Name: Best Ever Roasted Butternut Squash and Apple Soup
Prep time: 20 min
Cook time: 35 min
Ingredients: 1 medium butternut squash (about 2 ½ to 3 pounds, peeled, seeded, cubed); 2 medium apples (peeled, cored, chopped, Honeycrisp or Granny Smith work well); 1 medium yellow onion (chopped); 2 tbsp olive oil; 1 tsp fine salt (plus more to taste); ½ tsp black pepper; ½ tsp ground cinnamon; ¼ tsp ground nutmeg; 4 cups low sodium vegetable broth (plus more to thin); 2 tsp lemon juice (plus extra to taste); Optional garnish: swirl of plain yogurt or coconut milk (toasted pumpkin seeds, chopped chives)

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This is the cozy soup I make when the house smells like leaves and I want something naturally sweet and velvety without feeling heavy. Roasting the squash with apple concentrates the flavor, then everything blends into a silky bowl with gentle spice and a bright finish of lemon. It works for weeknights, it freezes beautifully, and it is special enough for a fall dinner party with crusty bread and a green salad.

Why It’s So Good

High heat roasting brings caramel notes to squash and apple, onion adds savory depth, and a splash of lemon wakes everything up so the soup tastes fresh, not flat.

Serves & Timings

Serves: 6 · Active Prep: 20 minutes · Cook Time: 35 minutes · Additional Passive Time: 0 minutes · Total Time: about 55 minutes

Equipment

Half sheet pan, parchment, chef’s knife, chopping board, measuring cups and spoons, large pot, blender or stick blender, ladle

Ingredients

1 medium butternut squash, about 2 ½ to 3 pounds, peeled, seeded, cubed
2 medium apples, peeled, cored, chopped, Honeycrisp or Granny Smith work well
1 medium yellow onion, chopped
2 tbsp olive oil
1 tsp fine salt, plus more to taste
½ tsp black pepper
½ tsp ground cinnamon
¼ tsp ground nutmeg
4 cups low sodium vegetable broth, plus more to thin
2 tsp lemon juice, plus extra to taste
Optional garnish: swirl of plain yogurt or coconut milk, toasted pumpkin seeds, chopped chives

Method

Heat oven to 425°F. Line a sheet pan with parchment. Toss squash, apples, and onion with olive oil, salt, pepper, cinnamon, and nutmeg. Spread in a single layer.
Roast 28 to 35 minutes, stirring once, until edges are caramelized and squash is very tender.
Transfer roasted veg to a large pot. Add 4 cups broth and bring to a simmer for 3 to 5 minutes.
Blend until completely smooth using a blender or stick blender. Add more broth if you prefer a thinner soup.
Stir in lemon juice, taste, and adjust salt, pepper, and acidity. Serve hot with yogurt or coconut milk and crunchy seeds.

Tips & Variations

Coconut version: replace 1 cup of broth with 1 cup canned coconut milk for a creamier soup.
Spice it up gently: add ¼ tsp cayenne or a pinch of chili flakes during roasting.
Make ahead: cool, then refrigerate up to 4 days or freeze up to 2 months.

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Compact Nutrition (Per Serving — Approximate)

Calories: 190 · Protein: 3 g · Fat: 7 g · Carbs: 33 g · Fibre: 6 g

FAQ

Q: Can I leave the peel on the squash
A: You can, but peeling gives a smoother blend and cleaner flavor.

Q: Which apples are best
A: A mix of tart and sweet works well. Granny Smith plus Honeycrisp gives balance.

Q: Can I use pre cut squash
A: Yes, choose uniform cubes so they roast evenly.

Ella Cooks