Soups & StewsNo. 6529 · The 2026 edition
Roasted buttercup squash and apple soup
Warm up with this creamy roasted buttercup squash and apple soup, perfect for autumn evenings.
Our own summary of the original — the full post and photos live at savorymomentsblog.blogspot.com.
This soup combines roasted buttercup squash, tart apple, and garlic for a rich, velvety texture. Pureed with vegetable stock and seasoned simply, it's a comforting bowl of fall flavors. Adjust thickness and sweetness to your liking for a perfect starter or light meal.
Ingredients
Directions
- Preheat oven to 400°F. Drizzle olive oil on a baking sheet or glass dish. Place squash cut-side down, apple halves, and unpeeled garlic. Sprinkle salt, pepper, and a few herb leaves. Roast about 25 minutes until browned and fork-tender.
- Scoop squash flesh into a food processor with apple. Squeeze garlic from skin into processor. Add a little vegetable stock and puree until smooth.
- Transfer puree to a medium soup pot. Add remaining stock (start with 2 cups) and warm over medium heat. If too thick, add more stock. Heat through, stirring occasionally. Adjust seasoning with salt, pepper, and optional sugar/honey. Serve hot.
More photos
Photos hosted by savorymomentsblog.blogspot.com.
