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–+ servings
Ella Cooks

Best Ever Roasted Butternut Squash and Apple Soup

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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.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 6
Course: Snack
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

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

Method
 

Method
  1. 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.
  2. Roast 28 to 35 minutes, stirring once, until edges are caramelized and squash is very tender.
  3. Transfer roasted veg to a large pot. Add 4 cups broth and bring to a simmer for 3 to 5 minutes.
  4. Blend until completely smooth using a blender or stick blender. Add more broth if you prefer a thinner soup.
  5. Stir in lemon juice, taste, and adjust salt, pepper, and acidity. Serve hot with yogurt or coconut milk and crunchy seeds.

Nutrition

Calories: 190kcalCarbohydrates: 33gProtein: 3gFat: 7gFiber: 6g

Notes

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.

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.

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