Roasted Butternut Squash & Apple Soup

It’s the season for butternut squash. πŸ™‚

Today I wanted to make a different kind of butternut squash. Roasting this soup brings out a nice depth of flavor from the butternut squash, apples, and garlic. Enjoy this with family and friends.
This is a very easy recipe to make and a healthy one!

Roasted Butternut Squash & Apple Soup Recipe


  • 1 large butternut squash- peeled seeded and cut into pieces
  • 2 onions- peeled and quartered
  • 3 cloves of garlic
  • 2 apples- cored and peeled, quartered
  • 2 tablespoons of extra virgin olive oil
  • 1 bunch of fresh basil
  • Sea salt & ground pepper
  • 4 cups of vegetable stock


  1. Preheat the oven to 400 degrees or 204 Celsius.
  2. In a large casserole or baking dish, toss the prepared squash, onion, garlic, apples, olive oil, and salt & pepper.
  3. Place in oven and cook for about 40 minutes.
  4. Remove from heat and place half the vegetables in a food processor or blender.
  5. Add 2 cups of vegetable stock to the food processor than blend.
  6. Add in basil and blend.
  7. Repeat with the remaining vegetables and stock.
  8. Place the purΓ©ed mix in a pot over medium heat.
  9. Serve in warm bowls and cracked black pepper.

Kali Orexi!!

*I actually left the skins on my butternut squash, but I recommend removing them. πŸ™‚




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