Roasted Butternut Squash and Apple Soup

Stay warm this Fall with my new favorite soup!



(Serves 4)

-1 butternut squash

-1 yellow onion, chopped

-1 small Granny Smith apple, chopped

-1 small Gala apple, chopped

-5 thyme sprigs

-2 tablespoons butter, melted

-1 tablespoon extra virgin olive oil

-1 teaspoon sugar (optional)

-1/2 teaspoon nutmeg

-1 teaspoon cayenne (optional)

-salt and pepper

-4 cups chicken broth


1.  Heat oven to 400 degrees F.  Line a baking sheet with foil.  

2.  Place squash in the microwave for about 4-5 minutes so that it’s softened and easier/safer to cut.  Remove both ends of the squash, then cut in half lengthwise.  Peel the tough, outer skin and remove the “guts” from the inside of the squash.  Continue to cut the squash into smaller, bite-size pieces.

3.  Place the squash in a bowl with the melted butter and thyme leaves, then generously salt and pepper.  Place on the lined baking sheet and cook in the oven for 40 minutes, flipping halfway through.  The squash should be tender enough to pierce with a fork at the end of cooking.

4.  When the squash has cooked for 20 minutes, heat a large stockpot over medium-high heat, and add the olive oil.  When the oil is hot, add the onions and optional sugar (generally I wouldn’t recommend sugar, but since this is a lot of soup, it’s hardly any sugar per serving).  Add the apples, nutmeg, salt, and pepper.  Cook for about 20 minutes, or until soft and fragrant. 

5.  In batches, add the cooked squash and onion/apple mixture to the blender along with a cup of chicken broth with each batch.  Blend until smooth.  Continue to add the squash, onions, apples and broth.  Season with salt and pepper to taste and garnish with thyme.  Enjoy!

Warming Butternut Squash Fennel Soup


‘Tis the season for soup, and some of my friends have requested the recipe for my butternut squash and fennel soup.  I didn’t have any experience making soups before this holiday season, but I’ve made a few different types so far, and have found making soup from scratch it pretty simple and turns out great if you have fresh ingredients.

For this recipe, roast the veggies first, and then blend them in a blender together with chicken stock and cream (optional).

This recipe makes about 6 servings.


-1 yellow onion, sliced or chopped

-1 fennel, cored and sliced (for instructions, click here)

-1 butternut squash, sliced and cubed (instructions on cutting below)**

-1 tbsp extra virgin olive oil

-4 cups chicken stock

-1/2 cup heavy cream or creme fraiche (optional)

-salt and pepper

**Butternut squash can be tough to cut unless you soften it first.  To soften, puncture the squash with a fork and stab about 20-30 holes in it. Place the squash on a plate and stick in the microwave for three minutes.  Once it’s cooled to the touch, cut off the ends, and skin the outside before slicing the squash.


I’m not the best food photographer, but here is my delicious soup!


1. Preheat oven to 400 degrees F.  Pour oil on 9″ by 13″ baking dish and add fennel, onion and squash. Salt and pepper. Roast for 30-40 minutes, or until soft.

2. Remove baking dish and put roasted vegetables in a large pot.  Pour in chicken stock, cover pot, and simmer for 10 minutes.

3.  Using a slotted spoon, remove vegetables from pot and place in blender.  Blend.  Return vegetables to chicken broth, add heavy cream, and stir.  Add more salt and pepper if necessary.  Garnish with fennel fronds.

See, three easy steps!  There’s your lunch and dinner for the next few days. You’re welcome 🙂

Original Recipe: Cafe Johnsonia