Roasted Butternut Squash Apple Soup

This Roasted Butternut Squash and Apple Soup wraps up all the cozy aromatic flavors of autumn in a bowl. Velvety squash and sweet apples roast together until caramelized then get blended with ginger maple syrup sage and coconut milk for a bright golden soup that is both festive and nourishing. I find myself craving this every time the leaves change color it has become the soup I serve for both family dinners and seasonal get togethers.

The first time I made this soup was on a blustery October day and my kitchen instantly filled with the smells of cinnamon nutmeg and roasted squash. Now even my picky eaters ask for a second bowl whenever this is on the table.

Ingredients

• Butternut squash: Chosen for its natural sweetness and blush-gold color Look for squash that is unblemished and feels heavy for its size
• Honeycrisp apples: Bring a delicate tartness Choose firm apples without bruises for best texture
• Onion: Adds savory depth to balance the sweetness Spanish or yellow onions are ideal
• Olive oil: Helps vegetables roast evenly Use extra-virgin for the most aroma
• Ground cinnamon and nutmeg: Give the soup a gentle warming spice Choose freshly ground if possible for boldest flavor
• Salt and pepper: Essential for seasoning Use kosher salt and freshly ground pepper if you can
• Vegetable broth: Creates a rich savory base Seek out low-sodium broth to control the final seasoning
• Coconut milk or heavy cream: Each option delivers creaminess Coconut keeps it dairy-free while heavy cream gives extra richness
• Pure maple syrup: Provides gentle sweetness Use real maple syrup not pancake syrup
• Fresh ginger: Adds a bright zing Choose plump ginger roots without wrinkles
• Dried sage: Delivers earthy herbal notes Dried sage keeps well in a cool pantry and gives consistent flavor
• Smoked paprika: Infuses the soup with subtle smokiness A little goes a long way
• Toasted pumpkin seeds: Bring crunch and nuttiness Toast just before serving for crisp flavor
• Dried cranberries: Deliver tart-sweet pops Choose unsweetened or low-sugar varieties for balance
• Fresh sage leaves: Bright and pretty for garnish The aroma is especially festive
• Crusty bread: Perfect for dipping and serving alongside Choose a rustic boule or seeded loaf

Instructions

Roast the Vegetables:

Cube your butternut squash and core the apples then toss with chopped onion olive oil cinnamon nutmeg salt and pepper Spread them out on a baking sheet and roast at high heat for around forty minutes until all the edges are caramelized and fork tender This step creates the base for the soup and develops a deep flavor

Puree the Soup:

Carefully transfer the roasted veggies into a large soup pot Pour in the vegetable broth coconut milk maple syrup fresh ginger dried sage and smoked paprika Use an immersion blender and blend until the mixture is completely smooth This creates a velvety soup with no chunks

Simmer to Meld Flavors:

Bring your blended soup to a gentle simmer over medium heat Let it bubble slowly for about ten to fifteen minutes stirring every couple minutes so it will absorbs all the flavor of the ginger and sage Taste and adjust the seasoning with extra salt or pepper if needed Add more maple syrup if you want extra sweetness

Toast the Seeds:

As the soup simmers place pumpkin seeds in a small dry skillet Heat them over medium until they pop and turn golden and aromatic in just a couple of minutes Do not walk away or they will burn These crunchy seeds are your garnish

Serve it Up:

Ladle the soup into bowls and top with pumpkin seeds dried cranberries a swirl of coconut milk and a couple fresh sage leaves Grab slices of crusty bread on the side The contrast of the creamy soup with the bright toppings is a highlight of this meal

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My favorite ingredient is the fresh ginger because it lifts the whole soup and never fails to warm me up from the inside out I once brought this soup in a thermos for a fall picnic with my kids and it turned a regular hike into a magical seasonal adventure

Storage Tips

Let the soup cool fully before transferring to storage containers It keeps well in the refrigerator for up to four days and the flavor improves as it sits If you plan to freeze let it cool completely first Pour into freezer safe containers leaving space for expansion and freeze up to two months always label for easy identification

Ingredient Substitutions

You can swap butternut squash for kabocha or acorn squash in a pinch For the creaminess use oat milk or cashew cream for dairy free variations If you only have Granny Smith apples those work too just add an extra splash of maple syrup to balance the tartness

Serving Suggestions

This soup makes a fantastic starter for holiday feasts or a main course with hearty salads I love serving it with apple and fennel slaw in the colder months or with roasted root veggies alongside For extra flair try topping bowls with roasted chickpeas or crispy sage

Save

This soup welcomes seasonal tweaks and always shines at autumn gatherings. Ladle it into bowls and savor the cozy flavors.

Recipe FAQ

→ What apples work best for this soup?

Honeycrisp and Gala apples are ideal for their natural sweetness and texture, balancing the butternut squash.

→ Can I use coconut milk or heavy cream?

Yes, coconut milk brings a dairy-free velvety richness, while heavy cream creates a more decadent feel.

→ Is this soup good for meal prep?

Absolutely. Flavors improve overnight, and it keeps well in the refrigerator for up to four days.

→ How do I achieve a smooth texture?

Blend the roasted vegetables thoroughly with an immersion or countertop blender for velvety results.

→ What garnishes complement the soup?

Toasted pumpkin seeds, dried cranberries, coconut milk swirl, and fresh sage bring extra flavor and textures.