Description
This roasted butternut squash soup is an easy, tasty and veg-heavy healthy recipe that is absolutely perfect for the fall season.
Ingredients
- 1 large butternut squash, about 2 pounds | 1 kg
- 2 garlic heads
- 4 tablespoons olive oil, divided
- 1 large yellow onion, chopped
- 1 medium apple, peeled and diced
- 4 1/2 cups chicken broth
- 3/4 cup coconut milk or heavy cream
Seasoning
- Salt and ground black pepper, to taste
- 1/8 teaspoon nutmeg
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon Italian seasoning
To Garnish
- Sunflower seeds
- Pumpkin seeds
- Herbs
Instructions
- Preheat your oven to 425°F |220°C. Line a large baking sheet with foil or parchment paper.
- Cut the squash in half and scoop out the seeds. Place the squash, cut side down, on the sheet and arrange garlic heads under the squash. Drizzle with 2-3 tablespoons of olive oil. Roast for 45-50 minutes or until you can easily pierce the flesh with a knife. Scoop out the squash and remove roasted garlic cloves from their skins. Set aside.
- Heat the remaining oil in a large soup pot and add the diced onions. Saute over medium-low heat until softened, about 5 minutes. Add the apple and cook for 10 minutes.
- Add the seasonings, squash, roasted garlic and broth. Bring to a simmer, cover and cook until the apples are tender, about 10-14 minutes.
- Remove from the heat. Using a hand blender or food processor with a slotted spoon, blend until smoothly pureed.
- Transfer back into the pot and heat on low. Stir in coconut milk and let simmer for 5-10 minutes. Adjust salt and pepper to your liking.
- Garnish with herbs, sunflower and pumpkin seeds.
- Serve and enjoy!
Notes
Storage
You can store your roasted butternut squash soup in an airtight container in the fridge for up to three days. Alternatively, you can freeze it for up to three months! It reheats really well from frozen, too.
Pro Tips
You can use either half and half or heavy cream instead of coconut milk if you like.
You can use vegetable broth rather than chicken broth if you prefer.
We recommend Honeycrisp, Gala, McIntosh, and Golden Delicious apples for this recipe, but we welcome experimentation. Fall is the perfect season for many apples.
Nutmeg is a very powerful seasoning. Only use a pinch of nutmeg, erring on the side of caution. You can always add more, but once it’s in the soup, it’s impossible to remove.
To save time, you can roast your squash ahead of time, scoop out the middle, and keep it in an airtight container in the fridge. It will last for up to two days before you need to use it.
- Prep Time: 5 min
- Cook Time: 50 min
- Category: Soup recipes
- Cuisine: American
Nutrition
- Calories: 269kcal
- Sugar: 8g
- Sodium: 959mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 9g