November 12, 2021

Whole30 Roasted Butternut Squash and Apple Soup

A seasonal classic, this Whole30 Roasted Butternut Squash and Apple soup is sweet and savory, the perfect accompaniment to any fall meal. Or, serve it with a protein like steamed fish or shredded chicken to make it a full meal by itself. This cozy dish was created especially for us by our longtime collaborator Laura Miner of Cook At Home Mom

Laura blended the soup right in one of Zip Top’s large dishes and stored leftovers in the same container, too. Not familiar (yet!) with Zip Top? Imagine if a plastic bag and a glass container had a baby. A baby that didn’t require you to match lids with containers. A baby that zipped shut, stood on its own in your fridge, and stacked neatly in your drawer or cabinet.

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butternut squash
Recipe and Photo by Laura Miner
Made By Whole30Made By Whole30

Whole30 Roasted Butternut Squash and Apple Soup

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 3 cups diced butternut squash
  • 2 small red apples (we recommend Gala or Fuji, and don't recommend baking apples like Granny Smith, Honey Crisp, or Red Delicious)
  • ½ onion
  • 2.5-3 cups compatible chicken or vegetable broth
  • 2 tbsp olive oil
  • ¼ tsp ground turmeric optional, for color
  • Salt and pepper to taste


  • Preheat the oven to 400°F (~204°C). Meanwhile, peel and dice the butternut squash and apples. Slice the onion.
  • Toss the squash, apples, and onion with the olive oil and season lightly with salt and pepper. Transfer to a parchment lined baking sheet. Roast the vegetables for 25-30 minutes, stopping once halfway through cooking to turn the pieces over.
  • Once the vegetables are done roasting, carefully transfer the mixture to your Zip Top large dish. Add the turmeric, if using. Pour in 2.5 cups of the chicken or vegetable broth. Use an immersion blender to blend the mixture until smooth and creamy, adding a bit more liquid to thin it out, if needed.
  • Season to taste with salt and pepper. The amount used will vary based on the saltiness of the broth used and personal tastes.


To store for later, allow the soup to cool, then close the seal and store in the refrigerator for 3-4 days, per USDA. 

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Carrie Kholi-Murchison Headshot

Laura Miner

Laura is the recipe creator behind the food blog Cook at Home Mom. She lives in Lynchburg, VA with her husband and three kids.