Roasted Butternut Squash & Honeycrisp Apple Soup
by Sally Rychlak
Butternut squash soup is one of my favorite fall recipes, but I wanted this version to have a little more flavor than a traditional squash soup without relying on heavy cream or added sugar.... The answer was a Honeycrisp apple.
Butternut squash and apple are naturally a great combination, but roasting them together before making the soup is what really makes this recipe. The edges of the squash caramelize in the oven while the apple becomes incredibly soft and sweet. Once blended, you don't get an overwhelmingly apple flavored soup. Instead, the apple subtly enhances the natural sweetness of the squash.
I also use bone broth rather than regular chicken broth. It gives the soup a savory base and adds some additional protein without changing the creamy texture.
Once the squash and apple are roasted, the rest comes together quickly. Onion, garlic and thyme add savory flavor, while a small amount of cinnamon and nutmeg give the soup warmth without making it taste like dessert.
The final ingredient is one I wouldn't skip: apple cider vinegar. Just a teaspoon at the end adds acidity that balances the natural sweetness of the squash and Honeycrisp apple and brightens the entire soup.
The finished soup is thick, silky and creamy without needing any heavy cream. It's perfect on its own for a light lunch or as a side with a protein and salad for dinner.
It also reheats beautifully, making it a great soup to make at the beginning of the week and keep in the refrigerator for easy lunches and dinners.
I once had a butternut soup at Bryant Park Grille in NYC, and it was topped with Pomegranate seeds, and it changed my life. Pom seeds are now a must when I make butternut squash soup, so be sure to add that to your grocery list.
Nutrition
Approximate nutrition per 1 1/2 cup serving:
Calories: 190–220
Protein: 8–11g
Carbohydrates: 35–40g
Fat: 4–5g
Fiber: 6–7g
Sugar: 10–13g
The exact nutrition will vary based on the size of the butternut squash and Honeycrisp apple and the brand of bone broth used. Butternut squash itself is naturally low in fat and provides fiber, potassium, vitamin C and particularly high amounts of vitamin A.
Storage
Allow the soup to cool before transferring it to an airtight container.
Store in the refrigerator for up to 4 days.
The soup can also be frozen in individual portions. Allow it to thaw overnight in the refrigerator and gently reheat on the stovetop or in the microwave. Add a splash of bone broth if it becomes too thick after storing.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Preheat the oven to 425°F. Add the cubed butternut squash and chopped Honeycrisp apple to a large sheet pan. Drizzle with the olive oil and season with salt and black pepper. Toss until evenly coated and spread into a single layer. Roast for 25 to 35 minutes, tossing about halfway through, until the squash is completely tender and beginning to caramelize around the edges. The apple will become very soft.
2
While the squash and apple roast, add the chopped onion to a large soup pot over medium heat. If needed, add a small splash of olive oil or bone broth to prevent sticking. Cook for about 5 minutes, or until the onion is soft and translucent. Add the garlic, thyme, cinnamon and nutmeg. Cook for about 30 seconds, just until fragrant. Add the roasted butternut squash and Honeycrisp apple to the pot. Pour in the bone broth and stir everything together. Bring to a gentle simmer and cook for about 10 minutes to allow the flavors to come together.
3
Remove the pot from the heat. Using an immersion blender, blend the soup until completely smooth and creamy. If you prefer a thinner soup, add additional bone broth a little at a time until it reaches your desired consistency. Stir in the apple cider vinegar. Taste and adjust the salt, pepper or vinegar as needed.
4
Ladle into bowls and finish with freshly ground black pepper and fresh thyme. For a little texture, top with toasted pepitas and pomegranate seeds. I added a bit of Greek yogurt, but a small drizzle of olive oil is also delicious if you want a richer finish.
Instructions
1 large butternut squash about 3 pounds peeled seeded and cubed
1 Honeycrisp apple peeled cored and chopped
1 small yellow onion chopped
3 cloves garlic minced
1 tablespoon olive oil
4 cups bone broth
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt plus more to taste
Black pepper to taste
1 teaspoon apple cider vinegar
Butternut Squash Soup
Greek yogurt
Pomegranate Seeds
Toasted Pumpkin Seeds
Recommended topping
Butternut Squash and Apple Soup
Recipe Curator
Sally Rychlak
This roasted butternut squash soup is creamy, cozy and naturally slightly sweet from roasted butternut squash and Honeycrisp apple. Roasting the squash and apple first brings out their natural sweetness and gives the soup a deeper, caramelized flavor, while bone broth adds savory flavor and a little extra protein. Finished with thyme, warm spices and a splash of apple cider vinegar, it's an easy fall soup made without heavy cream.
Servings :
4 Servings
Calories:
250 Calories / Serve
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
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