This Butternut Squash & Apple Sheet Pan Soup is a warm hug in a bowl! Roasted squash and sweet apples blend together for a comforting fall flavor that’s just lovely.
It’s super easy to make on a busy day—just toss everything on a pan, roast, blend, and enjoy! You’ll be left wondering why you don’t make this more often. 🍏🎃
Key Ingredients & Substitutions
Butternut Squash: This main ingredient gives the soup its rich texture. If you can’t find it, sweet potatoes or pumpkin work great as substitutes. Just adjust the roasting time if needed!
Apples: I love using Gala or Fuji for their sweetness. If those aren’t available, Honeycrisp or Granny Smith (for a tangy twist) can be delightful alternatives.
Onion & Garlic: They add a lovely depth of flavor. You can substitute yellow onion with red onion for a milder taste. Fresh minced garlic can be swapped with garlic powder if you’re in a pinch.
Vegetable Broth: Using vegetable broth keeps it plant-based, but chicken broth creates a richer taste. Homemade broth can also elevate the flavor.
Cream/Coconut Milk: I usually prefer heavy cream for a richer texture, but coconut milk keeps it dairy-free and adds a nice flavor. Unsweetened almond or oat milk could work too.
How Can I Ensure My Soup is Smooth and Creamy?
Getting that velvety texture is all about proper blending. Here’s how to get it just right:
- After roasting, let your veggies cool slightly before transferring them to a pot for blending.
- Using an immersion blender is easier and less messy, but a countertop blender works too—just be careful with hot liquids!
- Blend in batches if using a countertop blender, filling it halfway and allowing steam to escape to prevent splatters.
Adjust the consistency by adding more broth if it’s too thick. Taste and tweak your seasonings after blending to get the perfect bowl of soup!
Butternut Squash & Apple Sheet Pan Soup
Ingredients You’ll Need:
Vegetables:
- 1 medium butternut squash, peeled, seeded, and chopped into 1-inch cubes
- 2 medium apples (such as Gala or Fuji), cored and chopped into 1-inch pieces
- 1 large onion, peeled and quartered
- 3 cloves garlic, peeled
Seasonings & Liquids:
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- 4 cups vegetable broth (or chicken broth)
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1/4 teaspoon ground cinnamon (optional, for warmth)
Garnishes:
- 1/4 cup heavy cream or coconut milk (for garnish and creaminess)
- Fresh parsley or thyme, chopped (for garnish)
- Croutons (for serving)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep, 30 minutes to roast, and another 10 minutes to puree and season. You’ll have a hearty dish ready in about 50 minutes, perfect for an easy weeknight meal!
Step-by-Step Instructions:
1. Prepping The Ingredients:
First, preheat your oven to 400°F (200°C). While it heats, get your sheet pan ready by lining it with parchment paper or foil—it makes for easy cleanup later!
2. Assembling The Roasting Mix:
On the prepared sheet pan, spread out the cubed butternut squash, chopped apples, quartered onion, and whole garlic cloves. Drizzle everything with olive oil and sprinkle with salt, pepper, thyme, and cinnamon (if you’re using it). Use your hands or a spatula to toss everything together so it’s well coated in oil and seasonings.
3. Roasting The Vegetables:
Place the sheet pan in the oven and let it roast for about 25 to 30 minutes. Make sure to stir halfway through so everything cooks evenly. You’re looking for the squash to be tender and caramelized on the edges—yum!
4. Blending Into Soup:
Once roasted, take the veggies out of the oven and transfer them into a large pot. Pour in the vegetable broth and bring it to a simmer over medium heat. This helps meld all those delicious flavors together!
5. Pureeing The Soup:
Now for the fun part! Using an immersion blender, carefully puree the soup until it’s super smooth and creamy. If you’re using a countertop blender, blend the soup in batches, being careful since it will be hot!
6. Final Seasoning:
Taste your soup and add any extra salt and pepper you desire. Each squash and apple can vary in sweetness and saltiness, so this is a great time to adjust to your liking.
7. Serving It Up:
Serve the soup hot in bowls, and don’t forget to swirl in a splash of heavy cream or coconut milk for that extra creaminess! Top with chopped fresh parsley or thyme and sprinkle some croutons for a crunch.
8. Enjoy!:
Pair your soup with crusty bread or soft pretzel sticks for a complete meal. You’re all set to enjoy the comforting flavors of this lovely Butternut Squash & Apple Sheet Pan Soup!
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Can I Use Frozen Butternut Squash in This Recipe?
Yes, you can use frozen butternut squash! Just make sure to thaw it first for even roasting. You may want to reduce the roasting time since frozen veggies can release moisture.
Can I Make This Soup Vegan?
Absolutely! To keep it vegan, simply use vegetable broth and stick with coconut milk for creaminess. It’s just as delicious without any animal products!
How Should I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, stirring occasionally. If it thickens, feel free to add a bit more broth or water to get your desired consistency.
What Can I Serve With This Soup?
This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or even soft pretzel sticks. You could also enjoy it with a fresh green salad for a light, balanced meal!
