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Roasted Squash and Apple Soup

Roasted Squash and Apple Soup is a warming comfort food packed with Autumn flavours. Butternut squash & apple are roasted until tender and sweet, then gently flavoured with ginger and allspice before blending with stock to give a perfect Winter warming lunch.

This soup is packed with nutrition. A good source of potassium and beta carotene plus plenty of fibre make it a really healthy option whilst the Butternut squash is also low in calories.

Each year we looked forward to our pumpkin and squash harvest at the Kitchen Shed. Firstly, busy preserving for Christmas and the Winter making Pumpkin Jam and Chutney and then grabbing the chance to make a big pot of soup.

A mug of Roasted Squash and Apple Soup on a hessian mat.

When it’s getting colder outside, there’s nothing better than sitting down with a bowl of comforting, creamy squash and apple soup and a chunk of homemade bread. Deliciously nutritious comfort food made from our own harvest.

Creamy Roasted Squash and Apple soup is so easy to make so why not make up a big batch and save some for later in the week or portion up and pop in the freezer ?

A spoon scooping out the flesh of roasted butternut.

What equipment do I need ?

  • A large heavy bottomed pot or saucepan
  • A large roasting tray / sheet lined with baking parchment
  • Immersion blender or handheld blender

What ingredients do I need ?

For full details of quantities see the recipe card at the bottom of the post.

A butternut squash cut in half on a roasting tray.
  • I’ve used Butternut squash but you can use any Winter squash or pumpkin.
  • Apples – I’ve used Braeburn but if you want to go for a tarter flavour in your soup, Granny Smith’s work well.
  • Allspice – we love allspice here at the Kitchen Shed because it’s fiery, sweet and spicy all at the same time – and combined with ginger it provides a perfect kick to the roasted apple and squash. You can buy ready ground allspice or you can opt for whole berries and grind them yourself.
  • Salt and pepper.
  • Onion.
  • Garlic.
  • Fresh ginger.
  • Bay leaves.
  • A couple of sprigs of freshly chopped thyme.
  • A litre of vegetable stock – I used Marigold Swiss Vegetable Bouillon Powder.
  • Optional – toasted pumpkin seeds and apple (cut into small sticks) for a tasty topping with crunchy contrast.

How to make Roasted Squash and Apple Soup

Roasted squash soup is so easy to make – there’s no need peel or chop the butternut squash.
For full details see the recipe card at the bottom of the post.

Two halves of butternut squash face down on a baking tray.

Cut a butternut squash in half long ways and roast face down with a little oil.

Halfway through cooking add apples cored and cut in half to the roasting tray.

A top view of roasted squash and apple on a baking tray.

While the squash roasts, saute the onions and garlic in a large saucepan.

Softened onions, herbs and spices in the bottom of the pan.

Add the spices and seasoning along with the roasted squash and apple.

Roasted squash and apple flesh being added to the pan.

Stir in your stock and simmer so the squash and apple absorb the flavours of the herbs, garlic and ginger.

A spatula taking out the bay leaves from the soup in the pan.

Whizz up with a handheld blender and it’s ready to serve.

A hand blender in a saucepan full of soup.

Sprinkle with roasted pumpkin seeds and apple pieces. Entirely optional but OH loves to add a few drops of Chilli Sauce to his soup.

A top view of a mug of soup on a hessian mat.

Can I make it without roasting the squash and apple ?

You can, of course, make this squash and apple soup without roasting. Simply cooking the squash and apple with the onion and spices in the stock for 20 minutes will give you a lovely soup. That said, if you have the time, it really is worth roasting the butternut squash. Why ? It adds a natural sweetness and gives the soup more depth of texture and flavour.

How to serve

Sprinkle with roasted pumpkin seeds and shreds of apple or add a few drops of Homemade Chilli Sauce.


Serve with a basket of homemade bread rolls for lunch or starter.

Fancy a picnic? We often take a flask of roasted squash and apple soup with us on a Winter picnic.

A mug of soup on a hessian mat.

How long does it keep ?

Roasted squash and apple soup will keep refrigerated for up to five days. To serve, gently reheat in a pan (remember the old adage, ‘A boiled soup is a spoiled soup’) until piping hot.

Can I freeze it?

Roasted Squash and Apple soup freezes well. As soon as it’s cooled, pour into a foodsafe container with a lid and place in the freezer. If you prefer, you can freeze in handy portions in zip lock bags.


Defrost thoroughly and slowly heat in a pan (usually about eight to ten minutes) before serving piping hot.

More squash and pumpkin recipes……

Pumpkin and Cranberry Bread

Spicy Pumpkin Chutney

Pumpkin Pie Jam

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A mug of soup.

