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This delicious, creamy, and healthy roasted butternut squash soup with apple is pure soul food! Roasted squash and apple really pack a punch of flavor and put a smile on your face even on a rainy, cold day!

a bowl filled with Roasted Butternut Squash Soup with Apple

A vitamin-packed fall soup that brings together sweet and savory components for a satisfying dish that is easy to make and therefore perfect for busy weeknights. Plus, it tastes so good that everyone will think you spent hours preparing it.

For this butternut squash apple soup, butternut squash, apple, onion, and garlic are roasted in the oven for a special flavor experience. Roasting butternut squash adds sweet, earthy flavor to this delicious homemade soup. In addition, the apples provide a sweet, fruity, and at the same time slightly sour note.

roasted pumpkin apple soup in a bowl decorated with pumpkin seeds

In addition to being irresistibly delicious and creamy, this soup comes with a good dose of vitamins, is healthy, gluten-free, as well as vegan.

Another advantage is that this recipe is mainly prepared in the oven. This means minimal effort on your part. When the veggies are in the oven, turn them twice and good to go! After that, the roasted vegetables, vegetable broth, and dairy-free cream are put together in a blender. Pulse until creamy and the apple pumpkin soup is ready for the table.

If you like, decorate the soup with some vegan cream and pumpkin seeds before serving. Croutons or chopped fresh herbs also make for a great garnish.

Just try it and see for yourself!

Ingredients

See recipe card for quantities.

Butternut Squash Soup with Apple Ingredients
  • Butternut Squash → The main ingredient! Best to use from organic farming if possible. Red Kuri Squash or Muskat Pumpkin work too!
  • Apple → Sweet apples goes best with this butternut squash soup recipe. The apples provide with its sweetness a particular depth of flavor.
  • Thyme → Fresh or dried! Harmonizes wonderfully with the squash & apple!
  • Nutmeg → A pinch of ground nutmeg enhances the flavor even more.
  • Onion & Garlic → A must for more flavor. 
  • Vegetable Broth → This is what the squash is cooked in! The higher quality the vegetable broth is, the better the soup tastes. 😉
  • Vegan Heavy Cream → Makes the soup super creamy and a little milder in taste! If you’re counting calories, omit the cream and use a little more vegetable broth.
  • Oil, salt, pepper → For roasting & seasoning.

Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! 😉

  • Preheat oven to 395°F (200°C).
  • Wash, peel, and cut the butternut squash in half. Scrape out seeds using a spoon and roughly chop the flesh into cubes. Wash apples, remove the core, and cut into cubes. Peel and halve the garlic. Peel and quarter the onion.
  • Place them together with the olive oil (or vegetable oil), thyme, nutmeg, salt, and pepper on a with parchment paper lined baking tray and toss well.
  • Roast in preheated oven for 30 minutes until fork tender, turning every 10 minutes.
  • Place in a high-speed blender together with the dairy-free cream and hot vegetable broth, and blend until creamy. → Depending on how creamy/liquid you like your soup, add a little more water or vegetable broth. I usually add some more water, but be careful, once added, it stays in there. 😉
  • Season to taste with a pinch of salt and pepper. → Optional: Decorate the soup with dairy-free cream, pumpkin seed oil, pumpkin seeds, chopped herbs, or croutons.
Roasted Butternut Squash Soup with Apple Recipe Step 3-4

Variations

  • Vegetarian – This soup recipe is vegan! However, you are welcome to substitute the dairy-free cream 1:1 with dairy cream for a vegetarian version. 😉
  • Coconut Milk – Substitute dairy-free cream with coconut milk.
  • Fewer Calories – Use vegetable broth instead of heavy cream.
  • Carrot – Do you have a carrot at home that needs to be used up? Roughly chop it and add it with the veggies to the baking tray.
butternut squash apple soup in a bowl

Storage & Freezing Instructions

How long does this soup last? You can keep it refrigerated in a sealed container for at least five days.

How do I heat soup back up? You can put it in the microwave either for a few minutes, or heat it in a pot on the stove over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when it’s warmed up. If it’s still too thick, add some extra water if you need to.

Can I freeze the soup? Yes, you can freeze it for a good 3 months in the freezer and defrost straight into a pot over medium heat. You don’t need to let it thaw beforehand.

More Pumpkin Soup Recipes

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📖 Recipe

a bowl filled with Roasted Butternut Squash Soup with Apple

Roasted Butternut Squash Soup with Apple

This delicious, creamy, and healthy roasted butternut squash soup with apple is pure soul food! Roasted squash and apple really pack a punch of flavor and put a smile on your face even on a rainy, cold day!
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Prep Time :10 minutes
Cook Time :30 minutes
Total Time :40 minutes
Servings : 4
Calories : 142kcal

Ingredients
 

  • 1 small (800 g) butternut squash of a weight of around 1.5-2 lb, in cubes
  • 2 sweet apples in cubes
  • 2 cloves garlic halved
  • 1 onion quartered
  • 2 tbsp olive oil or vegetable oil
  • 1 tsp dried thyme
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ¼ tsp pepper
  • 500 ml (480 ml) vegetable broth
  • cup (80 ml) dairy-free heavy cream see notes

Instructions
 

  • Preheat oven to 395°F (200°C).
  • Wash, peel, and cut the butternut squash in half. Scrape out seeds using a spoon and roughly chop the flesh into cubes. Wash apples, remove the core, and cut into cubes. Peel and halve the garlic. Peel and quarter the onion.
  • Place them together with the oil, thyme, nutmeg, salt, and pepper on a with parchment paper lined baking tray and toss well.
  • Roast in preheated oven for 30 minutes, turning every 10 minutes.
  • Place in a high-speed blender together with the dairy-free cream and hot vegetable broth, and blend until creamy. → Depending on how creamy/liquid you like your soup, add a little more water or vegetable broth. I usually add some more water, but be careful, once added, it stays in there. 😉
  • Season to taste with salt and pepper. → Optional: Decorate the soup with dairy-free cream, pumpkin seed oil, pumpkin seeds, chopped herbs, or croutons.

Notes

Butternut Squash: This soup recipe also works with Red Kuri Squash or Muscat Pumpkin!
Heavy-Cream: For la lower calorie version, replace dairy-free heavy cream with vegetable broth or water. If the soup doesn’t have to be vegan, feel free to use regular heavy cream (vegetarian).
Make-Ahead: Keeps fresh for 5 days. Store it in an airtight container in the refrigerator.
 
Reheat the soup either in the microwave for a few minutes, or heat it in a pot on the stove over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when it’s warmed up. If it’s still too thick, add some extra water.
 
Freeze: Can be frozen for up to 3 months. Thaw it directly in a pot over medium heat.

 

Nutrition

Calories: 142kcal | Carbohydrates: 31g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Sodium: 544mg | Potassium: 792mg | Fiber: 5g | Sugar: 9g | Vitamin A: 21538IU | Vitamin C: 45mg | Calcium: 112mg | Iron: 2mg

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