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Home » Recipes » Soup Recipes

October 23, 2022 · Leave a Comment

Roasted Butternut Squash and Apple Soup

Soup Recipes

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butternut squash soup with apples
A collage photo of squash soup

This Fall soup made with roasted butternut squash, apples, fresh sage and vegetables is super creamy with a little heat. 

Squash soup in a white soup bowl

*This post may contain affiliate links. 

I'll be the first to admit that I have to really be in the mood for soup to eat it. It's not something I crave often, but recently my college-age daughter said she had bought a butternut squash and wanted to know how to make soup with it.

I've never made this kind of soup before so I figured it was as good of a time as any to experiment so that I could give her a working recipe.

I'm so glad I did because this Roasted Butternut Squash and Apple Soup was DELICIOUS and perfect for Fall. This soup is super creamy and the cayenne pepper gives it a little kick! 

Butternut Squash

Butternut squash has a hard tan-yellow skin with a golden yellow-orange pulp with seeds similar to that of a pumpkin. It's a little sweet with a nutty flavor and roasting really helps to bring out the flavor. 

Butternut squash on a spoon

Equipment

  • Vegetable Peeler
  • Sheet Pan
  • Dutch Oven (or large pot)
  • Immersion Blender
  • Soup Crock

Soup in a crock on a wooden surface

Ingredients

Butternut Squash: You can use a whole butternut squash or purchase squash that's already been diced in your local grocery store or farmers market. 

Apples (cored, peeled and large dice): I used McIntosh apples, but you can use any kind of apple. 

Extra Virgin Olive Oil

Fresh Chopped Sage

Carrots

Onion (or scallions)

Minced Garlic

Celery

All Purpose Flour

Vegetable (or Chicken Broth): Either broth would work fine in this recipe, it's more of a personal preference. 

Milk: I opted to use milk to make it a little creamier. It's also less calories as compared to using half & half or heavy cream,  but you can use those choices instead. 

Kosher Salt

Cayenne Pepper: We don't like our food super spice so I only added ¼ teaspoon. If you can stand the heat, you can increase this amount based on your personal preferences. 

Cooking Spray

A closeup of soup in a white bowl

Cutting a Butternut Squash

The skin of butternut squash is a little tough so you need to be cautious. You can also microwave it for 2-3 minutes before cutting to help soften it a bit.

Using a sharp chef knife, cut the bottom and top off of the squash. This will help to  keep the squash sturdy.

Stand upright on a cutting board or sturdy flat surface; then using a vegetable peeler, peel off the outer layer using downward strokes. 

Cut the squash in half vertically; then scoop out the seeds with a spoon and discard. Finally, dice the squash into chunks. 

Squash and apple soup in a white crock

How do you make Butternut Squash and Apple Soup?

Preheat oven to 425 degrees F. Add the squash and apples to a sheet pan and spray with cooking spray. Bake approx 30 minutes until soft. 

Heat the oil in a large pot and add the sage, carrots, onion, garlic and celery.

Saute 1-2 minutes; then add the cooked squash, apples, salt and cayenne pepper. Add the flour, mix; then add the broth and mix well. 

Bring to a boil; then reduce heat to low and simmer 30 minutes. Remove from the heat, add the milk and stir. Blend with an immersion blender until smooth. 

If you don't own an immersion blender, you can use a regular blender;  however, you may have to do it in batches and hold the top down with a dish towel. Enjoy! 

VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.

butternut squash soup with apples

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Butternut squash on a spoon

Butternut Squash and Apple Soup

Carrie's Experimental Kitchen
This Fall soup made with roasted butternut squash, apples, fresh sage and vegetables is super creamy with a little heat. 
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Soup
Cuisine American
Servings 6 cups

Equipment

  • Vegetable Peeler
  • Sheet Pan
  • Dutch Oven (or large pot)
  • Immersion Blender
  • Soup Crock

Ingredients
  

  • 5 cups large dice butternut squash
  • 2 mcintosh apples (cored, peeled and large dice)
  • 1 tablespoon chopped fresh sage
  • cooking spray
  • 1 tablespoon extra virgin olive oil
  • ¼ cup small dice carrots
  • ¼ cup small dice onion (or scallions)
  • 1 tablespoon minced garlic
  • 1 stalk celery (small dice)
  • 1 tablespoon flour
  • 4 cups vegetable (or chicken broth)
  • 1 cup milk
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper

Instructions
 

  • Preheat oven to 425 degrees F. Add the squash and apples to a sheet pan and spray with cooking spray. Bake approx 30 minutes until soft.
  • Heat the oil in a large pot and add the sage, carrots, onion, garlic and celery. Saute 1-2 minutes; then add the cooked squash, apples, salt and cayenne pepper. Add the flour, mix; then add the broth and mix well.
  • Bring to a boil; then reduce heat to low and simmer 30 minutes. Remove from the heat, add the milk and stir. Blend the soup with an immersion blender or in a blender until smooth.

Notes

*Please read the entire post for additional instructions, tips and/or substitutions.

Nutrition

Calories: 153kcalCarbohydrates: 29gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 418mgPotassium: 593mgFiber: 5gSugar: 12gVitamin A: 13456IUVitamin C: 29mgCalcium: 125mgIron: 1mg
Keyword apples, butternut squash
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