Roasted Squash and Apple Soup

Roasted Squash and Apple Soup is a warming comfort food packed with Autumn flavours. Butternut squash & apple are roasted until tender & sweet, then gently flavoured with ginger & allspice before blending with stock to give a perfect Winter warming lunch.
5 from 7 votes
Print Pin Rate Save Recipe
Course: Lunch, Soup, Starter
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 203kcal
Author: Sarah James
servings

Equipment

  • A large heavy bottomed pot or saucepan
  • A large roasting tray/sheet lined with baking parchment
  • Immersion blender or handheld blender

Ingredients

  • 1 kg butternut squash or winter squash – about 1 small squash.
  • 2 apples
  • 4 tablespoons rapeseed/Canola oil
  • 1 onion – diced
  • 2 cloves garlic – crushed
  • 2 teaspoons grated ginger
  • 1 teaspoons allspice
  • 1 teaspoon sea salt
  • ½ teaspoon white pepper
  • 2 bay leaves
  • 2 teaspoons fresh thyme chopped
  • 1 litre vegetable stock
  • Optional: Roasted pumpkin seeds and apple cut into small sticks.

Instructions

  • Preheat oven to 400°F / 200°C / Gas Mark 6.
  • Cut squash in half lengthwise and scoop out seeds.
  • Drizzle squash with 2 tablespoons of rapeseed/Canola olive oil and place on a roasting tray/pan lined with baking parchment cut side down and roast for about 45 minutes or until fork tender.
  • Halfway through cooking your squash, placed cored apples (cut in half) in the roasting tray.
  • While the squash roasts, heat 2 tablespoons of rapeseed oil in a large heavy bottomed pot or saucepan. Add onion and saute for 4 minutes until soft.
  • Stir the crushed garlic and grated ginger into your sauted onions.
  • Cook through for 1 minute before adding salt, pepper, allspice, bay leaves and thyme.
  • Scoop out the flesh from your roasted squash and apples.
  • Add the roasted squash, apple and vegetable stock to your pan and bring to a simmer.
  • Simmer for about 10 minutes so the squash and apple absorb the flavours of the herbs, garlic and ginger. Remove the bay leaves and thyme.
  • Purée the soup with a stick blender or blend in a liquidiser.
  • Optional: Top each bowl of soup with roasted pumpkin seeds and apple sticks. OH loves to add a few drops of Chilli Sauce to his soup.

Notes

  • Roasted squash and apple soup will keep refridgerated for up to five days.
  • Roasted Squash and Apple soup freezes well. As soon as it’s cooled, pour into a foodsafe container with a lid and place in the freezer. If you prefer, you can freeze in handy portions in zip lock bags.
  • Defrost thoroughly and slowly heat in a pan (usually about eight to ten minutes) before serving piping hot.
  • Nutrition information is approximate and meant as a guideline only.
Nutrition Facts
Roasted Squash and Apple Soup
Amount per Serving
Calories
 
203
Calories from Fat 90
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
6
g
Sodium
 
510
mg
22
%
Potassium
 
693
mg
20
%
Carbohydrates
 
31
g
10
%
Fiber
 
5
g
21
%
Sugar
 
11
g
12
%
Protein
 
2
g
4
%
Vitamin A
 
17785
IU
356
%
Vitamin C
 
41
mg
50
%
Calcium
 
96
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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A mug of soup with an image of roasted squash and apples below.

I’m entering Spicy Roasted Squash & Apple Soup into a few challenges this month:

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Recipe Rating




Pumpkin Pie Jam - Tales From The Kitchen Shed

Wednesday 21st of October 2020

[…] a delicious warming Roasted Squash & Apple Soup for those chilly […]

26 Seasonal Recipes - Simple and in Season December Round Up - Ren Behan Food | renbehan.com

Friday 16th of January 2015

[…] I’m firmly in soup mode at the moment, so this Spicy Roasted Squash and Apple Soup by Sarah at Tales from the Kitchen Shed is on my hit-list this […]

The Spice Trail round-up: peppercorns and allspice | Bangers & Mash

Friday 16th of January 2015

[…] fabulous winter warmer up next from Sarah at Tales from the Kitchen Shed with her flavourful Spicy Roasted Squash & Apple Soup (14), made with squash from her own pumpkin patch. There’s ginger, garlic and plenty of […]

Lucy Parissi

Friday 2nd of January 2015

So, so yummy. Love this kinds of soups. Thanks for linking to #CookBlogShare

sarahj

Friday 9th of January 2015

Thanks Lucy,I love soup too, especially this time of year.

Vanesther - Bangers & Mash

Wednesday 31st of December 2014

This soup sounds incredible - definitely one I'll be trying with all the squashes we're getting in our veg boxes at this time of year. And a perfect entry for December's Spice Trail challenge. Thanks so much for linking up :)

sarahj

Friday 9th of January 2015

Thanks Vanesther & a pleasure to link up to #SpiceTrail Hope you enjoy Spicy Roasted Squash & Apple soup.