Butternut Squash and Apple Soup
Velvety, fragrant, and brimming with seasonal charm, this Butternut Squash and Apple Soup is the perfect blend of earthy sweetness and warming spices. Roasting the butternut squash, apples, and onion brings out their natural sweetness, complemented by a hint of cinnamon and nutmeg for a cozy autumnal flavor. A splash of silky coconut milk adds a luscious creaminess, making every spoonful indulgently satisfying while remaining dairy-free. With the wholesome base of vegetable broth, this soup is not only vegetarian but also vegan-friendly. Quick to prepare in under an hour, it’s an ideal choice for a comforting weeknight dinner or as an elegant starter for holiday gatherings. Garnish with fresh thyme to elevate this hearty, nutrient-rich dish to restaurant-quality perfection.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) butternut squash
- 2 medium (preferably Honeycrisp or Gala) apple
- 1 large yellow onion
- 2 tablespoons olive oil
- 3 cloves garlic
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.25 teaspoons black pepper
- 4 cups vegetable broth
- 0.5 cups coconut milk
- 2 sprigs (optional for garnish) fresh thyme
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Peel and seed the butternut squash, then cut it into 1-inch cubes. Transfer the cubes to the prepared baking sheet.
Peel, core, and dice the apples into similar-sized chunks as the squash. Add them to the baking sheet with the squash.
Peel and quarter the onion, adding it to the baking sheet as well. Drizzle the squash, apples, and onion with 1 tablespoon of olive oil, season with 1/2 teaspoon of salt, and toss to coat evenly.
Roast the vegetables and apples in the oven for 25-30 minutes, or until they become tender and slightly caramelized, stirring halfway through cooking.
While the squash mixture roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Mince the garlic and add it to the pot, cooking for 1-2 minutes until fragrant but not browned.
Once the roasted vegetables and apples are ready, transfer them to the pot with the garlic. Add the cinnamon, nutmeg, remaining 1/2 teaspoon of salt, and black pepper. Stir for 1 minute to coat the ingredients with spices.
Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat to low, allowing the soup to simmer for 10 minutes.
Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and puree until creamy.
Stir in the coconut milk to add creaminess. Taste and adjust seasoning if needed.
Serve the soup hot, garnished with fresh thyme sprigs if desired. Enjoy!
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4662 mg | 203% | |
| Total Carbohydrate | 236.3 g | 86% | |
| Dietary Fiber | 51.9 g | 185% | |
| Total Sugars | 90.9 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 5025 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
