For a deeper flavor, consider roasting the butternut squash a day ahead of time. If you prefer a sweeter soup, use a sweeter variety of apple like Honeycrisp or Fuji. A swirl of cream or a dollop of yogurt adds a luxurious touch to the finished soup. This soup freezes well, making it a perfect make-ahead meal.
Roasted Butternut Squash, Garlic, and Apple Soup Recipe
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PREP TIME20 mins
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COOK TIME1 hrs 20 mins
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TOTAL TIME1 hrs 40 mins
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SERVING8 People
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VIEWS97
Embrace the warmth of autumn with this velvety soup, where roasted butternut squash, sweet potato, and garlic meld with crisp apples in a symphony of flavors. A touch of spice adds intrigue, while an immersion blender ensures a luscious, creamy texture without any added fat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Fiber9 g
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Protein4 g
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Saturated Fat1 g
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Sodium278 mg
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Sugar16 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. (5 minutes)
02
StepArrange butternut squash halves, carrot chunks, sweet potato chunks, and whole head garlic on the prepared baking sheet; drizzle with 1 1/2 tablespoons olive oil and season with rosemary, salt, and black pepper. (5 minutes)
03
StepRoast in the preheated oven for 20 minutes; flip sweet potato and carrot chunks. Continue roasting until vegetables are tender, 20 to 30 minutes more. Set aside to cool. (40-50 minutes)
04
StepRemove squash flesh from skin using a spoon. Cut sweet potato and carrot into small pieces. Squeeze roasted garlic from skin. (15 minutes)
05
StepHeat remaining 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season with nutmeg and cayenne pepper; cook until celery and onion are tender, about 8 minutes. Add apples; cook and stir until apples begin to get hot, about 2 minutes. (10 minutes)
06
StepAdd vegetable broth and apple cider to the pot; bring just to a boil. Reduce heat to medium-low; simmer for 30 minutes. (35 minutes)
07
StepAdd squash, sweet potato, carrot, and garlic to the pot. Purée with an immersion blender until smooth. (5 minutes)
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Leon Wilderman
Jun 28, 2025Easy to make and perfect for a cozy night in.
Vaughn Zulauf
Jun 7, 2025The curry powder option is a great alternative to the cayenne – delicious!
Maggie Schamberger
Mar 21, 2025I added a bit of ginger, and it was amazing!
Jaiden Collins
Jan 29, 2025My kids, who are picky eaters, devoured this soup!
Henri Bruen
Jan 10, 2025The apple cider adds a lovely sweetness that complements the squash perfectly.
Brooke Schmidt
Jan 8, 2025This soup is a hug in a bowl! The roasted garlic makes all the difference.
Cheyanne Beahan
Oct 25, 2024I used chicken broth instead of vegetable broth, and it turned out great.
Elmo Okuneva
Jun 11, 2024Freezes well, so I always make a big batch.