Quick Facts
Time: 55 minutes total (15 prep, 40 cook) • Yield: 4 servings • Skill: Easy • Method: One-pan roast + pot simmer, blended smooth • Diet: Vegetarian, Vegan option, Gluten-Free
Introduction
Vegetable soup that actually satisfies? Start here. This easy roasted butternut squash and apple soup leans on high-heat roasting for caramelized depth, just like our reader-favorite vegetable soups. The texture is dreamy, the flavor balanced—sweet meets tart with gentle warm spice—and the method is simple enough for weeknights.
Whether you’re cooking for family, stocking the fridge for better lunches, or planning a cozy starter for guests, this checks every box. It’s budget-friendly, naturally gluten-free, and flexible with swaps you already have.
Why You’ll Love It
- Weeknight-easy: Hands-off roasting and a quick blend.
- Flexible: Works with any tart apple, fresh or frozen squash, and your favorite garnishes.
- Balanced flavor: Caramelized squash, bright apple, warm spice, clean finish.
- Great leftovers: Thickens slightly; reheats smooth without splitting.
Easy Vegetable Soup: Butternut Squash & Apple
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
- Place squash halves cut-side down on the pan. Scatter apple and carrot around. Drizzle with olive oil and season with salt and pepper.
- Roast for 25–30 minutes until squash is fork-tender and apples are browned.
- In a pot, heat 1 tsp olive oil over medium. Sauté onion for 5 minutes until soft. Add cinnamon and ginger; cook 30 seconds more.
- Scoop roasted squash into the pot. Add roasted apple and carrot along with vegetable stock.
- Simmer gently for 8–10 minutes to blend flavors.
- Turn off heat. Blend until silky smooth using an immersion blender or in batches in a stand blender.
- Stir in vinegar or lemon juice. Taste and adjust salt and pepper as needed.
- Serve hot, garnished with yogurt or coconut cream, pumpkin seeds, and herbs if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1 medium butternut squash (2 ½–3 lb), halved and seeded
- 1 tart apple, chopped (skins on okay)
- 1 small onion, chopped
- 1 carrot, sliced
- 2 tbsp olive oil
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 4 cups low-sodium vegetable stock
- ½–¾ tsp fine sea salt, to taste
- Black pepper, to taste
- 1–2 tsp apple cider vinegar or lemon juice
- To finish: yogurt or coconut cream; toasted pumpkin seeds; chives or parsley
What each ingredient does:
Squash builds body; apple brightens; onion/carrot add savory sweetness; oil promotes browning; spices add warmth; stock sets texture; salt/pepper sharpen; acid lifts; toppings add contrast.
Pro tip: Roast cut-side down for even cooking and easy scooping.
Substitutions & Swaps
- Aromatics: Use leeks or shallots; add a garlic clove.
- Fruit: Try pear for a floral twist.
- Spice lane: Curry powder + a pinch of cayenne; or nutmeg for classic vibes.
- Liquid: Water + bouillon works; add a splash of apple cider for extra apple note.
- Diet tweaks: Keep dairy-free with coconut cream or skip the topping.
- Shortcuts: Frozen squash or store-cut squash speeds prep; microwave squash 3–4 minutes to soften for cutting.
Equipment Notes
- Must-haves: Sheet pan, medium pot or Dutch oven (4–5 qt), blender/immersion blender.
- Nice-to-have: Parchment, heatproof spatula, ladle.
- Size matters: Don’t crowd the pan; use two pans if doubling for better browning.
Step-by-Step
- Preheat 425°F (220°C). Hot oven = caramelized edges.
- Season & roast. Place squash halves cut-side down on a lined pan; scatter apple and carrot around. Drizzle with oil; sprinkle salt/pepper. Roast 25–30 minutes, until squash is fork-tender and apple is slumped with browned spots.
- Start the base. In a pot over medium heat, cook onion in a teaspoon of oil 5 minutes until soft; add cinnamon and ginger to bloom 30 seconds.
