Bright, healthy and the best roasted butternut squash soup with apple and cream.
This easy butternut squash soup with deep beautiful flavors will be your new fall soup favorite!
Watch the video how-to and get the recipe with process shots further below.
Roasted Butternut Squash Soup Ingredients
For this recipe, you will need a handful of ingredients.
These are some of the main ingredients that add all the flavors to your autumn squash soup recipe.
Butternut squash
The butternut squash is roasted in this recipe because roasting releases the natural sugars in your winter squash.
That means your butternut squash is kind of caramelizing a bit and that way you will get a whole lot of natural flavors into your roasted squash soup.
You can use large or small butternut squash, it doesn’t matter because the squash is cut into cubes to roast in the oven later.
Apple
Yep, I did it. I added an apple to this soup.
Why? Because I have done it before in my mulligatawny soup and I love the combination of roasted butternut squash apple soup.
You are going to love the addition of apple in this soup!
You can use a granny smith because this green apple will add more sour flavors to your soup, which in turn will balance the natural sweetness of your roasted butternut squash.
Ginger and Garlic
Ginger and Garlic go hand in hand.
The ginger adds a warm fall-like touch to your soup and the garlic mellows the ginger while bridging the taste.
Both are anti-inflammatory and boost the health of your immune system.
Seasoning
The seasoning is easy and compliments the roasted butternut squash, apple, and ginger-garlic flavors.
The seasoning includes:
- Cumin
- Coriander Seed
- Paprika
- Black Pepper
- Salt
Other ingredients
I also add sliced onion, stock, olive oil and cream to the soup.
You can use a regular white onion or a red/purple onion in this recipe, the choice is up to you.
For the stock, I use vegetable stock, such as concentrated stock from Knorr mixed with water, or a bouillon cube mixed in water or homemade vegetable broth or commercial broth.
You can use extra virgin olive oil in this recipe (yes you can heat up extra virgin olive oil).
You can choose to add regular liquid cream, fresh cream, heavy cream or half and half.
How to make butternut squash soup
To prepare this roasted butternut soup recipe with apple is easy.
Just follow the steps below and watch my video, located in the recipe card at the bottom of this post.
Detailed ingredients and instructions can be found in the printable recipe card further at the bottom too.
Step 1
To prepare your butternut squash, peel and cut your squash into same-sized cubes.
Place the squash cubes into a mixing bowl with olive oil, salt, and black pepper.
Mix everything well so that your butternut squash pieces are well coated with the oil.
Spread your squash out over a baking sheet and roast the squash in the oven until cooked through.
Step 2
Heat up a pot with the olive oil and onion and cook the onion soft.
Add the ginger, garlic, roasted squash and apple and combine.
Add the seasoning, the cumin, coriander seed powder, paprika, salt, and black pepper.
Pour in the stock, mix everything and cover and cook.
Step 3
Cook your winter squash soup until your ingredients are soft.
Blend your soup smooth with an immersion blender.
Enrich the soup with cream and mix well over the stove.
Your soup is ready when it’s cooked and it starts to bubble up.
Serve hot with garnish.
What is a good garnish for butternut squash soup?
You can garnish your apple butternut squash soup with a dollop of sour cream or fresh cream.
I like the thicker cream varieties because they thicken the soup nicely.
BUT when I try to control my weight and calorie intake, I tend to just simply add some fresh herbs or spices to top my butternut squash soup.
Here are some herb butternut squash soup toppings:
- Parsley – that’s a classic choice of herb to garnish your soup
- Cilantro – if you enjoy cilantro. Works great with the spices used in the soup
- Chives – to add a sharp touch to your soup
- Garden Cress – Those are young delicate sprouts, similar to chives.
- Other Sprouts – such as radish sprouts, pea sprouts. Those add some nutrition to your food too.
You can also garnish your soup with the following ingredients:
- Paprika or Cayenne powder – that’s what I used in the pictures
- Zaatar seasoning – amazing Mediterranean seasoning
- Pumpkin Seed Oil or Olive Oil – The first one adds a lot of flavors
- Balsamic Vinegar – a few drops can make it all special
What to serve with butternut squash soup?
