Butternut Squash and Apple Soup

Cozy butternut squash and apple soup with roasted veggies, lemon, and cream. Velvety, balanced, and perfect for chilly nights or holidays.

Course Soup

Cuisine American

Keyword butternut squash soup

Prep Time 10

Cook Time 55

Total Time 1 5

Servings -6 servings

Calories 396kcal

Author Kathleen

Ingredients

1 medium, (about 2 1/2 lbs) butternut squash peeled and diced into 1-inch cubes
1 (about 6 ounces) Granny Smith apples peeled and diced into 1-inch cubes
1 (about 6 ounces) Honeycrisp or Fuji peeled and diced into 1-inch cubes
1 medium yellow onion peeled and quartered
2 tablespoon, plus 2 teaspoons olive oil divided
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon rubbed sage
1/4 teaspoon nutmeg
pinch allspice
1/4 teaspoon red chili flakes optional
4 cloves garlic minced
3 1/2-4 cups, plus more as needed to thin chicken broth
1 bay leaf
1 sprig fresh thyme
2 teaspoons chicken-flavored Better Than Bouillon
1 teaspoon fresh lemon juice
2 teaspoons honey
1/3 cup heavy whipping cream optional garnish
croutons, toasted pumpkin seeds, or crispy sage leaves optional garnish

US Customary - Metric

Instructions

Roast the vegetables: Preheat oven to 400°F (204ºF). Line a baking sheet with parchment paper. Spread the squash (about 2 ½ lbs), apples (1 Granny Smith + 1 Fuji), and onion (1) evenly on the sheet. Drizzle with 2 tablespoons of oil and toss to coat. Season with salt (2 teaspoons), pepper (1/2 teaspoon), sage (1 teaspoon), nutmeg (1/4 teaspoon), allspice (a pinch), and chili flakes (1/4 teaspoon) if using, then toss once more to evenly distribute. Roast for 40–45 minutes, or until the squash and apples are caramelized and fork-tender.
Sauté the garlic: In a large soup pot, warm the remaining 2 teaspoons of oil over medium heat. Add the minced garlic (4 cloves) and sauté for 30–45 seconds, until fragrant.
Blend the base: Add the roasted vegetables to the pot with the garlic. Pour in 3 ½ cups of broth and the Better Than Bouillon (2 teaspoons).
Immersion blender: Blend directly in the pot until smooth.
Countertop blender: Work in batches, filling the blender no more than halfway. Vent the lid slightly (or remove the center cap and cover with a towel) to allow steam to escape. Hold the lid firmly before blending. Return soup to the pot. Add more broth as needed to reach your desired consistency.
Simmer and season: Add the bay leaf and thyme sprig, if using. Bring the soup to a gentle simmer for 20 minutes. Remove bay leaf and thyme before finishing.
Balance the flavor: Stir in lemon juice (1 teaspoon). Taste and add honey (2 teaspoons) if needed for sweetness, plus additional salt and pepper if desired.
Finish and serve: Stir in the heavy cream (1/3 cup) for a silky finish. Ladle into bowls and top with croutons, pumpkin seeds, crispy sage leaves, or a drizzle of cream or olive oil. Serve warm.

Notes

Don’t crowd the pan. Spread the squash, onion, and apples in a single layer for maximum caramelization. Overcrowding will steam them instead of roasting.
Boost the broth. Stir in a teaspoon of Better Than Bouillon to make the chicken broth extra savory and rich.
Taste before adding honey. Depending on your apples, the soup may already be sweet enough. Add honey only if you need a little balance.
Make it silky-smooth. For a restaurant-style finish, push the blended soup through a fine mesh strainer before serving.
Play with garnishes. Croutons add crunch, pumpkin seeds give nuttiness, and crispy sage leaves make it look straight out of a bistro.

Nutrition