Quick Facts
Time: 55 minutes total (15 prep, 40 cook) • Yield: 4 servings • Skill: Easy • Method: Roast + simmer (one-pot finish, blender) • Diet: Vegetarian, Vegan option, Gluten-Free

Introduction

Vegetable soup doesn’t have to be bland or brothy—this vegetable soup is a velvety, golden bowl of roasted butternut squash and tart apple that nails cozy flavor in under an hour. By roasting first, you unlock caramelized sweetness; a quick simmer melds everything into a silky, ultra-smooth purée that tastes like fall. The texture is plush without heavy cream, and a spoonful of yogurt or coconut cream on top makes each bite feel restaurant-quality.
If you’re craving a weeknight dinner that feels special with minimal effort, this is it. The soup is naturally gluten-free, easy to make vegetarian or vegan, and perfect for anyone who wants a warming bowl that reheats beautifully for lunches. With a short, simple ingredient list and clear timing, dinner practically makes itself—just add crusty bread or a crisp salad, then browse more vegetable soup recipes for your next night in.

Why You’ll Love It

• Weeknight-easy: Minimal prep, clear timing; most of the magic happens in the oven.
• Flexible: Swap in different apples, use broth you love, and choose yogurt or coconut cream.
• Balanced flavor: Caramelized squash + tart apple + warm spice for depth.
• Great leftovers: Thickens slightly in the fridge and reheats silky-smooth.

Vegetable Soup: Roasted Butternut Squash with Apple — Cozy, Reliable, Weeknight-Ready

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• Author: Lily
• Total Time: 55 minutes
• Yield: 4 servings

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Description

A velvety roasted butternut squash–apple soup that’s cozy, reliable, and weeknight-ready. Roasting concentrates sweetness, a brief simmer melds flavors, and blending delivers a plush, ultra-smooth texture—no cream required. Finish with yogurt or coconut cream, toasted seeds, and chives.

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Ingredients

• 1 medium butternut squash (about 2½–3 lb), halved and seeded

• 1 large tart apple (Granny Smith or Honeycrisp), cored and chopped

• 1 medium yellow onion, chopped

• 2 small carrots, sliced

• 2 tbsp olive oil, divided

• ½ tsp ground cinnamon

• ¼ tsp ground ginger (or 1 tsp freshly grated)

• 4 cups low-sodium vegetable stock

• ½ tsp fine sea salt, plus more to taste

• Freshly ground black pepper, to taste

• 1–2 tsp apple cider vinegar or lemon juice, to finish

• For serving: ¼ cup plain yogurt or coconut cream; toasted pumpkin seeds; chopped chives

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Instructions

1. Heat oven to 425°F (220°C).

2. Halve and seed squash; rub cut sides with 1 tbsp oil, season, and place cut-side down on a lined sheet pan.

3. Scatter apple and carrot around squash; drizzle with remaining 1 tbsp oil.

4. Roast 25–30 min until squash is fork-tender and edges are caramelized.

5. Meanwhile, in a heavy pot over medium heat, sauté onion in a drizzle of oil 5–6 min until translucent. Stir in cinnamon and ginger for 30 sec.

6. Scoop squash flesh into the pot; add roasted apple, carrot, and 4 cups stock. Bring to a gentle simmer.

7. Simmer 8–10 min to meld flavors.

8. Blend silky-smooth with an immersion blender (or in batches). Add stock if needed to thin.

9. Finish with ½–1 tsp vinegar or lemon juice; adjust salt and pepper.

10. Serve with a spoon of yogurt or coconut cream, toasted pumpkin seeds, and chives.

Notes

• Flavor balance: Salt lightly after roasting and again after blending; add a small splash of acid to brighten.

• Swaps: Use leeks/shallots for onion; pear for apple; add parsnip or a small potato for body; try curry powder, smoked paprika, or nutmeg.

• Vegan: Use coconut cream or skip dairy topping.

• Make-ahead: Roast squash/apple 1–2 days ahead. Finished soup keeps 3–4 days chilled or 3 months frozen (without dairy).

