This Roasted Butternut Squash and Apple Soup is a comforting gluten-free fall favorite that combines naturally sweet roasted butternut squash with tart Granny Smith apples, fresh thyme, ginger, and a touch of maple syrup. The result is a velvety, flavorful soup that is perfect for cozy dinners, holiday gatherings, or meal prep. Finished with a swirl of sour cream and crisp apple slices, this easy homemade soup is both elegant and satisfying.
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Servings
6 to 8 servings
8 cups peeled and cubed butternut squash (about 1 large squash)
4 tablespoons olive oil, divided
1½ teaspoons kosher salt, divided
½ teaspoon black pepper
1 tablespoon butter
1 medium onion, chopped
4 Granny Smith apples, peeled, cored, and chopped
2 cloves garlic, minced
1½ teaspoons freshly grated ginger
2 tablespoons fresh thyme leaves, plus additional thyme for garnish
1 tablespoon pure maple syrup
1 pinch crushed red pepper flakes
1 (32-ounce) carton vegetable stock
1 cup water
Sour cream, for serving
Fresh or dried apple slices, for garnish
Step 1: Prepare the Oven
Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or lightly grease it for easier cleanup.
Step 2: Roast the Butternut Squash
Place the cubed butternut squash on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and season with ½ teaspoon kosher salt and the black pepper. Toss well to coat the squash evenly.
Spread the squash into a single layer and roast for 30 to 35 minutes, turning halfway through, until it is tender and lightly caramelized around the edges.
Step 3: Cook the Aromatics
While the squash is roasting, heat the remaining 2 tablespoons olive oil and the butter in a large Dutch oven or heavy-bottomed soup pot over medium heat.
Add the chopped onion and cook for about 4 minutes, stirring occasionally, until softened.
Step 4: Add the Apples and Seasonings
Stir in the chopped apples and continue cooking for about 5 minutes until they begin to soften.
Add the minced garlic, grated ginger, fresh thyme, maple syrup, the remaining 1 teaspoon kosher salt, and the crushed red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant.
Step 5: Simmer the Soup
Add the roasted butternut squash to the pot along with the vegetable stock.
Bring the soup to a gentle boil, then reduce the heat to maintain a simmer. Cook uncovered for about 5 minutes, allowing all of the flavors to blend together.
Remove the soup from the heat and allow it to cool slightly.
Step 6: Blend Until Smooth
Using an immersion blender, carefully puree the soup until completely smooth and creamy. Alternatively, blend the soup in batches using a countertop blender, then return it to the pot.
Stir in the water and heat gently over medium-low heat until warmed through. If desired, add additional vegetable stock or water for a thinner consistency.
Step 7: Garnish and Serve
Ladle the hot soup into serving bowls. Top each serving with a dollop of sour cream, a sprinkle of fresh thyme leaves, and fresh or dried apple slices for a beautiful finishing touch.
Serve with gluten-free crusty bread, a fresh green salad, or a grilled gluten-free sandwich for a complete meal.
This soup is naturally gluten-free when prepared with certified gluten-free vegetable stock.
For a dairy-free version, replace the butter with additional olive oil and use a dairy-free sour cream alternative or omit the garnish.
Honey may be substituted for the maple syrup if preferred.
Roasting the squash develops deeper caramelized flavors and creates a richer, sweeter soup.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This soup freezes well for up to 3 months. Thaw overnight in the refrigerator and gently reheat before serving.
For extra richness, stir in ½ cup of heavy cream or full-fat coconut milk after blending.
