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5 from 1 vote

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.
Prep Time40 mins
Cook Time15 mins
Total Time55 mins
Course: Soup
Cuisine: American
Keyword: butternut squash apple soup, butternut squash soup, butternut squash soup recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com


  • 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.