Butternut Squash + Apple Soup
Fall has arrived and that means it’s time to cozy up with a bowl of homemade soup. Keeping it seasonal is the name of the game. The tastes of fall are so warming and full of flavor - it might just be my favorite time to cook!
I rounded up some of my favorite fall items to create this flavor-packed and cozy soup. Its easy enough to prep ahead of time for meals during the week and is a crowd-pleaser for any Friendsgiving and Thanksgiving get together. Keep scrolling for this delectable recipe!
2 lbs. peeled + chopped butternut squash - I get mine from Trader Joe’s
1 large apple - I like to use Honeycrisp
1 large shallot
Fresh rosemary + sage - I typically get mine from Whole Foods
1 13.5oz can of coconut milk - I like to use the full fat kind and get mine from Trader Joe’s
Optional: vegetable broth/stock
Pre-heat oven to 400.
Go through the packages of peeled + chopped butternut squash and cut any large pieces. You want to get all of the pieces to be relatively the same size so they cook evenly.
Roughly chop apple and shallot.
For the fresh rosemary + sage, you will want to roughly chop about 80% of what comes in the .5oz package. Put the remainder aside to use later.
Toss butternut squash, apple, shallot and fresh herbs lightly with avocado oil and season with salt + pepper to taste.
Transfer everything to parchment-lined baking sheets and bake at 400 for about 40-50 minutes, or until the squash is fork tender.
Transfer everything to a large mixing bowl and blend with immersion blender until smooth.
Add 6-10oz of coconut milk and combine with immersion blender. (OPTIONAL: For a thinner soup, add vegetable stock until desired consistency.)
Transfer blended ingredients to a large pot and simmer on low heat, allowing all of the flavors to combine, typically 20-30 minutes.
Finely dice remaining fresh rosemary + sage and add to soup. Season with salt + pepper to taste as needed.
Once heated through and the flavors have melded together, serve + enjoy! Garnish with any of your favorite fall toppings like pumpkin seeds, roasted pecans or pomegranate seeds. For an extra pop in presentation, add a swirl of coconut milk on top.