If you are searching for a cozy, velvety dish that feels like a warm hug in a bowl, look no further than the Creamy Roasted Butternut Squash Soup with Apple and Nutmeg Recipe. This soup combines the natural sweetness of roasted butternut squash and apples with a fragrant hint of nutmeg and a touch of spice, delivering layers of irresistible flavor. It’s comfort food elevated, perfect for crisp autumn evenings or anytime you want a nourishing, satisfying meal that feels both indulgent and wholesome.
Ingredients You’ll Need
Every ingredient in this recipe is simple yet essential, chosen not only for flavor but also to bring out the beautiful texture and vibrant color that make this soup a true showstopper. From the roasted squash’s caramelized sweetness to the warm nutmeg’s aromatic spice, each component plays a crucial role.
- Butternut squash (3-4 pounds): The star of the show, roasting this adds depth and caramelization to the soup’s flavor.
- Olive oil (2 tablespoons): Used for roasting and sautéing, it brings richness and helps develop flavor.
- Salt and black pepper (1 teaspoon each): Enhance natural flavors and provide balanced seasoning.
- Salted butter (1 tablespoon): Adds creaminess and a subtle richness during sautéing.
- Yellow onion (1, chopped): Provides a natural sweetness and a mellow base flavor.
- Yellow bell pepper (1, chopped): Adds brightness and a gentle sweetness.
- Carrots (2 medium, peeled and diced): Contribute to the soup’s sweetness and texture.
- Garlic cloves (2, minced): Infuse the soup with aromatic warmth and depth.
- Unsweetened apple sauce (½ cup): Adds a subtle fruity sweetness that pairs perfectly with the squash.
- Low-sodium chicken or vegetable broth (4 cups): The liquid base to soften the flavors and give the soup its soup-like consistency.
- Lemon zest (¼ teaspoon): Brightens the flavors and adds a touch of freshness.
- Ground nutmeg (¼ teaspoon): A warm spice that brings that cozy autumnal feeling.
- Red pepper flakes (¼ to ½ teaspoon, optional): For those who like a gentle kick of heat to balance the sweetness.
- Optional toppings: Heavy whipped cream or half and half adds extra creaminess; chopped scallions, sunflower or pumpkin seeds bring crunch and extra flavor.
How to Make Creamy Roasted Butternut Squash Soup with Apple and Nutmeg Recipe
Step 1: Roast the Butternut Squash
Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Place the halved butternut squash flesh side down on the baking sheet, drizzle with about one tablespoon of olive oil, then season lightly with salt and black pepper. Roasting the squash this way allows it to develop a lovely caramelized exterior while the flesh becomes luxuriously tender. Bake for about 45 minutes until golden brown and soft when pierced with a fork.
Step 2: Prepare the Squash Flesh
Once roasted, let the squash cool for about 15 minutes—just enough so you can handle it without burning your fingers. Then scoop out the soft flesh into a bowl, discarding the seeds and skin. The roasted flavor here is the canvas your soup will be built upon, rich and slightly sweet, with depth from the caramelization.
Step 3: Sauté the Aromatics and Vegetables
While the squash cools, heat a tablespoon of olive oil along with the butter in a large soup pot over medium-high heat. Add the chopped onion, yellow bell pepper, and diced carrots. Sauté these until soft and tender—about 5 to 7 minutes—letting their natural sweetness come forward. Add the minced garlic last and sauté for just another minute to avoid burning but to extract that fragrant punch.
Step 4: Blend the Soup Base
Add the roasted squash flesh, sautéed vegetables, apple sauce, and half of the broth into a blender. Blend the mixture until it’s incredibly smooth and silky. This blending is what makes the soup creamy without needing any cream. It’s pure, wholesome deliciousness captured in a velvety texture that feels indulgent with every spoonful.
Step 5: Simmer to Perfection
Pour the pureed mixture into a large stockpot and stir in the remaining broth, lemon zest, ground nutmeg, and extra salt and black pepper to taste. Bring the soup to a gentle boil, then reduce the heat, cover, and let it simmer for about 7 minutes. This step lets all the flavors marry beautifully and lets the fragrant notes of nutmeg bloom throughout.
Step 6: Serve Warm and Beautifully
Ladle your finished soup into bowls, ready to warm anyone lucky enough to enjoy it. This is the moment your kitchen smells like autumn, and the flavors truly shine when served hot and fresh.
How to Serve Creamy Roasted Butternut Squash Soup with Apple and Nutmeg Recipe
Garnishes
Toppings can take this soup from delicious to unforgettable. A swirl of heavy whipped cream or a splash of half and half adds a luscious creaminess, while chopped scallions introduce a fresh, slightly sharp contrast. For texture, sprinkle on toasted sunflower or pumpkin seeds, giving each bite a satisfying crunch and a nutty nuance.
Side Dishes
This soup pairs beautifully with crusty artisan bread or a warm, cheesy grilled cheese sandwich. For something lighter, try a crisp green salad with a mild vinaigrette to balance the richness. The combination of creamy soup and crunchy or fresh sides makes a well-rounded meal that satisfies all cravings.
