Butternut Squash Soup

This creamy bowl of butternut squash soup is a perfect lunch on a fall crisp day. Serve with sourdough bread and a simple green salad and you have yourself a balanced meal that will keep you full for hours. 


  • 1lb. 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
  • Parsley
  • Salt and pepper


  1. Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
  2. 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. 
  3. Roast for about 30-35 minutes or until tender.
  4. Remove from oven and transfer to a blender.
  5. Add broth, coconut milk, pumpkin spice and dash of salt and pepper.
  6. Blend on high until smooth and creamy. You may need to add more broth depending on desired consistency. 
  7. Top it off with olive oil, cream of choice, parsley and pumpkin seeds.


  1.  Soup can be stored in an air tight container for up to five days.

Keywords: butternut squash soup