Roasted Butternut Squash and Apple Soup - The Lemon Bowl
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3.68 from 37 votes

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.
Course Appetiser, Main Dish, Soup
Cuisine American
Keyword butternut squash soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 238kcal
Author Liz Della Croce


  • 1 in medium butternut squash peeled seeded and cut 1" pieces
  • 3 in medium apples cut large chunks
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 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: 238kcal | Carbohydrates: 36.6g | Protein: 4.2g | Fat: 10.1g | Saturated Fat: 2.8g | Polyunsaturated Fat: 6.9g | Cholesterol: 8mg | Sodium: 868mg | Fiber: 6.3g | Sugar: 16.8g