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Cozy Butternut Squash Apple Soup – Easy Fall Dinner

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This creamy, velvety butternut squash apple soup is roasted to caramelized perfection, blending natural sweetness with warm spices for a comforting fall dinner that comes together in about 45 minutes.

Ingredients

  • Butternut squash, peeled and cubed (about 4 cups)
  • Apple, peeled and chopped (1 large or 2 small, Honeycrisp or Fuji recommended)
  • Yellow onion, chopped (1 medium)
  • Garlic cloves, smashed (3-4)
  • Olive oil (2 tablespoons)
  • Vegetable broth, low-sodium (4 cups)
  • Canned coconut milk, full-fat (1 cup)
  • Maple syrup (1 tablespoon)
  • Ground cinnamon (1 teaspoon)
  • Ground nutmeg (½ teaspoon)
  • Salt and black pepper to taste
  • Optional toppings: toasted pumpkin seeds, extra coconut milk, fresh thyme, cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Peel and core the apple, then chop into similar-sized pieces.
  3. Spread the squash cubes, chopped apple, and smashed garlic cloves on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss to coat. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until squash is fork-tender and edges are caramelized.
  4. While the squash roasts, heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent.
  5. Once the squash and apple are done roasting, add them to the pot with the onions. Pour in the vegetable broth, maple syrup, cinnamon, and nutmeg. Stir, scraping up any browned bits. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  6. Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until smooth. If using a countertop blender, work in batches, filling no more than halfway, and blend carefully with a towel over the lid.
  7. Stir in the coconut milk until fully incorporated. Taste and adjust seasoning (salt, cinnamon, or maple syrup). Heat gently over low heat until warmed through; do not let it boil.
  8. Ladle into bowls and top with desired toppings such as toasted pumpkin seeds, a swirl of coconut milk, fresh thyme, or a sprinkle of cinnamon.

Notes

Don’t skip the roasting step—it concentrates natural sugars for deeper flavor. Cut squash and apple into similar sizes for even cooking. Start with 4 cups broth and adjust for desired thickness. Blend hot liquid carefully to avoid splatters. Season in layers, tasting at the end. Soup thickens as it sits; add broth when reheating. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, apple soup, fall soup, vegan soup, gluten-free soup, easy dinner, roasted squash soup

Find it online: https://sofiaspice.com/cozy-butternut-squash-apple-soup-easy-fall-dinner/