Honey Roasted Apple, Carrot, Butternut Squash Soup

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By Ellen Easton

Now that there’s a nip in the air, it’s time for fall soups. This one features Granny Smith and Macintosh apples, butternut squash, honey, cinnamon, ginger and shallots among its yummy ingredients. 

Honey Roasted Apple, Carrot, Butternut Squash Soup

Honey Roasted Apple, Carrot, Butternut Squash Soup

Serves six to eight.


  • 1 Granny Smith Apple, diced
  • 1 Macintosh Apple, diced
  • 1 Lb. Baby Carrots, peeled
  • 1 Lb. Butternut Squash, peeled and cubed
  • Ground Ginger and Ground Cinnamon; Honey
  • 2 Tablespoons of olive oil
  • 1 large, sweet onion, diced
  • 2 shallots, diced
  • 5 garlic gloves, diced
  • 1 Tablespoon Reva Paul’s Seasoning Mix*
  • 1⁄4 cup Sherry
  • 1⁄4 cup Apple Cider Vinegar, with the mother if available
  • 16.50 Oz. Plain Bone Broth (use two 8.25 oz. size)
  • 8.25 Oz. Vegetable Stock


Pre Heat oven to 350 degrees Fahrenheit

  1. Line a rimmed baking tray with aluminum foil.
  2. Place carrots and butternut squash separated onto the tray.
  3. Lightly dust with ground cinnamon and ground ginger.
  4. Drizzle honey across the vegetables. Roast until tender.
  5. When done remove from oven and set aside.
  6. In a large soup pot add olive oil, onions, shallots and garlic sprinkle with Reva Paul’s seasoning mix.
  7. Braise until translucent, about five minutes.
  8. Add Sherry and apple cider vinegar. Add apples. Mix together.
  9. Bring to a boil stirring occasionally.
  10. Add roasted vegetables, bone broth and vegetable stock.
  11. Bring all to a boil, then lower flame.
  12. Cover and simmer for 30 minutes.
  13. Place soup pot into the sink.
  14. Emulsify to consistency of choice- chunky or puree.
  15. Add additional Reva Paul’s seasoning mix and spices to taste.

Serve heated or cold. May be stored in airtight container in the refrigerator for 3 to 4 days. Optional garnish: roasted pumpkin seeds, sage croutons, edible flowers, roasted slivered nuts.

Reva Paul’s Seasoning Mix: 2-1⁄2 Tablespoons onion powder, 2-1⁄2 Tablespoons garlic powder, 1 Teaspoon salt, 1 Teaspoon pepper. Place in a jar and shake until mixed.

Text and Images © Ellen Easton- All Rights Reserved

Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions(RED WAGON PRESS), an afternoon tea authority, lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included the Waldorf=Astoria, the Plaza and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.

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1 Response

  1. Avatar Wendy Miller says:

    Can’t wait to make this!

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