As the crisp autumn air settles in and the leaves paint the world in shades of amber and gold, there’s nothing quite like a comforting bowl of soup to warm the soul. Enter roasted squash and apple soup-a harmonious blend of earthy sweetness and cozy spice that captures the essence of fall in every spoonful. This vibrant soup not only celebrates seasonal abundance but also offers a deliciously simple way to nourish yourself as the days grow shorter and cooler. Whether you’re seeking a hearty starter or a soul-soothing meal, roasted squash and apple soup is your perfect autumn companion, inviting you to savor the flavors of the harvest with every warm sip.
Warm Up with Roasted Squash and Apple Soup This Fall is more than just a dish-it’s an embrace of the season’s comforting flavors, where the natural sweetness of roasted squash meets the subtle tartness of apples. This soup captures the essence of autumn in every spoonful, offering a velvety texture and a rich depth born from caramelization. Inspired by rustic harvest meals and my childhood memories of crisp fall afternoons, this soup invites you to experience warmth and flavor in its purest form.
Prep and Cook Time
- Preparation: 15 minutes
- Roasting: 35 minutes
- Simmering and blending: 20 minutes
- Total Time: 1 hour 10 minutes
Yield
Serves 4 generous bowls
Difficulty Level
Easy
Ingredients
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 2 medium apples (preferably Honeycrisp or Fuji), peeled, cored, and sliced
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- ½ cup full-fat coconut milk (optional, for creaminess)
- Fresh thyme sprigs for garnish
- Toasted pumpkin seeds for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes and apple slices with 2 tablespoons of olive oil, a pinch of salt, cinnamon, and nutmeg on a baking sheet. Spread out evenly to ensure even roasting.
- Roast for 30-35 minutes until the squash is tender and golden, and apples have softened and caramelized slightly. Flip halfway through for uniform browning.
- While roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and starting to brown, about 7 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring constantly to prevent burning.
- Add the roasted squash and apples to the pot along with the vegetable broth. Bring the mixture to a gentle simmer and cook uncovered for 10 minutes, allowing the flavors to meld.
- Use an immersion blender to puree the soup until velvety smooth. Alternatively, carefully transfer batches to a blender, then return to the pot.
- Stir in the coconut milk (if using) for a creamy texture and adjust seasoning with salt and pepper. Reheat gently-do not boil after adding the coconut milk to preserve its silky consistency.
- Ladle the soup into bowls and garnish with a sprinkle of fresh thyme leaves and toasted pumpkin seeds for a delightful crunch.
Tips for Success
- Choosing the perfect squash is vital: butternut squash offers a naturally sweet, smooth texture, while kabocha delivers a richer, nuttier flavor. Both work beautifully for this soup.
- For apples, select varieties with a balance of sweet and tart notes like Honeycrisp or Fuji. They roast well without turning mushy.
- Don’t skip roasting-the caramelization brings out the magic of depth and sweetness, elevating your soup beyond ordinary.
- To make this vegan and allergy-friendly, coconut milk adds richness without dairy. Alternatively, you can use unsweetened almond milk, but it will be less creamy.
- This soup can be made ahead and stores beautifully in the fridge for up to 3 days or frozen for 3 months. Reheat gently to preserve flavor and texture.
Serving Suggestions
Serve this autumnal soup with a warm, crusty bread such as sourdough or a rustic whole-grain loaf. A swirl of extra coconut milk or a drizzle of high-quality olive oil on top enhances presentation and flavor. Garnishing with crunchy toasted pumpkin seeds and fresh thyme leaves adds a satisfying texture and a pop of color, inviting guests to savor every spoonful. For a heartier meal, pair it with a simple arugula salad tossed in lemon vinaigrette for contrast and brightness.
| Nutrient | Per Serving |
|---|---|
| Calories | 210 kcal |
| Protein | 3 g |
| Carbohydrates | 38 g |
| Fat | 6 g |
For more cozy autumn soup ideas, check out our Creamy Roasted Carrot Soup. To deepen your knowledge of seasonal ingredients and roasting techniques, visit Serious Eats for expert culinary insights.
Q&A
Q&A: Warm Up with Roasted Squash and Apple Soup This Fall
Q: Why is roasted squash and apple soup the perfect dish for fall?
A: Fall is all about cozy flavors and comforting warmth, and this soup combines the sweet earthiness of roasted squash with the crisp brightness of apples. It embodies the season’s bounty, wrapping you in a velvety hug with every spoonful. Plus, roasting the squash and apples caramelizes their natural sugars, deepening the flavor and making it a uniquely satisfying fall treat.
Q: What types of squash and apples work best for this soup?
A: Butternut or acorn squash are classic choices thanks to their smooth texture and subtly sweet flavor when roasted. For apples, go for tart varieties like Granny Smith or honeycrisp to balance the sweetness and add a refreshing zing. The contrast enhances the soup’s complexity, creating a perfect harmony of flavors.
Q: How does roasting impact the soup’s taste?
A: Roasting transforms raw squash and apples, coaxing out richer, nuttier, and caramelized notes. This process develops a deep, layered sweetness and a slightly smoky undertone that boiling alone can’t achieve. It makes the soup not just comforting but also satisfyingly aromatic and flavorful.
Q: Can this soup be made ahead of time?
A: Absolutely! This soup actually tastes better the next day, as the flavors meld and deepen overnight. Store it in the fridge in an airtight container and gently reheat it on the stovetop or in the microwave for a quick, nourishing fall meal.
Q: What are some creative twists or garnishes for this soup?
A: Elevate your soup with a swirl of coconut cream for extra creaminess, a sprinkle of toasted pumpkin seeds for crunch, or a dash of warming spice like cinnamon or nutmeg. Fresh herbs like thyme or sage add an earthy note, while a drizzle of maple syrup can amplify the autumn vibe.
Q: Is roasted squash and apple soup nutritious?
A: Yes! This soup is packed with vitamins A and C, fiber, and antioxidants from its wholesome ingredients. It’s a nutrient-rich way to warm up on cool fall days, supporting your immune system and keeping you cozy from the inside out.
Q: Any tips for perfecting the texture?
A: For a silky smooth texture, blend the soup thoroughly using a high-speed blender or immersion blender. If it’s too thick, add warm vegetable broth or water a little at a time to reach your desired consistency. For a bit of texture, reserve some roasted squash cubes before blending and stir them back in at the end.
Enjoy the warm, inviting flavors of fall with a bowl of roasted squash and apple soup-your new seasonal staple!
Wrapping Up
As the crisp autumn air settles in and leaves paint the world in hues of amber and gold, there’s nothing quite like a steaming bowl of roasted squash and apple soup to wrap you in cozy comfort. This enchanting blend of seasonal flavors not only warms your body but also celebrates the harvest’s bounty in every luscious spoonful. Whether enjoyed as a nourishing starter or a satisfying main, this soup invites you to savor fall’s essence with each sip. So, gather your ingredients, embrace the kitchen’s aromatic charm, and let this delightful recipe become your go-to comfort food as the days grow shorter and the nights, a little cooler. Your autumn table-and your taste buds-will thank you.
