Roasted Butternut Squash and Apple Soup

Roasting butternut squash and apples before pureeing them brings out their natural sweetness and brightens the flavor of this classic soup.
Roasted Butternut Squash and Apple Soup - The Lemon BowlSoup season has officially arrived and the timing couldn’t be more perfect: I am 39 weeks pregnant and ready to welcome in the cooler temps, legging-centered outfits and cozy evenings under a blanket. Of course being 9 1/2 months pregnant also means exhaustion levels are starting to reach new heights. People always say pregnancy is harder the second time around when you’re also home chasing around busy toddler all day. Those people were not lying.

Squash and Apple Prep - The Lemon BowlOne of the best time saving tips I can suggest when it comes to getting dinner on the table is prepping ahead. Whether you are busy running errands all day or turn into an exhausted pregnant zombie every afternoon like me, meal prep will save you during the hectic dinner rush.

Case in point: when I prepared this soup I took 10 minutes in the morning while my son was eating breakfast to peel, seed and cube the butternut squash and wash and dice the apples. Later that day when it was time to make the soup, I was so grateful to have a big portion of the prep work behind me.

Roasted Squash and Apples - The Lemon BowlMost squash soups found in restaurants contain honey or sugar for added sweetness. Instead of adding empty calories, I decided to use nature’s candy: apples. Apples are in full force right now here in Michigan so this was also a great way to take advantage of the great flavor and natural sweetness from this seasonal fruit.

Toddler Eating Soup - The Lemon BowlMy only regret is that my son didn’t like the soup. Oh wait, just kidding. He had about 4 bowls of it. In fact, we thought he was finished eating so we took his spoon away only to find him seconds later with his head shoved into his bowl. I think that means this recipe is a winner.

Spoons optional.

5.0 from 2 reviews
Roasted Butternut Squash and Apple Soup
Prep time
Cook time
Total time
Roasting butternut squash and apples before pureeing them brings out their natural sweetness and brightens the flavor of this classic soup.
Recipe type: Soup
Serves: 4
  • 1 medium butternut squash - peeled, seeded and cut in 1" pieces
  • 3 medium apples - cut in large chunks
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon unsalted butter
  • 1 medium onion - diced
  • 4 cups chicken or vegetable broth - low sodium
  • diced apples - optional garnish
  1. Pre-heat oven to 400 degrees and line a baking sheet with foil.
  2. Place butternut squash and apple chunks in a large plastic bag and drizzle with olive oil, salt and pepper. Seal bag and shake well until squash and apples are evenly coated. (Let the kids help!)
  3. Spread squash and apples in an even layer on baking sheet and roast for 25-30 minutes or until fork tender.
  4. In a large soup pot, heat butter over medium heat then add diced onion. Sprinkle with a pinch of salt and pepper and cook until onions are translucent, about 5-6 minutes.
  5. Add chicken broth and roasted squash/apple mixture to the pot then begin pureeing with a hand held blender. Alternatively, puree in a blender working in batches until smooth and creamy.
  6. Check for seasoning and adjust with salt and pepper to taste before serving. Top with diced apples if using.
To lower the sodium content use sodium-free chicken broth or reduce the amount of salt and pepper used when roasting the squash and apples.
Nutrition Information
Serving size: 2 cups Calories: 238 Fat: 10.1 g Saturated fat: 2.8 g Unsaturated fat: 6.9 g Trans fat: 0 Carbohydrates: 36.6 g Sugar: 16.8 g Sodium: 868 mg Fiber: 6.3 g Protein: 4.2 g Cholesterol: 8 mg

Look for more Halloween inspired recipes?? Check out these tasty produce-inspired ideas in honor of the Food Network’s #FallFest!

Feed Me Phoebe: Leftover Jack-o-Lantern Salad i.e. Pumpkin & Arugula Salad with Miso-Lemon Dressing
The Heritage Cook: Jack-o’-Lantern Black & Orange Soups
The Lemon Bowl: Roasted Butternut Squash and Apple Soup
Virtually Homemade: Apple Caramel Cake Pops
Weelicious: Roasted Pumpkin and Toasted Pumpkin Seeds 
Jeanette’s Healthy Living: Ghoulish “Bloody Brains” Roasted Cauliflower and Beet Hummus
Devour: Caramel Apples for Halloween
Taste With The Eyes: Braised Oxtail for Halloween?
Made By Michelle: Clementine Pumpkins
Napa Farmhouse 1885: Silky Pumpkin Hummus
Red or Green: Spooky Black Bean Dip & Chile Roasted Sweet Potato Appetizers
Dishing: Spinach Stuffed Mushrooms
Domesticate Me: Spiced Pumpkin Punch
Cooking With Elise: Wicked Good Halloween Recipes
The Sensitive Epicure: Trick or Treat, Spaghetti or Squash? Both
FN Dish: Have a Homemade Halloween


  1. says

    Best wishes on the rest of your pregnancy Liz ~ precious times for you and your family. Love the combination of winter squash and apple in your soup. I’ve been making lots of soup, and have lots of winter squash sitting around from my CSA Box. Got to give this fresh soup a try!

  2. says

    Hang in there Liz!!!! Obviously the little guy is very very content because he’s being a bit too shy, but soon you’ll be celebrating both with a perfect newborn AND a well-earned glass (or bottle) of champagne!
    This soup is gorgeous. I love all of the bright flavors and the fact that you can make it ahead? #winning

    • Liz DellaCroce says

      haha yes he devoured it!!!! But we have been freezing food the past couple of weeks. I just realized I have to make way more with this guy. :)

    • Liz DellaCroce says

      Don’t get me wrong – I forget to do it all the time!! But I’m trying to get better at it with number 2 almost here. :)

  3. says

    Every day I’m hoping for an announcement of you wee one, and every day I see a new and delicious recipe. This is a brilliantly simple soup, and I’m delighted your son enjoyed it so much. I bet the wee one gave it two kicks as well.
    Enjoy the rest of this easier(than the next few months–at least now you’ve got 2 hands free, you know?) time!

  4. says

    You are so close! I just had my first baby over the summer, and I know I’m going to have to wait till she’s in school before we try again. I was so tired the first time around! This soup looks heavenly. Thank you for sharing it! Glad I found your blog!

  5. Megan says

    Great recipe! I found it was a bit sweet for my taste so I threw a handful of fresh sage in before using the immersion blender. It added a savory note that was just wonderful. I have made this four times since I found your recipe last month!

  6. Kelly Moore says

    Yum! Made this tonight, and used the chicken bone broth I make. Because the broth is so nutrient rich, I also added a 3/4 cup water. A pinch of nutmeg . . . .whole fam was happy!


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