Roasted Apple and Winter Squash Soup - MetroFamily Magazine
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Roasted Apple and Winter Squash Soup

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Roasted Apple and Winter Squash Soup


  • 3 pounds winter squash, peeled, seeded, and cut into 1-inch pieces
  • 2 medium sweet-tart apples, peeled, cored, and cut into 1-inch pieces
  • 1 medium yellow onion, peeled and quartered
  • 2 large cloves garlic, peeled
  • ¼ cup olive oil
  • 2 teaspoons Kosher salt
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon ground allspice
  • 4 cups unsalted vegetable broth
  • 1 medium sweet-tart apple (for garnish)


  • Preheat oven to 400°F.
  • In a large bowl, combine the squash, apples, onion, garlic, olive oil, salt, rosemary, thyme and allspice. Spread the vegetables/fruit on two parchment-lined baking sheets. Roast, turning once, until tender, about 40 minutes.
  • Puree the roasted vegetables/fruit with the vegetable broth. If using an immersion blender, this may be done in a large pot. If using a food processor, this may be done in batches, transferring the puree to a large pot as you go along.
  • Place the pot over medium heat and simmer until warmed through. If a thinner consistency is desired, add water or more broth. Taste and adjust seasonings.
  • To serve, garnish with thinly sliced or diced apples. Sliced apples may be pan-fried in a little butter or olive oil until golden.

Recipe courtesy of Deanna Norris.

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