I love this combination of butternut squash and apples for fall. Add a little cinnamon and coconut milk and it’s just delicious!
What makes it extra tasty is that the squash is roasted in the oven before adding it to the soup to give it that extra roasted and toasty flavor. You don’t have to do this extra step. You could just peel and cut up the squash into small cubes and add it to the pot with the apples, but it’s better roasted. It took close to an hour in the oven at 400 deg, but it is easy to put it in the oven and go about your business and then come back and make the soup later, pulling the squash out when it’s done roasting and setting it aside to cool.
I actually accidentally cut this squash very crooked while trying to cut it in half lengthwise, so I had to make another slice to even it out so it would cook evenly. That’s how I ended up with the caramelized slice in the middle which as you can guess tastes pretty great! I like to say that we don’t have any problems in the kitchen, only solutions. So when you screw something up, look for the silver lining, and in the worst case scenario there is a lesson learned.
Find a helper or make it yourself and share some soup with the people you love. This soup is great as a side dish or a light lunch or dinner. I served it to my family with a grilled cheese sandwich on the side.