These are the very best flavors of fall in one smooth and creamy roasted butternut squash and apple soup that kids of every age will love!

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Priceless kitchen time with kids

This butternut squash and apple soup has been a staple in my home for over a decade. In fact, it is about the age of my 15 year old since I used it as a first foods soup for her! I decided this post was ready for a refresh, although it is still the same delicious soup that I hope you will enjoy with your own families. I went through some photos trying to find a picture of one of the girls helping me make soup or something with squash, and there were so many that I couldn’t even pick. If you have little ones at home, I am here to tell you that this was all so worth it! Getting the girls into the kitchen with me when they were young is part of the reason they have such broad taste palates. They wanted to eat this soups they made! And when you start this beautiful fall tradition young, they will crave these flavors as big kids – just like mine do now!

Why squash?!

It is my mission to make squash something on everyone’s menu plan each week in the fall and winter months. It is such an underrated vegetable! A power house of vitamins and minerals, it may not be on the official superfoods list, but in my house it was a week in and week out way for me to get electrolyte-like minerals into my girls in a whole foods way. Roasted or “souped” squash is a very kid friendly vegetable with a soft, creamy texture, and buttery sweet flavor! If you have little guys at home, this is such a great first soup to try with them!

What does Butternut Squash & Apple Soup taste like?

It seems odd to add a sweet fruit like apple to a savory vegetable soup! All of those fall flavors really work though, and I think you’ll find that the hint of sweet from the apples brings out more of the sweetness of the squash. This flavor profile is irresistible to kids, and I don’t feel one ounce of bad for it! There is just a hint of nutmeg and cinnamon that are like peanut butter and jelly to squash, making a warm and cozy combination that is so comforting.

The Method :: Prepping the Butternut Squash

I find the easiest, most hand-free way to roast squash is to just slice it in half, scoop out the seeds, and roast away. You could peel and cube it up, but it is all getting pureed anyway, so it doesn’t need to be pretty. Once you scoop the seeds out, smear it with butter, sprinkle sea salt, and it’s ready to go! Just a few minutes of prep, and the roast time is hands free!

The Method :: Roasting the Butternut Squash

Once your squash is buttered, it’s ready to roast away! You can be hands free to do other things while the squash roasts too. Getting that roasty flavor in the oven will give the soup such amazing depth of flavor.

Let’s talk about the broth

Soups like this are a great way to get meat stock or bone broth into my family. If you aren’t into making your own yet, that’s ok! You can find bone broth in the grocery stores now! I didn’t have that option when my girls were little, but if that is the difference in you making this soup, and not, I’d rather you buy it to get started. If you are ready to make your one broth, you can use my simple Instant Pot Method, or Slow Cooker Method. If you prefer to use meat stock, just strain off the juices from making an Instant Pot Whole Chicken or Slow Cooker Whole Chicken, and you’re set!

Back to the Soup! Here’s how to get the Butternut Squash and Apple Soup finished up…

Once the squash is roasted, you can start the rest of the soup. Melt butter into a large soup pot and saute the onions and apples to get soft and sweet. You’ll also add aromatics like nutmeg and cinnamon that will make take the flavor of this soup to a whole new level of warmth. This will be just enough time for the squash to cool enough to handle and scoop out. Add the broth and scooped squash to simmer and get cozy for a few minutes.

The Method :: Pureeing the Soup

Before you puree the soup, turn the heat off, and add some honey and milk. The creaminess from the milk makes the texture like velvet once pureed. I like to use my high speed blender for peek smoothness, but for years before I had one, I use a simple immersion blender right in the pot. It works just as good!

How to serve your soup

The sky is the limit here. For years, I used soups like this for my breakfast as I was healing during post partum and nursing years. I still tend to grab for soup like this mid-morning for a snack too. I like to serve the soup to the kids in thermoses for lunch as their “vegetable.” If you have little ones, this is the easiest vegetable you’ll ever pack for school! It goes down way easier and faster than those carrot sticks! (No offence to the carrot sticks!) This could also be a dinner veggie side.

Freezer friendly!

This part is a meal prep game changer. Grab up that squash while at in season, autumn prices, and double up. This soup freezes fantastic, and can be pulled out for an easy lunch or dinner addition anytime! It was my saving grace so many days when the morning slipped away, and there wasn’t time to prep something for a meal. To freeze, use Souper Cubes for easy portioning, or in quart freezer containers.