Roasted Butternut Squash and Apple Soup
Soup season has officially begun, so I just had to share this butternut squash soup recipe with you! For this version, I roast the squash with apples, onions, and garlic before blending it all together with broth. The prep is minimal, and the oven practically does all the work!
The apples add a subtle sweetness that pairs well with the squash. The crushed cilantro seeds and hint of cinnamon give the soup just the right amount of warmth. Topped with plenty of croutons and a drizzle of olive oil, this is exactly the kind of soup I crave when the weather starts to cool down.
- Servings: 6 to 8
- Preparation time: 15 minutes
- Cooking time: 35 minutes
Good to know
- Cut the squash into cubes of roughly the same size so that they all cook at the same rate. Cubes that are about 2 to 3 cm are perfect.
- To achieve a velvety texture, run the blender for a long time. You can also gradually add the broth to adjust the consistency to your liking.
- Since I use unsalted broth, 2 teaspoons of salt are just right for this recipe. If you’re using regular broth, start with less salt and adjust the seasoning after blending the soup.
Frequently asked questions
Yes! Since it contains no cream or dairy products, it freezes well. Let it cool completely before transferring it to airtight containers. Then, stir it well while reheating.
A slightly sweet apple with a nice tartness works particularly well. Good options include Cortland, McIntosh, Gala, and Honeycrisp.
It’s not absolutely necessary since everything will be blended anyway. However, you can keep the peel if you’re using a powerful blender and want to save some of the mixture.
Ingredients
Butternut Squash Soup
- 7 cups (980 g) peeled and cubed butternut squash
- 2 red apples, diced
- 1 yellow onion, thinly sliced
- 3 garlic cloves
- 1/4 cup (60 ml) olive oil
- 1 teaspoon (5 ml) of crushed coriander seeds or ground coriander
- 1/4 teaspoon (1.25 ml) cinnamon
- 2 teaspoons (10 ml) salt
- Pepper, to taste
- 5 cups (1.25 L) of no-salt-added vegetable broth
Toppings
- Store-bought or homemade croutons
- Olive oil drizzle
- Pepper, to taste
- Crushed cilantro seeds (optional)
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Preparation
- Preheat the oven to 425°F and place the rack in the center. Line a large baking sheet with parchment paper.
- Arrange all the soup ingredients on the baking sheet and stir to combine. Bake for 35 to 40 minutes or until the squash is tender.
- Transfer the mixture to a blender along with the broth and blend until smooth.
- Reheat just before serving with the side dishes.
