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Roasted Butternut Apple Soup with Buttery Croutons

  • Author: Kelsey Nixon
  • Total Time: 55 minutes
  • Yield: 4 servings 1x


Rich, buttery, butternut soup that is change-your-life good. One of my favorite fall soups!


  • 2 tablespoons butter
  • 2 large yellow onions, chopped
  • 1 tablespoon curry powder
  • ½ teaspoon cinnamon
  • 2 ½ lbs. butternut squash (1 large), peeled and cubed into 1” chunks
  • 2 Granny Smith apples, peeled, cored, and cubed into 1” chunks
  • 2 teaspoons kosher salt
  • ½ teaspoon cracked black pepper
  • 1 cup low-sodium chicken broth
  • 1 cup apple cider



  • 2 tablespoons butter
  • 1 cup cubed French bread, cut into ½ “ cubes


Melt butter in a large pot and add onions, curry powder, and cinnamon. Cook, uncovered, over low heat for 10 minutes, until the onions are tender and fragrant – stirring occasionally.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat until the squash and apples are tender, about 20 minutes. Carefully transfer the mixture to a food processor or blender and puree until smooth. Alternatively, use an immersion blender.

Pour the soup back into the pot and stir in the broth and apple cider, adding more water if necessary to reach the desired consistency. Season to taste with salt and pepper and serve hot topped with croutons.

For the Croutons: Melt butter in large skillet over medium heat. Add bread cubes and toss to coat. Cook 8-10 minutes, tossing often, until bread is toasted. Serve on top of soup.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes