Harvest Apple Soup


This hearty soup combines the nutty, creamy flavors of roasted squash and pumpkin with sweet notes from New York apples. Swap in vegetable broth for a meat-free meal that’s rich and delicious.


  • 2 large New York State apples, cored & chopped
  • ½ cup chopped pumpkin
  • 1 cup chopped butternut squash
  • 1 clove garlic, chopped
  • 2 Tablespoons olive oil
  • 1 Tablespoon chopped sage
  • 4 cups low-sodium chicken broth
  • 1/3 cup half-and-half
  • ¼ teaspoon salt and pepper
  • ¼ teaspoon smoked paprika


  1. Preheat oven to 400°F.
  2. Arrange apples, squash, and pumpkin on a baking sheet. Drizzle with olive oil and toss with salt, pepper, sage and chopped garlic. Roast for 35 minutes, tossing halfway through baking.
  3. In a blender, puree 1-2 cups of squash mixture and 1 cup of broth. Transfer to large pot and continue to blend squash and broth in batches.
  4. When all soup has been transferred to pot, stir in smoked paprika, salt and pepper, and half-and-half. Cook for 20-30 minutes on low heat. Garnish with toasted pecans and serve.