Roasted Butternut Squash + Apple Soup

roasted butternut squash and apple soup

Roasted butternut squash and apple soup

The library and I have become quite close over the last year. And by close, I totally mean BFFs.

I love the library. I spend hours perusing her stacks—looking over books, DVDs, cookbooks—and gaining inspiration. I see her weekly. And she fills me up with a piles of books. I, in turn, soak up everything she has to offer and come back for more.

butternut squash

She kind of reminds me of the Giving Tree. I only hope she gets as much out of our relationship as I do.

Something tells me the feeling is pretty darn mutual.

roasted butternut squash

My last bounty included a few cookbooks. Most notably one from Mark Bittman: The Food Matters Cookbook.

I’m pretty sure I read it cover to cover. I’m also pretty sure I gave myself carpal tunnel typing up all of the recipes that I wanted to make from the book.

One of the recipes in the to-make pile was for Roasted Butternut Squash Chowder with Apples. It also happens to be the inspiration for this one.

roasted butternut squash and apple soup

Of course, I had to adapt it. And make it delicious in my own way. The original recipe called for wine. I don’t do wine. The original recipe called for roasting everything. I didn’t.

You know, I’m sure it’s delicious however you choose to make it. Just…make it.

butternut squash and apple soup

Roasted butternut squash and apple soup

Roasted Butternut Squash + Apple Soup

Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4 -6
Author Emily Levenson |


To roast the squash:

  • 1 butternut squash cut in half and seeded
  • 1 tbs olive oil
  • salt and pepper

For the soup:

  • 1-2 tbs olive oil
  • 1 large onion chopped
  • 2 tbs minced garlic
  • 2 large apples cored and chopped
  • 1 tsp dried sage
  • 1/2 cup apple cider
  • Roasted squash innards
  • 6 cups vegetable broth
  • salt and pepper to taste


To roast the squash:

  1. Preheat oven to 400°F.
  2. Put squash cut side up on a baking sheet. Drizzle with oil, and sprinkle generously with salt and pepper.
  3. Roast until fork-tender, about 30 minutes.
  4. Let cool completely.
  5. Remove from skin —this was fairly easy to peel off for me, but you could use a spoon and scoop it out if it's not.

To make the soup:

  1. Heat oil in a large pot over medium heat.
  2. Add onions and garlic and saute until fragrant, about 3-5 minutes.
  3. Add apple and saute for another 3-5 minutes.
  4. Add sage and apple cider. Cook for another 1-2 minutes.
  5. Add squash innards and broth. Increase heat and bring to a boil.
  6. Reduce heat to medium low, and simmer until apples are tender; about 15 minutes.
  7. Use an immersion blender (or Cuisinart, in batches) and puree until smooth.
  8. Season to taste with salt and pepper.
  9. Serve with your favorite salad or sammich. Or, enjoy it on its own.

Allergen Information

Nightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, Corn Free, and Egg Free.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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