{
  "attribution": {
    "author": "Flavor Folio",
    "publisher": "Flavor Folio"
  },
  "canonicalURL": "https://flavorfolio.app/recipes/roasted-butternut-squash-apple-soup-maple-chili-pepita-crunch",
  "format": "flavorfolio.recipe",
  "image": {
    "alt": "Creamy golden-orange squash soup in a dark ceramic bowl, topped with a crunchy pepita and oat crumble, a drizzle of olive oil and a dollop of cream",
    "credit": "Photo: \"Honeynut squash soup - 2021-11-20 - Sarah Stierch\" by Sarah Stierch (Missvain), licensed CC BY 4.0 (https://creativecommons.org/licenses/by/4.0/), via Wikimedia Commons: https://commons.wikimedia.org/wiki/File:Honeynut_squash_soup_-_2021-11-20_-_Sarah_Stierch.jpg. Resized.",
    "height": 1152,
    "kind": "photograph",
    "smallWidth": 600,
    "url": "https://flavorfolio.app/media/eb2743f2-580e-4b42-a37d-c52d23487b85/1536.jpg",
    "width": 1536
  },
  "publishedAt": "2026-10-20T00:00:00Z",
  "recipe": {
    "categories": [
      "Soups",
      "Dinner",
      "Lunch"
    ],
    "cookMinutes": 50,
    "cuisine": "American",
    "dietTags": [
      "Vegetarian",
      "Gluten-Free"
    ],
    "difficulty": "easy",
    "ingredients": [
      {
        "item": "large butternut squash",
        "note": "about 3 lb, peeled, seeded and cut into 1-inch cubes (about 8 cups); honeynut squash also works",
        "quantity": "1"
      },
      {
        "item": "yellow onion",
        "note": "cut into 8 wedges",
        "quantity": "1",
        "unit": "medium"
      },
      {
        "item": "crisp-tart apple",
        "note": "such as Honeycrisp, cored and quartered (no need to peel)",
        "quantity": "1",
        "unit": "large"
      },
      {
        "item": "garlic",
        "note": "left whole and unpeeled",
        "quantity": "4",
        "unit": "cloves"
      },
      {
        "item": "olive oil",
        "note": "for roasting, plus more for drizzling",
        "quantity": "3",
        "unit": "tbsp"
      },
      {
        "item": "kosher salt",
        "note": "plus more to taste",
        "quantity": "1 1/2",
        "unit": "tsp"
      },
      {
        "item": "freshly ground black pepper",
        "quantity": "1/2",
        "unit": "tsp"
      },
      {
        "item": "smoked paprika",
        "quantity": "1",
        "unit": "tsp"
      },
      {
        "item": "ground nutmeg",
        "quantity": "1/4",
        "unit": "tsp"
      },
      {
        "item": "low-sodium vegetable broth",
        "note": "plus up to 1 cup more to thin",
        "quantity": "4",
        "unit": "cups"
      },
      {
        "item": "apple cider",
        "note": "fresh, unfiltered (not apple cider vinegar)",
        "quantity": "1/2",
        "unit": "cup"
      },
      {
        "item": "heavy cream",
        "note": "or full-fat canned coconut milk, plus more for drizzling",
        "quantity": "1/2",
        "unit": "cup"
      },
      {
        "item": "pure maple syrup",
        "note": "for the soup",
        "quantity": "1",
        "unit": "tbsp"
      },
      {
        "item": "apple cider vinegar",
        "quantity": "1",
        "unit": "tsp"
      },
      {
        "item": "raw pepitas",
        "note": "hulled pumpkin seeds",
        "quantity": "1/2",
        "unit": "cup"
      },
      {
        "item": "old-fashioned rolled oats",
        "note": "use certified gluten-free oats if needed",
        "quantity": "1/3",
        "unit": "cup"
      },
      {
        "item": "olive oil",
        "note": "for the crunch",
        "quantity": "1",
        "unit": "tbsp"
      },
      {
        "item": "pure maple syrup",
        "note": "for the crunch",
        "quantity": "1",
        "unit": "tbsp"
      },
      {
        "item": "crushed red pepper flakes",
        "note": "use a pinch for milder heat",
        "quantity": "1/4",
        "unit": "tsp"
      },
      {
        "item": "smoked paprika",
        "note": "for the crunch",
        "quantity": "1/4",
        "unit": "tsp"
      },
      {
        "item": "kosher salt",
        "note": "for the crunch",
        "quantity": "1/4",
        "unit": "tsp"
      }
    ],
    "keywords": [
      "butternut squash soup",
      "roasted butternut squash soup",
      "creamy butternut squash soup",
      "butternut squash apple soup",
      "easy fall soup",
      "healthy soup recipe",
      "vegetarian soup",
      "vegan butternut squash soup",
      "gluten-free soup",
      "pumpkin seed topping",
      "maple pepitas",
      "make-ahead soup",
      "Thanksgiving soup",
      "cozy fall dinner",
      "freezer-friendly soup"
    ],
    "prepMinutes": 20,
    "servings": 6,
    "steps": [
      {
        "estimatedMinutes": 5,
        "instruction": "Heat the oven to 425°F (220°C) with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment paper."
