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–+ servings

Cozy Roasted Butternut Squash Apple Soup

This velvety roasted butternut squash apple soup is an easy, cozy fall favorite, finished with a sweet-spiced pumpkin seed crunch.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 1
Course: Soups
Cuisine: American
Calories: 330
Ingredients Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 medium butternut squash about 2 1/2 to 3 lb; peeled and cut into 1-inch cubes
  • 1 large Granny Smith apple peeled and cut into 1-inch cubes
  • 1 small yellow onion chopped
  • 2 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 3 1/2 to 4 1/2 cups chicken broth low-sodium if desired
Pumpkin Seed Topping
  • 1/2 cup pumpkin seeds unsalted pepitas
  • 1 tbsp brown sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp paprika
  • 1 tbsp extra-virgin olive oil

Method
 

Method
  1. Preheat your oven to 350°F. Mix the pumpkin seeds, brown sugar, kosher salt, paprika, and olive oil in a small bowl, then spread them on a baking sheet and roast for 10 minutes, stirring at the halfway mark. Set aside.
  2. Raise the oven temperature to 425°F and line a large rimmed baking sheet with parchment paper.
  3. On the prepared baking sheet, toss the cubed butternut squash, apple, and chopped onion with the olive oil, kosher salt, black pepper, and garlic powder until everything is evenly coated.
  4. Roast the squash mixture for 35 to 40 minutes, flipping the pieces once at the 20-minute mark, until the squash is fork-tender and lightly browned in spots.
  5. Transfer the roasted vegetables to a large pot and pour in 3 1/2 cups of chicken broth. Bring the soup to a simmer over medium-high heat, then reduce the heat to low and simmer gently for 15 minutes.
  6. Remove the pot from the heat and puree the soup with an immersion blender until smooth, or carefully blend it in batches in a standing blender, filling no more than halfway and holding the lid with a towel.
  7. Taste the pureed soup and adjust the seasoning with more salt and pepper if needed. If you prefer a thinner consistency, stir in the remaining 1 cup of chicken broth.
  8. Warm the soup over low heat for about 5 minutes, then ladle it into bowls with the reserved pumpkin seed topping scattered on top.

Nutrition

Calories: 330kcalCarbohydrates: 39gProtein: 9gFat: 18gSaturated Fat: 3gSodium: 1220mgFiber: 7gSugar: 14g

Notes

When pureeing hot soup in a blender, fill it only halfway, hold the lid with a towel, and start on low to avoid splatters.
For a vegetarian version, swap the chicken broth for vegetable broth.
Choose a butternut squash with a long neck; it offers more flesh and fewer seeds.
The pumpkin seed topping can be made up to 3 days ahead and kept in an airtight container.
Store leftover soup in the fridge for up to 4 days or freeze for up to 3 months; reheat gently on the stove.
Taste the roasted squash before blending; a pinch of extra kosher salt right after roasting brightens the flavors.
Add the extra cup of broth for a lighter soup, or omit it for a thicker, creamier texture.

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