Creamy Roasted Apple and Butternut Squash Soup

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Looking for the perfect cozy comfort food? This Creamy Roasted Apple and Butternut Squash Soup is packed with roasted flavors, velvety smooth texture, and just the right balance of sweet and savory. With simple ingredients and easy steps, this recipe is ideal for a satisfying fall dinner or weekly meal prep!

Why You’ll Love This Recipe

• Full-bodied flavor: Roasting brings out deep, caramelized notes in the vegetables and fruit. If you love dishes with roasted vegetables, check out our guide on how to roast vegetables perfectly.
• Silky texture: A blender transforms the simple ingredients into a velvety soup, no cream required.
• Adaptable: Easily customize for vegetarian diets by using vegetable broth. Pair this soup with easy gluten-free dinner rolls to make a complete meal.
• Meal-prep friendly: This soup stores beautifully in the fridge or freezer.

Ingredients Needed

• 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)
• 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

Ingredient Notes & Substitutions

Chicken broth: Swap in vegetable broth for a fully vegetarian option. Learn more about balancing flavors in soups by visiting our article on choosing the best stock for your soup.

Pumpkin seeds: Can’t find them? Sunflower seeds are a great alternative.

Kosher salt: Sea salt or table salt can be substituted—be mindful to adjust the quantity to your taste.

Granny Smith apple: Other tart apple varieties work just as well if you don’t have Granny Smith on hand.

How to Make Creamy Roasted Apple and Butternut Squash Soup

Step-by-Step Instructions

1. Make the pumpkin seed topping:

Preheat your oven to 350°F. In a small bowl, mix the pumpkin seeds with the brown sugar, salt, paprika, and olive oil. Spread the seeds out on a baking pan in a single layer. Roast for 10 minutes, tossing halfway through. Once they’re golden and fragrant, set the seeds aside to cool.

2. Prepare the sheet pan for roasting:

Increase the oven temperature to 425°F. Line a sheet pan with parchment paper for easy cleanup and to prevent sticking.

3. Season and roast the vegetables:

In a large mixing bowl, toss the butternut squash, apple, and onion with olive oil, kosher salt, ground pepper, and garlic powder. Spread the mixture evenly onto the prepared sheet pan. Roast for 35–40 minutes, flipping once at the 20-minute mark to ensure even caramelization. The veggies are ready when they are fork-tender and light golden brown.

4. Simmer the ingredients:

Transfer the roasted vegetable mixture to a large pot. Pour in 3 1/2 cups of chicken broth and bring the mixture to a gentle simmer over medium-high heat. Lower the heat to maintain a light simmer for 15 minutes.

5. Blend the soup:

Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth. If using a stand blender, work in small batches to avoid splashes. Be extra cautious when blending hot liquids—let the soup cool slightly or cover the blender lid with a towel.

6. Final touches:

Taste the soup and adjust with more salt or pepper if needed. If the soup is too thick for your liking, stir in additional chicken or vegetable broth until you reach the desired consistency. Reheat over low heat for about 5 minutes.

7. Serve and enjoy:

Ladle the soup into individual bowls and top with the roasted pumpkin seed topping for the perfect finishing touch.

Storage Instructions & Freezing Tips

Storage

In the fridge: Allow leftover soup to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.

In the freezer: Portion the soup into freezer-safe containers or bags and freeze for up to 2 months.

Reheating

From the fridge: Warm the soup in a pot over medium-low heat, stirring occasionally, until heated through.

From the freezer: Defrost the soup in the fridge overnight, then reheat on the stovetop or in the microwave. Add additional broth as needed to adjust the consistency.

Pro Tips & Troubleshooting

Pro Tips

• Roast the vegetables at a high temperature to maximize caramelization and flavor.
• Allow the soup to cool slightly before blending for safety.
• Add a pinch of cinnamon to the roasting vegetables for a hint of warm spice.
• For an extra nutty flavor, toast the pumpkin seeds in a dry pan before roasting.
• If the soup tastes flat, boost the flavor with a small pinch of cayenne or a splash of apple cider vinegar.

Common Mistakes to Avoid

• Skipping parchment paper: This can cause sticking and uneven roasting.
• Over-blending: Over-processing creates a gummy texture; blend just until smooth.
• Using cold broth: Warm broth integrates better and prevents drastic temperature changes.
• Neglecting seasoning: Taste and tweak as needed, especially after blending.

FAQ

Can I freeze this soup?

Yes! Let the soup cool completely, then transfer it to freezer-safe containers. It will keep well for up to 2 months.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Can I make this vegetarian?

Absolutely—just replace the chicken broth with vegetable broth for a vegetarian-friendly version!

How do I avoid bland soup?

Roasting the vegetables is key to building flavor. Don’t forget to season generously and, if needed, add a touch of acidity or spice to brighten the flavors at the end.

Conclusion

This Creamy Roasted Apple and Butternut Squash Soup is a must-try recipe that brings warmth and richness to your table. Whether you’re cozying up for a quiet night or planning your weekly meals, this dish offers everything: ease, flavor, and adaptability. Enjoy this deliciously seasonal soup today!

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