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A vibrant bowl of creamy Roasted Butternut Squash & Apple Christmas Soup, garnished with pumpkin seeds and spice, served alongside fresh green apple halves.

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
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
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.