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Roasted Butternut Squash & Apple Soup

Roasted Butternut Squash and Apple Soup

4.89 from 9 votes
Course: Soup
Cuisine: American
Keyword: butternut squash, soup
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
Author: Jess
This is the best of Roasted Butternut Squash Apple Soup recipes! Simple to make, creamy and perfect for the cooler Fall & Winter seasons.
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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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