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–+ servings
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes

Roasted Butternut Squash & Apple Soup

Sweet, creamy roasted butternut squash, tart sauteed apples, + savory onion & garlic make for the perfect cozy fall soup. Top with crusty croutons for crunch!
Yield: 6 people

Ingredients

  • 1 each large butternut squash or two small - about 4 pounds total
  • 3 tablespoons olive oil divided
  • 1 each medium yellow onion, diced about 2 cups diced
  • 2 each Granny Smith apples, peeled, cored, and diced or another tart apple such as braeburn or mcintosh
  • 3 each medium cloves garlic minced
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon fresh sage, finely chopped or 1 tablespoon dried sage
  • 1 teaspoon fresh thyme, finely chopped or 1/2 teaspoon dried thyme
  • 1/4 - 1/2 teaspoon cayenne pepper to taste [optional]
  • 1 14-ounce can coconut milk
  • 1 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper plus more to taste

Topping suggestions

  • Drizzle of coconut milk
  • Handful of croutons
  • Roasted butternut squash seeds

Instructions

Roast the butternut squash

  • Preheat the oven to 425 degrees Fahrenheit. Cut the butternut squash in half longways and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides of the butternut squash and season with a pinch of salt and a couple grinds of black pepper. 
  • Place the butternut squash cut-side down on a large baking sheet. Bake for 45 minutes to 1 hour, until the skin is pierced easily with a fork with no resistance and the flesh of the squash is very soft. Remove sqush from the oven and set aside to cool.

Prepare the soup

  • While the butternut squash is cooling, heat the remaining 1 tablespoon of olive oil in a large dutch oven or stock pot over medium heat. Add the onion and apple with a pinch of salt and saute until they soften and turn translucent, stirring frequently (7-10 minutes). Add the garlic and cook an additional 1-2 minutes or until the garlic is fragrant. 
  • Add 3 cups of the broth, sage, thyme, cayenne (if using - I'd start with 1/4 teaspoon then add more if you'd like more of a kick), salt, and pepper.
  • Peel the skin from the flesh of the butternut squash with your hands or scoop out with a spoon. Add the squash to the soup and discard the skin.
  • Bring the soup to a simmer over medium heat, then reduce the heat to low, cover and simmer for 15 minutes.
  • Remove the soup from the heat and let it cool for a bit until it's safe to puree. Using an immersion blender, carefully puree the soup. Alternatively, you can carefully transfer the soup in small batches to a heat-resistant blender to blend.
  • Once pureed, return to medium heat. Stir in the coconut milk. Return to a simmer. Taste and add additional salt and pepper if desired. If you prefer a thinner soup, add the additional broth until the desired consistency is reached.
  • Enjoy with your favorite toppings and accompaniments. 

Notes

  • The easiest way to remove the skin from the butternut squash flesh is to peel it off with your hands. You can use a spoon to scoop the flesh out, however the flesh will not separate as cleanly as simply peeling it. 
  • Granny Smith apples are best in this recipe, however other tart apples such as Braeburn, McIntosh or Golden Delicious can also be used.
  • If made with vegetable broth, this recipe is naturally vegan. Chicken broth can be substituted if desired. 
  • You can substitute the coconut milk for 1 cup of heavy cream and 1 cup of additional broth. Add the cream after the soup has been blended and removed from the heat. Do not add during the simmering phase, dairy can split and curdle when subject to heat. Simply stir in the cream right before you season with salt and pepper. 
  • The cayenne is optional, but highly recommended in this recipe. It adds a nice layer of warmth and complements the coconut milk incredibly well. 
  • Leftover soup can be stored in an airtight container in the refrigerator for up to three days. Allow the soup to cool completely before placing it in the refrigerator.
  • Cooled soup can be frozen for up to three months in an airtight container. Defrost in the refrigerator before reheating. 
  • Reheat the soup in the microwave or in a saucepan over medium-low heat.