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Creamy Roasted Butternut Squash & Apple Soup

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This creamy roasted butternut squash and apple soup is silky, smooth, and heavy with a richness that feels like a secret. The sweetness of the roasted squash, the tangy pop from the apple, and a little warmth from the ginger all melt together for the ultimate comfort food.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cut into 1-inch cubes
  • 2 medium apples (like Honeycrisp or Fuji), peeled, cored, and roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 2 cloves garlic, smashed
  • 1 tablespoon olive oil
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 cups vegetable or chicken broth
  • 1/2 cup coconut milk or heavy cream
  • Salt and black pepper to taste
  • Optional toppings: pumpkin seeds, a drizzle of cream, fresh thyme, or a sprinkle of cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss the cubed butternut squash, chopped apples, and roughly chopped onion with the olive oil, salt, and pepper. Spread everything out in a single layer.
  2. Roast for 30-35 minutes, flipping halfway through, until the squash is tender and the edges are caramelized and golden brown. Add the smashed garlic cloves to the pan for the last 10 minutes of roasting.
  3. While the veggies are roasting, heat a large pot over medium heat. Add a tiny splash of olive oil, then add the grated ginger, cumin, cinnamon, and nutmeg. Cook for about 1 minute until fragrant.
  4. Add the roasted squash, apples, onion, and garlic to the pot. Pour in the 4 cups of broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
  5. Remove the pot from the heat. Using an immersion blender, blend the soup until it is completely smooth and velvety. If using a regular blender, work in batches, filling the blender no more than halfway. Hold the lid down with a towel and blend until smooth.
  6. Stir in the coconut milk or heavy cream. Taste and adjust the seasoning with salt, pepper, or a squeeze of lemon juice if desired.
  7. Ladle the soup into bowls. Top with your favorite garnishes—pumpkin seeds, a swirl of cream, fresh thyme leaves, or a sprinkle of cinnamon. Serve hot!

Notes

Don’t skip the roasting step—it caramelizes the natural sugars and adds deep flavor. Cut squash into even 1-inch cubes for uniform cooking. Use a microplane for grating ginger to avoid stringy bits. If using a regular blender, blend in batches and vent the lid to prevent explosions. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if too thick.

Nutrition

Keywords: butternut squash soup, apple soup, creamy soup, fall soup, winter soup, roasted squash soup, easy soup recipe, vegetarian soup, gluten-free soup

Find it online: https://lindabake.com/creamy-roasted-butternut-squash-and-apple-soup-best-easy-recipe/