Roasted Butternut Squash, Garlic, and Apple Soup

Roasted Butternut Squash, Garlic, and Apple Soup

Nancy A.

"Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable."
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Ingredients

1 h 40 m servings 220 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 4.9 g
  • 7%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
  3. Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
  4. Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
  5. Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
  6. Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
  7. Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Reviews

Read all reviews 15
  1. 18 Ratings

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Most helpful positive review

FANTASTIC! Best squash soup I've ever had, and love that there's no fattening cream involved. So smooth and hearty. Hmmmm. Made it without apple juice. I thought it might mask the sweet squah ...

Most helpful critical review

A lot,of prep time. I thought there was a it too much garlic and it masked the taste of the squash.i prefer a squash soup that has more of a squash flavor

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Most positive
Least positive
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FANTASTIC! Best squash soup I've ever had, and love that there's no fattening cream involved. So smooth and hearty. Hmmmm. Made it without apple juice. I thought it might mask the sweet squah ...

Very good! I used a tabletop blender for the vegetables rather than an immersion, so it came out much smoother than what you see in the picture. The cayenne is a tad overpowering--I recommend us...

I made this and it was delish...great for a cold winter night or to warm you up at lunch.

No rsomeary, added mild curry powder.

Delicious recipe nice and thick without adding any extra calories from cream I used cayenne next time I will use curry just to try it house smelled great while veggies were roasting.Doubled the ...

Really flavourful recipe. I have made it twice - once with curry and once with cayenne. Both versions were very popular at our house. My favourite butternut squash recipe.

A lot,of prep time. I thought there was a it too much garlic and it masked the taste of the squash.i prefer a squash soup that has more of a squash flavor

I roasted the butternut squash, 1 large carrot cut in large pieces, 1 large onion cut in half, & 4 half stalks of celery. I did not have whole garlic to roast. When the veg cooled off I cut eve...

Loved it but made a few adjustments. I added 1/2 tsp of curry and substituted chicken broth for vegge broth, added some thyme, a bay leaf, butter, and honey. It turned out complex with flavo...

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