10/08/2026
The sounds of the season: soup simmering, chopping on a Boos Block, and Sunday football in the background. 🍂🏈🥣
Cozy up with a bowl of Butternut Squash & Apple Soup. Recipe below. 👇
Serves 4–6
1 large butternut squash, peeled and cubed
1 Honeycrisp or Gala apple, peeled and chopped
1 yellow onion, chopped
2 carrots, chopped
3 garlic cloves, peeled
2 tbsp olive oil🤎
4 cups vegetable or chicken broth
½ tsp dried thyme
¼ tsp ground cinnamon
½ cup heavy cream or half-and-half
Salt and black pepper
Optional: pumpkin seeds (also called pepitas) and fresh thyme for serving
Directions:
Heat your oven to 425°F. Toss the squash, apple, onion, carrots, and garlic with olive oil, salt, and pepper, and spread them out on a roasting pan or large cookie sheet. Roast for 25–30 minutes, or until tender and lightly browned.
When the vegetables are roasted, carefully transfer them into a large pot, such as a Dutch oven, and add the broth, thyme, and cinnamon. Simmer for 10 minutes, and then blend until smooth. If you have an immersion blender, that’s a great way to blend your soup. If not, you can use a traditional blender, but be very careful with the hot ingredients. Blend in batches, make sure the cover is tight, and drape a kitchen towel over the top.
Once your soup has been blended, stir in the cream and season with additional salt and pepper to taste. If you’d like, garnish with pumpkin seeds and fresh thyme.
