I’m a HUGE soup lover, especially in the fall and winter months! So when I saw a giant butternut squash and some apples in my weekly veggie basket delivery, making a roasted butternut squash and apple soup became number one on my meal plan this week!
We had eaten a roasted chicken earlier in the week, so I used the bones and made a delicious broth for my soup. By adding an apple to the broth as it cooked, it added a lovely flavor to the broth for this particular soup.
When I started my recipe, I went live on my Facebook profile to show my followers how I go about preparing my squash for roasting. Have a look and feel free to send me a Facebook friend request, or follow my Facebook page, if you enjoyed the video and would like to see more!
So without further ado, here’s the recipe and remaining directions on making this delicious Roasted Butternut Squash & Apple soup!
Roasted Butternut Squash & Apple Soup Recipe
Total Time: 1 hr.
Prep Time: 15 min.
Cooking Time: 50 min.
Equipment: Blender, large saucepan, sharp knife
Yield: 8 servings
If you’re following a portion fix eating plan, each 1 cup serving contains
- 3/4 green
- 1/4 purple
- 1 teaspoon
- 1 large butternut squash
- 1 Tbsp. olive oil
- 1/2 cup chopped shallots
- 4 garlic cloves, minced
- 5 medium apples, peeled and chopped
(Tip: Use the apples of your choice, a more sour apple will help reduce sweetness of the soup.)
- 4 cups homemade chicken broth – If you don’t have homemade broth on hand, use low sodium organic chicken broth, or vegetable broth as a vegetarian option.
- 1 thin slice fresh ginger, peeled, finely chopped
(Tip: I keep my ginger in the freezer, it helps it last longer and makes it super easy to cut into very thin slices.)
- 1 tsp maple syrup
- 1/8 tsp. ground nutmeg
- 1 tsp. sea salt
- Fresh ground pepper to taste
- Optional: Cilantro to garnish
- Preheat oven to 425° F.
- Cut butternut squash in half lengthwise and remove the seeds.
- Brush the squash with olive oil and sprinkle with salt and pepper. Then place them on a baking pan cut sides down. Bake until tender (about 45-50 minutes). Set aside to cool.
- While your squash is in the oven, add oil in large saucepan over medium-high heat.
- Add chopped shallots; cook, stirring frequently until tender (maybe 3-4 minutes).
- Add garlic and cook for about 1 minute, until fragrant.
- Add apples, broth, ginger, and nutmeg and bring to a boil. Reduce heat to a simmer, stirring occasionally until apples are tender (about 10 minutes). Remove from heat.
- Pour the apple mixture into a blender or food processor (in batches, if necessary). Blend until smooth. Return apple mixture to saucepan.
- Scoop the flesh of your squash out into the blender and blend until smooth.
- Add blended squash to the apple mixture in the saucepan and add maple syrup, salt, and pepper. Bring to a gentle boil over low heat, stirring frequently.
- Remove from heat and serve. Garnish with fresh apple chunks and cilantro.