Roasted Butternut Squash, Pumpkin and Apple Soup
I love fall! It is definitely my favorite season of the year. There is nothing more comforting than snuggling up with a bowl of soup to get rid of any chill in the air. My Roasted Butternut Squash, Pumpkin and Apple Soup is my all-time favorite fall soup recipe. Creamy, luscious and full of seasonal flavors! A perfect blend.
The flavor of this soup is enhanced by roasting the butternut squash, apples and sweet potatoes. It really adds to the depth of flavor for this soup. I purchase already peeled and diced butternut squash from the grocery store.
If you can’t find prepped butternut squash, cut a large squash in half. Drizzle olive oil over the squash. Season and roast. This way you won’t have to peel and chop the squash, which is a definite bonus if you have ever tried to peel one. Once the squash is roasted, you simply need to scoop out the luscious, caramelized butternut squash flesh with a spoon and discard the skin. So Easy!
The pumpkin puree, sweet potato and apple adds some delicious sweet flavors and complexity to this soup. The spices simply scream fall!
You have two options for pureeing this soup. The first option is to use an immersion blender. Remove from the heat. Let cool for 10 minutes. Add the heavy whipping cream and blend with the immersion blender until you get a nice puree. This is my preferred method, but if you prefer something even more smooth, then the second option may be your choice.
The second option is to blend in a traditional blender. This method typically results in a smoother puree. However, this method will require blending in batches. Be careful and make sure the soup has cooled sufficiently before blending. Blending hot liquid is not recommended.
Did you make and enjoy my Roasted Butternut Squash, Pumpkin and Apple Soup recipe? Please give it your review below and tag me on Instagram with your beautiful photos!
Butternut Squash, Pumpkin and Apple Soup
A hearty fall soup! One of my personal favorites.
Ingredients
- ROASTING PAN
- 2 Tblsps olive oil
- 3 pounds butternut squash, peeled and medium dice
- 2 sweet potato
- 2 apples, peeled, cored and sliced
- 1 large onion, large dice
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 2 garlic cloves, finely minced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
SOUP POT/DUTCH OVEN- Roasted butternut squash, apples and onions
- Sweet potato flesh
- 1 celery stalk, sliced
- 15 ounce can pumpkin puree
- 48 oz low-sodium chicken stock or homemade stock
- 1 shot brandy
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground ginger
- pinch ground nutmeg
- 1 cup heavy whipping cream
Directions
- Step 1 In a large roasting pan, roast the peeled and diced butternut squash, whole sweet potatoes, apples and onions in the olive oil. Sprinkle the brown sugar over the vegetables. Pour the maple syrup over the vegetables. Add the minced garlic. Season with ground cinnamon, cloves, ginger, nutmeg, allspice, salt and pepper. Toss to coat all the vegetables. Roast for 1 hour. Remove from the oven and set aside.
- Step 2 In a large soap pot/dutch oven, add the roasted butternut squash, apples and onions.
- Step 3 Slice the two cooked sweet potatoes in half and scoop the flesh into the pot.
- Step 4 Add the diced celery.
- Step 5 Add the pumpkin puree, chicken stock and brandy.
- Step 6 Season with salt, pepper, cinnamon, cloves, allspice, ginger and nutmeg.
- Step 7 Simmer for 30 minutes.
- Step 8 When everything is cooked, remove from heat and let cool for 5 to 10 minutes.
- Step 9 Stir in the heavy whipping cream.
- Step 10 Stick blend until you have a nice, smooth puree.
- Step 11 Adjust the seasonings as necessary.
- Step 12 Serve immediately.
Note: Time Saver! You can typically find diced butternut squash at your local grocery store.
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