Roasted Butternut Squash, Garlic, and Apple Soup Recipe

4.4
(32)
25 Reviews
4 Photos

In this roasted butternut squash, garlic, and apple soup recipe, butternut squash, sweet potato, carrot, and garlic are roasted in large pieces and added to onion, celery, apple, and vegetable broth. An immersion blender thickens without adding fat. If you prefer more savory flavors to spicy ones, use curry powder instead of cayenne pepper. You can use apple juice in place of cider, and chicken broth instead of vegetable broth.

Submitted by Nancy A
Updated on March 24, 2025
4
4
Prep Time:
20 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 40 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 butternut squash, halved lengthwise and seeded

  • 1 sweet potato, cut into large chunks

  • 1 large carrot, cut into large chunks

  • 1 head garlic

  • 2 ½ tablespoons olive oil, divided

  • ½ teaspoon dried rosemary

  • salt and ground black pepper to taste

  • 2 stalks celery, chopped

  • 1 onion, chopped

  • ½ teaspoon nutmeg

  • ½ teaspoon cayenne pepper

  • 2 Granny Smith apples, peeled, cored, and sliced

  • 4 cups vegetable broth

  • 1 cup apple cider

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  2. Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole head garlic on the prepared baking sheet; drizzle with 1 1/2 tablespoons olive oil and season with rosemary, salt, and black pepper.

  3. Roast in the preheated oven for 20 minutes; flip sweet potato and carrot chunks. Continue roasting until vegetables are tender, 20 to 30 minutes more. Set aside to cool.

  4. Remove squash flesh from skin using a spoon. Cut sweet potato and carrot into small pieces. Squeeze roasted garlic from skin.

  5. Heat remaining 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season with nutmeg and cayenne pepper; cook until celery and onion are tender, about 8 minutes. Add apples; cook and stir until apples begin to get hot, about 2 minutes.

  6. Add vegetable broth and apple cider to the pot; bring just to a boil. Reduce heat to medium-low; simmer for 30 minutes.

  7. Add squash, sweet potato, carrot, and garlic to the pot. Purée with an immersion blender until smooth.

68 home cooks made it!

Nutrition Facts (per serving)

220 Calories
5g Fat
45g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 220
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 278mg 12%
Total Carbohydrate 45g 16%
Dietary Fiber 9g 31%
Total Sugars 16g
Protein 4g 8%
Vitamin C 37mg 41%
Calcium 129mg 10%
Iron 2mg 11%
Potassium 829mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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