Roasted Butternut Squash & Apple Soup with Maple-Chili Pepita Crunch
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.
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Ingredients
Serves 6
- 1 large butternut squashabout 3 lb, peeled, seeded and cut into 1-inch cubes (about 8 cups); honeynut squash also works
- 1 medium yellow onioncut into 8 wedges
- 1 large crisp-tart applesuch as Honeycrisp, cored and quartered (no need to peel)
- 4 cloves garlicleft whole and unpeeled
- 3 tbsp olive oilfor roasting, plus more for drizzling
- 1 1/2 tsp kosher saltplus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1/4 tsp ground nutmeg
- 4 cups low-sodium vegetable brothplus up to 1 cup more to thin
- 1/2 cup apple ciderfresh, unfiltered (not apple cider vinegar)
- 1/2 cup heavy creamor full-fat canned coconut milk, plus more for drizzling
- 1 tbsp pure maple syrupfor the soup
- 1 tsp apple cider vinegar
- 1/2 cup raw pepitashulled pumpkin seeds
- 1/3 cup old-fashioned rolled oatsuse certified gluten-free oats if needed
- 1 tbsp olive oilfor the crunch
- 1 tbsp pure maple syrupfor the crunch
- 1/4 tsp crushed red pepper flakesuse a pinch for milder heat
- 1/4 tsp smoked paprikafor the crunch
- 1/4 tsp kosher saltfor the crunch
The method
Heat the oven to 425°F (220°C) with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment paper.
5 minIn 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.
10 minRoast for 35 to 40 minutes, stirring and swapping the pans halfway, until the squash is completely tender and browned at the edges.
38 minWhile 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.
7 minSqueeze 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.
8 minBlend 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.
4 minStir 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.
3 minLadle 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.
2 min
Timings are a guide. Use the instruction and your own judgment as you cook.
Why this soup is so good
Roasting the squash, onion, apple and garlic together at high heat caramelizes their natural sugars, so the soup tastes deep and toasty instead of flat and sweet. A splash of apple cider and a teaspoon of cider vinegar brighten it at the end, and the salty, smoky, slightly spicy pepita crunch gives every spoonful the texture a smooth soup needs.
Make ahead and storage
- Soup: Refrigerate up to 5 days or freeze up to 3 months. For best texture, freeze before adding the cream, then stir the cream in as you reheat.
- Pepita crunch: Store airtight at room temperature up to 1 week. It’s also great on salads, yogurt and roasted vegetables.
- The soup thickens as it sits; loosen it with a splash of broth when reheating.
Shortcut
Short on time? Use 2 (20-ounce) packages of pre-cut butternut squash cubes. Check the cubes for any tough green layer under the skin and trim it before roasting.
Make it vegan
Use full-fat coconut milk instead of the heavy cream. Everything else is already plant-based.
Dietary notes
This soup is vegetarian and naturally gluten-free. Oats are often cross-contaminated with wheat, so use certified gluten-free oats if you need it to be strictly gluten-free, and check the labels on your broth and other packaged ingredients.
Serving ideas
Serve with grilled cheese, crusty bread or a crisp apple and arugula salad for an easy fall dinner. It’s also a cozy make-ahead lunch and a beautiful first course for Thanksgiving or Friendsgiving.
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