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.
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
Instructions
Heat oven to 425°F (220°C).
Halve and seed squash; rub cut sides with 1 tbsp oil, season, and place cut-side down on a lined sheet pan.
Scatter apple and carrot around squash; drizzle with remaining 1 tbsp oil.
Roast 25–30 min until squash is fork-tender and edges are caramelized.
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.
Scoop squash flesh into the pot; add roasted apple, carrot, and 4 cups stock. Bring to a gentle simmer.
Simmer 8–10 min to meld flavors.
Blend silky-smooth with an immersion blender (or in batches). Add stock if needed to thin.
Finish with ½–1 tsp vinegar or lemon juice; adjust salt and pepper.
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