Roasted Butternut Squash Soup with Apples
This Roasted Butternut Squash Soup is made with sweet butternut squash, apples, carrots, and red pepper, all roasted together before being blended into a smooth, creamy soup. The apples add a little sweetness, while smoked paprika, thyme, and nutmeg give it plenty of flavor without overpowering the vegetables. There’s no heavy cream in this version, just roasted vegetables and broth. It’s an easy fall soup that’s great for lunch, dinner, or serving alongside your favorite sandwich.
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SO MUCH GOOD STUFF IN ONE BOWL!
I love a good butternut squash soup, but this version has a few extra things going on, and I’m here for it!
We’re roasting the squash with apples, carrots, onion, and red pepper, which gives everything a chance to soften and bring out all those sweet, savory flavors. Then it all goes into the blender with broth and a few simple seasonings.
And here’s the best part. No heavy cream! The vegetables blend into this thick, creamy soup all on their own. I love adding a handful of pumpkin seeds on top for a little crunch.
This is the kind of soup I’d make a big batch of and keep in the fridge for easy lunches. Add some crusty bread or a grilled cheese on the side, and I’m happy.
Hope you guys love this one!
Why You’ll Love This Roasted Butternut Squash Soup
- No heavy cream needed: The roasted squash, apples, and carrots blend into a thick, creamy soup without adding dairy.
- Everything roasts together: The vegetables and apples cook on a baking sheet before going into the blender.
- Sweet and savory: Apples and carrots add natural sweetness, while smoked paprika, thyme, and nutmeg balance the flavor.
- Easy to make vegetarian: Simply use vegetable broth instead of chicken bone broth.
- Great for meal prep: Make a batch ahead of time and reheat individual portions throughout the week.
- Perfect for fall: Serve it as a light lunch, a dinner starter, or alongside a sandwich.
Ingredients You’ll Need
- Butternut squash: The base of the soup. Roasting brings out its natural sweetness and gives it a rich flavor.
- Onion: Adds savory flavor that balances the sweeter vegetables.
- Red bell pepper: Adds a mild sweetness when roasted. You can substitute one green bell pepper for a slightly more earthy flavor.
- Apples: Add a little natural sweetness. Use your favorite variety, whether sweet or tart.
- Olive oil: Helps the vegetables roast and develop flavor.
- Kosher salt: Brings out the flavor of the roasted vegetables.
- Black pepper: Adds a little warmth without making the soup spicy.
- Smoked paprika: Gives the soup a subtle smoky flavor.
- Ground nutmeg: Adds a hint of warm spice that pairs well with the squash and apples.
- Thyme leaves: Add an earthy, savory flavor.
- Garlic powder: Adds a mild garlic flavor without overpowering the other ingredients.
- Carrots: Bring extra sweetness and help give the soup its smooth, thick texture.
- Chicken bone broth: Blends everything into a creamy soup. Substitute vegetable broth for a vegetarian version.
How to Make Roasted Butternut Squash Soup
- Prep the vegetables: Preheat oven to 375°F. Peel and cut the butternut squash, onion, bell pepper, apples, and carrots into 1-inch chunks. Remove the squash seeds and apple cores.
- Season everything: Add the vegetables and apples to a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread everything into an even layer.
- Roast: Bake for 25–35 minutes, or until the squash is fork-tender.
- Blend the soup: Let the roasted ingredients cool slightly, then transfer to a blender with the broth, smoked paprika, nutmeg, thyme, and garlic powder. Blend in batches as needed until smooth, following hot-blending safety precautions.
- Serve: Pour into bowls and enjoy! Add pumpkin seeds or fresh herbs on top if you’d like a little extra crunch and flavor.
Tips for the Best Roasted Butternut Squash Soup
- Cut everything evenly: Keep the squash, apples, and vegetables in roughly 1-inch pieces so they roast evenly.
- Don’t overcrowd the pan: Spread everything into an even layer, using a second baking sheet if needed. This helps the vegetables roast instead of steam.
- Roast until tender: The squash should be easy to pierce with a fork before blending. Larger pieces may need a few extra minutes.
- Choose your apples: Sweeter apples will give the soup a slightly sweeter flavor, while tart apples add a little contrast.
- Adjust the consistency: Start with the 2 cups of broth in the recipe. If you prefer a thinner soup, blend in a little additional broth until it’s just right.
- Taste before serving: Apples and squash vary in sweetness, so give the soup a taste after blending and adjust the seasoning if needed.
Variations & Substitutions
- Switch the bell pepper: Use one green bell pepper instead of red for a slightly more earthy, less sweet flavor.
- Try different apples: Honeycrisp or Fuji will add more sweetness, while Granny Smith gives the soup a slightly tart flavor.
