Comments on: Roasted Butternut Squash and Apple Soup

By: Jessica Kostka

Jessica Kostka — Sat, 17 Oct 2026 20:45:36 +0000

In reply to Julia. So happy you enjoyed it friend! Thanks for stopping by the blog :)

By: Julia

Julia — Sat, 17 Oct 2026 20:33:53 +0000

🫶🏼 so easy and delicious

By: Jessica Kostka

Jessica Kostka — Wed, 14 Oct 2026 15:04:37 +0000

In reply to Lisa. So glad you enjoyed the soup and will be making it again! Appreciate you stopping by the blog, thank you!

By: Lisa

Lisa — Tue, 13 Oct 2026 22:33:18 +0000

Great soup. I never follow a recipe exactly. I did not have Granny Smith so used 2 smaller apples of whatever I had. I also used minced garlic. No sugar for me so skipped the topping but had toasted sourdough bread with the soup. Lovely fall soup!! 🙂 I will make again. Thank-you.

By: Jessica Kostka

Jessica Kostka — Tue, 16 Jun 2026 16:03:43 +0000

In reply to Kroger weekly ad. So glad that detail helps enhance the recipe for you!

By: Kroger weekly ad

Kroger weekly ad — Mon, 15 Jun 2026 16:41:53 +0000

I love that you called out how the roasted squash, apples, and onions puree into a creamy soup without any cream—that small detail makes the whole recipe feel more intentional and honest.

By: Jessica Kostka

Jessica Kostka — Mon, 02 Feb 2026 21:24:24 +0000

In reply to JoAnne C.

Wonderful to hear! I love your addition of a pinch of cinnamon – I will have to try that as well 🙂

By: JoAnne C

JoAnne C — Sat, 31 Jan 2026 17:20:45 +0000

Made this soup today. Delicious and easy to make. After the taste test I added a pinch of cinnamon for a little more flavor.
Either way it is delicious and the roasted pumpkin seeds covered in brown sugar was a really nice addition.
Would definitely make again

By: Jessica Kostka

Jessica Kostka — Thu, 29 Jan 2026 17:54:14 +0000

In reply to Gloria. Glad you loved the soup! And yes, butternut squash can sometimes be hard to cut. Two suggestions - 1. If using a butternut squash you can prick it a few times with a knife or fork and then microwave it for 1-2 minutes. This helps soften the squash and makes it much easier to but. / 2. You can use frozen squash and roast it from frozen at 425F like it says in the recipe. Just note sometimes using frozen butternut squash can release a bit more water when roasting, so you might need to add 5 minutes or so to the roasting time if there's a bit of water on the sheet pan. I hope that helps!

By: Gloria

Gloria — Thu, 29 Jan 2026 15:32:47 +0000

Loved the soup but have trouble peeling and chopping the hard squash
Can I use frozen butternut squash that’s already cubed