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A creamy bowl of bright orange Roasted Butternut Squash Apple Soup topped with pepitas and crispy bits.

Roasted Butternut Squash Apple Soup

This recipe creates a warm, comforting soup using roasted butternut squash and apple. It is suitable for health-conscious individuals and home cooks looking for seasonal meals.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 people
Course: Starter
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 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 1/2 cups chicken broth Use vegetable broth for a vegetarian option
For the Pumpkin Seed Topping
  • 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

Equipment

  • Oven
  • Sheet pan
  • Large pot
  • Immersion blender or standard blender

Method
 

  1. Pre-heat the oven to 350F. Mix the pumpkin seeds, brown sugar, salt, paprika, and olive oil for the topping. Place this mixture on a pan and roast for 10 minutes, tossing halfway through. Set the topping aside when done.
  2. Increase the oven heat to 425F and line a sheet pan with parchment paper.
  3. Stir together the chopped butternut squash, apple, and onion on the sheet pan with the olive oil, salt, pepper, and garlic powder.
  4. Roast the butternut squash mixture for 35 to 40 minutes, flipping the ingredients once at the 20 minute mark.
  5. Add the roasted butternut squash, apple, and onion mixture, along with 3 1/2 cups of chicken stock, to a large pot. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low and simmer for 15 minutes.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup, or blend the soup in batches in a standard blender.
  7. Once blended, adjust the soup seasoning in the pot with additional salt and pepper. If you prefer a thinner soup, add more broth to reach your desired consistency.
  8. Heat the soup on low for about 5 minutes, then serve topped with the Pumpkin Seed Topping.

Notes

This soup fits well into low-carb or ketogenic diets when using the specified ingredients. The roasting step develops deep flavor in the squash and apple before the simmering process begins.

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