Butternut squash is a great autumn vegetable but it is great anytime of year. I love using butternut squash all year round. Butternut squash makes a great side dish but it makes an even soup. This easy Apple Butternut Squash Soup can be made all year round for a delicious healthy dinner.
The Best Roasted Butternut Squash Soup Ever
I make something with butternut squash a few times a month. In addition to this butternut squash soup, I love making Butternut squash casserole recipe, Easy Butternut Squash Noodles and Copycat Panera Autumn Squash Soup. Even the kids, who can be very fussy, love the taste of butternut squash. It can be made fast on a weeknight or it can be made slowly on a weekend. Whenever you make roasted butternut squash soup, one thing is for sure, it will be a delicious addition to your menu.
How to Make It Vegan Butternut Squash Soup
While this recipe for butternut squash soup calls for chicken broth, this can easily be a vegan butternut squash soup by changing the chicken broth to vegetable broth. I have had the recipe both ways and it tastes fantastic no matter which type of broth you use.
How Long Does It Last
This soup will last for about 5 to 6 days in the refrigerator. You want to make sure it is kept in an airtight container and stored in the refrigerator when you are not eating it. This will help it to stay the freshest longer.
Can This Soup Be Frozen
Most people do not realize a soup like this can be frozen. It will separate slightly in the freezer but once you heat it, it will come back together beautifully. You will want to let it come to room temperature before you move it to the freezer. I like to place it in individual servings in freezer bags. This way I can take out one or 2 servings at a time and not the whole container. It will last for about 3 months in the freezer.
What to Serve with Apple Butternut Squash Soup
I love serving homemade rolls with soup. It might be my favorite combination. You can also serve these 2 ingredient breadsticks. Of course, you can serve marinated chicken breast with this soup if you need more protein with dinner, or you can add this incredible salad.
Of course you can eat this butternut squash soup all by itself and have a delicious filling dinner.
Why Roast the Butternut Squash
When the squash is roasted it gives it the most amount of flavor. It brings out the sugars and creates a rich deep flavor. While you can skip this step and simply boil the squash in the broth, I highly recommend that you roast them.
How Many Weight Watchers Points in This Soup
This delicious soup is so easy to make and has so much flavor. The best thing about it is that is comes in very low in points. This soup is 1 point on all plans per serving.
Ingredients
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
- butternut squash
- apples
- red onion
- fresh ginger
- ground cinnamon
- ground nutmeg
- ground cloves
- allspice
- oil
- Salt and Pepper, to taste
- chicken broth or homemade vegetable stock
How to Make Roasted Apple Butternut Squash Soup
Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
Combine butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and oil in a large bowl. Season with salt and black pepper, to taste, and toss to combine.
Spread seasoned butternut squash mixture onto prepared baking sheet and spread into a single layer. Place in pre-heated oven and roast until squash is fork tender, approximately 25-30 minutes.
Remove from oven and let cool slightly before transferring one quarter of the roasted veggie mixture to a high-powered blender. Add one cup of chicken broth to container and blend until smooth. Add a little more broth, if necessary, to reach desired consistency.
Transfer puree to a large soup pot and repeat process with remaining vegetables and chicken broth. Turn heat to medium and cook, stirring frequently, until soup is heated through, approximately 5-10 minutes.
Remove from heat and adjust seasonings, as desired, before serving. Enjoy!
Roasted Apple Butternut Squash Soup
Ingredients
- 3 c. butternut squash cubed
- 3 large firm apples cubed
- 1 medium red onion chopped
- 1 T. fresh ginger minced
- 1½ t. ground cinnamon
- ½ t. ground nutmeg
- ½ t. ground cloves
- ½ t. allspice
- 1 T. oil
- Salt and Pepper to taste
- 4-5 c. chicken broth or homemade vegetable stock
Directions
- Preheat the oven to 400 degrees. Prepare a baking sheet with parchment paper or a baking mat.
- Add the squash, apples, onion, ginger, cinnamon, nutmeg, cloves, allspice and oil in a bowl. Add salt and pepper and toss together to coat everything.
- Spread it over the baking sheet in a single layer.
- Bake until fork tender, for about 25 to 30 minutes.
- Remove from the oven and place 1/4 of the roasted vegetables to the blender and add one cup of broth.
- Blend until smooth, adding more broth as needed.
- Move the puree to the a soup pot and then repeat the process until all the veggies are processed.
- Cook the soup until it is heated through, for about 10 minutes.
- Add more seasoning as needed and enjoy.
Notes
Weight Watchers Points
1 point on all plans
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