Easy Roasted Butternut Squash Apple Soup Recipe
Get ready to lick the soup bowl clean with this butternut squash apple soup, because it is finger-licking-good! With a unique blend of creamy butternut squash and apples roasted to bring out their natural sweetness, this soup is sure to be a crowd pleaser!
This vibrant and easy roasted butternut squash apple soup is the perfect blend of sweet, savory, and dairy-free creaminess to tantalize your taste buds and satisfy the whole family! It is a one-of-a-kind meal that’s sure to brighten your day and fill your belly!
This was inspired by my pumpkin soup and carrot butternut squash soup on this site, and pairs well with this amazing gluten-free flax bread recipe.
[feast_advanced_jump_to]Ingredients
We use flavorful ingredients with rich bold taste in our butternut squash apple soup. Roasting the butternut squash and apples for soup brings out their natural sweetness and adds beautiful caramelized tasted. Here is what you need to make this soup.
- olive oil
- yellow onion
- carrot
- celery
- garlic cloves
- butternut squash
- apple
- vegetable broth
- nutritional yeast
- pink Himalayan salt or sea salt
- fresh ground black pepper
- nutmeg
- plain coconut milk yogurt or sour cream
See recipe card for quantities.
Instructions to make butternut squash soup
Roast butternut squash and apple. Sauté onion, carrots, celery, garlic. Simmer with broth and rest of ingredients on the stove.
Use an immersion blender or regular blender with a vent to blend the soup. Serve with yogurt mixed in and optional red pepper flakes.
Hint: The butternut squash and apples can be roasted in advance. Core the apple and dice into 1 inch cubes for roasting. Wash, peel, remove seeds of the butternut squash and cut into ½ inch cubes for roasting. Thicker sizes will take longer in the oven. Here is a favorite vegetable peeler that I love to use.
Cooking butternut squash
First peel wash and peel butternut squash using a vegetable peeler. Then slice off the ends. Slice in half then scoop out the center seeds with a spoon.
Once the seeds are removed it is easy to slice the squash into ½ inch cubes. Add the butternut squash cubes to a sheet pan to roast. Roast at 400 degrees tossed with olive oil for about 25-30 minutes.
Variations
You can use the same recipe below and use another squash such as acorn squash, delicata squash, or pumpkin squash. You can also add these variations to this roasted butternut squash and apple soup recipe.
- Spicy – add chili pepper flakes while cooking or chili powder to add some heat.
- Crunchy – add crushed gluten-free croutons or vegetable chips made of beets and root vegetables to garnish the soup. It adds beautiful color and mouthwatering crunch!
Equipment
Immersion blenders are great to use for pureeing soups. Place the hand blender over the soup and puree it until smooth. I also highly recommend a Vitamix (which is what I use). It has a soup setting and blends this roasted butternut squash apple soup to the perfect texture. It even warms as it blends!
Storage
Store leftover soup in the refrigerator in an airtight container and consume within 1 week.
Top tip
When roasting butternut squash apple soup, make sure to check on the vegetables in the oven that they are not burning. They should be slightly browned and caramelized on the outside.
FAQ
Yes, butternut squash apple soup can be like a laxative. Butternut is a type of stimulant laxative which speeds up the metabolism. So if you are feeling “backed up”, this roasted butternut squash soup recipe is great to help get bowel movent flowing.
This is a thick and creamy butternut squash apple soup recipe using 4 cups of vegetable broth. If you want to thin it more, just add 2 more cups of broth. The broth gives flavor, without watering it down necessarily.
Related recipes
Looking for other recipes like this? Try these:
More butternut squash recipes
Looking for other ways to use butternut squash? Try these:
Pairing
These are my favorite dishes to serve with butternut squash apple soup:
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Roasted Butternut Squash Apple Soup Recipe
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Ingredients
- 2 tablespoons olive oil separated
- 1 cup yellow onion about 1 small onion, chopped
- ½ cup carrots chopped
- ½ cup celery chopped
- 4 garlic cloves minced
- 1 butternut squash peeled, seeds removed, and cut into 1 inch cubes or 2 (12-ounce) bags frozen butternut squash chunks thawed
- 1 apple cubed and core removed
- 4 cups vegetable broth
- 1 tablespoon nutritional yeast
- ½ teaspoon pink Himalayan salt or sea salt
- ½ teaspoon fresh ground black pepper
- â…› teaspoon nutmeg
- â…“ cup plain coconut milk yogurt or sour cream
Instructions
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Preheat the oven to 400 degrees F. On a sheet pan add the butternut squash cubes and apple cubes. Toss in 1 tablespoon of oil. Roast for 25-30 minutes until slightly crispy and browned. Meanwhile chop the other vegetables.
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In a medium pot, heat the remaining olive oil on medium heat and add the onion, carrots, celery and garlic. Cook for about 15 minutes, stirring often, until the vegetables are tender.
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Add the roasted butternut squash and apples, vegetable broth, nutritional yeast, salt, pepper, and nutmeg. Reduce the heat to low and simmer the soup for 10 minutes.
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Remove from the oven and using an immersion blender, or careful transferring the soup to a blender and adding the lid (with steam vent), puree the soup until smooth, about 2 minutes.
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Stir in the yogurt before serving and optional to garnish with red pepper flakes.
Nutrition
The post Easy Roasted Butternut Squash Apple Soup Recipe appeared first on Delightful Mom Food.