• Reheat: Warm gently; add a splash of stock to restore silkiness.

• Equipment: Sheet pan, heavy pot or Dutch oven, immersion or countertop blender.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: soup recipes
• Method: Roast + simmer (one-pot finish, blender)
• Cuisine: American

Ingredients

• 1 medium butternut squash (about 2 ½–3 lb), halved and seeded
• 1 large tart apple (Granny Smith or Honeycrisp), cored and chopped
• 1 medium yellow onion, chopped
• 2 small carrots, sliced
• 2 tbsp olive oil, divided
• ½ tsp ground cinnamon
• ¼ tsp ground ginger (or 1 tsp freshly grated)
• 4 cups low-sodium vegetable stock
• ½ tsp fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• 1–2 tsp apple cider vinegar or lemon juice, to finish
• For serving: ¼ cup plain yogurt or coconut cream; toasted pumpkin seeds; chopped chives

What each ingredient does:

• Butternut squash: The body and natural creaminess.
• Apple: Gentle tart-sweet lift.
• Onion & carrot: Savory backbone and color.
• Olive oil: Helps caramelization; adds richness.
• Cinnamon & ginger: Warmth and aroma without heat.
• Vegetable stock: Thins to a sippable, silky texture.
• Salt & pepper: Brings flavors into focus.
• Vinegar/lemon: Final brightness.
• Yogurt/coconut cream: Optional, for a lux finish.
• Seeds & chives: Crunch + freshness.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: Swap onion for leeks or shallots; add a garlic clove if you like.
• Apple: Any crisp, tart variety works (Granny Smith, Honeycrisp, Pink Lady). Pear adds floral notes.
• Veg: Add a parsnip for earthy sweetness or a small potato for extra body.
• Spices: Curry powder, smoked paprika, or nutmeg can replace or join the cinnamon/ginger.
• Dairy/Fats: Keep it vegan with coconut cream or skip the topping; use olive oil only.
• Stock: Water plus ½ tsp vegetable bouillon concentrate is fine in a pinch.
• Budget/time savers: Use pre-cut squash or frozen squash cubes; they roast faster and save prep.

Equipment Notes

• Required: Large sheet pan for roasting, heavy soup pot or Dutch oven, blender or immersion blender.
• Nice-to-have: Parchment for easier cleanup; a ladle for safe transfer to the blender.
• Size notes: A 10–12 inch skillet or 4–5 qt pot gives enough surface area to simmer evenly.
• Cleanup tip: Line the sheet pan with parchment to catch caramelized edges.

Step-by-Step

1. Heat the oven to 425°F (220°C). High heat drives caramelization for deeper flavor.
2. Prep the squash. Halve, seed, and rub the cut sides with 1 tbsp olive oil; season with a pinch of salt and pepper. Place cut-side down on a lined sheet pan for even roasting.
3. Add the apple and carrot. Scatter the chopped apple and sliced carrot around the squash; drizzle with remaining 1 tbsp oil. This lets the apple caramelize alongside the squash.
4. Roast, 25–30 minutes. The squash should be fork-tender; edges may brown. The apple pieces will slump and lightly caramelize—perfect.
5. Sauté the onion (optional but recommended). While the pan roasts, warm your pot over medium. Add a drizzle of oil and the onion; cook 5–6 minutes until translucent. Bloom cinnamon and ginger for 30 seconds to wake up their aroma.
6. Scoop and combine. Scoop squash flesh into the pot; add the roasted apple and carrot plus 4 cups stock. Bring to a gentle simmer.
7. Simmer, 8–10 minutes. This melds flavors and softens any remaining bits before blending.
8. Blend silky-smooth. Use an immersion blender right in the pot, or carefully blend in batches until perfectly smooth. Add a splash of stock if you want it thinner.
9. Finish and balance. Taste; add ½–1 tsp vinegar or lemon for brightness, then adjust salt and pepper. Look for a round, slightly sweet flavor with a clean finish.
10. Serve. Ladle into warm bowls; add a spoon of yogurt or coconut cream, toasted seeds, and chives. Rest 2 minutes so flavors settle.

