Roasted Butternut Squash and Apple Soup (Gluten Free)

Ingredients

• 1 large (about 2.27 kg)butternut squash, peeled, seeded and cut into 2.5 cm pieces
• 3 largeHoneycrisp apples, peeled, cored and cut into 2.5 cm pieces
• 1 largeyellow onion, quartered
• 45 ml (3 tablespoons)olive oil
• to tastekosher salt
• to tastefreshly ground black pepper
• 1.18 litres (5 cups)vegetable stock
• 30 ml (2 tablespoons)freshly grated ginger
• 2.5 ml (½ teaspoon)turmeric
• 1.25 ml (¼ teaspoon)coriander
• 0.6 ml (⅛ teaspoon)cayenne pepper (omit if you prefer no heat)
• 2.5 ml (½ teaspoon)kosher salt
• to tastefreshly ground black pepper

Instructions

1. 1

   Roast the produce

   Heat the oven to 190°C (375°F) and line two large baking sheets with parchment. Arrange the squash, apples and onion on the trays, drizzle with olive oil, toss and season generously with salt and pepper. Roast for 45 minutes to 1 hour, until the squash and apples are soft.

2. 2

   Blend until smooth

   Let the roasted vegetables and apples cool for 10 minutes, then put them in a food processor or high-powered blender. Add 240 ml (1 cup) of the vegetable stock and blend until smooth, adding more stock as needed.

3. 3

   Simmer the soup

   Pour the blended mixture into a large pot and set it over low heat. Stir in the remaining vegetable stock, ginger, turmeric, coriander, cayenne, ½ teaspoon salt and pepper. Simmer for 10 minutes before serving.

What is roasted butternut squash and apple soup?

This is a smooth autumn soup built around roasted squash, apples and onion, then finished on the hob with stock and warming spices. Roasted squash soups are a popular way to make the most of seasonal produce; the apple adds a fruity sweetness alongside the squash’s mellow flavour.

This version keeps the ingredients plant-based and dairy-free, with no flour or other gluten-containing ingredients listed. Roasting the produce first gives it a soft, blendable texture and concentrates its flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 3g protein, 35g carbs, 4g fat.

The squash, apples and stock provide most of the carbohydrates, while olive oil supplies most of the fat; the soup has relatively little protein. Pair a serving with a protein-rich side such as beans or chickpeas, and add a salad or other vegetables to round out the meal.

Why roast the squash and apples?

Roasting first: the squash, apples and onion soften together on baking trays before they go into the blender. Cut them into similarly sized 2.5 cm pieces so they cook at a similar rate.

Tray space: arrange the pieces in a single layer across two large trays. If they are crowded, they may soften without developing as much roasted flavour.

Building a smooth texture

Start with less stock: blend the roasted ingredients with 240 ml of stock, then add more as needed to get the mixture moving. This helps you control how thick the soup is.

Blend carefully: hot ingredients can release steam, so allow them to cool for 10 minutes and follow your blender’s instructions for blending warm food. Blend in batches if the container is too full.

Balancing the flavours

Apples and squash: Honeycrisp apples bring sweetness that complements the squash. Their flavour will vary with ripeness, so taste the soup after blending before adjusting the seasoning.

Ginger and spices: ginger, turmeric and coriander add warmth, while cayenne gives a little heat. Leave out the cayenne for a milder bowl, as the recipe suggests.

How to judge when it is ready

Roasting: the squash and apples should be soft after 45 minutes to 1 hour; check a piece with a fork rather than relying on colour alone. If they still feel firm, give them more time in the oven.

Simmering: once the blended soup is in the pot, keep it over low heat for 10 minutes. Stir occasionally and avoid letting it boil vigorously.

Serving the soup

For a simple meal, serve it with crusty bread or a toasted sandwich; check labels if you need to keep the meal gluten-free. A crisp green salad also makes a fresh contrast to the creamy soup.

For a more substantial bowl, add a plant-based protein such as roasted chickpeas on top. A small drizzle of olive oil or a pinch of black pepper makes an easy finishing touch.

Recipe notes & tips

• Use two trays so the squash and apples have room to roast.
• Cut the squash and apples into pieces of similar size for more even cooking.
• Add the stock gradually while blending to control the soup’s thickness.
• Let the roasted ingredients cool for 10 minutes before blending.
• Taste before serving and adjust the salt, pepper or cayenne to suit.
• Check that the vegetable stock is labelled gluten-free if that matters for your meal.

Variations

• Milder spice: Leave out the cayenne for a gentler soup.
• More ginger: Add extra grated ginger if you prefer a sharper, warmer flavour.
• Different apples: Use another firm, sweet-tart apple variety in place of Honeycrisp.
• Herb finish: Add chopped fresh sage or thyme when serving.
• Creamy topping: Spoon on a little dairy-free yoghurt for a tangy contrast.
• More protein: Top each bowl with roasted chickpeas or serve it alongside beans.

Common mistakes to avoid

• Crowded trays: The pieces may steam rather than roast; divide them between two trays and spread them out.
• Uneven pieces: Small pieces can soften before large ones; cut the squash and apples to a similar size.
• Too much stock at once: The soup can turn thinner than you want; blend with the first 240 ml, then add more gradually.
• Overfilled blender: Hot soup can spill or release steam; blend in batches and follow the appliance instructions.
• High heat in the pot: The soup may catch or splatter; simmer it gently over low heat.
• Unbalanced seasoning: Apples vary in sweetness; taste the finished soup and adjust the salt, pepper and cayenne.

How to store

Cool the soup, then store it in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally, or microwave in a covered microwave-safe bowl until hot throughout.

Frequently asked questions