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
- 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
- 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.
- 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.