Butternut Squash and Apple Soup
Roasted butternut squash with apples and a little cinnamon tastes like Fall. This satisfying, flavorful, and warm, cozy soup is delicious.
Butternut Squash and Apple Soup
Roasted butternut squash with apples and a little cinnamon tastes like Fall. This satisfying, flavorful, and warm, cozy soup is delicious.
Servings Prep Time
8side dish servings 30minutes
Cook Time Passive Time
1 1/2hours 1hour
Servings Prep Time
8side dish servings 30minutes
Cook Time Passive Time
1 1/2hours 1hour
Ingredients
  • 1medium butternut squash
  • 1red applepeeled and chopped
  • 4cloves garlicpeeled and chopped
  • 1medium onionchopped
  • 1stalk celerychopped
  • 2tbs. olive oil
  • 1tsp. salt
  • 3cups chicken stock
  • 1/4tsp. cinnamon
  • 1/2cup whole-fat coconut milkstir to combine fat with water
  • 2tsp. apple cider vinegar
  • ground black pepper
Instructions
  1. 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.
  2. Chop the onion, garlic, celery, and apple, keeping the apple separate.
  3. 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.
  4. 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.
  5. 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.
  6. 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!