Roasted Butternut Squash & Apple Christmas Soup: A Festive Puree

Get ready to infuse your holiday table with warmth and festive cheer! This Roasted Butternut Squash & Apple Christmas Soup brings together the sweet earthiness of butternut squash with the crisp tartness of apples. Perfect for a cozy meal or a standout starter, this Christmas soup is a delicious way to celebrate the season. You will love its velvety smooth, naturally creamy texture, which tastes wonderfully indulgent.

Why You’ll Love This Festive Soup

Discover why this delightful recipe will become a new holiday tradition in your home:

• Perfect for Holiday Entertaining: This soup makes an elegant and impressive appetizer or main course for any festive gathering, setting a warm mood.
• Deep, Rich Roasted Flavors: Roasting vegetables intensifies their natural sweetness and creates incredible depth of flavor, as highlighted by culinary science. The art and science of roasting vegetables explains how heat application transforms natural produce flavors.
• Naturally Creamy, No Dairy Needed: Achieve a luxurious, smooth consistency without adding any heavy cream, making it a healthy and delicious creamy soup.
• Simple, Approachable Recipe Steps: Even beginner cooks can master this hearty soup with our clear, step-by-step instructions.
• Easily Adaptable for Dietary Needs: Naturally gluten-free, vegetarian, and easily made vegan, this recipe suits various dietary preferences.
• Features Seasonal Christmas Ingredients: Embrace the best of autumn and winter produce, making it ideal for your holiday menu.

Ingredients

Gather these simple ingredients to create your comforting Roasted Butternut Squash & Apple Christmas Soup:

• 1 medium butternut squash (about 2.5-3 lbs), peeled and chopped into 1-inch pieces
• 1 Granny Smith apple, peeled and chopped into 1-inch pieces
• 1 small yellow onion, chopped
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp ground pepper
• 1/4 tsp garlic powder
• 3 1/2-4 1/2 cups chicken broth (make it vegetarian with vegetable broth)

For the Pumpkin Seed Topping:

• 1/2 cup pumpkin seeds (also known as pepitas)
• 1 tbsp brown sugar
• 1/2 tsp kosher salt
• 1/4 tsp paprika
• 1 tbsp extra virgin olive oil

Notes & Substitutions

When selecting butternut squash, choose one that feels heavy for its size with dull skin, indicating ripeness. You can often find pre-cut squash to save prep time. Granny Smith apples offer a crucial tart balance to the sweet squash; other firm, tart apples like Honeycrisp or Braeburn could also work. The pairing of butternut squash and apple is a classic combination, as demonstrated by many recipes for roasted butternut squash and apple. Use chicken broth for a richer flavor, or vegetable broth to keep it vegetarian or vegan. Feel free to enhance the festive flavor of your roasted butternut squash soup with a pinch of cinnamon, nutmeg, or a dash of ginger. Pumpkin seeds, also called pepitas, provide a lovely crunch and visual appeal.

Equipment

You only need a few basic kitchen tools for this delicious Roasted Butternut Squash & Apple Christmas Soup.

• Large baking sheet(s)
• Parchment paper
• Large pot or Dutch oven
• Immersion blender or standard blender
• Cutting board and sharp knife
• Measuring cups and spoons

Instructions

Follow these easy steps to create your delicious Roasted Butternut Squash & Apple Christmas Soup:

