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–+ servings
Ultra close-up macro of velvety cozy butternut squash apple soup swirled with coconut cream and roasted pepitas

Cozy Butternut Squash Apple Soup (Silky & Warm)

Velvety roasted butternut squash and sweet Honeycrisp apples simmered with ginger, warm nutmeg, and coconut cream. An ultra-comforting 35-minute fall soup!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Calories: 210
Ingredients Method Nutrition

Ingredients
  

  • 1 large (approx. 3 lbs) butternut squash (peeled, seeded, and cubed into 1-inch pieces)
  • 2 tbsp extra virgin olive oil (divided)
  • 2 medium large shallots (finely diced)
  • 2 medium Honeycrisp or Gala apples (peeled, cored, and chopped)
  • 3 cloves fresh garlic (finely minced)
  • 1 tbsp fresh ginger root (finely grated)
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • 1/2 cup full-fat coconut milk (or heavy cream)
  • 1 tbsp pure maple syrup
  • 1/4 tsp freshly grated nutmeg
  • 1 whole cinnamon stick
  • 3 sprigs fresh thyme sprigs
  • 1 tsp fresh lemon juice
  • 1 tsp (to taste) kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 3 tbsp roasted salted pumpkin seeds (pepitas, for garnish)

Method
 

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper. Spread in an even layer and roast for 20-25 minutes until tender and lightly browned at edges.
  3. In a large Dutch oven or soup pot, heat remaining 1 tablespoon olive oil over medium heat. Add diced shallots and cook for 3-4 minutes until translucent. Add garlic, grated ginger, and chopped apples, sautéing for 3 minutes until fragrant.
  4. Add roasted squash cubes, vegetable broth, ground nutmeg, cinnamon stick, and fresh thyme sprigs to pot. Bring to a gentle boil, then reduce heat, cover, and simmer for 10 minutes.
  5. Remove cinnamon stick and thyme sprigs. Use an immersion stick blender to puree soup directly in pot until silky smooth and velvety.
  6. Stir in coconut milk, pure maple syrup, and remaining 1/2 teaspoon kosher salt. Simmer for 2 minutes to meld flavors, then finish with a splash of fresh lemon juice.
  7. Ladle hot soup into shallow bowls. Garnish with a swirl of coconut cream, crunchy roasted pepitas, and fresh thyme. Serve with warm crusty sourdough bread!

Nutrition

Calories: 210kcalCarbohydrates: 34gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 380mgPotassium: 620mgFiber: 6gSugar: 16gVitamin A: 15200IUVitamin C: 38mgCalcium: 75mgIron: 1.8mg

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