Roasted Butternut Squash Apple Soup (Print Version)

Creamy squash and apples blend with warming spices and maple for a cozy autumn bowl.

# Components:

→ Roasted Vegetables

01 - 3 pounds butternut squash, peeled and cubed
02 - 2 large Honeycrisp apples, cored and quartered
03 - 1 large onion, quartered
04 - 3 tablespoons olive oil
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - Salt and freshly ground black pepper, to taste

→ Soup Base

08 - 4 cups vegetable broth
09 - 1 cup coconut milk or heavy cream
10 - 2 tablespoons pure maple syrup
11 - 1 tablespoon fresh ginger, grated
12 - 1 teaspoon dried sage
13 - 1/2 teaspoon smoked paprika

→ Garnish

14 - 1/4 cup toasted pumpkin seeds
15 - 2 tablespoons dried cranberries
16 - Coconut milk swirl
17 - Fresh sage leaves
18 - Crusty bread, for serving

# Preparation Steps:

01 - Preheat oven to 425°F. Toss cubed butternut squash, apple quarters, and onion with olive oil, cinnamon, nutmeg, salt, and pepper. Spread in a single layer on a large rimmed baking sheet and roast for 35 to 40 minutes until tender and lightly caramelized.
02 - Transfer the roasted vegetables to a large pot. Add vegetable broth, coconut milk or heavy cream, maple syrup, grated ginger, sage, and smoked paprika. Using an immersion blender, puree until completely smooth.
03 - Bring the soup to a gentle simmer over medium heat. Cook for 10 to 15 minutes to meld the flavors. Taste and adjust seasoning with salt, pepper, or additional maple syrup as needed.
04 - While the soup simmers, toast pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes until lightly golden and fragrant.
05 - Ladle the soup into bowls and garnish with toasted pumpkin seeds, dried cranberries, a swirl of coconut milk, and fresh sage leaves. Serve with crusty bread.

# Expert Advice:

01 -
  • Uses seasonal produce at its peak flavor
  • Velvety smooth with subtle sweetness and warm spice
  • Easy to make ahead and even better the next day
  • Naturally vegetarian and gluten-free with the option to use coconut milk or cream
  • Freezes beautifully for meal prep
02 -
  • Packed with vitamin A fiber and antioxidants
  • A great option for batch cooking and freezing
  • Savory sweet and comforting with each spoonful
03 -
  • Roasting the squash and apples until well caramelized is key do not rush this step
  • Blending with hot broth makes the puree silkier than blending cold soup Always finish with a taste and adjust the seasoning once all elements are combined Add toppings right before serving to keep the crunch

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