Shelburne Orchards

Roasted Butternut Squash and Apple Soup Recipe

Butternut squash is a sweet squash that kids love and is great in soups. This soup evokes warm and cozy feelings of fall while giving a crunch of apple and a healthy dose of fiber, and vitamins A and C.


  • 4 cups (about one medium) butternut squash, peeled, cleaned and cubed, or six cups of frozen squash, cubed
  • 5 cups veggie or chicken broth
  • 1 medium yellow onion, minced
  • 2 fall apples such as Braeburn, Gala, or Fuji (one apple cut into about 8 chunks; the other apple cut into small pieces, matchstick or diced small to serve as a garnish at the end)
  • 5 cloves garlic, peeled
  • 1/2 tablespoon mild curry powder (use 1 tablespoon if you prefer spicier)
  • 1 tablespoon fresh thyme, minced (can use tablespoon dried thyme)
  • 1 cup plain yogurt
  • 1 lemon, zested
  • lemon, juiced
  • pinch kosher salt and fresh cracked pepper
  • 2 tablespoons shelled pumpkin seeds for garnish


  1. Preheat oven to 350 degrees.
  2. If you are peeling and cutting a whole butternut squash, stab the entire squash with a fork and place directly on oven rack for five minutes. You can then peel and cut the squash much easier.
  3. Spread cubed butternut squash on a baking sheet with the garlic and sprinkle with the thyme, salt, pepper and drizzle liberally with extra virgin olive oil.
  4. Roast for approximately 25 minutes or until the squash starts to turn golden.
  5. Meanwhile, in a large pot heat about tablespoon extra virgin olive oil and add onion.
  6. Saute over medium heat until onion starts to get soft.
  7. Add remaining thyme, curry powder, and the apple.
  8. Saute for another few minutes then add the broth.
  9. When squash is done add to the pot and simmer for another 10 minutes.
  10. Meanwhile, mix yogurt with lemon zest, lemon juice and a pinch of salt for the soup topping.
  11. Turn off heat and add the soup to a blender a few cups at a time.
  12. Remember, when adding hot liquids to a blender, leave the lid slightly off and start with the speed on low (you can also use an immersion blender).
  13. Pour blended soup into a large bowl or different pot.
  14. Continue until all soup is pureed (if too thick, add more broth).
  15. Serve with a dollop of the yogurt mix, a sprinkle of the apple, and shelled pumpkin seeds.