carmelized butternut squash and apple soup

  • Author: Jessica Penner, RD


A warm and earthy soup with sweet notes of carmelized apples.


For the soup

  • 1 butternut squash
  • 1 head of garlic
  • 1 tsp olive oil
  • 3 apples
  • 1 large onion
  • ¼ cup butter
  • 1 tsp cinnamon
  • ⅛ tsp ground cloves
  • ⅛ tsp nutmeg
  • 4 cups vegetable broth (or 4 tsp vegetable bouillon paste and 4 cups water)
  • ¼ tsp salt
  • ⅛ tsp freshly cracked pepper
  • 2 tbsp maple syrup

For the balsamic glaze (optional)

  • ¼ cup balsamic vinegar
  • ¼ cup maple syrup


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Slice the butternut squash lengthwise in half. Scoop out the seeds and put aside (you can bake and eat them later, if you wish).
  3. Place the two halves cut side down on a baking sheet.
  4. Slice the top tip off the head of garlic. Drizzle the olive oil on top and wrap in tin foil. Place on baking sheet.
  5. Bake for 30-45 minutes (or until the squash is soft).
  6. Core and slice the apples. Peel and slice the onions.
  7. Place the apples, onion, butter, cinnamon, cloves, and nutmeg in a large frying pan. Saute on medium low until the onions start to turn a golden brown. Stir occasionally.
  8. In a blender puree the squash with 2 cups of the broth, the salt, the pepper, and the maple syrup. Pour into a large pot.
  9. Place the caramelized apple/onion mixture, roasted garlic, and the remaining broth in the blender and puree. Pour into the pot.
  10. Stir to combine.
  11. To make the glaze, heat and stir the balsamic vinegar and maple syrup in a small pot over medium heat until thickened.


  • If you don’t want to go the extra step and make the glaze, this soup also tastes delicious without it!
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