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    You are here: Home / Fall Recipes / Fall Harvest Butternut Squash and Apple Soup

    Fall Harvest Butternut Squash and Apple Soup

    Last Updated August 30, 2022. Published October 21, 2015 By Lorie 4 Comments

    This post may contain affiliate links.

    Jump to Recipe Print Recipe

    The cool weather is coming and soup season is going to stick around for a while now. That's fine by me, it's one of the few things I love about freezing weather. I am certainly not a big fan of weather below 50 degrees, but I will savor some coziness in a bowl when it's here.

    I said the other week that I can't seem to get enough of butternut squash this season. Apples are also my fall favorite. So what better way to enjoy them than to toss them together into a simple soup?!

    If there is one thing I will say about the recipes I create it's that simplicity is at the root. If it takes too long, too many ingredients or is too complicated, then it's not going to fly in my kitchen. Nobody's got time for that! And I certainly don't. I recently got a Vitamix after eyeing it for years, so soups are now a whole new level of easy as I don't even have to put a single thing on the stove top. I simply blend and serve. Someone pinch me, this has to be a dream!

    You can easily make this recipe in a food processor, but an extra step to heat it up will be needed. That still shouldn't add too much time to it to be honest. I garnished this soup with some toasted pumpkin seeds to add just a final touch of fall to it and it really rounded it out. This sweet and savory Fall Harvest Butternut Squash and Apple Soup will have you so excited for the chill to come, but then again, if your weather is anything like it is here in Cincinnati, you never really know what to expect outside. So even if it's warm outside, this soup will still satisfy!

    Try this Chunky Red Potato Leek Soup for another great fall soup!

    Fall Harvest Butternut Squash and Apple Soup

    5 from 1 vote
    Print Rate
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Author: Lorie Yarro

    Ingredients 

    • 1 large butternut squash
    • 1 small apple I used gala
    • ⅔-1 cup vegetable broth or stock
    • ½ teaspoon garlic powder
    • ½ teaspoon cumin
    • ¼ teaspoon cinnamon
    • dash of ginger
    • sea salt to taste
    • pepitas pumpkin seeds for garnish

    Instructions

    • Preheat oven to 400°F.
    • Cut squash in half and remove pulp and seeds.
    • Roast for 30-35 minutes or until soft.
    • You can keep apple skin on or remove. Cut into slices and add to the oven for the last 15 minutes of roasting the squash.
    • Remove from oven and allow to cool.
    • Add all ingredients to high speed blender and blend until smooth and heated if you have a soup setting. Add more broth or stock if it is too thick to your liking.
    • If your blender doesn't have a soup setting or you are using a food processor, blend all ingredients until smooth. Pour mixture into a small pot and heat, stirring occasionally over medium heat until hot.
    • Garnish with lightly toasted pumpkin seeds and enjoy!
    Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!
    « Cranberry Almond Roasted Butternut Squash
    Pumpkin Quinoa Chili »

    Reader Interactions

    Comments

    1. Jen says

      November 22, 2016 at 1:19 pm

      How many servings does this make?

      Reply
      • Lorie says

        November 22, 2016 at 11:56 pm

        Hi Jen!it doesn't make a whole lot. I would say about 2-3 servings.

        Reply
    2. rachel says

      November 06, 2016 at 5:52 pm

      Do you think I could use chicken broth?

      Reply
      • Lorie says

        November 06, 2016 at 6:03 pm

        Absolutely! Chicken broth will work just fine, Rachel!

        Reply

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    Hello! I’m Lorie, welcome to lemons + zest! If you love to eat, and you love delicious, simple recipes, then you are in the right place. When it comes to cooking these days, I firmly believe that if it takes too long, or too much work to make, then it’s not for me. Read More…

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