Doneness cues: Soup is done when the squash blends without graininess and the surface looks glossy and even.

Make-Ahead, Storage & Reheating

• Make-ahead: Roast the squash/apple 1–2 days ahead; refrigerate. Blend with stock when ready.
• Fridge: Keep the finished soup 3–4 days in an airtight container; it thickens slightly—stir in a splash of stock when reheating.
• Freeze: Up to 3 months without the dairy topping. Thaw overnight, warm gently, and add fresh yogurt/coconut cream before serving.
• Reheat: Low heat on the stove, stirring; add a splash of stock or water to restore silky texture.

How to Lighten / Make It Creamy

• Lighten: Use extra stock instead of any added cream; finish with lemon instead of rich toppings.
• Creamy: Blend an extra minute for a glossier mouthfeel; finish off heat with a swirl of yogurt, coconut cream, or a knob of butter. Temper dairy by whisking in a small ladle of hot soup first.

Toppings, Garnishes & Finishes

• Crunch: Toasted pumpkin seeds, croutons, or crispy shallots.
• Fresh: Chives, parsley, or thyme leaves.
• Tang/Heat: Lemon zest, apple cider vinegar, chili flakes, or chili oil.
  A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

• Bread/grains: Warm sourdough, seeded crackers, or brown rice.
• Veg: Simple green salad with lemon vinaigrette or roasted Brussels sprouts.
• Drinks: Sparkling water with citrus; for wine, a crisp white like Sauvignon Blanc.

Scaling the Recipe

• Double: Roast on two pans to avoid steaming; blend in batches.
• Half: Use a small squash and reduce stock to 2–2½ cups; same roasting time.
• Pan size: Crowding reduces browning—spread out for best caramelization.

Nutrition & Dietary Notes

Naturally gluten-free and vegetarian with an easy vegan finish (use coconut cream or skip dairy). You’ll get fiber from squash and carrots plus vitamin A. For nut allergies, stick to seed garnishes.

Troubleshooting

• Too salty? Add more stock or a pinch of sugar; finish with lemon.
• Too bland? Add salt in small pinches and a squeeze of acid; bloom a bit more spice.
• Too thin? Simmer uncovered to reduce or blend in a few roasted cubes.
• Too thick? Whisk in warm stock ¼ cup at a time.
• Flat flavor? Add a tiny splash of vinegar and a pinch more salt until it pops.

FAQs

Can I use frozen or precut squash? Yes—roast straight from thawed or use precut fresh; adjust time slightly.
Best protein or veg swaps? Stir in cooked white beans for protein, or add roasted parsnip for sweetness.
How do I keep it from drying out? Keep the lid on during simmering and add stock as needed.
Can I make it dairy-free/gluten-free? It already is GF; use coconut cream or skip the topping for dairy-free.
How long does it keep/freeze? 3–4 days chilled; up to 3 months frozen (without dairy topping).

Variations

• Lemony Herb: Finish with lemon zest/juice and chopped dill/parsley.
• Spicy Chipotle: Blend in 1 tsp chipotle in adobo; balance with a drizzle of honey and lime.
• Creamy Parmesan: Stir in ½ cup grated Parmesan and a splash of milk or evaporated milk off heat.

Chef Notes / Test Kitchen Tips

Roasting is the needle-mover. High heat concentrates flavor so the blend tastes complex with minimal ingredients. Salt in stages—after roasting and again after blending—then add acid, taste, and adjust. Expect it to be done between 38–45 minutes of active cooking depending on your oven and squash size.

Conclusion

On busy nights, this vegetable soup delivers deep roasted flavor, plush texture, and dependable timing with ingredients you likely have on hand. It keeps well for 3–4 days, so lunch is handled too—when you’re ready for a new flavor lane, dip into our soup recipes for more ideas.