Description
Roasted Butternut Squash and Apple Soup combines caramelized squash, tart apple, onion, and warm seasonings in a smooth, comforting fall soup. A sweet and savory pumpkin seed topping adds a crisp finishing touch.
Ingredients
1 medium butternut squash, about 2.5 to 3 pounds, peeled and cut into 1-inch pieces
1 Granny Smith apple, peeled and cut into 1-inch pieces
1 small yellow onion, chopped
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
3 1/2 to 4 1/2 cups chicken broth, or vegetable broth for a vegetarian version
1/2 cup pumpkin seeds, also called pepitas
1 tablespoon brown sugar
1/2 teaspoon kosher salt for the topping
1/4 teaspoon paprika
1 tablespoon extra virgin olive oil for the topping
Instructions
1. Preheat the oven to 350°F.
2. Combine the pumpkin seeds, brown sugar, salt, paprika, and olive oil on a baking pan.
3. Roast the pumpkin seeds for 10 minutes, stirring halfway through, then set them aside.
4. Increase the oven temperature to 425°F and line a sheet pan with parchment paper.
5. Add the butternut squash, apple, and onion to the prepared pan.
6. Toss the vegetables with olive oil, salt, pepper, and garlic powder until evenly coated.
7. Roast for 35 to 40 minutes, turning the mixture once after 20 minutes.
8. Transfer the roasted squash, apple, and onion to a large pot.
9. Add 3 1/2 cups of broth and bring the mixture to a gentle simmer over medium-high heat.
10. Reduce the heat to low and simmer for 15 minutes.
11. Remove the pot from the heat and blend the soup with an immersion blender until smooth.
12. For a countertop blender, blend the soup in small batches and never fill the container more than halfway.
13. Return the blended soup to the pot and season with additional salt and pepper as needed.
14. Add more broth until the soup reaches your preferred consistency.
15. Warm the soup over low heat for 5 minutes.
16. Serve the soup with the roasted pumpkin seed topping.
Notes
Use vegetable broth instead of chicken broth for a vegetarian soup.
Add a small amount of heavy cream or coconut milk for a richer texture.
Honeycrisp or Pink Lady apples create a slightly sweeter flavor.
Fresh sage, thyme, nutmeg, cinnamon, or cayenne pair well with the squash and apple.
Store cooled soup in an airtight container in the refrigerator for up to 4 days.
Freeze the soup for up to 3 months.
When blending hot soup, fill the blender only halfway, cover the lid with a towel, and start at low speed.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 14 g
- Sodium: 780 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 5 mg