Roasted Butternut Squash Soup with Apples
This Roasted Butternut Squash Soup with Apples is the ultimate comfort food, blending the natural sweetness of roasted squash with the tart zing of Granny Smith apples. Enriched with creamy coconut milk, this vegan-friendly, gluten-free dish offers a sophisticated flavor profile that is remarkably simple to prepare. It is a hearty, seasonal favorite that provides a nutritional punch without the need for complex techniques, making it perfect for both cozy weeknight meals and special holiday gatherings.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: American
- Diet: Vegan, Gluten-Free
Ingredients
1 tablespoon olive oil
1 small yellow onion, diced
2-3 cloves garlic, minced
1 Granny Smith apple, diced
1/2 tablespoon fresh rosemary, chopped
1 teaspoon fresh sage, finely chopped
1 small butternut squash, peeled and cubed
4 cups vegetable broth
1 cup full-fat coconut milk
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F and roast the cubed butternut squash until tender and slightly caramelized.
Heat the olive oil in a large pot over medium heat and sauté the onion until translucent.
Add the minced garlic, diced apple, rosemary, and sage to the pot and cook for 2 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 allow the flavors to meld.
Use an immersion blender to puree the soup until velvety smooth.
Stir in the coconut milk and heat through without boiling.
Season with salt and pepper to taste and serve warm.
Notes
Ensure the butternut squash is cut into uniform cubes for even roasting. If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency. Storage: Leftovers can be kept in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.