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Cozy Roasted Butternut Squash and Apple Soup

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This velvety roasted butternut squash and apple soup is the ultimate fall comfort food. With caramelized squash, sweet roasted apples, and mellow garlic, it’s a simple yet deeply flavorful bowl that’s perfect for weeknights or meal prep.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 medium apples (Granny Smith recommended), one peeled and one with peel on, cut into 1-inch chunks
  • 1 large yellow onion, diced into rough chunks
  • 1 whole head garlic, cloves separated but unpeeled
  • 4 cups low-sodium vegetable broth
  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup (optional)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of cayenne pepper

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Prep the squash: cut off both ends, slice in half crosswise, stand each piece upright and slice off skin. Cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. Prep the apples and onion: wash apples, leave peel on one, cut into 1-inch chunks (remove core and seeds). Peel onion and cut into similar-sized chunks.
  4. On a parchment-lined rimmed baking sheet, combine squash, apples, and onion. Nestle unpeeled garlic cloves among vegetables. Drizzle with olive oil, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Toss to coat and spread in a single layer.
  5. Roast for 35-45 minutes, stirring halfway through, until vegetables are tender and golden-brown. Garlic cloves should be soft when squeezed.
  6. Let pan rest 5 minutes. Pick out garlic cloves, cool slightly, then squeeze roasted garlic from skins into a small bowl.
  7. Transfer roasted vegetables to a large soup pot or Dutch oven. Add roasted garlic paste, vegetable broth, remaining ½ teaspoon salt, ¼ teaspoon pepper, cinnamon, nutmeg, and cayenne. Stir.
  8. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer uncovered for 10 minutes.
  9. Remove from heat. Blend with an immersion blender until smooth (about 1-2 minutes). If using a regular blender, let soup cool 10 minutes, then blend in batches, filling no more than halfway.
  10. Stir in apple cider vinegar. Taste and add maple syrup if needed. Adjust salt to taste.
  11. Serve hot, garnished as desired, or let cool completely and store.

Notes

For extra creaminess without dairy, blend in ¼ cup canned coconut milk or a handful of soaked cashews. The soup thickens as it sits; thin with additional broth when reheating. Make ahead for best flavor—it’s even better on day two.

Nutrition

Keywords: butternut squash soup, apple soup, roasted squash soup, fall soup, vegan soup, gluten-free soup, dairy-free soup, easy soup recipe

Find it online: https://sizzlesprout.com/cozy-roasted-butternut-squash-and-apple-soup/