Roasted Butternut Squash and Apple Soup

Warm up with this Roasted Butternut Squash and Apple Soup from Scales by Conair.

Nutritional Information

Per serving (Makes about 10 cups):
  • Calories162
  • Carbohydrates26g
  • Protein2g
  • Fat7g
  • Saturated fat2g
  • Cholesterol6mg
  • Sodium704mg
  • Calcium76mg
  • Fiber1g


  • 3tablespoons extra virgin olive oil
  • 3pounds butternut squash, halved and seeded
  • 2tablespoons unsalted butter
  • 1large onion (about 8 ounces), cut into 1-inch pieces
  • 3apples, peeled, cored and cut into 1-inch pieces
  • 1tablespoon light or dark brown sugar
  • 3tablespoons minced ginger (about one 2-inch piece)
  • 1-1/2quarts vegetable or chicken stock
  • 1teaspoon ground nutmeg
  • 1-1/2 teaspoons sea salt
  • pinch freshly ground black pepper
  • 1/2 teaspoon fresh thyme
Roasted Butternut Squash and Apple Soup


  • 1Preheat oven to 375°F.
  • 2Pour the oil over the cut sides of the squash. Place squash cut side down on a parchment- or foil-lined baking sheet. Place in the preheated oven and roast 30 to 40 minutes, or until a paring knife can easily pierce the skin of the squash.
  • 3While the squash is cooking, put butter in a large stockpot set over medium-high heat. Once the butter has melted, add the onion and sauté for about 8 minutes, or until softened. Stir in the apples and sugar; sauté an additional 12 minutes, or until the apples are soft. Add the ginger and sauté until tender, about 3 to 4 minutes. Stir in the roasted squash, stock and spices. Bring the mixture to a boil and then reduce heat so that the mixture is just simmering. Let the soup simmer for about 1 hour.
  • 4Strain the soup, reserving solids and liquid separately. Place half of the liquid and half of the solids in the jar of a blender. Run on high for 25 seconds; remove and reserve. Add the remaining liquid and solids and repeat. Serve immediately.