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–+ servings

Roasted Butternut Squash Apple Soup (Creamy Fall Comfort)

Easy, creamy roasted butternut squash apple soup infused with fall flavors, topped with sweet spiced pumpkin seeds.
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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: 364
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 medium butternut squash about 2.5 to 3 pounds, peeled and cut into 1-inch chunks
  • 1 medium Granny Smith apple peeled and cut into 1-inch chunks
  • 1 small yellow onion chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 3 1/2 to 4 1/2 cups chicken broth low sodium, or chicken stock
Pumpkin Seed Topping
  • 1/2 cup pumpkin seeds raw pepitas
  • 1 tablespoon brown sugar packed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon paprika
  • 1 tablespoon extra-virgin olive oil

Method
 

  1. Preheat the oven to 350°F. In a small bowl, combine the pumpkin seeds, brown sugar, salt, paprika, and olive oil. Spread the mixture onto a small rimmed baking sheet and roast for 10 minutes, stirring once halfway through. Remove from the oven and set aside.
  2. Increase the oven temperature to 425°F and line a large sheet pan with parchment paper.
  3. Place the chopped butternut squash, apple, and onion on the prepared sheet pan. Drizzle with the 2 tablespoons of olive oil and sprinkle with the kosher salt, pepper, and garlic powder. Toss well to coat everything evenly.
  4. Roast the vegetables for 35 to 40 minutes, flipping once at 20 minutes, until the squash is fork-tender and the edges are lightly caramelized.
  5. Transfer the roasted squash, apple, and onion to a large pot. Add 3 1/2 cups of chicken broth. Bring to a simmer over medium-high heat, then reduce the heat to low and cook for 15 minutes.
  6. Remove the pot from the heat. Puree the soup with an immersion blender until completely smooth. If using a countertop blender, work in batches and follow the safety tips in the notes.
  7. Once blended, season to taste with additional salt and pepper. If you prefer a thinner soup, stir in the remaining 1 cup of broth (or more) until the desired consistency is reached.
  8. Warm the soup over low heat for about 5 minutes. Ladle into bowls and top with the roasted pumpkin seed mixture.

Nutrition

Calories: 364kcalCarbohydrates: 49gProtein: 9gFat: 18gSaturated Fat: 3gSodium: 740mgFiber: 8gSugar: 15g

Notes

When blending hot soup in a regular blender, fill it only halfway, cover the lid with a kitchen towel, and start on low to prevent splattering.
Swap chicken broth for vegetable broth to make this soup vegetarian.
The squash and apple can be chopped a day ahead and stored in the refrigerator until ready to roast.
Roasted pumpkin seeds can be made ahead and kept in an airtight container at room temperature for up to 3 days.
For extra creaminess, stir in a splash of coconut milk or heavy cream just before serving.
Leftover soup keeps well in the fridge for 4 to 5 days and can be frozen for up to 3 months.
If you like a little heat, add a pinch of cayenne pepper to the pumpkin seeds or a dash of red pepper flakes to the soup.

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