Ingredients

For the Soup:

• 1 medium butternut squash, halved lengthwise and seeds removed
  
• 1 tbsp olive oil, plus more for drizzling
  
• Salt & pepper
  
• 1 tbsp olive oil (for soup base)
  
• 1 small onion, chopped
  
• 2 cloves garlic, minced
  
• 1 large apple, peeled and chopped (Honeycrisp or Gala work well)
  
• 1/2 tsp cinnamon or smoked paprika (optional for extra warmth)
  
• 3 1/2 to 4 cups vegetable broth
  
• 1/2 cup coconut milk or oat milk (optional)
  
• Freshly ground black pepper to taste
  
  

For the Roasted Chickpeas:

• 1 can (540 ml) chickpeas, drained and rinsed
  
• 1 tbsp olive oil
  
• 1/2 tsp salt
  
• 1/4 tsp black pepper
  
• Optional: pinch of smoked paprika or cumin
  
  

Instructions: 

1. Roast the Squash

Preheat oven to 400°F (200°C). Place squash halves cut-side up on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 40–45 minutes, or until flesh is soft and slightly caramelized. Let cool slightly, then scoop out the flesh and set aside.

2. Roast the Chickpeas

While the squash is roasting, pat chickpeas dry and toss with olive oil, salt, pepper, and spices if using. Spread on a baking sheet and roast for 20–25 minutes, shaking halfway through, until crispy and golden. Set aside.

3. Sauté the Base

In a large pot, heat 1 tbsp olive oil. Add onion and garlic and sauté until fragrant and soft, about 3–4 minutes. Add chopped apple and cinnamon. Cook for 2–3 minutes until apples begin to soften.

4. Blend the Soup

Transfer roasted squash flesh, sautéed apple mixture, and vegetable broth to a blender. Blend until smooth and creamy. (Work in batches if needed, and allow steam to escape to avoid pressure buildup.)

Alternatively: Use an immersion blender right in the pot after adding everything together.

5. Finish & Adjust

Return the blended soup to the pot. Stir in coconut milk if using, and season with salt and pepper to taste. Warm over low heat if needed.

6. Serve

Ladle into bowls and top with a handful of crispy chickpeas, an extra swirl of coconut milk, and a sprinkle of black pepper.

Soup-Making Tips (from a busy mom & dietitian!)

• Roast extra squash and freeze it for next time
  
• Always blend soups in small batches if using a blender (and vent steam!)
  
• Chickpeas can be made ahead and stored in an airtight jar for crunchy snacking – the crunch factor doesn’t last forever though … to my husband’s dismay.
  
• Add a side of whole grain bread or grilled cheese for a more filling, balanced family meal
  
  

Nourishing Notes

• Squash is rich in vitamin A for immune and eye health
  
• Apples provide gentle sweetness and fiber
  
• Chickpeas bring plant-based protein and crunch
  
• Great way to introduce blended veggies to toddlers in a fun, familiar format.
• Serve the chickpeas to your toddler separately and let them add a few into their soup, chickpeas = little balls / play things. They may even eat a few.
  
  

Storage Tips

• Store soup in the fridge for up to 4 days 
• Make a double batch and freeze for a rainy day.
  
• Freeze individual portions for easy lunches (leave out chickpeas until ready to serve)
  
• Chickpeas stay crispy-ish in an airtight container at room temp for 3–4 days

This soup is the perfect way to ease into the cooler months—a bowl full of warmth, real ingredients, and just the right amount of crunch. Whether you’re meal prepping for the week or sharing with your family around the table, it’s a simple way to bring more nourishment and calm to your day.

Made This? Tag Me!

If you try this Roasted Butternut Squash + Apple Soup, tag me @thefoodstylistrd — I’d love to see your fall cozy kitchen moments! 🍂✨