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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 40 votes
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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


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


  • 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.


  • 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.


  • 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.
Calories: 203kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 510mg | Potassium: 693mg | Fiber: 5g | Sugar: 11g | Vitamin A: 17785IU | Vitamin C: 41mg | Calcium: 96mg | Iron: 1mg