Roasted Butternut Squash-Apple Soup

Finished Butternut Squash Soup in a bowl.

Roasted Butternut Squash-Apple Soup

We have a ton of apples still leftover from apple picking-even some not quite ripe ones that my toddler very enthusiastically picked.  I decided to roast them up to develop their sweetness and blend them with already sweet butternut squash.  You could use any apples that you happen to have on hand, of course.  If you find the soup too tart (I thought it was just right), add a TBSP of maple syrup at a time.

Serves: 4-6


Raw ingredients for the roasted butternut squash-apple soup.

  • 1 butternut squash, cut into 1/2 inch cubes (about 7 cups)
  • 3 apples, cut into 1/2 inch cubes (about 3 cups)
  • 1 TBSP olive oil
  • 1 onion, chopped
  • 4 cups vegetable broth (salt free or home made)
  • 1/4 tsp dried sage
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • pinch of salt (or salt to taste)


Apples and squash, cooked.

  1. Preheat oven to 350 degrees F.
  2. Place apples and squash in a greased casserole dish.  Bake, covered, for 1 hour, stirring halfway.  Uncover and bake for an additional 10 minutes.
  3. In your soup pot, heat your oil over medium heat.  Add onions and cook for 3-4 minutes, or until translucent.
  4. Add squash and apples, broth, and seasonings.  Cover and bring to a boil.
  5. Reduce the heat to low and simmer for 10 minutes.  Blend with your immersion blender
A delicious bowl of soup!



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