Easy Roasted Butternut Squash Soup with Apple (No Cream)
Smooth roasted squash soup with apple, onion, garlic, and thyme. Made without cream, butter, or coconut milk.
Equipment
- Rimmed baking sheet
- Baking parchment suitable for the oven temperature
- Large saucepan or Dutch oven
- Knife and cutting board
- Spoon
- Immersion blender, or a blender approved for hot liquids
- Measuring cups and spoons
Ingredients
- For the Soup
- 1 medium-large butternut squash about 3 pounds (1.4 kg)
- 2 tablespoons olive oil divided
- 1 medium yellow onion diced
- 1 medium Granny Smith apple peeled, cored, and diced
- 2 garlic cloves minced
- ½ teaspoon dried thyme or 1½ teaspoons fresh thyme leaves
- 3 –4 cups low-sodium vegetable broth divided
- ½ teaspoon fine salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 –2 teaspoons apple cider vinegar optional, to taste
- Optional Toppings
- Toasted pumpkin seeds
- Fresh thyme leaves
- A small drizzle of olive oil
- Freshly ground black pepper
Instructions
- Prepare the squash.Heat the oven to 400°F (200°C). Line a rimmed baking sheet with suitable parchment. Carefully cut the squash in half lengthwise and scoop out the seeds. Rub the cut surfaces with 1 tablespoon olive oil.
- Roast until tender.Place the squash halves cut-side down on the baking sheet. Roast for approximately 45–60 minutes, until a knife slides easily through the thickest part. Begin checking at 40 minutes. Larger squash may take longer.
- Cook the onion and apple.During the final 15 minutes of roasting, heat the remaining tablespoon of olive oil in a large saucepan over medium heat. Add the onion and cook for 5–7 minutes, stirring, until softened. Add the apple, garlic, and thyme. Cook for another 1 minute.
- Simmer the soup base.Add 3 cups broth, the salt, and pepper. Bring to a gentle simmer and cook for 10–12 minutes, until the apple is tender.
- Add the roasted squash.Let the squash cool just enough to handle. Scoop the flesh into the saucepan, leaving the skin behind.
- Blend carefully.Remove the pan from the heat. Blend with an immersion blender, keeping its head submerged to prevent splashing. Alternatively, use a blender approved for hot liquids and follow its instructions for cooling, filling, and venting. Never blend hot soup in a sealed personal blender.
- Adjust and serve.Stir in the remaining broth a little at a time until the soup is thick but pours easily. Warm gently. Taste and adjust the salt and pepper. If it tastes too sweet, add 1 teaspoon apple cider vinegar, taste, and add more only if needed. Serve with your chosen toppings.
Notes
- Timing: Roasting time varies with the squash’s size. The apple and onion cook while the squash finishes roasting.
- Broth: Start with 3 cups. You may not need the full fourth cup.
- Texture: Fully tender squash and apple blend more smoothly.
- Serving size: Divide into four larger bowls or six starter portions.
- Dietary preferences: The base is vegan when made with suitable vegetable broth. Check packaged ingredients for gluten-free requirements.