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Roasted Butternut Squash, Garlic, and Apple Soup

Rated as 4.43 out of 5 Stars

"Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable."
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1 h 40 m servings 220
Original recipe yields 8 servings


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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
  3. Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
  4. Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
  5. Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
  6. Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
  7. Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 220 calories; 4.9 44.5 3.8 0 278 Full nutrition

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Read all reviews 25
  1. 28 Ratings

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Most helpful positive review

FANTASTIC! Best squash soup I've ever had, and love that there's no fattening cream involved. So smooth and hearty. Hmmmm. Made it without apple juice. I thought it might mask the sweet squah ...

Most helpful critical review

I thought the soup was to tart, tasted like green apples. I only used 2 granny smith and the juice. I added a little sugar, a little cream, and finally bought another squash to add to it. To ...

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FANTASTIC! Best squash soup I've ever had, and love that there's no fattening cream involved. So smooth and hearty. Hmmmm. Made it without apple juice. I thought it might mask the sweet squah ...

I will start by saying this was delicious, and I will absolutely make it again! This time I followed the recipe very closely. The biggest change is that, not having an immersion blender, I boil...

Very good! I used a tabletop blender for the vegetables rather than an immersion, so it came out much smoother than what you see in the picture. The cayenne is a tad overpowering--I recommend us...

Loved it but made a few adjustments. I added 1/2 tsp of curry and substituted chicken broth for vegge broth, added some thyme, a bay leaf, butter, and honey. It turned out complex with flavo...

I made this and it was delish...great for a cold winter night or to warm you up at lunch.

Added some low fat greek yoghurt for creaminess, fantastic recipe!

Delicious recipe nice and thick without adding any extra calories from cream I used cayenne next time I will use curry just to try it house smelled great while veggies were roasting.Doubled the ...

This is very good. I took a shortcut and cooked the vegetables in the broth and apple cider instead of roasting them. It still came out awesome. I used cayenne pepper and curry, and oh my!

First time I made this I accidentally used apple cider vinegar...but I tried again and followed the recipe except I used 2 Braeburn apples instead of Granny Smith. The soup is delicious! Roastin...