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Roasted Butternut Squash & Apple Soup

October 12, 2014

Roasted Butternut Squash & Apple Soup
If you haven’t gathered it from my daily “what’s for dinner” posts on my Facebook page, I am just in love with fall squashes.

Butternut squash is my girls’ favorite fall squash, and lately they have been polishing off an entire squash themselves between the 3 of them – to the point that I don’t even get so much as a bite!

Roasted Butternut Squash & Apple Soup
Soup is always a great way to stretch your meat budget, but it is also a great way to stretch your veggies to. Squash is pretty cheap this time of year, but anything that is going to allow me stretch my food budget *and* get nourishing bone broth into my kiddos is definitely a winner in my book.

Roasted Butternut Squash & Apple Soup
Get the kids in on making this one – they can help you scoop the seeds out of the squash. The soup is incredibly kid friendly in taste, and you can get it into a mug or cup with a straw to drink.

Roasted Butternut Squash & Apple Soup

Roasted Butternut Squash & Apple Soup
Author: 
 
Ingredients
  • 1 medium/large butternut squash, peeled, seeded, and cubed
  • 1 TB honey for roasting the squash
  • 2 small/medium onion, coarsely chopped
  • 2 large apples or 3 small apples, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 2 quarts chicken bone broth (Preferably homemade! See Tips section for how to make simple slow cooker bone broth!)
  • ⅛ – ¼ tsp cayenne pepper (optional but gives it a great flavor!)
  • Sea salt and pepper to taste
Instructions
  1. Scatter the cubed squash on a baking sheet and tossed with melted butter, sea salt, pepper, and the honey. Roast at 425 degrees for 40 minutes. While the squash is roasting you can prep your other ingredients and start the soup.
  2. Saute the onion and apples in ¼ cup butter with a few big pinches of sea salt. Let them go on medium for about 15 minutes to bring out their juices and sweeten.
  3. Add the garlic and cook for a minute
  4. Add the broth, seasoning, and roasted squash and bring to a boil.
  5. Reduce to a simmer for 5 minutes.
  6. Puree through with an immersion blender or in a regular blender. Add sea salt/pepper to taste.

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Tips:

  • This recipe makes about 3 quarts of soup. Double or triple up and stock up your freezer!
  • This makes a great lunchbox thermos addition, or pack it up for work in your travel CrockPot.
  • If you want a thicker soup you can use less broth, or add a second squash. I like this one pretty brothy and the girls like to drink it with a stainless steel straw in their cup or mug!
  • I have a very simple hand peeler that works really well for peeling butternut squash – it goes really fast – you can have it peeled in just a couple minutes. You could potentially roast your squash whole versus peeling and cubing, but I find it takes longer actually because you have to cook it longer, and then you have to wait for it to cool to scoop out the flesh.
  • Use whatever apples you have on hand – I have used different ones every year now I think!
  • I promise this immersion blender will become your favorite kitchen tool 🙂 I use mine weekly and it makes for super fast and easy clean up.

This post was shared at The Homestead Barnhop, and Sunday Night Soups!

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24 Comments

  • Reply linda spiker October 13, 2014 at 10:50 am

    Yum. Pinning. Sharing:)

  • Reply Megan Stevens October 16, 2014 at 2:35 pm

    I love seeing honey & garlic in the same recipe; it epitomizes winter squash- both sweet & savory. Thanks for sharing the recipe!

  • Reply Emily @ Recipes to Nourish October 16, 2014 at 2:58 pm

    I love Butternut Squash & Apple Soup! Your photos are beautiful as always. Pinned it.

  • Reply Grain-Free Weekly Meal Plan 10/20 - 10/25 - Real Food Outlaws October 19, 2014 at 11:10 pm

    […] Lunch – Roasted Butternut Squash and Apple Soup […]

  • Reply Kim October 20, 2014 at 9:08 am

    Looks great! I definitely would like to try this recipe. And, yes, the immersion blender quickly becomes such a staple in the kitchen. We use it so much now, and not the large blender.

  • Reply kelly October 20, 2014 at 10:47 am

    Can this be canned?

    • Reply Renee Kohley October 20, 2014 at 11:00 am

      Hi Kelly! Anything that is has bone broth must be pressure canned. I have not canned this soup before but I don’t see why it couldn’t be. I hope that helps!

  • Reply How To Roast Any Squash - Live Simply November 6, 2014 at 9:44 am

    […] butter with some bone broth and puree and you will have a beautiful nutrient dense soup, like this roasted butternut squash & apple soup or roasted pumpkin […]

  • Reply 30+ Autoimmune Paleo Holiday Recipes - Healy Eats Real November 9, 2014 at 7:51 pm

    […] Butternut Squash Apple Soup *omit cayenne pepper […]

  • Reply Sara-Marie November 23, 2014 at 7:21 am

    Looking forward to trying this! Quick question – do you peel the apples?

  • Reply Michele January 19, 2015 at 12:39 pm

    Hello, what kind of apples and onions did you use?

    • Reply Renee Kohley January 19, 2015 at 3:20 pm

      Hi Michele! I use small yellow onions. White onion would work find too. And these were gala apples. Any sweet apple works nice. Hope that helps!

  • Reply Aicel March 1, 2015 at 7:59 pm

    Do you think organic beef broth would work?

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    […] Roasted Butternut Squash & Apple Soup from Raising Generation Nourished […]

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    […] Roasted Butternut Squash & Apple Soup – Raising Generation Nourished […]

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    […] butternut squash and apple soup is a fall and winter favorite in my house. With the abundance of squash and Michigan apples we have […]

  • Reply 70 Soup Recipes • Hilary Bernstein February 3, 2016 at 9:06 am

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  • Reply 80+ Recipes That Use Bone Broth - Easy Make Ahead Meal Planning March 28, 2016 at 10:50 pm

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