Roasted butternut squash soup with apple and bone broth is decadent and velvety smooth. This sweet and savoury soup incorporates a collagen-rich chicken bone broth, making it a perfect gut-healing and immune-boosting soup during the fall and winter seasons.
This butternut squash and apple soup is creamy without using any cream. Loaded with nutritious and wholesome ingredients, the soup is quick to make and stores well in the fridge. While we are in the butternut squash season, check out my butternut squash meatballs recipe. You are going to love it! Watch the video below for how to make the butternut squash soup with apple and bone broth.
Butternut Squash and Apple Soup Ingredients
- Apple: You can use any variety of apple. Personally I prefer those that are a bit tart to eat by themselves. They add a little sourness to the soup to balance out the sweetness and makes the soup more refreshing.
- Butternut Squash
- Onion (Yellow or White)
- Garlic
- Butter: To make this recipe dairy-free, you can use another heathy cooking oil, such as ghee or avocado oil instead. I make my own ghee at home using this recipe.
- Salt
- Ground Black Pepper
- Ground Nutmeg
- Chicken Bone Broth
Incorporating Bone Broth
This butternut squash and apple soup contains a collagen-rich homemade chicken bone broth. Incorporating bone broth in soups provides additional benefits to support our immune system, nourish our gut lining, and improve the health of our joints, hair, nail and skin. The roasted apple and vegetables also make the plain and boring bone broth irresistibly delicious. Even though my children would not drink bone broth on its own, they will happily drink the soup without even knowing there is bone broth in it.
When I run out of supply of homemade chicken bone broth, I use a chicken bone broth powder. I also supplement my diet with collagen from time to time. My discount code “YANG10” gives my readers 10% off entire purchase (stackable with other discounts on the site for up to 40% off) from my favourite brand Perfect Supplements.
Related: More Tasty Recipes Made with Bone Broth
- Sausage & Mussels in Tomato Broth (Paleo, Low-Carb)
- Medicinal Mushroom Soup with Chicken Broth
- Immune-Boosting Chicken Broth Seaweed Egg Drop Soup
- Turkey Quinoa Pumpkin Soup (with a Bone Broth Base)
- Cozy Winter Meatball Soup (Gluten-Free, Paleo, Whole 30)
- Nourishing Liver, Vegetable & Sweet Rice Congee
- Asian Seafood Bone Broth Instant Noodle Jar
- Low-Carb Saffron Cauliflower Rice Risotto
- Shredded Chipotle Beef Tacos
Butternut Squash Soup Cooking Tips
- I roast the apple and vegetables at 450ºF for 20 minutes. At this temperature the vegetables and apple will caramelize just a little after 20 minutes. It gives the soup a wonderful flavour. If you roast your apple and vegetables at a lower temperature, they will be soft without caramelization.
- Having a stand blender makes the job so easy to produce a smooth soup. But if you don’t have a stand blender, an immersion blender can work too, if you mix the roasted apple and vegetables with bone broth in a bowl or pot and then hand blend the contents together.
- If I use pre-made bone broth from the fridge, I use the “hot soup” function on my blendtec to keep the soup hot. If you don’t have the “hot soup” function on your blender, you can pre-heat your bone broth or warm up the soup after blending.
Storage
You can store any leftover soup in a glass jar in the fridge for up to 5 days. For longer term storage, transfer the soup into a BPA-free, airtight plastic tub, and store in the freezer for up to 3 months.
Related: More Nourishing Soups You Will Love
- Loaded Vegan Curry Lentil Soup /w Winter Vegetables
- Japanese Clam Miso Soup
- Herbal Goat Soup /w Angelica and Goji Berries
- Gluten-Free Ribs and Kimchi Noodle Soup
- Chinese Herbal Healing Oxtail Soup
- Adrenal Support Chinese Herbs And Pig Stomach Soup (四神汤)
- Natural PMS Remedy: PMS Relief Herbal Chicken Soup (四物汤)
- Ginseng Chicken Soup: The Ultimate Nourishing Soup for Energy, Brain Function and Immune Support
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Butternut Squash Soup with Apple and Bone Broth
Equipment
Ingredients
- 1 large apple cored and cut into large wedges
- 3 cups peeled and cubed butternut squash approx. 400g per 3 cups
- 1/2 large yellow or white onion roughly chopped
- 6 cloves garlic
- 1/2 teaspoon salt
- pinch of ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter or your choice of healthy cooking oil, such as ghee or avocado oil
- 2 cups chicken bone broth
Instructions
- Preheat oven to 450ºF.
- Meanwhile, line a large baking sheet with parchment paper. Spread the apple, garlic, onion, and butternut squash on the baking sheet in a single layer.
- Sprinkle salt, pepper, nutmeg over the apple and vegetables. Cut the butter into small chunks and spread out evenly on the baking sheet.
- Place the baking sheet on the centre rack of the oven, roast for 20 minutes.
- Remove the baking sheet. Lift the parchment paper to transfer roasted apple and vegetables into a blender.
- Add 2 cups of chicken bone broth into the blender, then blend until smooth. If I use pre-made bone broth from the fridge, I use the "hot soup" function on my blendtec to keep the soup hot. If you don't have the "hot soup" function, you can pre-heat your bone broth or warm up the soup after blending. Serve immediately.
Video
Nutrition
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