Roasted Butternut Squash Soup

From The Culinary Couple


  • 1 large butternut squash, peeled, seeded, and cut into 2-inch pieces
  • 2 medium onions, peeled and quartered
  • 3 garlic cloves, peeled
  • 2 tart apples (such as Granny Smith), peeled, quartered, and cored
  • 2 Tbsp olive oil
  • Salt
  • Chili powder
  • 4 cups vegetable broth


  1. Preheat oven to 400°F.
  2. In a large roasting pan, combine squash, onions, garlic, apples, and oil. Toss to coat. Sprinkle generously with salt and chili powder. Roast, stirring every 10 minutes, until vegetables are fork-tender, about 45 minutes.
  3. In a food processor or blender, combine half of vegetables and half of broth; puree until smooth. Repeat with remaining vegetables and broth. Heat soup on stovetop over medium-low heat, stirring occasionally, until heated through. Serve with an additional shake of chili powder.