Roasted Butternut Squash Soup with Apples

Ingredients

• 1.02 kg (2.25 pounds)butternut squash, peeled and cubed
• 1 mediumyellow onion, quartered
• 4 clovesgarlic
• 1Honeycrisp apple, cored with the skin left on
• 30 ml (2 Tablespoons)extra virgin olive oil
• 1 teaspoonkosher salt
• 710 ml (3 cups)vegetable stock
• 1/8 teaspoonground nutmeg
• 1 1/2 teaspoonsfresh thyme
• 30 ml (2 Tablespoons)maple syrup
• 1/4 teaspoonground cinnamon
• 1/4 teaspoonground ginger
• 1 teaspoon (optional)apple cider vinegar

Instructions

1. 1

   Prepare the vegetables

   Heat the oven to 200°C (400°F) and line a half-sheet pan with baking parchment. Peel and deseed the squash, then cut it into roughly 2.5 cm (1-inch) cubes. Quarter the onion and apple, keeping the apple skin on and removing its core. Leave the garlic cloves in their husks, removing any loose excess papery skin.

2. 2

   Roast until tender

   Arrange the vegetables on the prepared pan and toss them with the olive oil and salt. Roast for 25–35 minutes, turning them halfway through, until tender; the timing will depend on the size of the pieces. If the garlic is tender when you turn the vegetables, take it off the tray then.

3. 3

   Add stock and spices

   While the vegetables roast, put the vegetable stock, nutmeg, thyme, maple syrup, cinnamon and ginger into the jug of a high-speed blender. Once the vegetables are tender, add them to the jug.

4. 4

   Blend until smooth

   Let steam escape through the blender lid as needed, and blend on high until smooth. Taste and add salt and/or pepper as desired; if the soup needs extra brightness, mix in a splash of apple cider vinegar or lemon juice.

5. 5

   Reheat and serve

   If the soup is not hot enough, transfer it to a stockpot and warm it over medium-high heat. Serve with toasted pepitas, croutons or apple slices, if desired.

What is butternut squash soup?

Butternut squash soup is a smooth vegetable soup popular in American home cooking, especially in cooler months. This version roasts the squash with onion, garlic and apple before blending, building a mellow sweetness and savoury depth in the same pan.

The apple and maple syrup complement the squash, while thyme and warm spices keep the flavour rounded rather than purely sweet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 254 calories, 3g protein, 49g carbs, 7g fat.

The squash, apple and maple syrup provide most of the carbohydrates, while the olive oil contributes most of the fat. The vegetable stock and vegetables provide some protein, though this soup is not especially protein-rich; serve it with a protein-containing side such as beans or a cheese toastie to make the plate more balanced.

Why roast the ingredients?

Squash: Cut it into similarly sized pieces so they soften at roughly the same rate. Roasting makes the cubes tender and gives their edges a little colour.

Aromatics: The onion, apple and garlic roast alongside the squash, softening before they go into the blender. Keep the garlic in its husk while it cooks, as the method directs.

Getting the roasting right

Spacing: Spread the vegetables across the lined tray and toss them with the oil and salt. Turning them halfway through helps them cook more evenly.

Doneness: The squash should be tender when tested, but the recipe’s 25–35-minute range is only a guide; smaller pieces may finish sooner. Check the garlic as you turn the tray and remove it if it is already tender.

Blending a smooth soup

Order: Put the stock, spices, thyme and maple syrup in the blender jug first, then add the roasted vegetables. Blend on high until the mixture is smooth.

Steam: Hot ingredients can release steam in a blender, so vent the lid as needed while blending. Follow your blender’s instructions for blending hot liquids.

Balancing the flavour

Warm spices: Nutmeg, cinnamon and ginger bring gentle warmth without taking over the squash. Thyme adds a savoury note to balance the apple and maple syrup.

Finishing touch: Taste the blended soup before serving and adjust the salt and pepper to preference. A splash of apple cider vinegar or lemon juice can lift the flavour if it tastes too sweet or mellow.

Serving ideas

Crunchy toppings: Toasted pepitas or croutons add contrast to the smooth texture. Apple slices make a simple garnish that echoes the fruit in the soup.

On the side: Serve it with bread or a sandwich for a more substantial meal, or pair it with a crisp salad for a lighter dinner.

Recipe notes & tips

• Cut the squash into evenly sized cubes so it roasts at a similar pace.
• Keep the apple skin on as directed; it will be blended into the soup.
• Turn the vegetables halfway through roasting for more even cooking.
• Remove the garlic from the tray once tender rather than letting it overcook.
• Vent the blender lid as needed so steam can escape while you blend.
• Taste the finished soup before deciding whether it needs more salt, pepper or vinegar.

Variations

• Use lemon: Add a splash of lemon juice instead of apple cider vinegar for a bright finish.
• Change the topping: Try toasted pepitas, croutons or apple slices, as suggested in the recipe.
• Add more warmth: Adjust the cinnamon or ginger slightly to suit your preferred spice level.
• Make it savourier: Use less maple syrup if you prefer a less sweet soup.
• Serve with protein: Pair a bowl with beans or a cheese toastie for a more filling meal.

Common mistakes to avoid

• Uneven squash pieces: Cut them to a similar size so they soften at the same rate.
• Crowded tray: Spread the vegetables out so they roast rather than steam.
• Over-roasting garlic: Check it when turning the vegetables and remove it once tender.
• Blending without venting: Allow steam to escape through the lid as needed.
• Skipping the taste check: Taste after blending and adjust salt, pepper or acidity to preference.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until hot throughout.

Frequently asked questions