
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
Butternut squash soup is a great way to stretch your veggies and get nourishing bone broth into your family's tummies.
Servings: 8 servings
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed
- 1 TB honey for roasting the squash optional
- 2 small/medium onion coarsely chopped
- 1 large apple or 2 small apples coarsely chopped
- 3 cloves garlic coarsely chopped
- 1 1/2 quarts chicken bone broth Preferably homemade! See Tips section for how to make simple slow cooker bone broth! You could make some of this coconut milk or raw milk to make it more of a "bisque"
- 1/8 cayenne pepper optional but gives it a great flavor!
- Sea salt and pepper to taste
Instructions
- 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.
- 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.
- Add the garlic and cook for a minute
- Add the broth, seasoning, and roasted squash and bring to a boil.
- Reduce to a simmer for 5 minutes.
- Puree through with an immersion blender or in a regular blender. Add sea salt/pepper to taste.
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.
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!
41 Comments
Yum. Pinning. Sharing:)
Thank you Linda!
I love seeing honey & garlic in the same recipe; it epitomizes winter squash- both sweet & savory. Thanks for sharing the recipe!
I love Butternut Squash & Apple Soup! Your photos are beautiful as always. Pinned it.
[…] Lunch – Roasted Butternut Squash and Apple Soup […]
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.
I agree!
Can this be canned?
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!
[…] 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 […]
[…] Butternut Squash Apple Soup *omit cayenne pepper […]
Looking forward to trying this! Quick question – do you peel the apples?
Hi Sara-Marie! No peeling!
Hello, what kind of apples and onions did you use?
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!
Do you think organic beef broth would work?
Yes it will 🙂
[…] Roasted Butternut Squash & Apple Soup – Raising Generation Nourished […]
[…] Butternut Squash Apple Soup – Raising Generation Nourished […]
[…] Roasted Butternut Squash & Apple Soup from Raising Generation Nourished […]
[…] Roasted Butternut Squash & Apple Soup – Raising Generation Nourished […]
[…] butternut squash and apple soup is a fall and winter favorite in my house. With the abundance of squash and Michigan apples we have […]
[…] Roasted Butternut Squash & Apple Soup from Raising Generation Nourished […]
[…] Roasted Butternut Squash & Apple Soup […]
I made this with pear and it was good!
Oh I bet that was amazing!
Yum Yum Yum! my favorite soup and my favorite squash!
[…] Roasted Butternut Squash & Apple Soup […]
[…] I’m starting to sound like a broken record, but utilize this! Make a big pot of broccoli soup, squash soup, or tomato soup for dinner, and then scoop the leftovers into thermoses for lunch the next […]
[…] Photo by Raising Generation Nourished […]
[…] thermos in the form of a kid friendly soup like tomato soup, broccoli soup, chicken noodle soup, or butternut squash soup, daily bone broth replaces missing minerals in the diet, nourishes the gut lining with collagen, […]
[…] Butternut Squash & Apple Soup […]
[…] Roasted Butternut Squash & Apple Soup […]
[…] Roasted Butternut Squash & Apple Soup – Raising Generation Nourished […]
how do you freeze it and how long is it good in the freezer?
Hi Andrea! 3 months in the freezer 🙂
[…] Butternut Squash Soup […]
[…] Butternut Squash & Apple Soup […]
[…] Roasted Butternut Squash & Apple Soup […]
[…] Roasted Butternut Squash & Apple Soup […]
[…] Roasted Butternut Squash & Apple Soup […]