Butternut Squash & Apple Soup
This creamy butternut squash soup recipe is cozy, nourishing, and full of fall flavor. A simple homemade soup that’s perfect for sharing — bring it to a friend, a new mom, or someone who needs a warm hug in a bowl.Whether it’s a cold fall night, a postpartum drop-off meal, or just a thoughtful act of kindness, this butternut squash soup carries warmth in every spoonful. It’s more than just food — it’s community, comfort, and care, all simmered together in one pot.
Equipment
- Immersion Blender or Blender
Ingredients
- 1 large Butternut Squash peeled, seeded & cubed
- 3 large Apples cored & sliced
- 3 tbsp Olive oil or avocado oil
- 2 Yellow onions thick slice
- 2 cloves Garlic minced
- 4 cups Chicken Broth or vegetable broth if vegetarian or vegan
- 1 cup Coconut milk or cream canned with no guar gum or additives
- Fresh cracked black pepper to taste
- Sea Salt to taste
- Pumpkin Seeds
Instructions
- Preheat your oven to 400F. Prep all of your ingredients.
- On a sheet pan with parchment paper add butternut squash & apples to your tray. Toss with 2 tbsp olive oil or avocado oil. Roast in your oven for 25-30 minutes tossing ingredients at about half way. You want your ingredients to get caramelized and brown.
- In a dutch oven sauté your onions and garlic in 1 tbsp olive oil or avocado oil until translucent over medium heat. Turn down to a low simmer.
- Add to your dutch oven the chicken broth and 1/2 cup coconut milk. Warm the liquids slowly on a low simmer.
- After the butternut squash & apples are tender, browned and caramelized remove them from the oven. Add the squash and apples to your dutch oven with their juices from the roasting.
- Use your immersion blender or blender to blend the hot soup into a creamy thing puree. Salt & Pepper to taste.
- When serving top bowls with the additional coconut milk and sprinkle of pumpkin seeds. Enjoy warm or hot.