Butternut Squash and Apple Soup

3.75 stars average

Roasting butternut squash and apples before pureeing them brings out their natural sweetness and brightens the flavor of this classic soup.

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes

Roasted Butternut Squash and Apple Soup - The Lemon Bowl

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 in a bowl

Soup 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 a busy toddler all day. Those people were not lying.

Squash and Apple Prep - The Lemon Bowl

One 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 Bowl

Most 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 Bowl

My 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.

Roasted Butternut Squash and Apple Soup - The Lemon Bowl

Butternut Squash and Apple Soup

3.75 stars average
Roasting butternut squash and apples before pureeing them brings out their natural sweetness and brightens the flavor of this classic soup.
PREP: 15 minutes
COOK: 40 minutes
TOTAL: 55 minutes
Servings: 4


  • 1 in medium butternut squash (peeled seeded and cut 1″ pieces)
  • 3 in medium apples (cut large chunks)
  • 2 tablespoons extra virgin 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)


  • Pre-heat oven to 400 degrees and line a baking sheet with foil.
  • 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!)
  • Spread squash and apples in an even layer on baking sheet and roast for 25-30 minutes or until fork tender.
  • 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.
  • 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.
  • Check for seasoning and adjust with salt and pepper to taste before serving. Top with diced apples if using.


Calories: 238kcalCarbohydrates: 36.6gProtein: 4.2gFat: 10.1gSaturated Fat: 2.8gPolyunsaturated Fat: 6.9gCholesterol: 8mgSodium: 868mgFiber: 6.3gSugar: 16.8g

34 thoughts on “Butternut Squash and Apple Soup”

  1. 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!

  2. 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!

  3. 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!

  4. Liz,
    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!

    1. 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. :)

    1. 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. :)

  5. 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

  6. 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!

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