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Bowl of silky roasted butternut squash soup topped with pepitas and a coconut milk swirl

Roasted Butternut Squash Soup

A silky, lightly sweet soup made from roasted butternut squash, apple, and warm spices, blended until smooth.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6 Servings
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash peeled and cubed
  • 3 tablespoons olive oil divided
  • 1 yellow onion chopped
  • 1 apple peeled and chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Toasted pepitas for serving

Equipment

  • Large baking sheet (for roasting)
  • Large pot
  • Immersion blender or regular blender

Method
 

  1. Preheat oven to 425°F and line a baking sheet.
  2. Toss the squash with 2 tablespoons oil, salt, and pepper and roast 30-35 minutes.
  3. Tip: Deep browning at the edges means deeper flavor.
  4. Cook the onion and apple in the remaining oil 6-8 minutes.
  5. Add the garlic and spices and stir 30 seconds.
  6. Add the roasted squash and broth and simmer 10 minutes.
  7. Blend until completely smooth.
  8. Season and serve with pepitas.

Notes

Freezes well for up to 3 months.
Add coconut milk for extra richness.