This deliciously simple Thai inspired soup comes together with a single sheet pan and a high powered blender. This recipe is easy to make, naturally gluten free and has a vegan option to boot. And as an extra bonus, this Spicy Roasted Butternut Squash and Apple Soup can also be used as a homemade simmer sauce for a quick weeknight curry.
If you're someone who enjoys the thought of making a big batch of something and then getting two uses out of it, this dish is for you! On the first night, serve it with a quick grilled cheese made with apple slices and chutney, then wow the second night by using the leftovers to make chicken or tofu and veggie curry.
How to Make This Sheet Pan Soup
This soup is made especially easy with the use of a sheet pan. You don't need to peel and cube the butternut squash before roasting; simply cut it in half vertically and scoop out the seeds. The apples keep their skins too! Just core and slice them. Next up, peel and quarter your onion.
Line a sheet pan with parchment for easy clean up. Place squash skin side down on the sheet pan with the apples and onions to the side. Drizzle the squash, onion and apple with olive oil and sprinkle with salt and pepper. Toss the apples and onions and rub your hands on the squash to distribute the oil and seasoning.
Roast at 400F for 30-50 minutes, until onions are beginning to char and the butternut is fork tender. Remove from the oven and allow to cool enough to handle the squash.
Using a combination of your hands and a spoon, peel away the squash skin and discard it. In places where the squash is super soft, it'll easily lift and peel away. If the squash is more al dente, the spoon will help to loosen it from the skin.
Now that everything on the parchment is ready to go, roughly cut a jalapeño (or more, if you like spicy food) into ¼s and toss in the bottom of the blender with the knob of garlic.
TIP: If you are not into spicy foods, you can remove the seeds and membranes of the jalapeño before adding to the mix. If you are more of a "mild" heat person, I recommend seeding and de-veining the jalapeño and roasting it with the other vegetables to soften the heat.
Bring the pitcher of the blender close to the sheet pan. Pick up the parchment paper from all four corners and tip the cooked apples, onions and squash pulp into the blender. Add coconut milk and stock, then blend till smooth. Taste and adjust salt and heat as necessary.
TIP: You can add in a tablespoon or two of sriracha or sambal oelek to pump up the heat and spices a bit more. Just be sure to blend again.
Serve with an extra drizzle of sriracha and some fresh cilantro. If you're feeling extra hungry, pair it with a grilled cheese made with smoked gouda, fresh apple slices and some spicy mango chutney.
Oh, and grilled cheese can be made on a sheet pan too. You're welcome. Just replace your parchment paper if you're using the same one as the veggies were roasted on.
How to Turn This Soup Into A Homemade Simmer Sauce
If you're ready to get two nights of dinner out of this recipe, you totally can! What I love about this soup is that the next night, I can turn around and make it into a quick Thai inspired curry. Use whatever fresh or frozen veggies you have on hand, plus some chicken, tofu or garbanzo beans for a little extra protein.
In a large sauté pan, heat a little oil until shimmering. NOTE: If using raw meat or tofu, cut into bite sized pieces and season it with salt and pepper before adding to the pan. Cook until mostly done, then add in your veggies (and garbanzos, if using) and a bit more seasoning. Swirl the pan around a bit to coat everything.
After some water has been released from the vegetables, add two cloves of minced garlic and about 2 teaspoons of minced ginger.
Store Bought Hack: If you don't feel like pulling out that cutting board, I hear you. Use a flavor booster! Add about 2 teaspoons of either green or red Thai curry paste.
Cook until fragrant, about a minute. Dump in your leftover roasted butternut squash and apple soup and bring to a simmer.
TIP: If you're using leftover chicken or rotisserie chicken, simply cook your veggies as described above. After the sauce comes to a simmer, add the chicken and cook for about 3-5 minutes, until the chicken pieces are warmed through.
Serve over rice and garnish with cilantro or Thai basil, fresh chilis and some chopped peanuts or cashews. You just had a completely different dinner than last night! Congratulations. I told you you were good.
This Butternut Squash and Apple Soup should last in the freezer for up to three months or in the refrigerator for up to a week.
