Description
This Roasted Butternut Squash Soup with Apples is a velvety, plant-based comfort dish perfect for crisp autumn days. It balances the natural, earthy sweetness of roasted butternut squash with the bright, sharp tartness of Granny Smith apples. Enriched with full-fat coconut milk for a silky texture, this soul-warming soup is both nourishing and elegant. It is a wholesome, nutrient-dense recipe that is entirely dairy-free, vegan, and free from any alcohol or animal products, making it an ideal choice for healthy family meals.
Ingredients
1 medium butternut squash, peeled, seeded and cubed
1 tablespoon olive oil
1 small yellow onion, diced
2-3 cloves of garlic, minced
1 Granny Smith apple, peeled, cored and diced
1/2 tablespoon fresh rosemary, chopped
1 teaspoon fresh sage, chopped
4 cups vegetable broth
1 cup full-fat coconut milk
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with a drizzle of oil and roast on a baking sheet for 25-30 minutes until tender and caramelized.
In a large pot, sauté the diced onion in olive oil over medium heat until translucent.
Add the minced garlic, diced apple, rosemary, and sage, cooking for 3 minutes until fragrant.
Add the roasted squash to the pot followed by the vegetable broth.
Bring to a simmer and cook for 10 minutes to meld the flavors.
Use an immersion blender to process the mixture until completely smooth.
Stir in the coconut milk, season with salt and pepper, and keep warm before serving.
Notes
For a deeper smoky flavor, you can roast the garlic cloves along with the squash. Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes beautifully for up to 3 months.