Roasted Butternut Squash Carrot Apple Soup Recipe

There’s something magical about the way autumn captures flavor in its bounty—like this dreamy roasted butternut squash and apple soup that makes my kitchen smell like a cozy day spent in a pumpkin patch.🍂🥣

I enjoy preparing healthful meals, and my Carrot and Apple Soup with Roasted Butternut Squash is a nourishing dish. The combination of butternut squash, apple, and carrot—three vegetables that I consider to be underrated—creates a naturally sweet and Hearty Soup.

It doesn’t even need any heavy cream or coconut milk to achieve that silky-smooth texture so many of us have come to expect from puréed vegetable soups.

Roasted Butternut Squash Carrot Apple Soup Recipe Ingredients

• Butternut Squash: Rich in vitamins A, C; high in fiber; sweet, nutty flavor.
• Carrots: Packed with beta-carotene; supports eye health; slightly sweet taste.
• Apples: Natural sweetness; rich in vitamin C; adds a tart undertone.
• Onion: Adds savory depth; contains antioxidants; low in calories.
• Olive Oil: Heart-healthy fats; enhances flavor; aids in nutrient absorption.
• Cinnamon: Warm, spicy essence; balances sweetness; can lower blood sugar.

Roasted Butternut Squash Carrot Apple Soup Recipe Ingredient Quantities

• 1 medium butternut squash, peeled, seeded, and chopped
• 3 large carrots, peeled and chopped
• 2 apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• Fresh thyme leaves for garnish (optional)

How to Make this Roasted Butternut Squash Carrot Apple Soup Recipe

1. Set your oven to 400°F (200°C) to preheat. Prepare a baking sheet by lining it with parchment paper.

2. Put the prepared butternut squash, carrots, apples, and onion onto the baking sheet.

3. Vegetables and apples should have olive oil drizzle and be seasoned with salt and pepper. An even coat of the aforementioned ingredients should be achieved by tossing.

4. Preheat the oven and then roast the vegetables and apple in it for about 25 to 30 minutes, or until they are tender and have a light caramelization.

5. Pour the blend into a big pot. Then, add the vegetable broth, ground cinnamon, nutmeg, and ginger.

6. Heat the mixture over medium-high heat until it comes to a boil. Reduce the heat to low and let it simmer for 10 minutes or so, allowing the flavors to blend together.

7. Remove the pot from the heat. With an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and puree.

8. Season to taste with any additional salt and pepper that might be required.

9. If necessary, reheat the soup before serving.

10. Spoon the soup into bowls and top with fresh leaves of thyme, if you want to, and enjoy this soup warm.

Roasted Butternut Squash Carrot Apple Soup Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Knife
5. Cutting board
6. Measuring spoons
7. Large pot
8. Wooden spoon or spatula
9. Immersion blender or countertop blender
10. Bowls
11. Spoon for serving

FAQ

• Can I use a different type of squash?Indeed, you can use types of squash other than butternut, such as acorn or pumpkin, but those winter squash alternatives can yield slightly divergent flavors and textures.
• Do I need to use a specific type of apple?Any apples work, but it’s nice if they’re on the sweeter side, like Fijis or Honeycrisps. They contrast beautifully with the spices.
• Can this soup be made vegan?Indeed, the recipe is already vegan as it is written; just be certain your vegetable broth contains no animal products.
• How should I store leftovers?Leftover soups that you stored in the refrigerator will last for up to 4 days in an airtight container. Freeze the leftover soup for up to 3 months and it should still be good!
• Can I blend the soup in a regular blender?Certainly! However, make sure to do it in small amounts, and let the steam escape so that you don’t build up excess pressure.
• What can I serve with this soup?Crusty bread or a side salad makes this a complete, perfect meal.
• Can I add cream to make it richer?Indeed, if one wishes, a splash of coconut milk or cream can be added to make the soup more of the creamy-consistency.

Roasted Butternut Squash Carrot Apple Soup Recipe Substitutions and Variations

Use pumpkin or sweet potato instead of butternut squash.
Substitute parsnips for carrots, and you get a slightly different flavor.
If you can’t get apples, try using pears or Asian pears instead.
Substitute olive oil for melted butter or coconut oil.
For a different spice profile, use allspice in place of cinnamon.

Pro Tips

1. Roasting Enhancement To enhance the caramelization and flavor of the roasted vegetables and apples, sprinkle a bit of brown sugar or maple syrup over them before roasting. This will add a deeper sweetness and enhance the natural flavors.

2. Spice Infusion For a more aromatic soup, consider adding a pinch of allspice or a small stick of cinnamon during the simmering process. Remove the cinnamon stick before blending to avoid overpowering the soup.

3. Balanced Consistency If the soup is too thick after blending, adjust the consistency by adding additional vegetable broth or a splash of coconut milk for a creamy texture. Blend again for a smooth finish.

4. Flavor Depth To deepen the flavor, add a splash of apple cider vinegar or a squeeze of lemon juice after blending. This will brighten the flavors and add acidity to balance the sweetness.

5. Gourmet Garnish Enhance the presentation and flavor by topping the soup with toasted pumpkin seeds or a swirl of crème fraîche or Greek yogurt. This adds texture and a creamy element to each serving.