Roasted butternut squash and apple soup

    1 hour 40 min

    Butternut squash, sweet potato, carrot and a full bulb of garlic are roasted, then added to a vegetable and apple stock to make this deliciously thick, vegetarian soup. Use an immersion blender to make it thick and creamy without the need for cream! It's also nice with curry powder instead of cayenne if you fancy more of a kick!

    4 people made this

    Serves: 8 

    • 1 butternut squash, halved lengthwise and seeded
    • 1 large carrot, cut into large chunks
    • 1 sweet potato, cut into large chunks
    • 1 whole bulb of garlic
    • 1 1/2 tablespoons olive oil
    • 1/2 teaspoon dried rosemary
    • salt and ground black pepper to taste
    • 1 tablespoon olive oil
    • 2 celery sticks, sliced
    • 1 onion, chopped
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon cayenne pepper
    • 2 Granny Smith apples - peeled, cored, and sliced
    • 1 litre vegetable stock
    • 240ml apple juice or apple cider

    Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

    1. Preheat oven to 200 C / Gas 6. Line a roasting tin or baking tray with parchment paper.
    2. Arrange butternut squash halves, carrot chunks, sweet potato chunks and a whole garlic bulb onto the prepared baking tray. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt and black pepper.
    3. Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
    4. Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
    5. Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; cook until the celery and onion have softened, about 8 minutes. Add apple and continue to cook and stir until apples begin to get soften, about 2 minutes more.
    6. Pour vegetable stock and apple juice into the pot; bring to the boil, reduce heat to medium-low and simmer for 30 minutes.
    7. Stir roasted squash, carrot, sweet potato and garlic into the pot. Blend soup with an immersion blender until smooth.

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    Reviews in English (26)


    OK but not the best I have had. I think bacon is missing to offset the sweetness of the apple and cider or maybe I should have used a different cider and make sure it boils readily as opposed to reduce the heat as soon as some bubbles had appeared. Also very rich in consistency so it makes me wonder whether I should have simmered it with the lid closed but Chris liked the consistency. Maybe could do with more salt than the recipe indicates even though I usually do not use much salt. I would do it again though perhaps with a few tweaks.  -  04 Nov 2017


    FANTASTIC! Best squash soup I've ever had, and love that there's no fattening cream involved. So smooth and hearty. Hmmmm. Made it without apple juice. I thought it might mask the sweet squah and yam flavors. Didn't miss it. Perfect on a blustery Fall night.  -  28 Nov 2014  (Review from Allrecipes US | Canada)


    Very good! I used a tabletop blender for the vegetables rather than an immersion, so it came out much smoother than what you see in the picture. The cayenne is a tad overpowering--I recommend using 1/4 tsp instead of 1/2.  -  22 Sep 2016  (Review from Allrecipes US | Canada)