1. Prepare Pumpkin Seed Topping (350°F): Preheat your oven to 350°F (175°C). In a small bowl, combine the 1/2 cup pumpkin seeds, 1 tablespoon brown sugar, 1/2 teaspoon kosher salt, 1/4 teaspoon paprika, and 1 tablespoon extra virgin olive oil. Stir well to coat. Spread the seasoned pumpkin seeds in a single layer on a small baking sheet. Roast for 10 minutes, making sure to toss them halfway through for even crisping. Set the toasted pumpkin seeds aside; they will be your crunchy topping.
2. Increase Oven Temperature: Raise the oven temperature to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
3. Toss Vegetables: Place the chopped butternut squash, apple, and onion onto the prepared sheet pan. Drizzle with 2 tablespoons of extra virgin olive oil, then sprinkle with 1 teaspoon kosher salt, 1/2 teaspoon ground pepper, and 1/4 teaspoon garlic powder. Toss everything together until the vegetables are evenly coated.
4. Roast Vegetables: Spread the seasoned butternut squash mixture in a single layer on the sheet pan. Roast for 35-40 minutes, flipping the vegetables once at the 20-minute mark to ensure even browning and tenderness. The squash should be fork-tender and slightly caramelized.
5. Simmer with Broth: Carefully transfer the roasted butternut squash, apple, and onion mixture to a large pot or Dutch oven. Pour in 3 1/2 cups of chicken or vegetable broth. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low and let it gently simmer for 15 minutes. This allows the flavors to meld beautifully.
6. Puree the Soup: Remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until it’s completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the hot soup in batches to a standard blender. Blend until velvety smooth, remembering to vent the lid to allow steam to escape and avoid pressure buildup (refer to “Blending Hot Soup Safely” in Pro Tips).
7. Adjust Seasoning and Thickness: Return the blended soup to the pot (if using a standard blender). Taste the soup and adjust the seasoning with additional salt and pepper as needed. If you prefer a thinner consistency, gradually stir in more broth, up to 1 cup, until you reach your desired thickness for this delightful Christmas soup.
8. Serve: Heat the soup on low for about 5 minutes, just to ensure it’s piping hot. Ladle the creamy soup into bowls and serve immediately. Garnish each serving generously with the prepared pumpkin seed topping. This Roasted Butternut Squash & Apple Christmas Soup is best enjoyed fresh!

Pro Tips & Troubleshooting

• Blending Hot Soup Safely: When using a regular blender for your roasted butternut squash and apple soup, never fill it more than halfway. Remove the center cap from the lid and cover the opening with a kitchen towel to prevent splatters while allowing steam to escape. Start on low speed and gradually increase.
• Achieving Smoothness: For the silkiest texture, blend the soup in small batches. If you encounter any fibrous bits, pass the soup through a fine-mesh sieve after blending, though it’s rarely necessary for this recipe.
• Flavor Boosting: A splash of apple cider vinegar or lemon juice at the end can brighten the flavors. For an extra luxurious feel, stir in a dollop of butter or a swirl of coconut cream just before serving.
• Common Mistakes: Avoid under-roasting the vegetables; they need to be very tender and slightly caramelized for the best flavor and texture. Also, season gradually; it is easier to add more salt and pepper than to fix an over-seasoned soup.

Serving, Storage, & Variations

Serving Suggestions

This festive puree is fantastic on its own, but it truly shines when paired thoughtfully. Serve your Roasted Butternut Squash & Apple Christmas Soup with warm, crusty artisan bread or a gooey grilled cheese sandwich for a comforting meal. For an elegant holiday starter, garnish with a swirl of créme fraîche or coconut cream, a sprinkle of fresh sage, or a few candied pecans alongside the pumpkin seeds.

Storage

Leftover soup keeps beautifully! Refrigerate any unused portions in an airtight container for up to 3 days. For longer storage, freeze the soup in freezer-safe containers or bags for up to 3 months. Thaw frozen soup overnight in the refrigerator, then gently reheat on the stovetop over low heat, stirring occasionally, or in the microwave. Add a splash of broth or water if it seems too thick after reheating.

Variations

• Spiced Soup: For an even more festive flavor, add 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, or a pinch of ground ginger to the vegetables before roasting. These warming spices enhance the Christmas soup’s holiday appeal.
• Creamy Additions: While delicious on its own, you can stir in 1/2 cup of full-fat coconut milk (for a vegan option) or heavy cream after blending for an extra rich and creamy texture.
• Other Toppings: Experiment with different crunchy toppings like toasted pecans, croutons, crispy fried sage leaves, or even crumbled bacon for a savory twist.

