Description
This creamy roasted butternut squash and apple soup is a cozy fall favorite, featuring double-roasted squash and apples for deep flavor, blended with coconut milk for a luxurious texture. It’s quick, easy, and perfect for chilly evenings.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
- 2 medium apples, peeled, cored, and cut into 1-inch cubes (about 2 cups)
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 medium yellow onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon ground nutmeg
- 3 cups vegetable broth
- 1/2 cup full-fat coconut milk
- 1 tablespoon maple syrup (optional)
- Toasted pumpkin seeds (for garnish, optional)
- A drizzle of coconut milk or cream (for garnish, optional)
- Fresh thyme or sage leaves (for garnish, optional)
- A pinch of cinnamon or smoked paprika (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Cut the butternut squash in half lengthwise, scoop out seeds, peel, and cut into 1-inch cubes (about 4 cups).
- Toss the squash cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of pepper. Spread in a single layer on the baking sheet. Roast for 20 minutes.
- While squash roasts, peel and cube the apples. After 20 minutes, toss apple cubes with remaining 1 tablespoon olive oil and a pinch of salt. Add to the baking sheet with squash, stir, and roast for another 15-20 minutes until squash is fork-tender and apples are soft.
- While vegetables roast, melt butter in a large soup pot over medium heat. Add chopped onion and cook for 5-7 minutes until softened and translucent. Add minced garlic and grated ginger, cook for 1 minute until fragrant.
- Stir in ground nutmeg and cook for 30 seconds to toast the spice.
- Add roasted squash and apples to the pot along with vegetable broth. Stir and bring to a gentle simmer. Cook for 5 minutes.
- Remove pot from heat. Use an immersion blender to puree the soup until smooth. (Alternatively, let cool 10 minutes, then blend in batches in a regular blender.)
- Stir in coconut milk and maple syrup (if using). Taste and adjust seasoning with more salt, nutmeg, or maple syrup as needed.
- Ladle soup into bowls. Garnish with toasted pumpkin seeds, a drizzle of coconut milk, and fresh thyme leaves.
Notes
For easier peeling, microwave the whole butternut squash for 2-3 minutes first. The soup tastes even better the next day as flavors meld. To freeze, cool completely and store in freezer-safe containers for up to 3 months. For a thicker soup, use less broth or add a cooked potato when blending.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 180
- Sugar: 12
- Sodium: 480
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 26
- Fiber: 5
- Protein: 3
Keywords: butternut squash soup, apple soup, fall soup, creamy soup, roasted squash soup, vegan soup, gluten-free soup