butternut squash and apple recipe

Written BySheba G Updated On
butternut squash and apple recipe
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The Best butternut squash and apple recipe

I’m so excited to share this butternut squash and apple recipe with you all. I first discovered this dish on a trip to Italy, where it’s a staple in many households, especially during the fall season.

The combination of the sweetness from the apples and the earthiness from the squash is absolute magic. As soon as I got back home, I knew I had to recreate it for my family and friends.

And let me tell you, it’s been a game-changer in our household. My kids love helping me peel and chop the squash, and they can’t get enough of the final product.

It’s perfect for a weeknight dinner or a special occasion like Thanksgiving. Plus, it’s incredibly healthy, packed with vitamins and antioxidants from the squash and apples.

I like to serve it as a side dish or even add it to salads for an extra boost of flavor and nutrition. It’s truly a versatile recipe that will become a staple in your household too once you try it out.

The key technique is roasting the squash until it’s tender and caramelized, which brings out its natural sweetness and pairs perfectly with the apples. Don’t be intimidated by the prep time – it’s totally worth it for this delicious dish.

Roasted Butternut Squash and Apple Soup

Roasted Butternut Squash and Apple Soup

4.6 from 1900 votes

This creamy soup combines the natural sweetness of butternut squash with tart apples for a comforting fall dish. It is seasoned with warm spices and finished with a touch of cream.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Soup

1 medium butternut squash, peeled, seeded, and cubed
2 medium apples, peeled, cored, and cubed
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups vegetable broth
1/2 cup heavy cream

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2On a baking sheet, toss the cubed butternut squash and apples with olive oil, cinnamon, nutmeg, salt, and pepper until evenly coated.
3Spread them in a single layer and roast for 25 to 30 minutes, until the squash is tender and lightly browned.
4While the squash and apples roast, heat a large pot over medium heat and add a drizzle of olive oil.
5Saute the chopped onion for 5 to 7 minutes until it becomes translucent, then add the minced garlic and cook for another minute until fragrant.
6Add the roasted squash and apples to the pot along with the vegetable broth.
7Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 10 minutes to blend the flavors.
8Remove the pot from the heat and use an immersion blender to puree the soup until smooth.
9Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
10Stir in the heavy cream and warm the soup over low heat for 2 to 3 minutes, without letting it boil.
11Taste and adjust the seasoning with additional salt and pepper if needed before serving.

🔧Equipment

Baking sheet
Large pot
Immersion blender or regular blender
Knife
Cutting board
Measuring spoons
Measuring cups

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14g💛Saturated Fat: 7g❤️Cholesterol: 40mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 6g🍬Sugars: 14g🥩Protein: 4g

📝Notes

For a vegan version, substitute the heavy cream with full-fat coconut milk. You can also add a pinch of cayenne pepper for a subtle heat.

Watch Video Of How Roasted Butternut Squash and Apple Soup Works

This butternut squash and apple recipe is always a good idea for any occasion – whether it’s a family gathering or just a cozy night at home. It’s easy to make ahead of time, store in an airtight container in the fridge for up to 3 days, and reheat when needed.

Simply bake it in the oven at 350°F (175°C) for about 20-25 minutes or until warmed through. You can also serve it as a side dish or add it to salads for an extra boost of flavor and nutrition.

❓ Frequently Asked Questions About Roasted Butternut Squash and Apple Soup

Q: What type of squash is best for this recipe?

The best type of squash for this recipe is butternut squash, due to its sweet and nutty flavor profile.

Q: Can I use other types of apples?

Yes, you can use other types of apples like Granny Smith or Honeycrisp, but they may change the flavor profile slightly.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains honey which is not suitable for vegetarians.

Q: Can I make this recipe ahead of time?

Yes, you can roast the squash ahead of time and store it in an airtight container in the fridge for up to 3 days.

Q: How do I reheat this dish?

You can reheat this dish by baking it in the oven at 350°F (175°C) for about 20-25 minutes or until warmed through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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