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–+ servings

Creamy Roasted Apple and Butternut Squash Soup

This creamy roasted apple and butternut squash soup blends caramelized flavors with a velvety texture for the perfect fall comfort food. Easy to make and meal-prep friendly!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 225
Ingredients Equipment Method Nutrition Notes

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
  • 3.5–4.5 cups chicken broth can use vegetable broth to make vegetarian
  • 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 for pumpkin seed topping

Equipment

  • Large mixing bowl
  • Sheet pan
  • Parchment paper
  • Oven
  • large pot
  • Immersion blender or stand blender

Method
 

Make the pumpkin seed topping
  1. Preheat your oven to 350°F. In a small bowl, mix the pumpkin seeds with brown sugar, kosher salt, paprika, and olive oil. Spread them on a baking pan in a single layer and roast for 10 minutes, tossing halfway. Set aside when golden and fragrant.
Prepare the sheet pan for roasting
  1. Increase the oven temperature to 425°F. Line a sheet pan with parchment paper to prevent sticking and for easy cleanup.
Season and roast the vegetables
  1. In a large mixing bowl, toss the butternut squash, apple, and onion with olive oil, kosher salt, ground pepper, and garlic powder. Spread evenly onto the prepared sheet pan. Roast for 35–40 minutes, flipping once at the 20-minute mark, until golden and tender.
Simmer the ingredients
  1. Transfer the roasted vegetable mixture to a large pot. Pour in 3 1/2 cups of chicken broth and bring to a gentle simmer over medium-high heat. Reduce heat to maintain a light simmer for 15 minutes.
Blend the soup
  1. Remove the pot from heat and use an immersion blender to puree the soup until smooth. If using a stand blender, work in batches and take caution with hot liquids.
Final touches
  1. Taste the soup and adjust with more salt or pepper as needed. Stir in additional broth to reach your preferred consistency. Reheat over low heat for 5 minutes.
Serve and enjoy
  1. Ladle the soup into bowls and top with the roasted pumpkin seed topping before serving.

Nutrition

Calories: 225kcalCarbohydrates: 25gProtein: 4gFat: 12gSaturated Fat: 2gSodium: 950mgPotassium: 450mgFiber: 5gSugar: 7gVitamin A: 3200IUVitamin C: 15mgCalcium: 40mgIron: 1.5mg

Notes

This soup is perfect for fall with its sweet and savory flavors. Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months. Adjust broth for desired consistency and use caution when blending hot liquids. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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