Roasted Butternut Squash and Apple Soup with College Inn Broth 

By Kate Bowler,

There is nothing more satisfying on a cold winter day than a warm bowl of hearty soup, but we don't always have time to wait for a stockpot to simmer for hours. Roasting root vegetables like butternut squash, carrots, onions and shallots with herbs and seasoning brings out flavor fast.

Adding chopped apples to the roasted vegetable mix adds a perfect level of sweetness to the earthy soup flavors. Blending the roasted vegetables with warmed College Inn® Broth puts this soup on the table in under an hour and infuses the meal with extra bold flavors!


  • 4 cups butternut squash, peeled and cubed into 1/2" pieces
  • 2 large carrots, sliced 
  • 2 apples peeled and quartered (remove core)
  • 1 shallot, peeled and quartered
  • 1/2 yellow onion, quartered
  • 4 sprigs fresh rosemary
  • Olive oil
  • Salt and pepper
  • 2 1/2 cups College Inn® Chicken Broth (warmed)
  • 1/2 cup heavy cream (warmed)


  1. Pre-heat oven to 450°F.
  2. Peel and cut up vegetables and apples and arrange along with rosemary sprigs on a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper.
  3. Roast for 35 minutes until butternut squash and carrots are softened, tossing mixture halfway through.
  4. Remove rosemary sprigs from the tray; transfer the vegetable mixture to a blender or food processor and pulse the mixture to break down the larger pieces and then blend together until smooth.
  5. Once the mixture is nearly smooth, add in warmed chicken broth and cream and pulse for an additional 30-60 seconds to combine. Serve hot with crusty bread, add a swirl of crème fraiche, fresh herbs or salty roasted pepitas for garnishes.