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.
| Prep Time | 30 minutes |
| Cook Time | 1 1/2 hours |
| Passive Time | 1 hour |
| Servings |
side dish servings
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- 1 medium butternut squash
- 1 red apple peeled and chopped
- 4 cloves garlic peeled and chopped
- 1 medium onion chopped
- 1 stalk celery chopped
- 2 tbs. olive oil
- 1 tsp. salt
- 3 cups chicken stock
- 1/4 tsp. cinnamon
- 1/2 cup whole-fat coconut milk stir to combine fat with water
- 2 tsp. apple cider vinegar
- ground black pepper
Ingredients
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- Preheat the oven to 400 degrees. Cut off the ends of the butternut squash and then cut the squash in thirds lengthwise. Scoop out the seeds. Place the cut side up on a baking pan or cast iron skillet and brush the cut side of the squash with olive oil. Roast in the oven for 1 hour or until fork tender. Let it cool. Scoop out the flesh and put it into a bowl.
- Chop the onion, garlic, celery, and apple, keeping the apple separate.
- When the squash is finished roasting, heat a large soup pot over medium-high heat and add 2 tablespoons of olive oil. When the oil is hot, add the diced onions, garlic, and celery. Sauté for 5 minutes, stirring often until the onions are tender.
- Add the squash, chopped apple, soup stock, salt, cinnamon, and a few turns of ground black pepper. Bring the soup to a simmer. Cover and cook for 20 minutes or until the apples are soft.
- Use an immersion blender to puree the soup or cool the soup and transfer in batches to a blender, puree and return to the pot. Beware! Never fill a blender past half full with hot soup. It will blow the lid off! You will likely have hot soup on you and all over your ceiling.
- Stir in the coconut milk and apple cider vinegar. Add salt if needed. Heat for a few more minutes and then spoon into bowls. Enjoy!
what is the white stuff that you put in the butternut soup is it sour cream, yogurt
Hi Marge,
It’s a little bit of coconut milk.