Oven-Roasted Fall Harvest Soup with Butternut Squash & Apples

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What really sets this Fall Harvest Soup apart from the others is the oven-roasted vegetables that are used to make it. This comforting autumnal soup is made with butternut squash, apples, and onions and a fragrant selection of warming spices and tastes amazing!

I’ve got more Easy Soup Recipes for you to enjoy – right click and open these other recipes in a new tab so that you can read them after this one!

A bowl of (orange) roasted fall harvest soup topped with a pecan.

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Fall Harvest Soup

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.

If you are looking for a new recipe for soup that is full of flavor and comforting, this is the soup for you! If you can use ingredients harvested from your kitchen garden, then it will truly be a fall harvest soup!

This soup is made with butternut squash, apples, and onions and flavored with a variety of spices.

Now, if you saw my butternut squash soup recipe a few days back you might be thinking “what’s different about this soup?”. Well, let me tell you!

That soup was made in the slow cooker and flavored with curry spices. This one has more of a pumpkin pie spice flavor profile.

What really sets this soup apart though, is that the vegetables and fruit are roasted BEFORE you blend them into the broth.

Slow roasting them first with the spices really enables the flavors to marry and come together.

Once cooked, top with toasted pepitas (pumpkin seeds), croutons, pecans or even a swirl of cream.

And for fall dinner parties why not serve it in a hollowed out squash instead of a bowl?

Squash make excellent serving receptacles! Check out my Squash Stuffed with Leeks and Slow Cooker Beef, Bean & Pumpkin Chilli Con Carne that I served from a hollowed out pumpkin!

Ingredients & Equipment Used In This Recipe

You may have some of the ingredients for this recipe in your kitchen already – the full list with measurements is found in the recipe card.

For your convenience, any specialized ingredients and equipment needed for this recipe have been linked to Amazon below.

This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.

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More Recipes Using Butternut Squash

One of the hero ingredients in this recipe is butternut squash, so here are some more recipes using the same:

Fall harvest soup served in a hollowed our squash topped with pumpkin seeds.

More Soup Recipes

Looking for more soup inspo? Check these recipes out next:

How Do I Make Fall Harvest Soup?

Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).

Oven Roasted Fall Harvest Soup Recipe

Roasted Fall Harvest Soup

Yield: 4-6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Roasting the vegetables and fruit first before blending this soup gives it a delicious unique flavor!

Ingredients

  • 3 cups butternut squash, cubed
  • 3 large firm apples, cubed
  • 1 medium red onion, chopped
  • 1 Tbsp fresh ginger, minced
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ tsp allspice
  • 2 Tbsp coconut oil, melted
  • Sea salt and black pepper, to taste
  • 4-5 cups chicken broth, divided

Optional Toppings

  • Heavy cream
  • Toasted pumpkin seeds or pepitas
  • Pecans
  • Fresh parsley

Instructions

  1. Preheat oven to 200C/400F/Gas 6 and line a large baking sheet with a piece of parchment paper. Set aside.
  2. Place butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and melted coconut oil in a large bowl. Season with salt and black pepper, to taste, and toss to combine.
  3. Spread seasoned squash mixture onto the prepared baking sheet and spread into a single layer.
  4. Place in preheated oven and roast for 25-30 minutes or until squash is fork-tender
  5. Remove from oven and let cool slightly before transferring one-quarter of the roasted veggie mixture to a high-powered blender.
  6. Add one cup of chicken broth to container and blend until smooth. Add a little more broth, if necessary, to reach desired consistency.
  7. Transfer purée to a large soup pot and repeat the blending process with remaining vegetables and chicken broth.
  8. Turn heat to medium and cook for 5-10 minutes, stirring frequently, until soup is heated through.
  9. Remove from heat and adjust seasonings, as desired, before serving. Enjoy!
  10. Oven Roasted Fall Harvest Soup Recipe
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 201Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 3135mgCarbohydrates: 33gFiber: 7gSugar: 18gProtein: 7g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Make It A Meal!

You’ve made the starter/appetizer, but what about the rest of the courses?

Here are additional recipes to make a full meal!

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