- Scoop & pour. Scoop squash flesh into the pot; add roasted apple/carrot and 4 cups stock.
- Simmer 8–10 minutes. Gentle bubbles help flavors marry.
- Blend smooth. Off heat, blend until glossy and ultra-silky; thin with stock if needed.
- Balance. Stir in 1 tsp vinegar or lemon; taste and adjust salt/pepper.
- Serve. Bowl it up with yogurt or coconut cream, seeds, and herbs.
Doneness cues: No visible chunks; spoon leaves a smooth trail across the surface.
Make-Ahead, Storage & Reheating
- Make-ahead: Roast components 1–2 days in advance; refrigerate separately.
- Fridge: Store soup 3–4 days; expect slight thickening—loosen with stock.
- Freeze: Up to 3 months (without dairy topping). Thaw in the fridge; reblend briefly for silkiness.
- Reheat: Low simmer, stirring; add water/stock or a squeeze of lemon to revive.
How to Lighten / Make It Creamy
- Lighten: Skip rich toppings and add extra stock + lemon for lift.
- Creamy: Finish with yogurt or coconut cream; for extra body, blend a handful of white beans into the pot. Temper dairy to prevent curdling.
Toppings, Garnishes & Finishes
- Crunch: Pumpkin seeds, croutons, crispy sage.
- Fresh: Chives, parsley, thyme leaves.
- Tang/Heat: Lemon zest, a thread of chili oil, or red pepper flakes.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
- Add a carb: Warm naan, garlic bread, or buttered rice.
- Veg sides: Sheet-pan broccoli or a shaved fennel salad.
- Drinks: Sparkling water with orange; light white wine if you’re pouring.
Scaling the Recipe
- Double it: Use two sheet pans and a larger pot; blend in batches.
- Halve it: Same roast time; reduce stock to 2–2½ cups.
- Batch cooking: Cool quickly in shallow containers before refrigerating or freezing.
Nutrition & Dietary Notes
This is a produce-forward bowl with fiber, vitamin A, and potassium. It’s naturally gluten-free and easy to keep dairy-free. Use seed toppings for a nut-safe crunch.
Troubleshooting
- Too sweet? Add salt and a splash of vinegar or lemon.
- Too dull? Increase salt in tiny pinches; add a touch more acid.
- Grainy texture? Blend longer; add a bit more stock.
- Not thick enough? Simmer 5 minutes uncovered or blend in a few roasted cubes.
- Over-reduced? Stir in stock ¼ cup at a time.
FAQs
Can I cook this in a slow cooker? Roast first for flavor, then slow-cook on LOW 3–4 hours; blend smooth.
Which apples are best? Tart, firm apples like Granny Smith, Honeycrisp, or Pink Lady.
Can I add protein? Yes—stir in cooked white beans or top with crispy chickpeas.
Is it kid-friendly? Absolutely; keep spices gentle and finish with a little yogurt.
How long does it last? 3–4 days refrigerated; 3 months frozen without dairy topping.
Variations
- Maple-Thyme: Drizzle 1–2 tsp maple after blending; finish with fresh thyme.
- Curry Coconut: Use 1 tsp curry powder; finish with coconut cream and lime.
- Smoky Paprika: Add ½ tsp smoked paprika; finish with chili oil.
Chef Notes / Test Kitchen Tips
The biggest improvement came from salting in layers—a pinch on the roast and a final adjustment after blending with acid. Aim for a silky, pourable consistency; when the ladle coats but doesn’t cling, you’re there. Expect the soup to reach perfect texture between 40–55 minutes total depending on squash size.
Conclusion
This easy vegetable soup proves simple ingredients can deliver plush, restaurant-level comfort—see our soups for more bowls that fit busy nights. It stores like a dream for quick lunches, so make a double batch and freeze some for later. If you loved it, leave a note and share how you topped yours—your tweaks help everyone cook smarter.
