Name: Roasted Butternut Squash Soup with Apple
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Cuisine: American
Ingredients: 2 pounds butternut squash, peeled and cubed; 1 tablespoon olive oil (for roasting); 1 teaspoon salt (for roasting); Pinch black pepper, ground (for roasting); 1 tablespoon olive oil (for soup); 1 onion, sliced; 1 inch fresh ginger, chopped; 2 garlic cloves, chopped; 1 apple, cut into small pieces; 1 teaspoon cumin seeds, ground; 1 teaspoon coriander seeds, ground; 1/4 teaspoon black pepper, ground; 1 teaspoon paprika powder; 1 teaspoon salt; 5 cups vegetable or chicken broth; 1/3 cup table cream or sour cream

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Why You’ll Love This Recipe

This soup is the perfect balance of sweet and savory, with a silky texture and rich depth of flavor from roasting the squash. The apple adds a gentle tartness, while the ginger provides a subtle kick. It’s vegetarian, wholesome, and easy to make, making it an ideal choice for weeknight dinners or festive gatherings. Whether you’re seeking comfort in a bowl or preparing a starter for a holiday meal, this recipe checks all the boxes.

Roasted Butternut Squash Soup with Apple

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

To roast the butternut squash:

2 pounds butternut squash
1 tablespoon olive oil
1 teaspoon salt
Pinch black pepper, ground

For the soup:

1 tablespoon olive oil
1 onion, sliced
1 inch fresh ginger, chopped
2 garlic cloves, chopped
1 apple, cut into small pieces
1 teaspoon cumin seeds, ground
1 teaspoon coriander seeds, ground
¼ teaspoon black pepper, ground
1 teaspoon paprika powder
1 teaspoon salt
5 cups vegetable or chicken broth
⅓ cup table cream or sour cream

Directions

Roast the squash:
- Peel and cube the butternut squash into even-sized pieces.
- Toss the cubes in olive oil, salt, and black pepper.
- Spread them on a parchment-lined baking tray and roast at 350°F (180°C) for about 20 minutes or until tender.
Sauté the aromatics:
- In a large pot, heat olive oil over medium heat.
- Add sliced onion and sauté until soft and translucent.
Add base ingredients:
- Stir in chopped ginger, garlic, roasted squash, and apple pieces.
- Cook on low heat to let the flavors blend.
Season and simmer:
- Add cumin, coriander, paprika, black pepper, and salt. Mix well.
- Pour in the broth, stir, and bring to a gentle simmer.
- Cover and cook for about 10 minutes until all ingredients are soft.
Blend and finish:
- Use a hand blender to blend the soup until smooth.
- Stir in cream and cook for another 2 minutes.
- Serve hot with your favorite garnish.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Squash Roasting Time: 20 minutes
Total Time: 55 minutes

Variations

Make it vegan: Replace the cream with coconut milk or a vegan sour cream alternative.
Add protein: Blend in some cooked red lentils or top with crispy chickpeas.
Spice it up: Add a dash of cayenne pepper or a pinch of chili flakes for extra heat.
Different apples: Try using Granny Smith for more tartness or Honeycrisp for a sweeter note.
Herb it up: Add fresh thyme or sage while simmering for a more herbaceous flavor.

Storage/Reheating

Storage:
Let the soup cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days.

Freezing:
Freeze in portioned airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating:
Warm on the stovetop over low-medium heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to adjust the consistency.

FAQs

What type of apple is best for this soup?

A sweet-tart apple like Honeycrisp, Fuji, or Granny Smith works best to balance the savory and spicy flavors.

Can I use pre-cut butternut squash?

Yes, using pre-cut squash can save prep time and works perfectly in this recipe.

Is this soup freezer-friendly?

Absolutely. It freezes well for up to 3 months. Just be sure to leave out the cream if freezing and add it fresh when reheating.

How can I make this soup vegan?

Simply substitute the cream with coconut milk or your favorite plant-based cream alternative.

Can I make this soup in advance?

Yes, it actually tastes better the next day as the flavors continue to develop. Just reheat before serving.

What can I use instead of cream?

Sour cream, Greek yogurt, or even coconut milk can be used as alternatives for a creamy finish.

Can I use a regular blender instead of a hand blender?

Yes, but let the soup cool slightly before blending to avoid pressure build-up in the blender.

Is this soup spicy?

It has a mild warmth from the ginger and paprika but isn’t overly spicy. Adjust spices to your preference.

What can I garnish this soup with?

Try croutons, roasted pumpkin seeds, a drizzle of cream, or chopped herbs like parsley or chives.

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth adds depth and works well if you’re not keeping the soup vegetarian.

Conclusion

Roasted Butternut Squash Soup with Apple is a warm, satisfying dish that’s both nourishing and elegant. With layers of flavor from roasted squash, fresh apple, and warming spices, it’s a fall and winter favorite you’ll return to again and again. Easy to customize, store, and reheat, it’s a must-have recipe in your seasonal soup rotation.