      },
      {
        "estimatedMinutes": 10,
        "ingredientIndexes": [
          0,
          1,
          2,
          3,
          4,
          5,
          6,
          7,
          8
        ],
        "instruction": "In a large bowl, toss the squash, onion wedges, apple quarters and unpeeled garlic with the 3 tablespoons olive oil, 1 1/2 teaspoons salt, pepper, 1 teaspoon smoked paprika and nutmeg. Spread in a single layer across the two sheets so nothing is crowded; crowding steams the squash instead of caramelizing it."
      },
      {
        "estimatedMinutes": 38,
        "instruction": "Roast for 35 to 40 minutes, stirring and swapping the pans halfway, until the squash is completely tender and browned at the edges."
      },
      {
        "estimatedMinutes": 7,
        "ingredientIndexes": [
          14,
          15,
          16,
          17,
          18,
          19,
          20
        ],
        "instruction": "While the vegetables roast, make the maple-chili pepita crunch: warm the 1 tablespoon olive oil in a skillet over medium heat. Add the pepitas and oats and toast, stirring often, for 4 to 5 minutes, until the pepitas puff and pop and the oats smell nutty. Add the 1 tablespoon maple syrup, red pepper flakes, 1/4 teaspoon smoked paprika and 1/4 teaspoon salt and stir for 1 to 2 minutes more, until glossy and clumping. Spread on a sheet of parchment to cool; it crisps as it cools."
      },
      {
        "estimatedMinutes": 8,
        "ingredientIndexes": [
          9,
          10
        ],
        "instruction": "Squeeze the soft garlic out of its skins into a large pot and discard the skins. Add the roasted squash, onion and apple, the 4 cups broth and the apple cider. Bring to a simmer over medium-high heat and cook for 5 minutes so the flavors meld."
      },
      {
        "estimatedMinutes": 4,
        "instruction": "Blend with an immersion blender until completely smooth and velvety. If using a countertop blender, work in batches no more than half full, remove the center cap of the lid and cover the opening with a folded kitchen towel to let steam escape."
      },
      {
        "estimatedMinutes": 3,
        "ingredientIndexes": [
          11,
          12,
          13
        ],
        "instruction": "Stir in the cream, 1 tablespoon maple syrup and apple cider vinegar and warm over low heat for 2 to 3 minutes without boiling. Thin with more broth if you like, a splash at a time, then taste and adjust the salt."
      },
      {
        "estimatedMinutes": 2,
        "instruction": "Ladle into warm bowls. Drizzle each with a little cream and olive oil and pile a generous spoonful of the pepita crunch in the center. Serve right away."
      }
    ],
    "summary": "Creamy, velvety roasted butternut squash soup with caramelized apple, onion and garlic, brightened with apple cider and topped with a sweet, smoky, crunchy maple-chili pepita crumble. An easy, make-ahead fall soup that's vegetarian, gluten-free friendly and easily made vegan.",
    "tags": [
      "Butternut Squash",
      "Soup",
      "Fall",
      "Apple",
      "Vegetarian",
      "Comfort Food",
      "Make Ahead",
      "Thanksgiving",
      "Meal Prep"
    ],
    "title": "Roasted Butternut Squash & Apple Soup with Maple-Chili Pepita Crunch",
    "totalMinutes": 70
  },
  "recipeID": "49a78590-9313-4f13-8551-afde97341100",
  "revision": 1,
  "schemaVersion": 1,
  "updatedAt": "2026-10-20T12:09:40.687780Z"
}