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–+ servings

Roasted Butternut Squash Apple Soup

This creamy roasted butternut squash apple soup is a simple, cozy fall favorite, finished with spiced pumpkin seeds.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 1
Course: Soups
Cuisine: American
Calories: 307
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 medium butternut squash (about 2.5 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 Granny Smith apple, peeled, cored, and cut into 1-inch chunks
  • 1 small yellow onion, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 3 1/2 to 4 1/2 cups chicken broth preferably low sodium
Pumpkin Seed Topping
  • 1/2 cup pepitas (green pumpkin seeds)
  • 1 tablespoon packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon smoked paprika or sweet paprika
  • 1 tablespoon extra virgin olive oil

Method
 

Roasting and Topping
  1. Preheat the oven to 350 degrees F. In a small bowl, toss the pepitas with brown sugar, salt, paprika, and olive oil. Spread the mixture on a small baking sheet and roast for 10 minutes, stirring once halfway through. Transfer to a plate and set aside.
  2. Increase the oven temperature to 425 degrees F and line a large rimmed baking sheet with parchment paper.
  3. On the prepared baking sheet, combine the cubed butternut squash, apple, and onion. Drizzle with olive oil and season with kosher salt, black pepper, and garlic powder. Toss until everything is evenly coated.
  4. Roast for 35 to 40 minutes, flipping the vegetables once at the 20-minute mark, until the squash is tender and lightly caramelized.
  5. Transfer the roasted vegetables to a large pot or Dutch oven and add 3 1/2 cups of chicken broth. Bring to a simmer over medium-high heat, then reduce the heat to low and simmer gently for 15 minutes.
  6. Remove the pot from the heat. Puree the soup with an immersion blender until smooth, or carefully blend it in batches in a countertop blender (see notes).
  7. Taste the soup and adjust the seasoning with more salt and pepper. If you prefer a thinner texture, add the remaining chicken broth to reach your desired consistency.
  8. Rewarm the soup over low heat for about 5 minutes, then ladle into bowls and top with the roasted pumpkin seed mixture.

Nutrition

Calories: 307kcalCarbohydrates: 32gProtein: 8gFat: 18gSaturated Fat: 3gSodium: 700mgFiber: 5gSugar: 12g

Notes

When pureeing hot soup in a countertop blender, fill it only halfway, cover the lid with a towel, and start on low speed to avoid splatters.
For a dairy-free silky finish, blend in a splash of coconut milk or heavy cream for more richness.
If you cannot find pepitas, hulled sunflower seeds work well for the topping.
The soup keeps in the refrigerator for up to 4 days in an airtight container, or freeze for up to 3 months.
Leftover soup thickens as it sits; adjust with extra broth or water when reheating.
For a subtle heat, add a pinch of cayenne pepper with the roast vegetables.

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