Indulge in the exquisite flavors of fall with a steaming bowl of roasted butternut squash soup, enriched with the sweetness of apples and the crunch of toasted pecans. This recipe transforms humble ingredients into a velvety symphony of autumnal delights, creating a comforting and nourishing dish that captures the essence of the season.

The culinary journey begins with the earthy aroma of butternut squash cubes, apples, onions, and garlic, tossed in olive oil and seasoned to perfection with a dash of salt and pepper. Roasted to caramelized perfection, these ingredients infuse the kitchen with warmth as they mingle in the oven, creating a medley of textures and flavors.

As the roasted goodness finds its way into the blender, the magic of pureeing begins, blending the caramelized vegetables with vegetable broth, ground cinnamon, and nutmeg. The result is a silky-smooth concoction that embodies the essence of fall, showcasing the natural sweetness of butternut squash and apples.

A touch of optional heavy cream introduces a luxurious creaminess to the soup, elevating its richness. The final act involves a delightful garnish of toasted pecans, adding a satisfying crunch and nutty depth to each spoonful. For those seeking an extra layer of visual and aromatic appeal, fresh sage leaves can be scattered atop the soup.

Nutritionally, this soup boasts a well-rounded profile with approximately 300-400 calories per serving, offering a blend of fiber, healthy fats, and a touch of sweetness. Whether served as a comforting appetizer or a hearty main course, this roasted butternut squash soup with apples and pecans invites you to savor the warm, soul-soothing flavors of autumn in every spoonful, making it a delightful addition to your seasonal repertoire.

Roasted Butternut Squash Soup with Apples & Pecans:


  • 1 large butternut squash, peeled, seeded, and cubed
  • 2 apples, peeled, cored, and sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cups vegetable broth (low-sodium)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup heavy cream (optional)
  • 1/2 cup chopped pecans, toasted
  • Fresh sage leaves for garnish (optional)


  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the butternut squash cubes, apple slices, chopped onion, and minced garlic with olive oil, salt, and pepper.
  3. Spread the mixture evenly on a baking sheet and roast in the preheated oven for 30-40 minutes or until the vegetables are tender and caramelized.
  4. Transfer the roasted vegetables to a blender or food processor. Add vegetable broth, ground cinnamon, and ground nutmeg. Blend until smooth.
  5. Pour the blended mixture into a pot and heat over medium heat. Add heavy cream if desired and stir until well combined.
  6. Toast the chopped pecans in a dry skillet over medium heat until fragrant.
  7. Serve the soup hot, garnished with toasted pecans and, if desired, fresh sage leaves.

Nutritional Overview (Approximate Values for 1 Serving):

  • Calories: 300-400 kcal
  • Protein: 5-8g
  • Carbohydrates: 30-40g
  • Dietary Fiber: 6-8g
  • Fat: 18-25g
  • Saturated Fat: 5-8g
  • Cholesterol: 20-30mg
  • Sodium: 600-800mg

These values are rough estimates and can vary based on specific ingredients and portion sizes. To get precise nutritional information for your roasted butternut squash soup, it’s recommended to use the nutrition labels on the ingredients or a nutrition calculator. This soup offers a comforting blend of sweet and savory flavors, making it a perfect choice for fall or winter evenings.