Description
Roasted Butternut Squash & Apple Soup is a creamy, delightful blend of sweet squash and tart apples, perfect for cozy evenings. Warm your soul with every spoonful.
Ingredients
Scale
- 1 medium butternut squash
- 2 sweet apples (such as Fuji or Honeycrisp)
- 1 large onion
- 3 garlic cloves
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Peel the butternut squash carefully, then cut it into one-inch cubes for even cooking.
- Dice the onion and chop the apples, removing any cores.
- In a bowl, toss the butternut squash, apples, onion, and minced garlic with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 25-30 minutes until golden brown and tender.
- Transfer the roasted mixture to a blender. Add vegetable broth and coconut milk, blending until smooth. For a chunkier texture, pulse gently instead.
- Pour the blended soup back into a pot over medium heat. Simmer for about five minutes. Taste-test and adjust seasoning if needed before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added warmth, consider adding a pinch of nutmeg or cinnamon. Substitute butternut squash with sweet potatoes for a different flavor profile. Top with fresh herbs like thyme or sage for additional flavor.