With this soup we are combining two fall favorites: apples and winter squash. Roasted butternut squash apple soup with apples is a surprisingly delicious blend of warming spices, sweetness and filling without heaviness.
Roasting these two fall favorites really brings out another level of flavors. When butternut squash is roasted it enhances it sweetness. Roasted granny smith apples have a mellow tartness that perfectly — and surprisingly — pairs with beautifully with butternut squash, both in texture and flavor.
Alternately, if you’re not a fan of Granny Smith green apples, this recipe also works great with Honeycrisp apples, (or whatever apple you have on hand)!
Thick and Creamy, but not Heavy… or You Can Thin it
The roasted butternut squash soup with apples thickens to a nice creamy texture. You can blend it all for a pureed smooth blend of delightful flavors, or you can blend half of it and leave the other have with chunky bites of vegetables.
If you prefer a thinner broth, just stir in extra vegetable or chicken broth until it’s your desired consistency. That tip is especially useful when you need to reheat it, as it can thicken further once stored in the fridge.
Favorite Toppings for Roasted Butternut Squash Soup With Apples
Here are some of our favorite toppings. Choose yours, and you might even change it up with each serving to see which is your favorite.
- Apples, diced of grated raw apples
- Cayenne, a sprinkle
- Cheddar cheese, grated and sprinkled on top
- Crispy pancetta
- Dried apple chips
- Hot sauce, we like the green Tabasco
- Whipped goat cheese
- Oyster crackers
- Pepitas, toasted
- Saged, strips of fresh garden sage leaves
- Scallions, chopped and sprinkled on top
As you can see, there are so many good options and each adds its own nuance of a finishing touch. So while it’s easy to skip toppings and go straight to the main meal of the soup, you’ll enjoy the extra touch of flavors and care that favorite garnish can bring.
Complementary Side Dishes for Roasted Butternut Squash Soup With Apples
With soup season upon us, we’ll be eating a lot of soups as complete and satisfying one-pot meals. However, this roasted butternut squash soup with apples also pairs beautifully with chickpea cucumber tomato curry salad or a roasted cauliflower salad.
Recipe created by Contributing Chef, Angelica Dantzler, of Your Dinner Awaits!
Roasted Butternut Squash with Apples
- 3 tablespoon olive oil
- 2 garlic cloves minced
- 2 teaspoons fresh ginger grated
- 1 celery rib
- 1 carrot stick
- 1 onion
- 1 small butternut squash 6 cups peeled and chopped
- 1 Granny Smith apple or Honeycrisp apple or other favorite
- 4 cups vegetable broth (or chicken broth)
- Pinch nutmeg
- Pinch smoked paprika
- Salt and pepper to taste
- Creme fraiche – a dollop for topping optional
- Fresh sage strips or other favorite topping
- Preheat the oven to 350°F. Place butternut squash, apple, and onion on a baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast until squash and apples are soft or about 45 minutes, tossing to turn once during cooking
- Once squash, apples, and onions are done roasting let them cool for 10 minutes. Use an immersion hand blender or pitcher blender. Add 1 cup of broth at a time. Blend until smooth. (OR… see notes for chunkier soup).
- Transfer to a pot. Add the seasonings. Simmer for 10 minutes.
- Serve with toppings of choice