Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site! Please know I would never personally recommend any product I wouldn’t use on my own family.
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!
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.
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
- 2 tbsp butter divided
- 1-1 1/2 tsp sea salt divided
- 1/4 – 1/2 tsp black pepper divided
- 1 medium butternut squash peeled, seeded, and cubed
- 2 small, or 1 large onion coarsely chopped
- 1 large apple or 2 small apples coarsely chopped
- 3 cloves garlic coarsely chopped
- 1 1/2 quarts chicken bone broth
- 1 TB honey optional
- 1/8 cayenne pepper optional
- Sea salt and pepper to taste
- Pre-heat the oven to 425 degrees. You'll need a sheet pan to roast the squash – you do not need to line the sheet pan with parchment or Silpat.
- Scatter the cubed squash on a sheet pan, and toss with 1 tablespoon of melted butter, about 1/2 tsp or so of sea salt, and pepper to taste. Roast at 425 degrees for 40 minutes. While the squash is roasting you can prep your other ingredients and start the soup.
- Saute the onion and apples in 1 tablespoon of 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/caramelize.
- Add the garlic and cook for a minute.
- Once the squash is done roasting, add the broth, honey, cayenne, and roasted squash to your sautéed onion/apple/garlic, and bring to a simmer for 5-10 minutes.
- Turn the heat off, and puree the soup with an immersion blender or in a regular blender. Add sea salt/pepper to taste.