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–+ servings
A big bowl of vibrant butternut squash soup swirled with cream and garnished with toasted pumpkin seeds, crushed pepper flake and a few sprigs of fresh parsley.

Warming Roasted Butternut Squash Soup (With Apple)

Recipe By : Michelle McCowan
5 from 2 votes
Print Recipe
This Warming Roasted Butternut Squash Soup makes a cozy lunch, dinner or side dish that's perfect for autumn and winter. Seasoned with a blend of heat-building spices, roasted garlic, onion and apple, this soup is full of flavour and is sure to nourish you from the inside out!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Dietary DF, GF, Nut Free, Soy Free, Sugar Free, Vegan
Season(s) Autumn, Winter
Difficulty Moderate
Yield 8 Cups / 2 Quarts

Equipment

  • Oven
  • 13 x 18 Baking Sheet or Roasting Dish
  • Large Soup Pot
  • Immersion Blender or Regular Blender
  • Vegetable peeler
  • Sharp Chef's Knife
  • Metal Table Spoon
  • Wooden Spoon

Ingredients
  

  • 1 medium-large Butternut Squash (or 2 small (about 4 lbs))
  • 2 cups Vegetable Broth (or Chicken Broth)
  • 2 cups Milk (I like using Coconut, Tigernut or Almond)
  • 1 Red Apple (I like using Gala, Honey Crisp or Red Delicious)
  • 3-4 Garlic Cloves
  • 1 medium Onion
  • 2 - 3 tablespoon Extra Virgin Olive Oil (or Pure Cold-Pressed Avocado Oil)
  • ½ teaspoon Ground Nutmeg
  • ½ teaspoon Ground Cumin
  • ¼ teaspoon Turmeric Powder
  • ¼ teaspoon Ground coriander
  • Dash of Ground Cinnamon
  • 1 teaspoon Himalayan Salt (or Other Natural Mineral Salt)
  • Dash of Black Pepper

Instructions
 

  • First, preheat your oven to 350°F and line a baking sheet with unbleached parchment paper. You can also use a glass baking dish without the parchment.
    Next, peel the butternut squash and chop off the ends. Then, carefully slice it in half, longways. I find it easiest to lay the squash down and start cutting at the top (where it's skinnier). Then, slowly work the knife down to the bottom (where it holds the seeds). Watch the video to see how it's done.
    After the squash is sliced in half, scoop out the guts and seeds. If the squash is fresh, you can save the seeds to roast. However, if the squash has been stored for a few months, it's best not to consume the seeds. Instead, you can wash and dry them for planting in the spring or discard them into the compost.
    Next, chop the butternut squash into cubes (about 1 inch thick) and spread evenly on the baking sheet. Then, chop the onion into quarters.
    Press each garlic clove with the back of a chef's knife and chop in half if they are on the larger side. Then, Chop and core one apple into quarters.
    Spread the chopped onion, garlic and apple amongst the squash on the baking sheet and drizzle with olive or avocado oil.
  • Place in the oven and roast for 35 - 40 minutes or until the squash is tender enough that a fork easily slides through.
    Remove from the oven and allow it to cool for a few minutes before handling.
  • Add the roasted squash, onion, garlic, and apple to a large soup pot with the ground cumin, coriander, nutmeg, turmeric, and cinnamon.
    Then, pour in the broth and bring to a light boil. Once bubbling, turn the heat down and add the milk. Continue to simmer for about 10 minutes (or until the squash begins to fall apart at the touch). Stir often to prevent the squash from sticking to the bottom.
    Stir in the salt and pepper, then remove the pot from the heat and allow it to cool for a few minutes.
  •  find it easiest to use an immersion blender so the soup can be blended right inside the pot. However, you can also use a traditional blender if you have a large enough jug. Depending on the size, it may need to be blended in two batches. If using a plastic blender jug, make sure the soup has cooled before pouring it in.
    Blend until smooth and smooth and creamy. It shouldn't take more than a minute or two with an immersion blender or more than 30 seconds in a regular blender.
    If your soup needs to be reheated after blending, heat over medium-low and stir often. Once it begins to steam or reaches your desired temperature, remove it from the heat and serve immediately.
    To make this Butternut Squash Soup even more warming, I love garnishing it with a sprinkle of crushed red pepper flakes. It's also delicious topped with cultured cashew yogurt, roasted squash or pumpkin seeds and a few sprigs of fresh parsley or microgreens.
    This Roasted Butternut Squash Soup will last 3 - 4 days in the refrigerator in a well-sealed, airtight container. You can also freeze it for up to 3 months.

Notes

Variations
Any milk will work for this recipe. You can make it dairy-rich or dairy-free. I like using homemade almond, tigernut or coconut milk for a dairy-free version.
Omit the spices if you have picky eaters or prefer a milder flavour. This soup still tastes delicious with just the squash, garlic, onion and apple.
Omit the apple if you don't have any on hand or prefer less sugar or sweetness. This soup still tastes just as flavourful without it.
Tips
Use red apple for the best flavour. My favourites to use are red delcious, gala or honey crisp. Green apple tends to overpower the flavour a bit too much.
Blend well for a smooth and creamy texture.
Use organic ingredients, if possible, to avoid harmful pesticides and herbicides. Homegrown is an even better option!Save the leftovers because this soup tastes even more delicious the next day.

Watch the Video!

Nutrition

Serving: 1cup | Calories: 167kcal | Carbohydrates: 7g | Protein: 2g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 299mg | Potassium: 179mg | Fiber: 1g | Sugar: 3g | Vitamin A: 28IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 2mg
Total Servings : 8 cups
HAVE YOU TRIED THIS RECIPE?I’d love to know what you think! Leave a rating and comment to share how it turned out.