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
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).
Keena says
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 🙂
Eva says
…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
Les says
Hi Dani! This recipe looks delicious! but can i use a pumpkin instead of the butternut squash?
Dani says
You can certainly try – Th pumpkin has less flavor than the butternut, but I bet it would still be good.
David says
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 🙂
Dani says
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!”!
Ashley says
How much broth do we need to use here? 4 cups or 4 cans? Thanks in advance for clarification!
Dani says
4 cups! So sorry about that.
Roni Feit says
Looking at the ingredient list: Broth, guessing its 4 cups.
Can’t wait to give it a try
Thanks.
Roni <(")
Dani says
ooops! Yes!! 4 cups – just fixed that.
michelle says
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.
Dani says
So happy to hear it Michelle and so glad my recipes can help!!
Valarie says
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!
Jen Chapman says
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.
Dani says
So glad you enjoyed it Jen! And yes! A little garlic makes everything better:)
Lorena says
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
Elana says
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!
Dani says
Thanks so much Elana!
Courtney Leshner says
Hi Dani,
Which apples are best to make this delicious recipe?
Dani says
You really can’t go wrong with any apple but I tend to love something bright like a fuji or granny smith.
Courtney Leshner says
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!