Soup is one of my favorite things during the cold winter months. I literally dream about the days where I can sit with a good book, a cup of soup, and a slice of crusty bread to soak up all that warm comfort left on the bottom of my bowl.
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And of course in between eating pie for breakfast (there were leftovers!) and shoveling Christmas cookies in my mouth; my soul craves soup. Perhaps because it’s the only thing that isn’t made up of purely sugar and butter. Goodness, my body needs a break from that. And this soup? Well, it leaves me full, warm, and richly satisfied.
The butternut squash is roasted in the oven to bring out it’s natural sweetness. Meanwhile the apples, carrots and onions are sauteed with a bit of cinnamon. Lastly the maple and milk are added. The soup is easily pureed into a fairly thick and creamy delight which ends up being quite delicious paired with croutons, or a warm crusty bread for dipping.
It’s really quite perfect in between those overindulgent family get-togethers, cookies exchanges, and peppermint lattes.
Roasted Butternut Squash + Apple Soup with Maple
- 4-5 pounds (about 2 medium butternut squash), seeds removed
- 1 large granny smith, honeycrisp, or braeburn apple, peeled, chopped
- 1 large yellow onion, chopped
- 1 cup chopped carrot
- 2-3 tablespoons pure maple syrup (depending on how sweet you like it)
- 1 teaspoon ground cinnamon
- 3 cups low sodium chicken broth (or vegetarian broth), plus more to thin if necessary
- 1 cup light coconut milk or skim milk
- 1/2 teaspoon salt, plus more to taste
- pepper, to taste
Preheat oven to 425 degree F. Drizzle 1 teaspoon of olive oil over each squash (or spray with olive oil cooking spray). Sprinkle with a bit of salt and pepper and place squash face side down on a baking sheet. Roast for 50 minutes-1 hour or until squash is fork tender. Remove and cool for 10 minutes.
Heat 1 teaspoon of olive oil or butter to a dutch oven or large saucepan over medium-high heat. Add apples, carrots, onions, and sauté for 10 minutes or until apples begin to cook and onions become translucent. Next add cinnamon and stir again. Remove from heat.
Once the squash is cool enough to handle, scoop out the roasted squash and add to the dutch oven.
Next add the chicken broth and bring the mixture to a boil. Cover, reduce heat, and simmer for 20 minutes longer. Remove from heat and stir in milk, maple syrup, and a pinch of salt.
Place ½ of the squash mixture in a blender. Blend until smooth, and repeat with the other half of the mixture. Return to saucepan.
Add chicken broth or water to thin to desired consistency. Adjust seasonings and season with salt and pepper. Serve with toast, or glaze with a bit of brown butter.
Looks yummy! can't wait to try it!
I made this today and it turned out fantastic! Thanks for the recipe 🙂
This looks like the perfect light wintery soup. I love butternut squash, but I’ve never tried pairing with apples before. I’m eating soups almost daily right now because it’s so cold out, so it’ll be great to try something new! Thanks so much for the recipe!
Made this soup a couple of days ago. Absolutely delicious. Will definitely make it again. Maybe as a start to Christmas dinner. YUM!
My first time cooking with butternut squash- success! Thanks for this great recipe, it was wonderful!
Could you substitute coconut milk?
Liane Hunt, Victoria Pelling McMullen, Leigh Anne Richardson, – soup withdrawal kicking in. Making this as I write…
maybe this will also inspire you to share Liane's carrot ginger soup recipe 🙂
Made this tonight and used coconut cream instead of the milk – SO yummy! Can’t wait to make it again!
Suggestions for dairy free?
Hi Ali! Try using coconut milk instead of regular. Or you can use dairy free coconut yogurt!
Do you happen to know the nutritional information for this soup?
I made this tonight and it’s very yummy!! Not too much prep time either.
I used veggie broth and coconut milk to make it vegan.
what else can you use instead of a dutch oven? beautiful site by the way 🙂
This sound looks amazing, Its taste so awesome. I make it last night looks wonderful.I loved your way of cooking, Before this, I made Russian Salad Recipe from one of the best cooking website: Sharing a link with you ( https://www.sooperchef.pk/russian-salad-recipe/ ).
This soup was really good! However, I would suggest adding only 1 tsp or so of the maple syrup. It was a little bit to sweet for my liking with the added 2 T of syrup.
Noted! The maple syrup is totally customizable in here – just depends on how sweet you like it 🙂
I love this recipe! I’m definitely going to add this to my list to make over this winter. Also, I’m loving this Apple Butternut Squash Soup recipe as well! https://ashleydiana.com/apple-butternut-squash-soup/
Delicious – enjoy!
I wish there were an easy way to copy this recipe to put in my recipe binder.
Hi Robyn! If you click the white space below the Prep and Cook Time it will bring up a tab with the printable recipe 🙂
Is this good to freeze?
It should be fine to freeze – just be sure to completely cool it first.
Use a SMALL onion or you end up with butternut squash/onion soup. It was too much for a couple of guests. The large onion cost this recipe a fifth star.
Noted! I would suggest cooking the onion down a bit longer, too – that will keep the flavor super mild in the soup.
I just made this and it was honestly the best soup I have ever made. I got a little indulgent and used half and half (because it’s what I had in the fridge!) and I also added a stalk of celery to the onion/apple/carrot mix. I also added some ground ginger, nutmeg, and sage while it simmered and it was unbelievable! Will definitely be making again!
Amazing! So happy to hear that!
Hi! I’m going to make this recipe today! i was a bit confused. Once the squash is cooked, do I scoop it right into the sauce pan I’m cooking with?
Also, when you said put squash mixture in blender, you mean everything thats already in the sauce on?
Hi! Yes, you’ll want to cook & simmer everything in a dutch oven. And yes, everything that’s in the dutch oven!