Lunch | Dinner

Roasted Butternut Squash and Apple Soup

  • 15 Mins

    Prep Time

  • 40 Mins

    Cook Time

  • 6


  • 176


  • 7g


  • 21g


  • 6g




  • 1 Medium Butternut Squash, peeled, seeded, and diced
  • 2 Apples, diced
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Butter
  • 2 Shallots, thinly sliced
  • 6 Cups Low-Sodium Chicken or Vegetable Broth
  • Salt and Pepper, to taste


  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Roast Butternut Squash & Apples Preheat oven to 400°F. Place butternut squash and apples onto a foil-lined baking sheet. Drizzle with the olive oil and season with salt and pepper, to taste. Spread into an even layer and roast for 35 – 40 minutes, or until tender.

  • 3.

    Blend All Ingredients, Heat, & Serve In a large pot, melt the butter. Add the shallots and cook until translucent, about 4-5 minutes. Add the broth, roasted squash, and apples to the pot. Using a stick blender, blend all ingredients until smooth and creamy. If using a blender, carefully transfer all ingredients into the blender and blend until smooth and creamy. Use a clean cloth to cover the hole in the blender lid to allow steam to escape. Transfer back to the pot. Heat soup. Adjust seasonings as needed and enjoy!

  • 4.

    Wash Hands Wash hands with soap and water.

Recipe adapted from

Nourishment Notes

Butternut Squash

Butternut squash is high in antioxidants which are key to helping protect body cells. Squash is also high in fiber, which is important for digestion, and potassium, which is important for helping to maintain healthy blood pressure levels.

Fatigue Buster

  • Butternut Squash

    Purchase peeled, diced butternut squash.

  • Apples

    Use an apple slicer to slice apples instead of dicing.

  • Shallots

    Use a mini food processor to chop shallots.

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