Roasted Butternut Squash and Apple Soup

Prep: 20 minutes   Cook: 40 minutes   Total: 1 hour   Serves: 6 servings

Why you’ll love this recipe

High-heat roasting caramelizes the squash and apple before they meet the broth. Thyme and sage keep the sweetness savory, while cider vinegar wakes up the finished soup without making it taste sour.

Ingredients

• 2½ pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 medium apples, peeled, cored, and cut into chunks
• 1 medium yellow onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• ½ teaspoon rubbed sage
• ¾ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper
• 4 cups low-sodium vegetable broth, warmed
• ½ cup half-and-half or unsweetened coconut milk, optional
• 1 tablespoon apple cider vinegar

Instructions

1. Heat the oven to 425°F. Divide the squash, apples, and onion between one very large rimmed sheet pan or two standard pans.
2. Drizzle with the olive oil and sprinkle with the thyme, sage, salt, and pepper. Toss well, then spread into a single layer.
3. Roast for 30 to 35 minutes, stirring once, until the squash is very tender and browned at the edges.
4. Transfer the roasted mixture to a large pot. Add 3 cups of the warm broth and blend with an immersion blender until completely smooth. Add more broth to reach your preferred consistency.
5. Warm the soup over medium-low heat for 5 minutes. Stir in the half-and-half or coconut milk, if using, and the cider vinegar. Taste and adjust the salt and pepper before serving.

Success tips and variations

• Use pre-cut squash to save time, but choose dry, firm cubes without slimy edges.
• A tart-sweet apple such as Pink Lady or Honeycrisp balances the squash well.
• When using a countertop blender, work in small batches, remove the center cap, and cover the opening loosely with a folded towel so steam can escape.
• Top with toasted pumpkin seeds, black pepper, chopped sage, or a swirl of yogurt.

Storage and reheating

Refrigerate in shallow airtight containers within 2 hours and use within 4 days. Freeze without dairy for up to 3 months. Thaw in the refrigerator and reheat gently until steaming hot.

Food-safety note: Use extra caution when blending hot liquid. Never seal a countertop blender tightly with hot soup inside, and keep hands away from escaping steam.

Estimated nutrition

Per serving, without optional dairy: 220 calories, 3 g protein, 39 g carbohydrate, 8 g fat, 7 g fiber, and 480 mg sodium. Nutrition is an estimate and will vary by brands, substitutions, and serving size.