Roasted Butternut Squash and Apple Soup
Ingredients
- 1 medium butternut squash
peeled and chopped into 1 inch pieces, about 2.5-3 lbs
- 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 1/2-4 1/2 cups chicken broth
make it vegetarian with vegetable broth
- 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
Directions
- 1
Pre-heat the oven to 350F and make the pumpkin seed topping. Mix the pumpkin seeds, brown sugar, salt, paprika and olive oil. Place on a pan and roast for 10 minutes, tossing halfway through. Set aside when done.
- 2
Increase the heat to 425F and line a sheet pan with parchment paper.
- 3
Stir together chopped butternut squash, apple and onion on the sheet pan with the olive oil, salt, pepper and garlic powder.
- 4
Roast the butternut squash mixture for 35-40 minutes, flipping once at the 20 minute mark.
- 5
To a large pot add the roasted butternut squash, apple and onion mixture and 3 1/2 cups of chicken stock. Bring to a simmer over medium-high heat, then turn to low and simmer for 15 minutes.
- 6
Remove from the heat and use an immersion blender to blend OR blend the soup in batches in a blender (**Important note about pureeing hot soup see below**)
- 7
Once blended, adjust the soup seasoning in the pot with additional salt and pepper. If you like the soup a bit less thick, add more broth to your liking.
- 8
Heat on low for about 5 minutes and then serve topped with the Pumpkin Seed Topping.
Roasted Butternut Squash and Apple Soup
Similar Recipes
Ratings & Reviews
Based on 14 ratings
Rating Breakdown
About this Recipe
Craving the ultimate cozy soup for a crisp autumn evening? This Roasted Butternut Squash and Apple Soup delivers rich, creamy flavors that embody the comfort of fall and winter, all made simply in your own kitchen. It's truly the best of roasted butternut squash and apple soups.
The magic happens when the butternut squash, apple, and onion are roasted, a process that caramelizes their natural sugars and deepens their flavors far beyond what boiling alone could achieve. This crucial step creates a complex, sweet-savory base that makes the soup incredibly satisfying. The addition of garlic powder further enhances this savory foundation, while the spiced pumpkin seeds provide a delightful textural contrast.
Prepare for a velvety smooth soup that beautifully balances the earthy sweetness of butternut squash with the bright, subtle tang of a Granny Smith apple. Each spoonful offers a comforting warmth, perfectly complemented by a sprinkle of crunchy, seasoned pumpkin seeds. This is a hearty yet refined soup, ideal for a chilly evening and easily made vegetarian with a simple broth swap.
To make this soup vegetarian, simply swap the chicken broth for vegetable broth. The seasoned pumpkin seeds, with their blend of brown sugar, salt, and paprika, add a delightful crunch and can be adjusted to your preference. Feel free to use a touch more or less of the seasonings to suit your palate.
Serve this warming soup as an elegant starter for a holiday meal, a comforting lunch, or a light dinner on a cool day. It's a versatile dish that brings coziness to any table.