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–+ servings
Butternut Squash + Apple Soup -- made with roasted vegetables, rosemary, cinnamon and a ton of other spices! [VEGAN]
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4 from 25 votes

Roasted Butternut Squash Soup Recipe

This roasted butternut squash soup with apple is rich, hearty, and comforting. It has a touch of sweetness from apples, strong flavors from spices and herbs, and is vegan.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Keyword: butternut squash apple soup, butternut squash soup with apple
Servings: 6 Servings
Calories: 206kcal
Author: Alyssa

Ingredients

  • 1 large butternut squash peeled and cubed (about 10 cups)
  • 1 medium fennel bulb chopped
  • 2 medium red apples chopped
  • 1 small white onion chopped
  • 4 - 5 garlic cloves halved
  • 1/4 cup olive oil
  • 1 tablespoon chopped rosemary
  • 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • Generous pinch of salt & pepper
  • 4 cups vegetable broth
  • Water or plant milk as needed

Instructions

  • Preheat the oven to 400ºF. Place the squash, fennel, apples, onion and garlic on a baking sheet and set aside.
  • Whisk together the oil and spices, and pour over the veggies. Stir around to coat, then roast them in the oven for 30 - 40 minutes. Turn the veggies over halfway through so they don't burn.
  • When the veggies are done roasting, place them in a stock pot, add your broth and bring everything to a boil. Turn down to low and let simmer for about 10 - 15 minutes, or until all the ingredients are tender.
  • Blend the soup in a blender or with an immersion blender (in the pot) until you have a creamy, smooth texture. Add water or milk as needed to thin it out and depending on the texture you like. Serve warm with a drizzle of olive oil, some cracked pepper and a sprig of rosemary.

Notes

Store leftover soup in an airtight container for up to 5 days in the fridge, or up to 3 months in the freezer. Reheat on the stove over medium heat for 5 minutes, or in the microwave on 80% power in 30-second intervals until hot. 

Nutrition

Calories: 206kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 28mg | Potassium: 717mg | Fiber: 7g | Sugar: 12g | Vitamin A: 13391IU | Vitamin C: 37mg | Calcium: 104mg | Iron: 2mg