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4.9 from 45 votes

Roasted Butternut Squash Apple Soup

This Roasted Butternut Squash Soup recipe is an easy, healthy, warm dinner that will support your crusade against Jack Frost. Make your roasted butternut squash in the oven, because chopping is hard and scooping is fun. Then blend it up with some apples, onions, and sage. 

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 6 Servings
Calories: 292 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 1 large butternut squash or 2 small (4 lbs total)
  • 1 tablespoon butter melted
  • 2 Granny Smith apples peeled, cored, and chopped
  • 1 large onion chopped
  • 1 tablespoon butter
  • 8 sage leaves fresh, minced, or 1-2 tablespoons dried sage
  • 3 cups vegetable or chicken broth
  • 2 cups water
  • 1 & 1/2 teaspoons salt or more to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/3 cup cream
  • 1/2 cup roasted pepitas pumpkin seeds, to garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F.
  2. Line a baking sheet with aluminum foil.
  3. Cut the butternut squash in half, starting at the top and working your way down. See this post for a tutorial on chopping butternut squash. (For this recipe, we are only cutting it in half.)
  4. Place the squash cut-side-up on the lined baking sheet. Brush with 1 tablespoon melted butter, making sure to coat all the flesh. Season very generously with salt and pepper.
  5. Roast the squash in the preheated oven for about 50-60 minutes, or until it is tender. A knife inserted in the flesh should slide through easily. Remove from the oven and set aside.
  6. Meanwhile, chop the apples and onion.
  7. In a large pot or Dutch oven, melt the other 1 tablespoon butter over medium heat. When it is hot, add the apples and the onions. Stir in the chopped sage or dried sage (I've tried both, tastes great either way). Add salt and pepper to taste (in addition to what's called for on the ingredient list.)
  8. Cook over medium heat until softened, about 7-10 minutes. If the squash is not done, turn off the heat and set aside.
  9. Use a spoon to scoop the flesh of the butternut squash into the pot with the apples and onions. Throw away the skins.
  10. Add the broth, water, 1 and 1/2 teaspoons salt, and 1/4 teaspoon pepper.
  11. Bring to a boil over medium-high heat.
  12. Reduce the heat to medium low and simmer for 15-20 minutes, using a spoon to break up any large pieces of squash.
  13. Turn off the heat and stir in the cream.
  14. Blend the soup using an immersion blender. If you don't have one, transfer the soup in batches (at least 2) to a regular blender. Open the spout top and cover with a kitchen towel before blending to allow the steam to escape. (If you don't, you will end up with boiling hot soup all over your kitchen.) Return the soup to the pot and heat up again, if necessary.
  15. Garnish with pepitas and a drizzle of cream, if desired.

Notes

  • Don't skip the pepitas! They totally make it.

Nutrition Information

Serving 1bowl Calories 292kcal (15%) Carbohydrates 39g (13%) Protein 8g (16%) Fat 14g (22%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 28mg (9%) Potassium 824mg (24%) Fiber 9g (36%) Sugar 10g (20%) Vitamin A 18254IU (365%) Vitamin C 41mg (46%) Calcium 110mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 292

% Daily Value*

Serving 1bowl
Calories 292kcal 15%
Carbohydrates 39g 13%
Protein 8g 16%
Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 28mg 9%
Potassium 824mg 18%
Fiber 9g 36%
Sugar 10g 20%
Vitamin A 18254IU 365%
Vitamin C 41mg 46%
Calcium 110mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.