Healthy, tasty and light: try this Roasted Squash & Apple Soup recipe

Published Thursday, Apr 24 2014, 19:20 BST  |  By  |  Add comment
As summer approaches, our appetite for soups decline but they are a healthy, cheap and easy-to-make way of feeding your body nutrients without added calories

This Roasted Squash and Apple soup is an unusual combo of sweet and savoury. Plenty of fresh vegetables, along with garlic and thyme means it's simply bursting with flavour!

Apple and squash soup

© Truvia


  • 11⁄2 pounds butternut or kabocha squash, peeled, seeded & cut into 1-inch cubes
  • 3 tablespoons of olive oil, divided
  • 1 tablespoon + 11⁄2 teaspoons of Truvía natural sweetener, divided
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 tart apples such as Granny Smith or Pink Lady, peeled, cored and cut into 1-inch cubes
  • 1 small apple for optional garnish
  • 1 tablespoon fresh thyme
  • 1 quart low-sodium chicken or vegetable broth
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 75g of toasted pumpkin seeds


1 Preheat the oven to 400F. Toss the cubed squash with 1 tablespoon of olive oil and 1 ¾ teaspoons of natural sweetener and spread out in a single layer on a sheet pan.

2 Roast for 20-30 minutes or until tender and beginning to brown, gently stirring halfway through roasting. Set aside.

3 In a medium pot, heat 2 tablespoons of olive oil over a medium heat. Add the onion and garlic and sauté for 4-6 minutes or until softened. Add the apples and thyme and sauté for a further 5 minutes.

4 Add the broth and one cup of water and bring to a boil. Reduce to a simmer and cook for 10 – 15 minutes or until the apples are tender. Stir in the roasted squash to combine.

5 Puree the soup in batches in a food processor or blender until very smooth. If the soup is too thick, add additional water until desired consistency is reached. Return to pan and season with 2 ¾ teaspoons of natural sweetener and salt.

6 Divide between bowls and garnish with a thinly sliced apple, pepper and pumpkin seeds.

Prep Time

30 minutes

Cook Time

45 minutes

Nutrition Information

Serves 2

More tasty soups to make:
Gennaro Contaldo's MInestrone
Spicy Butternut Squash soup
Chunky Bean Soup
Creamy Celery Soup with Stilton Cheese