You can serve this soup as a starter or as a stand-alone soup.
I tend to enjoy it for dinner as the main course dish with bread and I love roasted butternut squash with garlic butter bread.
I think flatbreads such as Italian focaccia, middle eastern zaatar manoushe or Indian nan or chapati are great with this soup too.
Can you freeze butternut squash soup
Yes, you can freeze this butternut squash soup!
Here is how I do it.
I prepare and cook my soup as per the recipe further below.
Then I make batches and keep the soup in square Tupperware containers.
The containers are then kept in the freezer so that the soup freezes.
I usually freeze a batch for 2 servings or 1 serving, but you can also freeze a larger batch in one big container if you need to feed your family on a busy night.
To thaw the soup, simply place the frozen soup into a pot on the fire.
The soup will melt gradually over medium heat on the stove and turn into a creamy liquid soup once again.
Then just heat up the soup enough so that you can serve it hot.
How to make this butternut squash soup vegan?
The soup recipe is vegetarian because it contains cream, which is added at the end of the soup making process.
However, you can turn this roasted butternut squash into a vegan meal by switching or leaving out the cream in the recipe.
You can substitute the cream with coconut cream or thick coconut milk
I prefer the coconut cream because it adds to the texture and coconut works great in this soup due to the ginger garlic flavors and the cumin and coriander powder.
More fall soup recipes
- Ginger Coconut Detox Lentil
- Spicy Pumpkin Soup
- Curry Coconut Carrot Soup with Ginger by gingerwithspice.com
Dear Reader, did you try the Recipe?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Roasted Butternut Squash Soup with Apple
Ingredients
To roast Butternut Squash
- 2 pounds Butternut Squash
- 1 Teaspoon Salt
- pinch Black Pepper
For the Soup
- 1 Tablespoon Olive Oil
- 1 Onion sliced
- 1 inch Ginger chopped
- 2 cloves Garlic chopped
- 1 Apple cut into small pieces
- 1 Teaspoon Cumin ground
- 1 Teaspoon Coriander Seeds ground
- ¼ Teaspoon Black Pepper ground
- 1 Teaspoon Paprika powder
- 1 Teaspoon Salt
- 5 cups Water mixed with concentrated Stock or broth
- ⅓ cup Cream liquid cream or sour cream
Instructions
- Peel your butternut squash. Cut the squash into same-sized cubes.
- Place the butternut squash into a mixing bowl and add olive oil, salt, and black pepper. Mix so that the squash is covered in oil.
- Line an oven tray with a baking sheet and arrange squash cubes on it so that they are spread out.
- Roast the butternut squash in the oven for about 20 minutes or until cooked through at 350° Fahrenheit/ 180° Celsius.
- Heat up a pot with the olive oil and sautee your sliced onion. Cook until soft on medium heat.
- Add in your chopped ginger and garlic and your roasted butternut squash cubes and apple pieces. Combine everything in a lower heat setting.
- Season with the spices, the cumin, coriander seed powder, paprika, black pepper and salt and mix over a lower heat setting.
- Pour in your stock or broth and mix.
- Cover and cook over medium heat until all your ingredients look soft. That can take about 10 minutes.
- With a hand blender, blend your soup smooth. Heat up your soup over a lower heat setting.
- Pour in your cream and mix. Cook 2 more minutes and you are done.
- Serve hot with a garnish of your choice (see garnish suggestions in the post)
Nutrition
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I made this soup for my husband. He said it was ok. I love it. I don’t like butter nut squash unless it is cooked fresh and has some texture to it. But this soup was amazing. A little spice and a suttle sweetness. Excellent I will make again.
This is the recipe I’ve been looking for. Can I use frozen pre chopped squash? What kind of apple would you recommend?
