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Pot of Apple Butternut Squash Soup on a wooden table from overhead.
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Apple Butternut Squash Soup

Apple Butternut Squash Soup is creamy, smooth, and packed with roasted butternut squash, tart apple, and a little apple cider. It has a savory blend of sage and spices with just a touch of sweetness. Roast the vegetables, blend everything together, and you have a delicious soup ready for the table!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish, Soup
Keyword: Apple Butternut Squash Soup
Servings: 6 people
Calories: 237kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

Roasted Vegetables

  • 1 medium (about 2 pounds) butternut squash, peeled, seeded, cut into 1-inch cubes (about 4 cups / 560 g)
  • 1 large Granny Smith apple, peeled, cored, chopped
  • 1 medium yellow onion, peeled, cut into wedges
  • 2 medium carrots, peeled, cut into 1-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Soup

  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic, minced
  • 4 cups (32 ounces) chicken broth
  • ½ cup (120 g) apple cider
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon black pepper
  • 1 pinch ground nutmeg
  • 1 pinch cayenne pepper
  • ½ teaspoon dried sage
  • ½ cup (119 g) heavy cream, plus more for serving

Instructions

  • Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
  • Add the butternut squash, apple, onion, and carrots to the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss until evenly coated, then spread the vegetables into a single layer.
  • Roast for 25 to 30 minutes, stirring once halfway through, or until the squash is fork-tender and the edges are lightly browned.
  • Meanwhile, melt the butter in a large pot over medium heat. Add the garlic and cook for 1 minute, stirring constantly.
  • Add the roasted vegetables, chicken broth, apple cider, salt, pepper, nutmeg, cayenne, and sage. Bring the mixture to a boil.
  • Reduce the heat to low, cover, and simmer for 10 minutes.
  • Use an immersion blender to blend the soup until smooth. You can also carefully blend the soup in batches in a blender.
  • Stir in the heavy cream.
  • Serve warm with a drizzle of heavy cream, if desired.

Nutrition

Serving: 1portion | Calories: 237kcal