Description

This Roasted Butternut Squash and Apple Soup is a creamy, slightly sweet, and beautifully spiced fall favorite. The roasted squash and apples create a depth of flavor that’s both rustic and elegant, while the toasted pumpkin seeds add the perfect crunch. Perfect for chilly evenings or meal prepping, this vegetarian soup is a must for cozy fall meals.

Ingredients

Scale

For the Soup:

1 large butternut squash (about 3 pounds), peeled and cubed
2 apples (Honeycrisp, Gala, or Fuji recommended), peeled and chopped
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, chopped
3 cloves garlic, minced
4 cups vegetable broth
1/2 teaspoon salt, more to taste
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
Optional: A small splash of maple syrup for extra sweetness

For the Topping:

1/4 cup toasted pumpkin seeds (or shelled pumpkin seeds/pepitas)
Fresh thyme or parsley for garnish

Ingredient Notes & Variations:

Butternut squash: Fresh is best for roasting, but pre-cut is fine.
Apples: Sweet varieties like Honeycrisp or Gala work best.
Pumpkin seeds: Shelled seeds also work well and add protein.
Optional creaminess: Add coconut milk or plain yogurt for a richer texture.
Flavor add-ins: Ginger, curry powder, smoked paprika, or cumin are great options.

Instructions

Prep and Roast the Squash and Apples: Preheat your oven to 400°F (200°C). Spread cubed squash and chopped apples on a parchment-lined baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 30–40 minutes, stirring once halfway through, until caramelized and fork-tender.
Sauté the Aromatics: Heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onion and carrots and cook for about 8 minutes until softened. Add garlic and cook for another minute.
Add Roasted Vegetables and Simmer: Add roasted squash, apples, vegetable broth, cinnamon, and nutmeg to the pot. Bring to a simmer and cook for 10–15 minutes, allowing flavors to meld.
Blend to Creamy Perfection: Use an immersion blender directly in the pot or transfer the soup to a blender in batches. Blend until smooth and velvety. Add extra broth if the soup is too thick.
Add Toppings and Serve: Taste and adjust seasoning. Ladle into bowls and top with toasted pumpkin seeds and fresh herbs. Optionally drizzle with extra olive oil.

Notes

Roasting the squash enhances depth and sweetness in the soup.
For creaminess, blend in coconut milk or yogurt.
Toast pumpkin seeds in a dry pan for 2–3 minutes to maximize crunch.
Use sweet apples (like Honeycrisp) for balanced flavor.
Storage: Refrigerate for up to 5 days. Freeze for up to 3 months. Reheat gently on the stovetop, adding broth if needed.
Make-ahead: Roast squash and apples the day before. Soup tastes even better the next day!
Vegan Option: Use vegetable broth and skip dairy-based toppings.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasted & Blended
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 235
Sugar: 12g
Sodium: 380mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 7g
Protein: 4g
Cholesterol: 0mg

Keywords: Roasted butternut squash soup, fall apple soup, vegetarian squash soup, creamy fall soups, roasted vegetable soup, butternut squash recipes, comforting fall soup