and refrigerate until ready to serve. At this point combine with the veggie stock and warm it through before blending it not the creamiest fall soup.
- On Storage – Freeze any leftovers in lidded freezer proof containers up to 4 months. Thaw out on the counter and reheat in saucepan until bubbly hot.
More Soups + Stews
- Cannellini Bean Soup
- Vegetable Pot Pie
- Best Minestrone Soup
- Mushroom Stew Bourguignon
- Borlotti Beans
- Pasta e Ceci
- Zuppa Toscana
- Italian White Bean Soup
- Roasted Tomato Soup
- Roasted Red Pepper Tomato Soup
- Lentil Bolognese.
how to make roasted butternut squash soup with apple
Roasted Butternut Squash Soup with Apple
Ingredients
- 1 lb butternut squash -peeled, seeded and cut into one inch cubes
- 2 granny smith apples cut into 1 inch pieces
- 1 medium onion or leek -diced
- 1 carrot -sliced
- 4 tbs butter or olive oil
- 1/2 cup white wine
- 3 cups vegetable stock
- 1/2 cup cashew cream (or coconut cream for the ginger variation)
- 1 tsp sea salt + more to taste
- black pepper to taste -freshly cracked
- 1/2 tsp red pepper flakes + more to taste
- 7 sprigs thyme -leaves only
- 1 bay leaf
- 3 tbsp fresh chives for garnish
- 1 pinch freshly grated nutmeg
Instructions
- Preheat your oven to 400 F. In a large baking dish toss the apples, butternut squash, carrot slices, red pepper flakes, bay leaf, sea salt, pepper and thyme with 1 tbs of melted butter or olive oil. Roast uncovered for 45 minutes or until tender.1 lb butternut squash, 2 granny smith apples, 1 carrot, 1 tsp sea salt, black pepper to taste, 1/2 tsp red pepper flakes, 1 bay leaf, 7 sprigs thyme
- Heat up the 3 tablespoons of butter or olive oil over medium-low heat in a cast iron pot. Saute the diced onions with a pinch of sea salt until translucent. Add the wine and let it reduce by half.1 medium onion or leek, 4 tbs butter, 1/2 cup white wine
- Transfer the roasted squash, apples and vegetable stock to the pot with the onion. Bring to a simmer and allow to cook together for 5 minutes. Discard the bay leaf and using a hand held blender puree the soup until smooth. Add the cream or coconut cream and cook an additional 3 minutes. (NOTE - For the silkiest results is best to puree the soup in a powerful stand blender carefully working in batches if needed).3 cups vegetable stock, 1/2 cup cashew cream (or coconut cream for the ginger variation)
- Adjust seasonings and serve hot with a drizzle of cream, snipped chives and a pinch of freshly grated nutmeg.3 tbsp fresh chives, 1 pinch freshly grated nutmeg
Video
Notes
- What apple is best for soup? - tart green Granny Smith apples are ideal here to balance out the sweetness from the butternut squash. Braeburn or the Pink Lady variety could also be use, I just prefer the green.
- Garnish ideas - crispy sage, toasted pine nuts or pepitas, red chili flakes, sesame seeds and even chilly crisp. Fresh chives, thyme leaves or dill fronds make for a beautiful presentation as well.
- Ginger Variation - replace the nutmeg in the recipe with 1 Tbsp of freshly grated ginger root.
- Swaps - use 1 small chopped up leek instead of the onion.
- Make it Dairy Free Vegan by using olive oil oil or vegan butter and silky cashew cream. If making the ginger version that is simply dreamy with coconut cream instead.
- Make Ahead - roast all the vegetables the day before and refrigerate until ready to serve. At this point combine with the veggie stock and warm it through before blending it not the creamiest fall soup.
- On Storage - Freeze any leftovers in lidded freezer proof containers up to 4 months. Thaw out on the counter and reheat in saucepan until bubbly hot.
- Texture - For the silkiest texture it' best to use a stand blender instead of immersion.
Thanks for posting this recipe. I made it with the coconut cream, put it through the vitamix and it was absolutely beautiful. It is rich but light, the spices are perfect and the roasted vegetables come together perfectly.
This was by far the BEST squash soup I’ve ever made!!!
Thank you!
That’s so wonderful to hear, you made my day Tricia xo’s
Looks delish!
i was remembering my first experience of butternut squash yee yikes i like yours better many tasty regards dear one
Comfort in a bowl. This looks amazing!