- Make it vegetarian: Swap the chicken bone broth for vegetable broth. The soup will still be rich and creamy without dairy.
- Add a little heat: A pinch of cayenne pepper or red pepper flakes can give the soup a spicy kick.
- Change the squash: Try another winter squash, such as honeynut or kabocha, for a different flavor. The roasting time and amount of broth needed may vary.
- Add toppings: Finish with roasted pumpkin seeds, fresh thyme, or cracked black pepper for extra flavor and texture.
How to Store and Freeze Roasted Butternut Squash Soup
- Refrigerator: Let the soup cool slightly, then transfer it to an airtight container and refrigerate for up to 4 days.
- Freezer: Once cooled, divide the soup into freezer-safe containers or bags, leaving a little room for expansion. Freeze for up to 3 months for the best quality.
- Thawing: Transfer frozen soup to the refrigerator overnight to thaw.
- Reheating: Warm the soup in a saucepan over medium-low heat, stirring occasionally until heated through. Add a splash of broth if it’s thicker than you’d like. Reheat to 165°F.
- Make Ahead: Prepare the soup a day or two before serving and keep it refrigerated. Reheat when ready to serve, adding a little extra broth if needed.
Roasted Butternut Squash Soup with Apples
Equipment
- 1 Stockpot
- 1 Blender
- 1 Knife
Video
Ingredients
- 1 large butternut squash (approximately 6 cups, cut into 1-inch cubes)
- 1 large onion
- 1 red bell pepper (or 1 green bell pepper)
- 2 apples (any variety, cores removed)
- 1 tbsp olive oil
- 2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1/8 tsp ground nutmeg
- 1/2 tsp thyme leaves
- 1/8 tsp garlic powder
- 4 large carrots
- 2 cups chicken bone broth (or vegetable broth for a vegetarian or vegan version)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the onion and bell pepper into 1-inch chunks. Peel the butternut squash, trim the ends, remove the seeds, and cut into 1-inch cubes. Core the apples and cut into 1-inch chunks. Peel the carrots, remove the tops, and cut into 1-inch chunks.
- Place the squash, onion, bell pepper, apples, and carrots on a large baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat. Spread everything into an even layer.
- Roast for 25–35 minutes, or until the butternut squash is fork-tender.
- Let the roasted ingredients cool slightly before transferring them to a blender. Add the smoked paprika, nutmeg, thyme, garlic powder, and broth. Depending on the size of your blender, work in batches.
- Blend until smooth and creamy. Pour into bowls and serve.
Notes
- Bell pepper: Use one red bell pepper or substitute one green bell pepper for a slightly more earthy flavor.
- Apples: Use your favorite variety. Sweeter apples give the soup a sweeter flavor, while tart apples provide more contrast.
- Broth: Substitute vegetable broth for chicken bone broth to make the soup vegetarian or vegan.
- Consistency: Add a little extra broth after blending if you prefer a thinner soup.
- Roasting: Keep the vegetables in roughly 1-inch pieces. Use a second baking sheet if needed to avoid overcrowding.
- Hot blending safety: Let the roasted vegetables cool slightly before blending. Never fill a blender more than halfway with hot ingredients. If using a blender designed for hot liquids, follow the manufacturer’s instructions for venting steam and start on low speed. Otherwise, allow the ingredients to cool before blending.
- Storage: Refrigerate in an airtight container for up to 4 days. Cool promptly and refrigerate within 2 hours of cooking.
- Freezing: Freeze in airtight, freezer-safe containers for up to 3 months.
- Reheating: Reheat on the stovetop, stirring occasionally, until the soup reaches 165°F. Add more broth if needed.
Nutrition
Frequently Asked Questions
Yes, for this recipe, peel the squash, remove the seeds, and cut it into 1-inch cubes. This helps everything blend into a smooth soup.
Honeycrisp and Fuji apples add a little extra sweetness, while Granny Smith apples give the soup a slightly tart flavor. You can use whichever variety you prefer.
Absolutely! The roasted squash, carrots, and apples blend into a thick, creamy soup without any heavy cream or milk.
Yes, frozen cubed butternut squash is an option. Roasting time may vary depending on the size of the pieces and how much moisture they release. Roast until fork-tender before blending.
Butternut squash naturally creates a thick texture when blended. Add a little extra broth at a time until you reach your preferred consistency.
Yes! Prepare the soup up to 2 days in advance and refrigerate it in an airtight container. Reheat gently on the stovetop, adding a splash of broth if needed.
It can be! The recipe contains no dairy, so simply use vegetable broth instead of chicken bone broth to make it vegan.
Crusty bread, grilled cheese sandwiches, or a simple green salad all pair well with this soup. For a little crunch, add roasted pumpkin seeds or homemade croutons on top.
