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Roasted Butternut Squash and Apple Soup

A heartwarming and creamy soup made with roasted butternut squash and apples, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 2 small or 1 large butternut squash (about 4 pounds) Sweet, creamy flesh forms the heart of your soup.
  • ½ cup yellow onion (chopped) Caramelizes beautifully and elevates the dish.
  • 2 stalks celery (chopped) Adds depth to the soup’s flavor profile.
  • 2 pieces apples (any variety, cored and chopped) Enhances the sweetness of the butternut squash.
  • 4-5 cups vegetable or chicken stock Homemade stock is preferable.
Seasoning & Enhancements
  • 2 teaspoons unrefined olive oil Rich, aromatic base for sautéing.
  • ¼ cup pure maple syrup Brings delightful warmth.
  • 2 teaspoons sea salt Essential for seasoning.
  • to taste freshly ground black pepper A dash adds spice.
  • 1 tablespoon fresh sage leaves Provides a fragrant herbal note.
  • ½ cup plain (unsweetened) milk of choice Adds a creamy finish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Place the whole butternut squash onto a baking sheet and roast for about 45 minutes.
  3. Allow the squash to cool, then cut in half lengthwise, remove seeds, and scoop out or peel flesh.
Cooking
  1. In a large soup pot, heat olive oil over medium heat. Add the chopped onion, celery, and apples. Sauté for 5-7 minutes until vegetables are tender.
  2. Add the roasted butternut squash, stock, and maple syrup to the pot. Stir and bring to a boil.
  3. Reduce heat to low and let it simmer for 10 minutes.
  4. Season with sea salt and black pepper. Add fresh sage and cook for another 5 minutes.
  5. Blend the soup until smooth using an immersion blender.
  6. Stir in the milk of choice for a creamy texture. Taste and adjust seasoning before serving.

Notes

To enhance the flavor, consider adding nutmeg or cinnamon. Serve warm with crusty bread or a green salad. The soup can be stored in an airtight container in the fridge for up to 4-5 days, or frozen for up to 3 months.