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Home » Recipes » Lunch » Soup + Stew + Chili » Roasted Butternut Squash + Apple Soup

Roasted Butternut Squash + Apple Soup

Published: Nov 5, 2014 · Last Modified: September 29, 2019 by Dani

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Roasted Butternut Squash + Apple Soup

Watch the step-by-step video HERE.

Comfort food.

Some say it exists.  Others say there is no such thing.

Personally, I think it’s a very real experience.

Warm, rich, creamy soup on a cold day… that’s comforting. If only for a moment.

The beauty of comfort food like this soup is that it contradicts the heavy, caloric classics that we usually think of when it comes to comfort food (think mashed potatoes or macaroni and cheese).

This soup will give you the same warm, comforting experience of those classics except instead of being soothed by butter and cream you will be greeted by a bowl of roasted fruits and vegetables.  And I promise you, you will not feel like you are missing anything.  Not one thing.

But don’t thank me for this recipe.  This one is all Ina.  You know, the brilliant Barefoot Contessa.  I just adore her.  And when I found this recipe I knew I didn’t need to change a thing except to make sure that it reaches as many kitchens as possible before the colder weather kicks in.

If you want the step by step, be sure to check out the video below.  Otherwise, just scroll down and you can print the recipe below.  enjoy!

Watch the step-by-step video guide HERE.

Roasted Butternut Squash + Apple Soup
Print Recipe
4.34 from 45 votes

Roasted Butternut Squash + Apple Soup

This recipe is from Ina Garten. She is one of my top ten resources for simple, delicious, wholesome meals. This recipe is the perfect display of Ina’s easy style in the kitchen. I just adore her!
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free
Author: Dani Spies
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Calories: 1706kcal

Ingredients

  • 3 lb. butternut squash peeled, seeded and cut into chunks (about 8 cups)
  • 2 tbsp. extra virgin olive oil
  • 2 onions chopped
  • 2 apples peeled, seeded and chopped
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 4 cups low sodium organic chicken broth
  • 1/2 tsp. curry powder

Instructions

  • Preheat oven to 425.
  • Divide squash, onions and apples amongst two rimmed baking sheets. Drizzle one tablespoon of olive oil over each tray of fruit and veggies and seasons with salt and pepper. Gently toss all the ingredients together until they all have a light coating of olive oil and seasonings.
  • Roast for 30 minutes, flipping halfway through.
  • Once the ingredients cool to room temperature, put them in the blender (one tray at a time) and add two cups of chicken broth and tsp. curry powder. Blend for 30-60 seconds or until the soup is rich and creamy.
  • Pour into a large pot and repeat with the second tray.
  • Warm the soup over a medium-high heat until heated through. Adjust the seasonings and enjoy!
  • Makes 6 cups (4-6 servings).

Nutrition

Calories: 1706kcal | Carbohydrates: 320g | Protein: 70g | Fat: 33g | Saturated Fat: 5g | Sodium: 35976mg | Potassium: 7375mg | Fiber: 49g | Sugar: 95g | Vitamin A: 144845IU | Vitamin C: 318.8mg | Calcium: 922mg | Iron: 32mg

Gluten Free, Recipes, Soup + Stew + Chili apples, butternut squash, Butternut Squash Soup, chicken broth, Fall, Gluten Free, Onions, Soup, Winter

About Dani

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Comments

  1. Keena says

    November 6, 2014 at 7:42 am

    5 stars
    We made this last night and it was AMAZING! We have probably made over half of all the recipes you post. It’s so exciting to see a new video up every week 🙂

    Reply
  2. Eva says

    November 6, 2014 at 2:39 pm

    5 stars
    …and if we use veggie broth (or water) instead of chicken broth, it’s vegan/plant-based… Yay! Sounds like a delightful, cheerful soup for rainy days this time of year

    Reply
  3. Les says

    November 8, 2014 at 1:54 pm

    5 stars
    Hi Dani! This recipe looks delicious! but can i use a pumpkin instead of the butternut squash?

    Reply
    • Dani says

      November 10, 2014 at 9:40 am

      5 stars
      You can certainly try – Th pumpkin has less flavor than the butternut, but I bet it would still be good.

