Roasted Butternut Squash, Garlic, and Apple Soup

Name: Roasted Butternut Squash, Garlic, and Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, halved lengthwise and seeded; 1 large carrot, cut into large chunks; 1 sweet potato, cut into large chunks; 1 head garlic; 1 1/2 tablespoons olive oil; 1/2 teaspoon dried rosemary; salt and ground black pepper to taste; 1 tablespoon olive oil; 2 stalks celery, chopped; 1 onion, chopped; 1/2 teaspoon nutmeg; 1/2 teaspoon cayenne pepper; 2 Granny Smith apples - peeled, cored, and sliced; 4 cups vegetable broth; 1 cup apple cider

Servings: persons

1 butternut squash, halved lengthwise and seeded
1 large carrot, cut into large chunks
1 sweet potato, cut into large chunks
1 head garlic
1 1/2 tablespoons olive oil
1/2 teaspoon dried rosemary
salt and ground black pepper to taste
1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
1/2 teaspoon nutmeg
1/2 teaspoon cayenne pepper
2 Granny Smith apples - peeled, cored, and sliced
4 cups vegetable broth
1 cup apple cider

1
Preheat oven to 400 degrees F (200 degrees C).
2
Line a baking sheet with parchment paper.
3
Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet.
4
Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
5
Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more.
6
Set aside to cool.
7
Use a spoon to remove flesh of squash from skin.
8
Cut carrot and sweet potato into small pieces.
9
Squeeze roasted garlic from skin.
10
Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion.
11
Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes.
12
Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
13
Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
14
Stir squash, carrot, sweet potato, and garlic to the pot.
15
Blend soup with an immersion blender until smooth.

680

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 butternut squash, halved lengthwise and seeded, 1 large carrot, cut into large chunks, 1 sweet potato, cut into large chunks, 1 head garlic, and more.

Yes, Roasted Butternut Squash, Garlic, and 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!