roasted butternut squash with caramelized Granny Smith apples and a pinch of nutmeg, served with candied pecans

Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Chop the apples and onion, and mince the garlic.

Prepare the Vegetables

On a baking sheet, toss the butternut squash, apples, onion, and garlic with olive oil, salt, and pepper. Spread in a single layer and roast for about 25-30 minutes, or until tender and slightly caramelized.

Roast the Vegetables

Once roasted, transfer the vegetables to a large pot. Add the vegetable broth and nutmeg. Use an immersion blender to puree the mixture until smooth, or transfer to a blender in batches.

Blend the Soup

Return the blended soup to the pot and heat over medium heat until warmed through. Adjust seasoning if necessary.

Heat the Soup

butternut squash

roasted butternut & apple soup

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!