This warm cozy bowl of creamy butternut squash soup is everything and perfect to have on a fall crisp day. I personally can eat soup all year round but something about the fall time and a big bowl of soup just soothes the soul.
Soup recipe is adapted from the Simply Swapped Everyday cookbook by Carly Paige of FitLiving Eats. I made a few tweaks by adding green apples & pumpkin spice plus I was out of shallots so a white onion was used instead.
The butternut squash, carrots, onions, and apple were roasted then blended with broth and coconut milk. Topped it off with olive oil, cream, pepper, and parsley.
Butternut Squash Soup
- 1 lb. carrots chopped
- 1/2 cup onions sliced
- 2 apples chopped
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 2 tsp pumpkin spice
- 4 cups broth chicken or vegetable
- 1 can coconut milk
- Pumpkin seeds
- Salt and pepper
- Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
- Place the butternut squash, apples, onions and carrots on the baking sheet, drizzle olive oil to lightly coat and sprinkle a dash of salt and pepper.
- Roast for about 30-35 minutes or until tender.
- Remove from oven and transfer to a blender.
- Add broth, coconut milk, pumpkin spice and dash of salt and pepper.
- Blend on high until smooth and creamy. You may need to add more broth depending on desired consistency.
- Top it off with olive oil, cream of choice, parsley and pumpkin seeds.
- Soup can be stored in an air tight container for up to five days.