Just give me all the cozy dishes to eat this season like this Roasted Butternut Squash and Apple Soup!
I absolutely love to make homemade soup during the Winter season.
The sweetness of the butternut squash pairs beautifully with the tartness of the granny smith apple. And, this soup is topped with a perfectly crunchy pumpkin seed topping!
This soup is full of delicious ingredients.
Butternut Squash
The squash of the season in my opinion! When butternut squash is roasted it has the most divine flavour.
Granny Smith Apple
The tart granny smith apple pair perfectly with the sweetness of the butternut squash.
Pumpkin Seed Crumble
A mix of pumpkin seeds, brown sugar, paprika and salt makes the most delicious savoury topping on the soup.
By roasting the base ingredients together it brings out the most divine flavours. The soup is pureed for a smooth, thick and creamy spoonful!
You can easily make this for a weeknight or pair it with a grilled cheese for a seriously cozy meal on the weekend.
Roasted Butternut Squash and Apple Soup
Beautifully roasted butternut squash and granny smith apple pair deliciously in this hearty soup. This Roasted Butternut Squash and Apple Soup is perfect for a cozy night-in or easy weeknight dinner!
Ingredients
- 1 medium butternut squash (about 2.5-3 lbs), peeled and chopped into 1 inch pieces
- 1 granny smith apple, peeled and chopped into 1 inch pieces
- 1 small yellow onion, chopped
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 1/4 tsp garlic powder
- 3 1/2-4 1/2 cups chicken broth make it vegetarian with vegetable broth
Pumpkin Seed Topping
- 1/2 cup pumpkin seeds also known as pepitas
- 1 tbsp brown sugar
- 1/2 tsp kosher salt
- 1/4 tsp paprika
- 1 tbsp extra virgin olive oil
Instructions
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Pre-heat the oven to 350F and make the pumpkin seed topping. Mix the pumpkin seeds, brown sugar, salt, paprika and olive oil. Place on a pan and roast for 10 minutes, tossing halfway through. Set aside when done.
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Increase the heat to 425F and line a sheet pan with parchment paper.
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Stir together chopped butternut squash, apple and onion on the sheet pan with the olive oil, salt, pepper and garlic powder.
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Roast the butternut squash mixture for 35-40 minutes, flipping once at the 20 minute mark.
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To a large pot add the roasted butternut squash, apple and onion mixture and 3 1/2 cups of chicken stock. Bring to a simmer over medium-high heat, then turn to low and simmer for 15 minutes.
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Remove from the heat and use an immersion blender to blend OR blend the soup in batches in a blender (**Important note about pureeing hot soup see below**)
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Once blended, adjust the soup seasoning in the pot with additional salt and pepper. If you like the soup a bit less thick, add more stock to your liking.
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Heat on low for about 5 minutes and then serve topped with the Pumpkin Seed Topping.
Recipe Notes
(**Important note about pureeing hot soup: When pureeing soup that is still hot, there are a couple of tips to remember - Fill your blender only half-way. Hold the lid tight, covering with a towel when blending. Start blending on low and then increase the speed. This should keep things tidier in the kitchen** Why is this important? The heat from the soup can potentially cause the lid to pop and spray hot soup, so use the tips for soup success!**)
This Roasted Butternut Squash and Apple Soup would make a great appetizer for a dinner with friends too!
And, it’s easy to make this soup vegetarian by using vegetable broth instead of chicken.
If you love soup as much as I do you may also like my Roasted Cauliflower Soup or Roasted Tomato Soup.
Until the next cooking adventure,
Jess
WOW! This soup is so delicious and so easy to make! I added one more cup of broth and it was the perfect consistency for me! I love these flavours together. This soup makes a fabulous Fall/Winter cozy soup! Another winning recipe as always, Jess!
Great to hear Alysa! Thanks for the recipe love! Love that you added another cup of broth to make it best enjoyed for you, so awesome!
I love a good squash and apple soup, just perfect for the wintery weather!
You got it Matt!! Thanks for stopping by the blog!!
Amaaaaazing recipe. Such a perfect blend of sweet and savoury, and that topping is a fantastic idea. I tend to mix squash and pear more often, but the tart/sweet taste of a Granny Smith apple is a great idea, and one I’m going to have to explore with other recipes too. I have to say, I love how smooth your finished soup is too – it looks gorgeous. On that note, the tips about blending hot soup are appreciated. I think I have a tendency to try to do a bit too much all at once!
Thank you for the recipe love Sean! I’m so glad you’re intrigued by the apple and butternut squash combination; it’s exactly as you said, a perfect sweet and savoury combination. I hope that you enjoy the flavours!
I love to make butternut squash soup, but now I must try it with apple. It’s a perfect pairing and I know it will be delicious!
You know it, the butternut squash and apple pair so lovely! I hope you enjoy this recipe!
That hint of apple makes all the difference in this delicious recipe! Such a cozy, velvety soup for this busy time of year. Thanks!
Absolutely Elaine! It’s such a cozy soup to warm up with this season 🙂