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Roasted Squash & Apple Soup

By: Dee Dee Eberle from
Roasted Squash & Apple Soup
Roasted Squash Apple Soup

"Soup. It is the ultimate in comfort food when the weather turns crisp. The desire to dig into a steaming hot bowl of big flavors is undeniable. When seasonal favorites are included in each and every bite, the payoff is even tastier! Butternut squash, Granny Smith Apples, White Potatoes, and a garnish of Balsamic Fig Puree make this soup really special. This Roasted Squash & Apple Soup is just the ticket to quench your soup cravings this Fall."

NotesWhoa. I know this sounds like a lot of steps. But as you're going through the different parts, remember that you're also multi-tasking. As the primary vegetables roast, you can start on the base for the soup. When the roasted veggies come out of the oven, the figs can go right in at the same temperature. As the figs roast, you can puree the soup.

I promise that each step will make you salivate as your kitchen fills with the hearty flavors of Fall. You'll be ready to dive into this Roasted Squash & Apple Soup the minute the blender stops.

Serves4 People

Preparation Time30 min

Cooking Time2 min


  • 1 Medium Butternut Squash
  • 1 Large Granny Smith Apple
  • 4 Medium Yellow Potatoes
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 1 tablespoon Grapeseed Oil
  • 1 Large Carrot
  • 1 Stalk of Celery
  • 1 medium Yellow Onion
  1. Peel & dice the squash, apple & potatoes into equal sized chunks. This will allow for even roasting.

  2. Preheat oven to 400 degrees. Place chopped vegetables on a foil-lined baking sheet. Toss with olive oil, salt & pepper.

  3. Place pan in oven and roast vegetables for 45 minutes, or until they are easily pierced with a fork.

  4. While the vegetables roast, heat the grapeseed oil over medium heat in a large dutch oven. Saute the carrots, onion & celery until softened and the onions are translucent, about 15 minutes.

  5. Add the broth to the sauteed vegetable mixture. When the roasted vegetables come out of the oven, place those vegetables into the dutch oven with the broth. Cook over low heat for 20 minutes, covered.

  6. As the soup cooks, preheat oven to 400 degrees. Place figs, tops and bottoms sliced off, into a cooking-spray lined baking dish.

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