Butternut Squash and Roasted Apple Soup Recipe

Name: Butternut Squash and Roasted Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 butternut squashes, quartered, seeds removed; 2 to 3 Granny Smith apples; 1 to 2 tablespoons olive oil or vegetable oil; Salt; freshly ground black pepper; 3 cups apple cider or juice; 2 cups chicken broth or water, more as needed; 1 teaspoon ground cinnamon; 1 pinch nutmeg, or to taste; Juice of 1 lemon, or to taste; Dried cranberries or dried cherries for garnish, optional; toasted almond slivers for garnish, optional; diced apples, for garnish, optional

Servings: persons

2 butternut squashes, quartered, seeds removed
2 to 3 Granny Smith apples
1 to 2 tablespoons olive oil or vegetable oil
Salt
freshly ground black pepper
3 cups apple cider or juice
2 cups chicken broth or water, more as needed
1 teaspoon ground cinnamon
1 pinch nutmeg, or to taste
Juice of 1 lemon, or to taste
Dried cranberries or dried cherries for garnish, optional
toasted almond slivers for garnish, optional
diced apples, for garnish, optional

1
Preheat oven to 400 degrees.
2
Cut each squash quarter in half and place in a large bowl.
3
Quarter and core apples, and add to bowl.
4
Add 1 or 2 tablespoons oil and a sprinkling of salt and pepper.
5
Rub everything to coat well, and transfer to a large baking sheet.
6
Cover tightly with foil.
7
Bake until apples are soft in center, about 30 minutes.
8
Transfer apples to a plate to cool, and return squash to oven to bake until soft, another 15 to 30 minutes.
9
When apples and squash are cool enough to handle, scoop out flesh into a large bowl; discard skins.
10
Working in batches, puree squash and apples in a food processor or blender.
11
If necessary, add some apple cider to each batch to help puree.
12
Transfer puree to a 4- to 6-quart soup pot.
13
Add remaining cider and enough chicken broth or water for desired consistency.
14
Place over medium-low heat.
15
Add cinnamon, nutmeg and lemon juice; as soup warms, flavors will emerge.
16
Heat just until steaming, and adjust seasonings to taste.
17
Ladle into warm bowls.
18
If desired, garnish with dried cranberries or dried cherries, toasted almond slivers and diced apple.

900

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 butternut squashes, quartered, seeds removed, 2 to 3 Granny Smith apples, 1 to 2 tablespoons olive oil or vegetable oil, Salt, and more.

Yes, Butternut Squash and Roasted Apple Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash and Roasted Apple Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions