Print

Easy Roasted Butternut Squash and Apple Soup

roasted butternut squash and apple soup - featured image
Print Recipe

A silky, golden soup made by roasting butternut squash and apples together until caramelized, then blending with coconut milk for a naturally creamy, dairy-free comfort food that tastes like fall in a bowl.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds / 900-1350g), peeled, seeded, and cut into 1-inch cubes
  • 2 medium apples (Honeycrisp or Fuji preferred), cored and cut into 1-inch chunks
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon (optional)
  • 3–4 cups vegetable broth (low-sodium)
  • 1/2 cup canned coconut milk (full-fat or light)
  • Optional for garnish: toasted pumpkin seeds, extra coconut milk, fresh thyme leaves, maple syrup

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the squash: Cut off both ends, peel with a vegetable peeler, cut in half where the narrow neck meets the bulbous bottom, scoop out seeds, and cut into 1-inch cubes.
  3. Prep the apples and onion: Core apples and cut into chunks similar in size to the squash. Roughly chop the onion. Smash the garlic cloves.
  4. On the baking sheet, combine squash cubes, apple chunks, chopped onion, and smashed garlic. Drizzle with 2 tablespoons olive oil. Sprinkle with 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon dried thyme, and 1/4 teaspoon cinnamon (if using). Toss to coat evenly and spread in a single layer.
  5. Roast for 35-40 minutes until squash is fork-tender and edges are caramelized. Shake the pan halfway through.
  6. Transfer roasted vegetables and apples to a large soup pot. Add 3 cups of vegetable broth (or 4 cups for thinner soup).
  7. Bring to a gentle simmer over medium heat and cook for 5 minutes.
  8. Remove from heat. Blend with an immersion blender until smooth, or let cool slightly and blend in batches in a regular blender.
  9. Stir in 1/2 cup coconut milk. Taste and adjust seasoning with more salt or pepper if needed. Add more broth to thin if desired.
  10. Serve hot with desired toppings.

Notes

Don’t skip the roasting—it gives the soup deep, caramelized flavor. If using a regular blender, let soup cool slightly and blend in batches. Start with 3 cups of broth; you can always add more later. For a thicker soup, use less broth or simmer uncovered after blending. The soup freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, apple soup, roasted butternut squash, fall soup, easy soup, vegan soup, gluten-free soup, dairy-free soup

Find it online: https://evadinnerideas.com/easy-roasted-butternut-squash-and-apple-soup-recipe/