Yes, you can use pre-chopped frozen squash too. I like to use an apple that cooks through fast and perhaps a tart variety. You can try out different varieties to see which one you prefer the most. It’s like picking a good wine, everyone has a favorite. 🙂
This was pretty time consuming to make & I did not like the cumin in the recipe. It fought the other flavors. I Added some nutmeg and Maple syrup. I would make again without the cumin.
Thanks for sharing your experience. We appreciate it 🙂
This recipe was superb! Thank you so much! Added a sprinkle of balsamic vinegar plus a dollop of Greek yogurt as I served the soup. Will make it again and again.
Glad you enjoyed it Joan. Thanks for sharing 🙂
Delicious! I made this tonight & served with a fresh salad & 7-grain bread. Perfect! This is now on my autumn meal rotation.
Thanks for your feedback Judy 🙂
I am making a large quantity for a neighborhood gathering and will be taking it in a small crockpot. Can I assume that if I want to x4 the recipe that all of the ingredient should be x4? I don’t want the seasonings to be overpowering. This is my first time to make this recipe. Thank you!
Theoretically yes, however, to be on the save side, I recommend adding a smaller quantity of seasoning. You can then taste test and add more if need be. Especialy if you havn’t made the soup yet in the recommended quantity as per recipe. You can always add more spices but not remove them. Cooking larger quantities can be tricky, and the larger the quantity the more difficult it gets to add the correct quantity of seasoning spices. I hope this helps.
It was good and easy to make
This was delicious!! I used oregano instead of coriander because I couldn’t find it and added a dash of cinnamon. Will definitely make again!
Thanks Helene for sharing. I am dying to prepare this soup.
All your recipes are just amazing.
I’m glad to read that you have been enjoying our recipes. Thanks for taking the time to comment, I appreciate it, Mary. 🙂
Perfect 🍂
I added some carrots and substituted the water with chicken stock. Served it with toasted herb flat bread on day one and on day two I made apple, spinach, cheddar grilled cheese sandwiches.
Fantastic! Thanks for sharing 🙂
Followed this recipe to a T and ended up with a bowl of brown slop. Imagine my embarrassment when my husband comes home from work excited for his soup and I have to give him this!!
Wow! That’s definitely not what it’s suppose to look like. What did the butternut squash look like before and after roasting? Maybe it’s the pumpkin. You can see mine on the pictures and in the video, it doesn’t change into a brown slop. I hope it will look better next time!
Made it, didn’t add cream just a dollop of Greek yogurt and a pinch of thyme. I think it would be really good with a hit of mint as well.
That’s interesting. Yeah I bet it would be great with some mint too and perhaps some chili pepper flakes. It would be more like my Turkish lentil soup. Thanks for sharing!
Great recipe. My guests couldn’t stop raving about it. Served it with a dollop of sour cream and sprinkle of chives. Restaurant quality!
Thanks for sharing your feedback Brenda! 🙂
Absolutely fab. The family ate the whole batch! Beautiful flavours
Love! I did add 1 shredded carrot and one diced celery at the time of sauteèing the onion, for more flavor. I also added about 10 oz. Pumpkin puree when about to blend. Also added a pinch of nutmeg! It was more flavorful, delicious! I topped with cilantro, and toasted pepitas i toasted in a small skillet with salt, pepper, cumin, and corriander.
thanks for sharing your flavor ideas 🙂
I roasted squash for 25min. I used 2 small squash. I used 1&1/4 tsp of ground ginger instead of fresh. I only used 1/4 cup of half and half cream. Tastes wonderful!
Really good. Didn’t have coriander, used curry instead of cumin. Roasted garlic in the oven with the squash.
Thanks for sharing, glad to read that you enjoyed the soup.
I made this recipe using full vegetable broth and subbed coconut milk for the cream. Paired with fresh baked olive bread. DELICIOUS!
Hi Traci, thanks for leaving your feedback. I’m going to make it next with baked olive bread. Sounds amazing!
This soup is delicious! The cutting and roasting of the squash takes time so start that ahead. The flavors of all the spices are what really puts the finishing touch on this soup.