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    Home » Recipes » Soups & Stews

    Roasted Butternut Squash and Apple Soup

    Published: Sep 27, 2015 · Modified: Oct 15, 2016 by Fox Valley Foodie · This post may contain affiliate links

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    Roasted Butternut Squash and Apple SoupMy favorite thing about fall is it's the only time of the year I can go around scaring children without the cops being called.  This year I want to hide on my porch dressed as a hapless scarecrow slumped in a chair holding a candy bowl for trick or treaters, only to jump up and scare them as they reach for treats.  It will be glorious!  Now all I need is a scarecrow costume... and a porch.

    The next best thing about fall is the transitioning of my dinner table menu. Out are the vibrant summer flavors of summer and in are the earthy, comforting flavors of fall!  There are few flavors that symbolize fall to me better than butternut squash.  It has a robust creamy flavor that lends itself perfectly as a canvass for any assortment of ingredients one can imagine.

    My Roasted Butternut Squash and Apple Soup highlights in-season squash and apples, plus it has a smoky kick from chipotle peppers for the adventurous!  If you don't enjoy heat, feel free to omit them from the recipe, Roasted Butternut Squash and Apple Soup is delectable either way.

    I recommend pureeing this soup in a good blender.  Last week I purchased this KitchenAid blender and I couldn't be more happy with it. The pitcher securely locks onto the base, which was an issue with my previous blender, and it is also far more powerful, yet quieter, than the lesser expensive blender I replaced after burning out the motor.

    The above link is an affiliate link. Any Amazon purchases made through this link help support FoxValleyFoodie.com without any additional cost to you.

    Roasted Butternut Squash and Apple Soup recipe

    Roasted Butternut Squash and Apple Soup

    Roasted Butternut Squash and Apple Soup

    My Roasted Butternut Squash and Apple Soup highlights in-season squash and apples, plus it has a smoky kick from chipotle peppers for the adventurous!
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    Course: Soup
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 6 servings
    Author: Fox Valley Foodie

    Ingredients

    • 2 pounds butternut squash cut in quarters lengthwise
    • 1 lbs apples cut in half
    • 2 yellow onions chopped
    • 1 tablespoon butter
    • 1 teaspoon chipotle pepper in adobo sauce
    • 2 cups apple juice
    • 14 oz can chicken broth
    • teaspoon ½ salt
    • teaspoon ½ ground black pepper

    Instructions

    • Place squash and apples on sheetpan and roast at 400 degrees until softened. Roughly 30 minutes depending on size.
    • The apples should finish cooking before the squash, check after 20 minutes.
    • Saute onions in butter until softened and translucent.
    • Remove apples and let cool till able to handle.
    • Remove outer peel from apples and cut out core. Place in blender.
    • Remove squash, peel, and place in blender once cool enough to handle.
    • Add all remaining ingredients to blender and puree until smooth.
    • Place soup in a large saucepan to heat.
    • Serve topped with pecans, and sour cream.

    Notes

    The chipotles lend a nice smoky flavor, however if you are adverse to heat feel free to omit from the recipe.
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    If you enjoyed reading my Roasted Butternut Squash and Apple Soup recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.

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