Nutrition

This Roasted Butternut Squash & Apple Christmas Soup offers a wholesome and comforting option for your holiday table. Packed with vitamins and fiber from the squash and apples, it’s a naturally healthy choice. This vegetarian-friendly soup provides a delightful and nourishing start to any festive meal, offering essential nutrients.

FAQ

• Can I prepare this soup ahead of time? Absolutely! This roasted butternut squash and apple soup tastes even better the next day as the flavors deepen. Store it in the refrigerator and reheat gently.
• What other apples can I use? While Granny Smith provides ideal tartness, you can use other firm, slightly tart varieties like Honeycrisp, Fuji, or Braeburn for this Christmas soup.
• Is it suitable for a vegetarian/vegan diet? Yes! Simply ensure you use vegetable broth instead of chicken broth, and omit any optional dairy additions like créme fraîche or heavy cream.
• How do I choose and peel a butternut squash? Look for a squash that is firm, heavy for its size, and has uniform, dull skin. To peel, use a sharp vegetable peeler or carefully slice off the skin with a knife after cutting the squash into more manageable pieces.

Conclusion

This Roasted Butternut Squash & Apple Christmas Soup is more than just a dish; it’s a bowl of festive comfort designed to warm your heart during the holidays. Its rich, roasted flavors and incredibly smooth texture make it a standout. We encourage you to try this easy and delicious recipe, perfect for beginners and busy parents alike. Share this cozy Christmas soup with your loved ones and savor the simple joy it brings to your holiday celebrations.

Roasted Butternut Squash & Apple Christmas Soup: A Festive Puree

This warming and flavorful soup features roasted butternut squash, sweet apples, and savory spices, blended into a smooth and comforting puree. Topped with spiced pumpkin seeds, it's an ideal festive starter or light meal.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 servings

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

Soup

• 1 medium butternut squash about 2.5-3 lbs, peeled and chopped into 1 inch pieces
• 1 granny smith apple peeled and chopped into 1 inch pieces
• 1 small yellow onion chopped
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp ground pepper
• 1/4 tsp garlic powder
• 3 1/2-4 1/2 cups chicken broth make it vegetarian with vegetable broth

Pumpkin Seed Topping

• 1/2 cup pumpkin seeds also known as pepitas
• 1 tbsp brown sugar
• 1/2 tsp kosher salt
• 1/4 tsp paprika
• 1 tbsp extra virgin olive oil

Equipment

• Oven
• Sheet pan
• Large pot
• Immersion blender (or regular blender)

Method

 

Pumpkin Seed Topping

1. Preheat oven to 350F. Combine pumpkin seeds, brown sugar, salt, paprika, and olive oil, then spread on a pan. Roast for 10 minutes, flipping halfway, then set aside.

Roasting Vegetables

1. Increase oven heat to 425F and line a sheet pan with parchment paper. On the pan, toss butternut squash, apple, and onion with olive oil, salt, pepper, and garlic powder.
2. Roast the vegetable mixture for 35-40 minutes, turning once after 20 minutes.

Making the Soup

1. Transfer the roasted vegetables and 3 1/2 cups of chicken broth to a large pot. Bring to a simmer over medium-high heat, then reduce heat to low and simmer for 15 minutes.
2. Remove the pot from heat and blend the soup until smooth using an immersion blender or by carefully pureeing in batches in a standard blender.
3. Adjust seasoning with additional salt and pepper as needed. For a thinner soup, add more broth to your desired consistency.
4. Heat the soup on low for about 5 minutes, then serve hot topped with the prepared Pumpkin Seed Topping.

Notes

When blending hot soup in a regular blender, fill the blender only halfway, vent the lid, and cover it with a kitchen towel to prevent pressure buildup. You can also use vegetable broth instead of chicken broth for a vegetarian option.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com