Apple and Roasted Butternut Squash Soup Recipe

Heath Patterson/Photographer's Choice/Getty Images
  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: 2 quarts of squash soup

Fresh apples give this butternut squash soup recipe a sweet kick. Butternut squash soup is very easy to make and can be made well in advance and reheated.

Makes About 2-quarts Apple and Roasted Butternut Squash Soup

What You'll Need

  • 4 cups roasted butternut squash (see roasting instructions below)
  • 2 Tbsp. butter
  • 1 onion, diced
  • 2 apples, peeled, sliced
  • 1 clove garlic, minced
  • 1 qt. chicken stock
  • Water as needed
  • 1/2 cup cream, optional
  • Salt and fresh ground black pepper to taste

How to Make It

1. To roast butternut squash: cut a butternut squash lengthwise, then in half to make 4 sections (see photo), and scoop out the seeds with a spoon.

2. Wrap loosely in foil, place on a baking pan, and roast in a pre-heated 375 degrees F. oven for 1 hour, or until the butternut squash is tender. When cool, scoop out, discard skin, and reserve.

3. Melt the butter in a 4-qt saucepan over medium heat.

4. Add the onions and apples; sauté until the onion turn translucent, about 5 minutes.

5. Add the garlic and cook for 1 minute more.

6. Add the stock, and reserved butternut squash; bring to a simmer and turn the heat to low. Simmer for 20 minutes, stirring occasionally. Water may be added at any point if a thinner texture is desired.

7. Blend until completely smooth with a stick blender, or pour into a conventional blender then return to the pan.

8. Add the cream and bring back to a simmer.

9. Turn off heat and season with salt and fresh ground black pepper to taste. Serve hot.