this roasted butternut squash & apple soup has a velvety smooth texture which pairs perfectly with crisp parmesan toasted croutons making for a symphony of fall flavors in your bowl.
This post is sponsored by siggi’s. All opinions contained within are my own. As always, thank you for allowing me to partner with brands I love to bring you delicious, wholesome recipes!
‘Tis the season for heart-warming soups! Around this time each year my crockpot and dutch oven get an extra workout because all I want to make are soups, stews and chilis.
This roasted butternut squash & apple soup with parmesan toasted croutons is perfect to add into the rotation this season. It combines some of my favorite fall flavors for a velvety smooth soup that the everyone is sure to love.
As an added bonus, I folded in some siggi’s plain 4% whole milk yogurt which made this soup so creamy! It’s thick texture was the perfect addition and thanks to its simple ingredients and no added sugar, it kept the base of this recipe intact without mucking it up with all kinds of unnecessary extras. It also lends an extra boost of protein to the dish which is just another plus!
Given how smooth this soup is, I decided to toast up some crispy parmesan croutons for a contrast in textures and let me tell you, you don’t have to add these but they are . I always add crackers to my soup anyway so this just replaced those but with way more flavor!
This is also a perfect soup to make using your leftover apples and butternut squash from Thanksgiving too!
Store in an air-tight container for up to 5 days or freeze in a freezer-safe bag for up to 1 month.
- 2 cups vegetable stock
- 1 medium butternut squash, peeled, seeded & cubed (about 4 cups of cubes)
- 1 apple (I recommend Granny Smith), peeled, cored & chopped
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 cup plain 4% whole milk siggi’s yogurt
- Freshly ground black pepper, to taste
- 1 loaf of whole grain bread, cut into cubes (crust removed)
- Olive oil
- Fresh parmesan cheese
- Preheat the oven to 425 degrees F.
- Place butternut squash on a baking sheet, drizzle with olive oil and roast for 15-20 minutes. Remove from the oven and set aside.
- Lower heat of the oven to 350 degrees F.
- In a non-stick sauté pan, drizzle 2 teaspoons of olive oil and add garlic and onion. Sauté until just fragrant (about 4-5 minutes) then remove.
- Place all ingredients (including garlic, onion and roasted butternut squash) in a large dutch oven, bring to a boil then reduce heat and allow to simmer for about 30 minutes (or until butternut squash is fork tender).
- While the soup cooks, drizzle the bread cubes with olive oil, a pinch of salt and parmesan. Place in the oven and toast for about 15 minutes. Remove and set aside to garnish soup with later.
- Using an immersion blender or blender or food processor, blend soup ingredients until smooth (note: you may have to process in batches if you are using a smaller blender or food processor).
- Once soup has cooled slightly, fold in yogurt then top with croutons.