Roasted Apple & Squash Soup

Sheet-pan roasting is the quiet magic behind this cozy American autumn soup. Butternut squash and tart apples caramelize with cinnamon and thyme, then blend with broth into a silky bowl finished with yogurt.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 245 cal
• 6g protein
• 42g carbs
• 8g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 medium (about 2 lb) butternut squash
• 2 large tart apples
• 1 medium yellow onion
• 1 large carrot
• 3 garlic cloves
• 2 tbsp extra-virgin olive oil
• 4 cups vegetable or chicken broth
• 1 tsp leaves fresh thyme
• ¼ tsp ground cinnamon
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ cup plain Greek yogurt
• ¼ cup toasted pumpkin seeds
• 2 tbsp chopped fresh chives

Instructions

1. 1Preheat the oven to 425°F. Peel and cube the butternut squash, core and chunk the apples (skin on), roughly chop the onion and carrot, and smash the garlic cloves.
2. 2Spread all the cut produce on a large rimmed sheet pan. Drizzle with olive oil, sprinkle with thyme, cinnamon, salt, and pepper, and toss until everything is lightly coated.
3. 3Roast 30–35 minutes, stirring once halfway, until the squash is fork-tender and deeply golden at the edges and the apples have collapsed and caramelized.
4. 4Transfer the roasted vegetables and apples to a blender or large pot. Add most of the broth and blend until completely smooth and silky, working in batches if needed.
5. 5Pour the puree into a saucepan over medium heat. Stir in remaining broth to reach a spoonable lunch consistency and bring to a gentle simmer for 5 minutes so flavors marry.
6. 6Taste and adjust salt and pepper. The apples should give natural sweetness balanced by the savory squash and thyme.
7. 7Ladle into four bowls. Swirl a spoonful of Greek yogurt into each serving for creaminess and cool contrast.
8. 8Top with toasted pumpkin seeds and chopped chives. Serve hot with crusty bread or pack in a thermos for a work-friendly midday meal.