      Reply
  4. David says

    November 9, 2014 at 12:49 am

    5 stars
    Hi Dani. I’ve never been much of a fan of pumpkin soup, but with butternut squash (or butternut pumpkin as it’s known Down Under), I think I could very easily tempted… especially as it doesn’t need cream to make it thick and tasty! One question though: I always prefer a ‘chunky’ soup; would it be possible to use some of the squash/apple/chunks without blending them to get a mixed smooth/chunky style? Or does it really only work when all fully blended? Thanks, David 🙂

    Reply
    • Dani says

      November 10, 2014 at 9:39 am

      5 stars
      If you prefer a chancy soup, blending only half could work – it won’t change the flavor – just the texture. So if thats how you like it, I say, go for it!”!

      Reply
  5. Ashley says

    November 14, 2014 at 3:24 pm

    5 stars
    How much broth do we need to use here? 4 cups or 4 cans? Thanks in advance for clarification!

    Reply
    • Dani says

      November 16, 2014 at 11:59 am

      5 stars
      4 cups! So sorry about that.

      Reply
  6. Roni Feit says

    November 14, 2014 at 7:55 pm

    5 stars
    Looking at the ingredient list: Broth, guessing its 4 cups.
    Can’t wait to give it a try
    Thanks.
    Roni <(")

    Reply
    • Dani says

      November 16, 2014 at 11:57 am

      5 stars
      ooops! Yes!! 4 cups – just fixed that.

      Reply
  7. michelle says

    November 17, 2014 at 8:34 pm

    5 stars
    my eight year old son and i just made this, it is fabulous! they have already cubed and peeled butternut squash at trader joe’s so that speeded things up for us. this is the 5th recipe we’ve made from your site, not counting the smoothie guide, and each one is a knock out of the park! I’m eating better in 2 weeks than i have in decades! and i am fuller than ever, thanks oatmeal for breakfast, and thanks dani, i just needed some direction and support.

    Reply
    • Dani says

      November 18, 2014 at 10:24 am

      5 stars
      So happy to hear it Michelle and so glad my recipes can help!!

      Reply
  8. Valarie says

    November 26, 2014 at 10:35 am

    5 stars
    Making this soup (well, roasting the veggies/apples now and will finish it tomorrow) to serve on Thanksgiving! It just sounds so delicious and I think me and everyone else here will love it!

    Reply
  9. Jen Chapman says

    October 18, 2015 at 6:52 pm

    5 stars
    I just made this for dinner tonight and it was delicious!!!  Turned out so well its going in my recipe notebook.  Only change I made was adding a little garlic.

    Reply
    • Dani says

      October 19, 2015 at 11:17 am

      5 stars
      So glad you enjoyed it Jen! And yes! A little garlic makes everything better:)

      Reply
  10. Lorena says

    October 31, 2015 at 3:05 pm

    5 stars
    Hello. I’m Italian born and raised and love to cook. I adore butternut squash that I use a lot and was just looking for a recipe like this (meaning squash+fruit). Do you think it would work with pear, too? And nutmeg instead of curry? 
    I just subscribed to your youtube channel and I’m going to subscribe to your newsletter right after commenting.
    Ciao,
    Lorena

    Reply
  11. Elana says

    November 22, 2015 at 12:02 pm

    5 stars
    Hi Dani.  I used  a buttercup squash in this recipe.  It turned out really well.  So creamy.   I used a hand blender and was pleased with the results.  I have been making your recipes for, over 3 years now.  They are always fantastic. Keep posting and blogging!

    Reply
    • Dani says

      November 23, 2015 at 12:21 pm

      5 stars
      Thanks so much Elana!

      Reply
  12. Courtney Leshner says

    January 23, 2020 at 12:19 am

    5 stars
    Hi Dani,
    Which apples are best to make this delicious recipe?

    Reply
    • Dani says

      January 23, 2020 at 1:39 pm

      You really can’t go wrong with any apple but I tend to love something bright like a fuji or granny smith.

      Reply
      • Courtney Leshner says

        February 4, 2020 at 7:18 pm

        Just seeing this now, I bought honey crisp apples because they were on the sweeter side. Will be making this recipe today. I can’t wait to see how it turns out!

        Reply
  13. Debra says

    October 26, 2020 at 2:15 pm

    5 stars
    Loved the recipe! I did slight adjustments to it. My husband doesn’t like curry powder, so I substituted Za’atar, ginger and red pepper flakes. It worked out really well.

    Reply

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