Roasted Butternut Squash and Apple Soup
Roasted Butternut Squash and Apple Soup is the ultimate comfort food for chilly evenings. This creamy soup combines the natural sweetness of roasted butternut squash with the tartness of apples, creating a harmonious blend that warms both body and soul. Perfectly seasoned and velvety smooth, each spoonful offers a delightful taste of autumn. Serve it alongside crusty bread for a nourishing meal that will impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 4 people 1x
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 2 tart apples (like Granny Smith), cored and sliced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss butternut squash, apple slices, and onion on the baking sheet with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- Transfer roasted vegetables to a blender, add vegetable broth and coconut milk, then blend until smooth.
- Pour the blended mixture into a pot over medium heat. Stir occasionally until heated through (about 5 minutes).
- Serve hot in bowls garnished with fresh herbs or a drizzle of coconut milk.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 9g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg