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Roasted Pumpkin Apple Soup Recipe

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4.1 from 85 reviews

This Roasted Pumpkin Apple Soup is a creamy, comforting blend of roasted butternut squash and sweet apples, enhanced with aromatic herbs and spices. Perfect for autumn or chilly days, this smooth soup combines the natural sweetness of fruit and vegetables with savory chicken stock, finished with a touch of heavy cream and garnished with fresh sage and roasted pumpkin seeds for added texture and flavor.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Fruit

  • 1 butternut squash (peeled, deseeded, and diced)
  • 3 apples (peeled, cored, and chopped)
  • 1 onion (diced)
  • 3 cloves garlic (minced or finely chopped)
  • Fresh sage leaves (for garnish)

Liquids

  • 6 cups chicken stock
  • 3/4 cup heavy cream (divided: 1/2 cup plus 1/4 cup for drizzling)
  • 2 tablespoons olive oil (divided: 1 tbsp for roasting, 1 tbsp for cooking)

Spices and Seasonings

  • Salt and black pepper (to taste)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon ground nutmeg

Garnishes

  • Roasted pumpkin seeds (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 390°F (200°C). Line two baking sheets with parchment paper and set aside for roasting the butternut squash.
  2. Prepare the squash: In a large mixing bowl, toss the diced butternut squash with half of the olive oil. Season generously with salt and black pepper, and mix until the pieces are evenly coated.
  3. Roast the squash: Spread the seasoned squash in a single layer across the lined baking sheets. Roast in the preheated oven for about 20 minutes, or until the squash is tender and begins to turn golden brown. Remove from oven and set aside.
  4. Sauté apples and onion: Heat the remaining tablespoon of olive oil in a large saucepan over medium-high heat. Add the diced apples and onion, stirring as you cook them for about 4 minutes or until the onion becomes soft and translucent.
  5. Add garlic: Stir in the minced garlic and cook for an additional 1 minute, until fragrant, making sure not to burn the garlic.
  6. Add stock and spices: Pour in the chicken stock, then add dried oregano, dried sage, and ground nutmeg to the saucepan. Stir to combine with the apple and onion mixture.
  7. Simmer with roasted squash: Add the roasted butternut squash to the saucepan. Bring everything to a boil, then reduce the heat to low and let it simmer gently for 10 minutes to allow flavors to meld.
  8. Blend the soup: Remove the saucepan from heat. Using a handheld stick blender, carefully blend the soup until very smooth. Be cautious as the soup will be hot.
  9. Finish with cream and seasoning: Stir in 1/2 cup of heavy cream into the blended soup and season with salt and black pepper to taste. Mix well to incorporate the cream evenly.
  10. Serve and garnish: Ladle the soup into serving bowls. Drizzle the remaining cream over the top. Garnish with fresh sage leaves and roasted pumpkin seeds if desired. Serve warm and enjoy!

Notes

  • For a vegan version, substitute chicken stock with vegetable stock and use coconut cream or a plant-based cream alternative instead of heavy cream.
  • Peeling and dicing the squash ahead of time can speed up preparation.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • If you don’t have a handheld blender, carefully transfer the soup in batches to a blender, then return it to the pot.
  • Adjust seasoning gradually after blending to achieve desired taste.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/roasted-pumpkin-apple-soup-recipe/