This roasted butternut squash and apple soup is cozy, creamy, and just the right mix of sweet and savory.
It’s the kind of soup you make once the weather turns cool, and suddenly it becomes your favorite thing to have on repeat.
The roasted squash gives it a rich, caramelized flavor, and the apple adds a little tart sweetness that keeps every bite interesting.
Why I Love This Recipe
This soup started as a “clean out the fridge” kind of dinner, but the flavor was so good, I kept coming back to it. It’s simple, nourishing, and honestly kind of elegant. I love making a big batch and eating it all week.
- Roasting the squash brings out deep, caramelized flavor
- The apple adds a natural sweetness without sugar
- It blends into a super smooth and silky texture
- Freezes great and reheats even better
- Feels fancy but made with just pantry basics
What You’ll Need
- 3 cups butternut squash, peeled and diced into 1-inch cubes
- 1 large apple (Honeycrisp or Fuji), peeled, cored, and chopped
- 1 medium yellow onion, peeled and quartered
- 3 garlic cloves, peeled
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 cups vegetable broth
- ½ cup canned coconut milk (plus more for serving)
- Fresh thyme leaves (optional, for garnish)
Pro Tips
- Roast everything together on one sheet pan to save time
- Use a sweet-tart apple like Honeycrisp for the best balance
- Blend the soup while it’s hot — it gets creamier that way
- Add more broth if you like it thinner
- A swirl of coconut milk on top makes it look fancy and adds richness
Tools You’ll Need
- Baking sheet + parchment paper
- Chef’s knife
- Cutting board
- Blender or immersion blender
- Large pot or Dutch oven
- Wooden spoon
- Soup bowls
Substitutions and Variations
- Use heavy cream instead of coconut milk if not dairy-free
- Add a small carrot or celery stalk for more veggie depth
- Stir in a pinch of cayenne for a subtle kick
- Top with roasted pumpkin seeds or croutons
- Swap fresh thyme for sage or rosemary
Make Ahead Tips
Roast the veggies up to 3 days in advance and store in an airtight container in the fridge. The full soup also keeps well in the fridge for up to 5 days and freezes beautifully for up to 3 months.
How to Make Roasted Butternut Squash & Apple Soup
Step 1: Roast the vegetables
Preheat your oven to 400°F (200°C). On a parchment-lined baking sheet, spread 3 cups diced butternut squash, 1 chopped apple, 1 quartered yellow onion, and 3 peeled garlic cloves. Drizzle with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg. Toss to coat and roast for 30–35 minutes, until soft and caramelized.
Step 2: Transfer to pot with broth
Add the roasted vegetables to a large pot or Dutch oven. Pour in 3 cups vegetable broth. Stir and bring to a low simmer over medium heat for 5–10 minutes.
Step 3: Blend the soup
Turn off the heat and carefully transfer the soup to a blender (or use an immersion blender right in the pot). Blend until completely smooth and creamy.
Step 4: Stir in coconut milk
Pour the soup back into the pot. Stir in ½ cup canned coconut milk. Warm it gently over low heat until hot but not boiling.
Step 5: Serve
Ladle soup into bowls. Top with a swirl of coconut milk, a few fresh thyme leaves, and cracked black pepper.
Servings and Time
Serves: 4
Total Time: 45 minutes
Macros (per serving)
- Calories: 210
- Protein: 3g
- Carbs: 28g
- Fat: 10g
- Fiber: 5g
- Sugar: 10g
Why This Recipe Works (Quick Science)
Roasting the squash, apple, and onion helps caramelize their natural sugars, which builds a deeper, richer flavor in the final soup. Apples add both sweetness and acidity to balance the richness of the squash. Blending everything with broth and coconut milk makes it silky smooth without needing cream.
Common Mistakes
- Undercooking the squash: It should be soft and slightly browned for max flavor
- Using the wrong apple: Tart apples can make the soup too sour — go for sweet-tart
- Boiling the coconut milk: Just warm it gently or it can separate
- Not blending long enough: Keep blending until the soup is completely smooth
What to Serve With
- Crusty sourdough bread or garlic toast
- Grilled cheese or panini sandwich
- Roasted chickpeas or pumpkin seeds on top
- Simple green salad with lemon dressing
- Sharp white cheddar on toast
FAQ
Can I freeze this soup?
Yes! Let it cool, then freeze in containers for up to 3 months.
Do I need to peel the apple?
Peeling helps the soup stay extra smooth when blended.
Can I use an immersion blender?
Absolutely. It’s easy and saves on cleanup.
Is this soup sweet?
It’s balanced — a little sweet from the apple and squash, but also savory from the broth and onion.
Can I use dairy milk instead of coconut?
Yes, but it may not be as creamy or rich in flavor.
Leftovers and Storage
Store leftover soup in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or in the microwave. You can also freeze for up to 3 months — just thaw and stir well before reheating.
Conclusion
Roasted Butternut Squash & Apple Soup is the kind of recipe that warms you up from the inside out. It’s creamy, comforting, and full of fall flavor. Make a batch, enjoy it with some crusty bread, and don’t forget to leave a comment if you give it a try — I’d love to hear how it turned out for you!