Description
This Roasted Butternut Squash Soup with Apples is the ultimate comfort food for crisp autumn days. By roasting butternut squash and Granny Smith apples together, you unlock a deep, nutty caramelization that is perfectly balanced by the sharp acidity of the fruit. Finished with rich, full-fat coconut milk for a velvety texture, this plant-based dish is both nourishing and sophisticated. It is a simple, one-pot recipe that brings the warmth of the harvest season directly to your kitchen table in a beautiful, vibrant bowl.
Ingredients
1 butternut squash (about 2–3 lbs), peeled, seeded, and cubed
2 Granny Smith apples, peeled, cored, and chopped
1 tablespoon olive oil
1 small yellow onion, peeled and diced
3 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash and apples with olive oil on a large baking sheet and roast for 30-35 minutes until tender and slightly caramelized.
In a large pot over medium heat, sauté the diced onion until translucent.
Add the roasted squash, apples, and vegetable broth to the pot.
Simmer for 10 minutes to allow the flavors to meld.
Use an immersion blender to process the mixture until completely smooth.
Stir in the coconut milk, ground ginger, and nutmeg.
Heat through gently and season with salt and pepper to taste.
Notes
For a smoother texture, pass the soup through a fine-mesh sieve after blending.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This soup freezes beautifully for up to 3 months; thaw overnight in the fridge before reheating.
- Prep Time: 20
- Cook Time: 45
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: Contemporary
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 9g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg