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.
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!
- 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
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.
Increase the heat to 425F and line a sheet pan with parchment paper.
Stir together chopped butternut squash, apple and onion on the sheet pan with the olive oil, salt, pepper and garlic powder.
Roast the butternut squash mixture for 35-40 minutes, flipping once at the 20 minute mark.
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.
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**)
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.
Heat on low for about 5 minutes and then serve topped with the Pumpkin Seed Topping.
(**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.
Until the next cooking adventure,