Food Soups & Stews Roasted Butternut Squash and Apple Soup This creamy, gingery soup balances savory elements with the sweetness of the squash and apples. The flavors are complex but the preparation isn't. By Emily Paster Emily Paster A lawyer turned food writer and recipe developer, Emily Paster brings passion, a sharp intellect and attention to detail to her globally inspired cuisine. She is the author of four cookbooks, including the best-selling Epic Air Fryer. Her latest book Instantly Mediterranean: Vibrant Satisfying Recipes for Your Instant Pot, Electric Pressure Cooker & Air Fryer was released in 2021. Emily lives outside Chicago with her husband and two ravenous teenagers. Midwest Living's Editorial Guidelines Published on November 2, 2023 Print Share Photo: Carson Downing Start To Finish Time: 50 mins Servings: 4 Yield: 1 1/2 to 2 cups soup per serving Ingredients 3 pounds cubed butternut squash ¼ cup extra-virgin olive oil, divided 1 ½ teaspoons kosher salt, divided ½ teaspoon black pepper 1 tablespoon butter 1 cup chopped onion 3 tart apples, such as Granny Smith 2 cloves garlic, minced 1 ½ teaspoons grated fresh ginger 1 tablespoon pure maple syrup Pinch crushed red pepper 4 cups low-sodium chicken broth Sour cream, crème fraîche, or plain yogurt for garnish Directions Preheat the oven to 425°F. Toss the butternut squash with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt and the pepper. Spread the squash out on a sheet pan and roast until tender, 25 to 35 minutes. Meanwhile, heat the remaining olive oil and the butter in a stockpot or Dutch oven over medium heat. Add the onion and cook for 5 minutes until softened. Peel and dice two of the apples and add them to the pot with the onion. Cook an additional 5 minutes. Add the garlic, ginger, maple syrup, crushed red pepper and the remaining salt and cook 1 additional minute until fragrant. Add the roasted squash and the chicken broth and stir to combine. Raise the heat to high and bring the mixture to a boil. Turn down the heat and simmer until the squash is very tender, about 5 minutes. Purée the soup until smooth using an immersion blender or by transferring the soup to a blender, working in batches as necessary; adding water as needed for desired consistency. Core the remaining apple and cut it into matchsticks. To serve, divide the soup among four bowls and garnish each bowl with some sliced apple and a dollop of sour cream, crème fraîche, or plain yogurt. Nutrition Facts (per serving): 408 cal, 19 g fat, 11 mg chol, 63 g carbo, 531 mg sodium, 10 g fiber, 23 g sugar, 7 g pro. Print