Roasted Apple Butternut Squash Soup

Roasting brings out the natural sweetness in this American fall classic, where butternut squash meets crisp apples on a hot sheet pan. Blended with sage, a splash of cider, and warm cinnamon, the soup turns silky, savory-sweet, and deeply comforting for a simple dinner.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 280 cal
• 5g protein
• 42g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1 large (about 3 lb) butternut squash
• 3 medium crisp apples
• 1 large yellow onion
• 2 medium carrots
• 4 garlic cloves
• 3 tbsp olive oil
• 8 leaves fresh sage
• 4 cups vegetable broth
• 1 cup apple cider
• 1.5 tsp kosher salt
• 0.75 tsp black pepper
• 0.25 tsp ground cinnamon
• 0.5 cup heavy cream
• 0.25 cup toasted pumpkin seeds

Instructions

1. 1Preheat the oven to 425°F and set out two large sheet pans.
2. 2Peel and cube the butternut squash into 1-inch pieces so they roast evenly.
3. 3Core the apples and cut them into chunks roughly the same size as the squash.
4. 4Roughly chop the onion and carrots; leave the garlic cloves whole and unpeeled for now.
5. 5Toss the squash, apples, onion, carrots, and garlic with olive oil, salt, pepper, and torn sage leaves on the pans.
6. 6Roast for 30 to 35 minutes, stirring once, until the squash is fork-tender and the apples have caramelized edges.
7. 7Squeeze the roasted garlic from its skins into a large pot, then add all the roasted vegetables and fruit.
8. 8Pour in the vegetable broth and apple cider, bring to a simmer over medium heat, and cook 8 minutes to marry flavors.
9. 9Blend the soup in batches until completely smooth, or use an immersion blender directly in the pot.
10. 10Stir in the cream and cinnamon, taste, and adjust seasoning with more salt if needed.
11. 11Ladle into bowls and finish each serving with a swirl of cream and a sprinkle of toasted pumpkin seeds.
12. 12Serve hot as a full dinner with crusty bread on the side for dipping.