This Roasted Butternut Squash and Apple Soup is bursting with Fall flavor, but feel free to eat it year-round – we do!
This Roasted Butternut Squash and Apple Soup recipe results in a smooth blend that is hearty, but not heavy. The roasting process caramelizes the squash giving it a richer, more dimensional flavor, and the sautéed apples provide the perfect sweet-tart counterpart. It is excellent as a main dish served with a salad and grainy bread, or as an opening course for a larger meal.
In my photo the Roasted Butternut Squash and Apple Soup is garnished with a swirl of Maple Crème Fraîche, plus nuts and fruit – the details are in the “Garnish” section below. But first, it’s time to choose your produce…
How to Select a Butternut Squash
It is important to start with the freshest ingredients available to you. Select a butternut squash with a matte finish – if it’s shiny it was harvested too soon. It should be firm and feel heavy for its size. Minor blemishes are fine, but deep cuts, soft spots, and large green or brown areas are no good. Most squash does, however, have a lighter area in its overall color; that’s where it rested on the ground as it grew.
For this recipe you will be cutting the squash in half lengthwise. Squash can be hard to cut; be sure to use a sharp knife and be very careful. I always cut the stem end off first and that makes it much easier to cut in half. Also, when you prepare the squash you’ll be removing the seeds – don’t throw them out, check out this fast and easy recipe for -> Roasted Squash Seeds.
Choosing Apples and Onions
Use an apple variety that falls into the tart category – I am partial to Honeycrisp and Pink Lady apples. Your apple selections don’t have to be picture perfect – minor dings are absolutely okay – but they should be firm and fragrant.
The onion should be firm but NOT fragrant. If you can smell the onion in the store it means it is past its prime. The onion should not be sprouting or have any soft spots.
Garnish
In my photo the Roasted Butternut Squash Soup is topped with a swirl of Maple Crème Fraîche. It’s an easy yet elegant step that truly adds to the flavor and presentation. Simply whisk 2oz of pure maple syrup into 8oz of Crème Fraîche, then add it to the bowl of soup and make a freeform design with a knife point or stirrer. If Crème Fraîche isn’t available in your store, you could substitute Fromage Blanc, Mexican crema, yogurt or sour cream. Each one tastes different, of course, but they are all delicious.
Over the Maple Crème Fraîche I added chopped pecans, red currants and a sprinkle of nutmeg. If currants aren’t in season, pomegranate seeds are lovely. Thin apple slices would, of course, be a great choice. Different nuts work too – try pine nuts, pistachios, chopped walnuts or chopped peanuts.
Variations
- In addition to butternut squash, you can use any winter squash to make this soup: honeynut, acorn, delicata, dumpling, hubbard, pumpkin, etc. When substituting, pay attention to the weight and make sure your chosen squash weighs approximately 3 pounds.
- For a change of pace, use pears in place of the apples.
- For a stronger apple flavor add another apple or a half cup of apple cider.
- Serve this soup hot during the cold months, and cold during the hot months.
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This recipe yields about a half gallon, and I have it set at eight 8oz servings. But, if you’re like me and prefer a bigger bowl of soup, you’ll get around four servings.
If you enjoy this Roasted Butternut Squash and Apple Soup, you may like this Roasted Cauliflower Soup.
| Prep Time | 15 minutes |
| Cook Time | 75 minutes |
| Servings |
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- 1 butternut squash medium, 3 lbs
- 3 apples Honeycrisp or Pink Lady, peeled and diced
- 1 onion medium, chopped
- 4 cups vegetable stock
- 6 oz heavy cream or half and half
- 1 tbsp olive oil to brush the squash
- 1 tbsp olive oil to sauté the apples
- 1 tbsp unsalted butter
- 1/4 tsp ground nutmeg
- Kosher salt to taste
- pepper to taste
- 8 oz crème fraîche
- 2 oz maple syrup pure
- fruit and nuts garnish
Ingredients
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- Preheat the oven to 400F
- Cut squash in half lengthwise, remove seeds, brush with olive oil and and sprinkle with salt. Place cut side down on greased baking sheet, roast at 400F until tender, approx. 45 minutes.
- While the squash is roasting, melt the butter in the remaining tablespoon of olive oil. Add the apples and onion to the pan and sauté them around 10 minutes until they soften, then set aside.
- Remove squash from oven, let it cool enough that you can handle it, peel off and discard the skin.
- Cut squash into several pieces, place in food processor, add the apple and onion, pulse until smooth (unless you prefer it more textured).
- Move squash mixture from food processor into a large pot. Stir in the vegetable stock, heavy cream and nutmeg. Taste the soup to check for seasoning – you may want to add salt and pepper.
- Warm the soup over medium heat, stirring frequently, for 10 minutes. Place in bowls or cups and serve as is or add garnish.
- Leftover soup should be completely cooled and then refrigerated.
