This Roasted Butternut Squash Soup with Apples recipe is the perfect comfort food meal for cooler weather.
This is the kind of warm and comforting soup that is perfect for making on a gloomy, rainy or snowy day. It’s super simple, and you can fancy it up with a couple of garnishes, if you’d like. I love the flavor of this soup. It’s subtly sweet and delicious.
- butternut squash
- extra virgin olive oil
- maple syrup
- kosher salt and freshly ground black pepper
- garam masala
- Braeburn apples
- white wine
- chicken or vegetable broth
- 2% milk
How to make Roasted Butternut Squash Soup:
The complete, printable recipe is at the end of this post.
This roasted butternut squash soup is the perfect blend of spice, sweetness and earthiness.
The thickness of the soup can easily be adjusted by using more or less broth.
For serving, try stirring in a little heavy cream, and top your soup with toasted pepitas. It’s a good way to eat it. Enjoy!
Here are a few more butternut squash soup recipes you might enjoy:
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Roasted Butternut Squash Soup with Apples
- 8 cups (about 2 medium) 1 inch cubed, peeled butternut squash
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons maple syrup
- 1 teaspoon kosher salt
- 1¼ teaspoons garam masala (see *Tips below)
- ⅛ teaspoon freshly ground black pepper
- ¼ cup finely chopped shallots
- 4 cups (about 1 pound) chopped, peeled Braeburn apples
- ¼ cup sweet white wine
- 3 cups water
- One 14-ounce can fat-free, less-sodium chicken broth (or vegetable broth)
- 2 tablespoons 2% milk
- Preheat the oven to 400°F.
- In a large bowl, combine the squash, 2 tablespoons oil, syrup, salt, garam masala, and pepper. On a rimmed baking sheet lined with parchment paper or sprayed with nonstick spray, arrange the squash in a single layer. Bake for 45 minutes or until soft.
- In a large skillet over medium heat, heat the remaining 1 tablespoon oil. Add the shallots; sauté 2 minutes or until tender. Stir in the apple; sauté 2 minutes or until tender. Stir in the wine; cook 1 minute. Stir in the squash, water, and broth. Bring to a simmer; cook 3 minutes.
- Place half of the soup in a blender or food processor; process until smooth. Repeat the procedure with the remaining half of the soup. Stir in the milk and serve.
- If you do not have the spice Garam Masala on hand, you can make your own from a blend of spices: Mix ½ tablespoon ground cumin, ¾ teaspoon ground coriander, ¾ teaspoon ground cardamom, ¾ teaspoon ground pepper, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg. This makes about 2 tablespoons of garam masala, so you'll have some to keep for later.
- When you process the soup, if you're processing it while it's hot, be careful. Keep the hole off the top of the blender or food processor open so steam has a chance to escape.
- If preparing this recipe as GLUTEN-FREE, just be sure to use brands of maple syrup and chicken broth that are known to be GF.
- Weight Watchers Points do NOT include the optional drizzle of heavy cream or toasted pepitas.