Roasted Butternut Squash and Apple Soup

Name: Roasted Butternut Squash and Apple Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 1 medium butternut squash, peeled and cubed; 2 large apples, cored and chopped; 1 medium yellow onion, diced; 3 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 2 tablespoons olive oil; Salt and black pepper to taste; 1/4 cup heavy cream or coconut milk, optional

A cozy, velvety soup that brings together the sweetness of fall apples and the earthy flavor of roasted squash.

By Enzo81 Kitchen· American· October 31, 2026

enzo81.xyz

Prep

15 minutes

Cook

40 minutes

Total

55 minutes

Serves

September is that beautiful time of year when we still have the warmth of summer but start craving those deeper, cozy flavors. This soup is one of my favorites because it uses fresh harvest apples and squash to make something really comforting for a chilly evening.

Make sure to roast the vegetables until they are just starting to brown at the edges. This little bit of caramelization adds a lot of natural sweetness to the pot without needing extra sugar.

Ingredients

1 medium butternut squash, peeled and cubed
2 large apples, cored and chopped
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 tablespoons olive oil
Salt and black pepper to taste
1/4 cup heavy cream or coconut milk, optional

8Instructions

1
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
2
Toss the cubed squash and chopped apples with olive oil, salt, and pepper on the prepared baking sheet.
3
Roast the mixture for about 25 to 30 minutes until everything is tender and lightly golden.
4
In a large pot over medium heat, sauté the onion and garlic with a splash of oil until they are soft and fragrant.
5
Stir in the roasted squash, apples, ginger, cinnamon, and vegetable broth.
6
Bring the liquid to a gentle simmer and let it cook together for about 10 minutes to let the flavors blend.
7
Use an immersion blender to puree the soup until it is completely smooth.
8
Stir in the cream if you want a richer texture and adjust the seasoning with more salt or pepper if needed.

Tips

You can store this soup in an airtight container in the fridge for up to four days or freeze it for a quick meal later. Try topping your bowl with toasted pumpkin seeds or a few crumbles of goat cheese for a nice crunch and tang.

#Healthy #Vegetarian #Gluten Free #Soup #Fall #Apple

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