Creative Ways to Present
Serve the soup in charming, rustic bowls to enhance the comforting vibe. For a wow factor, swirl in a bit of herb-infused oil or a drizzle of honey before serving. You could also offer a mini tasting by pouring small portions into shot glasses garnished with a tiny pumpkin seed—a perfect starter for autumn dinner parties.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the refrigerator. The soup will keep well for up to 3 days, making it an excellent option for quick lunches or a comforting dinner on a busy night.
Freezing
This soup freezes wonderfully, making it ideal for batch cooking. Let it cool completely before pouring into freezer-safe containers. It can be frozen for up to 3 months. Just thaw in the fridge overnight when ready to enjoy.
Reheating
Reheat gently on the stove over low heat to preserve the soup’s creamy texture. Stir occasionally to prevent scorching. Adding a splash of broth or water can help loosen the soup if it thickens too much with refrigeration or freezing.
FAQs
Can I make this soup vegan?
Absolutely! Simply replace the chicken broth with vegetable broth and swap out the butter for a plant-based alternative. The soup will still be creamy and flavorful without any dairy.
Can I use fresh apples instead of applesauce?
Yes, you can dice fresh apples and cook them with the vegetables. They will add a bit more texture and a fresh fruity note, but applesauce gives the soup a smoother sweetness and consistency.
What if I don’t have nutmeg?
If you don’t have nutmeg, a pinch of cinnamon or allspice can be a lovely substitute. These warm spices complement the squash and apple beautifully.
Is it necessary to roast the butternut squash?
Roasting is key here because it caramelizes the natural sugars, adding richness and a deep flavor that steaming or boiling cannot achieve. It also helps create that beautiful golden color.
Can I make the soup spicier?
Definitely! The recipe includes optional red pepper flakes; feel free to add more according to your heat tolerance, or even a dash of cayenne pepper to kick up the spice level.
Final Thoughts
I cannot recommend enough trying out the Creamy Roasted Butternut Squash Soup with Apple and Nutmeg Recipe. It’s one of those dishes that makes you feel cared for and cozy, whether you’re serving it to family, friends, or just yourself. With its balance of sweet, savory, and spice, plus its beautiful color and texture, this soup is destined to become a favorite in your kitchen. Give it a go, and enjoy every creamy, comforting spoonful!
Print
Creamy Roasted Butternut Squash Soup with Apple and Nutmeg Recipe
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This creamy and comforting Butternut Squash Soup is made by roasting the squash to bring out its natural sweetness, then blending it with sautéed vegetables, apple sauce, and aromatic spices. Perfect for a cozy meal, it’s garnished with optional toppings like whipped cream, scallions, and seeds for added texture and flavor.
Ingredients
Main Ingredients
- 1 3-4 pound butternut squash, halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon salted butter
- 1 yellow onion, chopped
- 1 yellow bell pepper, chopped
- 2 medium carrots, peeled and diced
- 2 garlic cloves, minced
- ½ cup unsweetened apple sauce
- 4 cups low-sodium chicken or vegetable broth
- ¼ teaspoon lemon zest
- ¼ teaspoon ground nutmeg
- ¼ – ½ teaspoon red pepper flakes (optional, adjust to spice preference)
Optional Toppings
- Heavy whipped cream or half and half
- Chopped scallions
- Sunflower seeds or pumpkin seeds
Instructions
- Roast the Squash: Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the butternut squash halves flesh side down on the sheet. Drizzle with 1 tablespoon olive oil and lightly season with salt and black pepper on the flesh. Roast for 45 minutes or until the squash is tender and browned.
- Cool and Prepare Squash: Remove the squash from the oven and let it cool for about 15 minutes until it’s safe to handle. Scoop out and discard the seeds.
- Sauté Vegetables: While the squash cools, heat 1 tablespoon olive oil and the butter in a large soup pot or skillet over medium-high heat. Add the chopped onion, bell pepper, and carrots, sautéing for 5-7 minutes until soft. Add minced garlic and sauté an additional 1 minute until fragrant.
- Blend the Soup Base: Scoop the cooked butternut squash flesh into a blender. Add the sautéed vegetables, apple sauce, and half of the broth. Blend until perfectly smooth and creamy.
- Simmer the Soup: Pour the blended squash mixture into a large stock pot. Add the remaining broth, lemon zest, ground nutmeg, and season with a generous pinch of salt and black pepper. Stir well, bring to a boil, then reduce heat to low, cover, and simmer for 7 minutes to allow flavors to meld.
- Serve and Garnish: Ladle the warm soup into bowls. Top with desired optional garnishes such as a dollop of heavy whipped cream, chopped scallions, and seeds for extra crunch and flavor. Serve immediately and enjoy!
Notes
- Use low-sodium broth to control the saltiness of the soup.
- The apple sauce adds natural sweetness and depth; avoid sweetened varieties to keep the flavor balanced.
- Adjust red pepper flakes to your preferred spice level, or omit for a milder soup.
- For a vegan option, substitute butter with plant-based margarine and use vegetable broth.
- You can roast the squash a day ahead and refrigerate to save time on cooking day.
- This soup stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
