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5 from 1 vote

Fall Harvest Butternut Squash and Apple Soup

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Author: Lorie Yarro


  • 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


  • 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!