The natural sweetness of the butternut squash pairs beautifully with the tart granny smith apples.

And, this soup is topped with a perfectly crunchy pumpkin seed topping!

I absolutely love to make homemade soup during the cooler Fall season and Winter months like this soup and this soup.

By roasting the base ingredients of butternut squash and apple 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 grilled cheese sandwiches for a seriously cozy meal on the weekend.

Why you’ll love this butternut squash soup

• Make it for an easy weeknight meal OR serve it as a great appetizer for a dinner with friends too!
• You don’t need heavy cream or milk to make this creamy soup; the roasted butternut squash, apples and onions puree into the most delightfully creamy soup.
• Roasting the onions, butternut squash and crisp apples together helps with the depth of flavor in this soup.
• You can easily find these simple soup ingredients at your local grocery store.
• It’s naturally gluten-free! And, easily made vegetarian with vegetable broth.

This soup is full of delicious ingredients. You may be wondering how a fruit like apple fits in a soup recipe. Trust me when I say the tartness of the apples balances beautifully with the sweetness of the squash.

What really sets this soup apart from other butternut squash apple soup recipes is the pumpkin seed crumble! It brings a delightful crispy and spiced topping for the hearty soup.

Ingredients needed for butternut squash apple soup recipes

Olive oil: Needed for roasting the vegetables, use whatever olive oil you have on hand.

Onion: Yellow onions work best for this butternut squash apple soup recipe.

Butternut squash: The squash of the season in my opinion! When butternut squash is roasted it has the most divine flavour. You’ll need to peel and dice the squash; however, you can also look for squash that is already cut at your local grocery store or farmers market to make the process even easier!

Granny smith apple: The tart green apple pairs perfectly with the sweetness of the butternut squash.

Seasonings: Salt, black pepper and garlic powder.

Pumpkin seed crumble: A mix of pumpkin seeds, brown sugar, paprika and salt makes the most delicious savoury topping on the soup. Simply bake in the oven before roasting the vegetables for the soup.

Step by step process to make this easy butternut squash soup recipe

Step 1: 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.

Step 2: Increase the heat to 425F and line a sheet pan with parchment paper.

Step 3: Stir together chopped butternut squash, apple and onion on the sheet pan with the olive oil, salt, pepper and garlic powder.

Step 4: Roast the butternut squash mixture for 35-40 minutes, flipping once at the 20 minute mark.

Step 5: To a large pot or dutch oven add the roasted butternut squash, apple and onion mixture and 3 1/2 cups of chicken or vegetable stock. Bring to a simmer over medium-high heat, then turn to low heat and simmer for 15 minutes, stirring occasionally.

Step 6: Remove from the heat and puree soup using an immersion blender 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.

Expert tips for making butternut squash and apple soup recipes

• It’s easy to make this soup vegetarian by using vegetable broth instead of chicken broth.
• You can use an immersion blender or regular blender to blend this delicious butternut squash apple soup.
• 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!

FAQ

What if I don’t want to make the pumpkin seed topping, are there other garnishes I could use?
Fresh herbs like rosemary, sage or fresh thyme would be a beautiful topping. Alternatively, you could make the croutons from my cauliflower soup recipe as they would be a delightful soup topping too. For an even creamier or more savory topping, try crumbled goat cheese or feta cheese, or a drizzle of Greek yogurt or sour cream.

Can I freeze this soup?
YES! Freeze a portion of this soup in an airtight container for up to 1 month. Defrost the soup in the refrigerator overnight and then reheat on the stove-top over medium-low heat until your desired temperature is reached. If you find the soup a bit thick when reheating, add a splash of vegetable or chicken broth.

Does this recipe work in a slow-cooker or instant pot?
This soup recipe hasn’t been tested in a slow-cooker or instant pot.

Storage

Store leftover soup in an airtight container in the fridge for up to 3 days. Store leftover topping in an airtight container on the counter for up to 3 days as well. Freeze this butternut squash soup for up to 1 month.

More soup recipes to love from the blog:

Roasted Cauliflower Soup

The Best Creamy Potato Soup

Roasted Tomato Soup

Simple Potato Leek Soup

Print

Roasted Butternut Squash and Apple Soup

This is the best of Roasted Butternut Squash Apple Soup recipes! Simple to make, creamy and perfect for the cooler Fall & Winter seasons.

Course Soup

Cuisine American

Keyword butternut squash, soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

Author Jess

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

• 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 broth to your liking.
• Heat on low for about 5 minutes and then serve topped with the Pumpkin Seed Topping.

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!**)  

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