Roasted Butternut Squash Apple Soup
This roasted butternut squash apple soup is creamy, comforting, and bursting with fall flavor. Caramelized butternut squash blends with sweet apple, fresh sage, and coconut milk for a gourmet twist on a fall classic. Cozy, healthy, easy to make, and naturally dairy-free, it's one of those recipes you'll crave all season long.
Ingredients
- 1 large butternut squash (about 3 pounds)
- 1 cup onion, chopped (about 1/2 medium onion)
- 1 medium apple, chopped
- 3-4 cloves garlic, minced
- 1/4 cup fresh sage (about 12-15 leaves)
- 1 tbsp coconut oil (plus more for roasting the squash)
- 2 cups chicken stock
- 1 can coconut milk
- 2 tbsp lemon juice
- 1 tsp sea salt
- 1/2 tsp pepper
Instructions
- Preheat your oven to 425°F. Trim off the top of the squash and stand it upright on a cutting board. Slice it in half lengthwise. Then, scoop out the seeds and pulp with a spoon.
- Place the squash halves on the parchment paper-lined baking sheet, cut side up. Rub the squash with coconut oil and sprinkle with salt and pepper. Flip the squash cut-side down and roast for 45-50 minutes until the squash turns soft and the skin pierces easily with a fork.
- While the squash roasts, heat one tbsp of coconut oil in a stockpot over medium heat. Once hot, add the chopped onion and apple. Saute for a few minutes until the apples soften and the onion turns translucent. Add the garlic and sage and saute for a minute until fragrant, stirring frequently.
- Once the cooked squash is cool enough to handle, scoop out the flesh with a spoon. Discard the skin and add the roasted squash to the pot. Pour the chicken stock and coconut milk into the pot and bring to a simmer over medium-high heat. Then cover with a lid, reduce the heat to low, and simmer for 10 minutes.
- Add the lemon juice, salt, and pepper, and then carefully transfer the soup to a high-speed blender. Blend for a minute or two until smooth and creamy. You may need to do this in two batches. See notes below for blending tips.
- Pour blended soup into bowls and garnish with pepitas, sage, or a coconut milk swirl if desired.
Notes
When pureeing hot soup, it's best to work in small batches. Overfilling the blender can lead to a hot soup explosion. Fill the blender about halfway full and remove the cap from the lid to let the steam escape. Cover the lid with a dishcloth and start blending on low. Gradually increase the speed to high and blend for a minute or two until smooth and creamy.