Roasted Butternut Squash, Carrot & Apple Soup

I am completely obsessed with this soup! I have made this soup five times so far this year, which works out to more than once a week, and I still find myself craving it. For over a month, I have been doing a lot of juicing, interspersed with big salads and soups, and this soup has become my all time favorite. The soup consists of roasted squash, carrots, apple, onion, garlic, and ginger. I blend everything in my Vitamix blender to create a very creamy smooth soup that is entirely addictive. The roasting brings out the flavor of the squash, the apples add a subtle sweetness, and the ginger and garlic add another depth of flavor.

I am a huge fan of both ginger and garlic, so I include a lot of both in this soup, but if you are not as big a fan as I am, feel free to decrease the amount used. One day when I realized that I was out of carrots, I found that you can substitute sweet potatoes for the carrots, which changes the taste slightly but still allows the soup to maintain its vibrant color and smooth texture. I usually have a variety of homemade stock in my freezer, and I prefer to use either chicken or vegetable broth in this soup. If you do not have homemade stock on hand, buy a low sodium organic brand that you prefer. Any flavorful variety of apple will work well in this recipe including Pink Lady, Ambrosia, Granny Smith, or Gala. I enjoy a mug of this soup without any embellishment for lunch, but if I am saving it for dinner, I often garnish the soup with crisp bacon bits, crunchy croutons or lightly toasted pumpkin seeds, and fresh chopped parsley.




Buon Appetito!
Deborah Mele 2017

Roasted Butternut Squash, Carrot & Apple Soup

Yield: Serves 4

Prep Time: 15 mins

Cook Time: 40 mins


1 Large Butternut Squash
4 Tablespoons Olive Oil, Divided
Salt & Pepper To Taste
6 Large Carrots
1 Large Onion, Diced
2 Large Apples, Peeled, Cored, & Diced
4 Garlic Cloves, Peeled & Chopped
2-inch Piece Fresh Ginger, Peeled & Sliced
5 + Cups Homemade Chicken or Vegetable Broth (See Notes Above)


Preheat oven to 375 degrees F.
Line a baking sheet with aluminum foil.
Peel the squash, and cut in half.
Scoop out the seeds with a spoon and discard.
Cut the squash into 2-inch pieces, and toss with olive oil.
Season with salt and pepper.
Bake the squash in the oven until fork tender, about 25 minutes.
Cool to room temperature.
In a large saucepan, heat the olive oil over medium heat until lightly smoking.
Cook the onion until translucent, stirring often, about 6 to 7 minutes.
Add the apple, garlic, carrots, and ginger, and cook, stirring often for 8 minutes.
Add the broth and bring to a boil.
Reduce the heat to a simmer, and cook until the apples and carrots are very tender, about 10 minutes.
Cool the onion and apple mixture to room temperature.
Using a blender, blend all of the ingredients in batches with some of the cooking stock, and place in a large bowl.
If soup is too thick, add a little additional stock.
Stir the soup, taste, and adjust seasonings as needed.


2 Responses to “Roasted Butternut Squash, Carrot & Apple Soup”

  1. 1
    Allan Misch — February 13, 2017 @ 9:19 am

    I made this soup this weekend! It was fabulous! Great flavors and texture. I love that it is so healthy with the only fat added being olive oil. Buonissimo!


    Deborah Reply:

    Thanks Allan!


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