This Fall soup made with roasted butternut squash, apples, fresh sage and vegetables is super creamy with a little heat.
*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.
Equipment
- Vegetable Peeler
- Sheet Pan
- Dutch Oven (or large pot)
- Immersion Blender
- Soup Crock
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 1/4 teaspoon. If you can stand the heat, you can increase this amount based on your personal preferences.
Cooking Spray
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.
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.
More Butternut Squash Recipes
- Butternut Squash Gratin
- Asian Pear & Butternut Squash Cornbread Stuffing
- Roasted Butternut Squash with Sun Dried Tomatoes
- Whiskey Cinnamon Mashed Butternut Squash
SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!
Butternut Squash and Apple Soup
Equipment
- Dutch Oven (or large pot)
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
- 1/4 cup small dice carrots
- 1/4 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
- 1/4 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.
Leave a Reply