Now what are you waiting for? Go make this soup post haste! Until next time, friends. I hope you're having a happy, healthy and well fed week.
Frequently Asked Questions
If you're not a fan of spicy foods, there are a few options open to you.
-For "medium" heat, you can simply use just one jalapeño, removing its seeds and veins.
-For "mild" soup, you can use just a single jalapeño and also roast the pepper with the apples and onions. Also, feel free to omit the sriracha or sambal oelek if you prefer.
-For extra spicy: If you fall on the opposite side of the spectrum, feel free to add in an extra jalapeño or two, or to add in a hotter chili like a serrano or habanero pepper.
The thing I love about curries is that there isn't really a vegetable I don't like in one. Bell peppers, cauliflower, broccoli, green beans, snap peas, zucchini... The list goes on and on! Use your imagination (or whatever you have in the veggie drawer) and rock out!
TIP: while dark leafy greens like spinach, watercress and arugula are good sautéed, stay away from other tender lettuces like romaine or little gems. Those will just end up soggy in a heavy simmer sauce. If you want to use up lettuces that are getting wilty, stir fried lettuce is the jam.
Heck yeah! This would not only make a great soup for a soup swap because it is allergy friendly. It's also great for freezing. Make some for soup today and save the rest as simmer sauce for later! Leftovers will last up to a week in the fridge or 3 months in the freezer.
TIP: Have kids and want for them to be able to easily feed themselves on short notice? Divvy out your remaining soup into a muffin tin you've sprayed with nonstick cooking spray. If you do like to freeze individual portions often, these stackable numbers take up way less space than a muffin tin.
Throw your preferred tray in the freezer for a few hours, until the soup is frozen solid. Store in a freezer bag. Next time someone needs a lunch on the fly, they can pop 2-3 pucks in a bowl and microwave. Homemade soup on demand!!
More Soup Recipes
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Spicy Roasted Butternut Squash and Apple Soup
- 1 large Butternut Squash
- 2 Apples firm and tart variety
- 1 large Yellow Onion
- 2 tablespoon Olive Oil
- Kosher Salt and Pepper to taste
- 1-2 Fresh Jalapeño cut into fourths
- 1 Lime juiced
- ¾ in Knob Ginger peeled and roughly cut
- 1 can Full Fat Coconut Milk
- 2 C Chicken Bone Broth or vegetable stock for vegan
- 1-2 tablespoon Sriracha optional
- Cilantro for garnish
- Line a sheet pan with parchment and preheat oven to 400F. Halve and seed the butternut squash. Core and slice apples. Peel and quarter onion. Drizzle vegetables with olive oil, sprinkle with salt and pepper. Toss to coat and use hands to rub oil and salt on butternut squash halves.
- Roast sheet pan ingredients for 45-55 minutes, until butternut squash is fork tender and onions are beginning to char. Remove from oven and allow to cool.
- Using a combination of a spoon and your bare hands, scoop flesh of butternut squash away from skin, or simply peel skin off in long strips. In places where the squash is firmer, the spoon will be more useful. Discard skin.
- In the jug of your blender, place jalapeño, lime juice, ginger, roasted vegetables and fruits, coconut milk and broth or stock. Blend until smooth. For a bit more heat, feel free to add sriracha and blend again. Taste and adjust seasoning as necessary.
- Serve in creamy form with some fresh cilantro leaves and a squirt of sriracha, or use as a curry style simmer sauce (read notes below).
- To use as a simmer sauce, first prepare your protein (tofu, chicken, etc) and vegetables (e.g. snap peas, broccoli, bell peppers, etc) by cutting and seasoning them. Heat oil in a skillet and cook protein, followed by vegetables. Add soup to skillet and bring to a simmer. Simmer until vegetables are as done as you'd like, then serve over rice.
- If you are averse to spice, remove the ribs and seeds from the jalapeño before using. If you are more than averse to spice, you can also roast the seeded and de-ribbed jalapeño with the other vegetables to make it more mild.
- Nutritional facts are calculated only for the soup, not with the addition of anything after turning it into a curry