Name: Roasted Butternut Squash Apple Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 pound butternut squash (peeled, cut into 3/4" chunks); 1 apple (peeled, cut into 3/4" chunks); 1 stalk celery (chopped); 1 onion (chopped); 3 tablespoons extra virgin olive oil; 1 teaspoon ground sage; sea salt (to taste); black pepper (to taste); 4 cups low sodium vegetable broth; 2-3 teaspoons maple syrup (to taste); 1/2 cup coconut cream; 2 teaspoons maple syrup; a few dashes cinnamon

Roasted Butternut Squash Apple Soup is vegetarian and vegan friendly soup that is healthy, delicious and light.

I made this Roasted Butternut Squash Apple Soup for a friend who just had oral surgery. She is one of the sweetest, most considerate and thoughtful person I know. Of course, she didn’t tell anyone she was having surgery, so I didn’t find out until a week later.

Poor thing, she was on a liquid diet for the first week. So, I invited her over for lunch and served this pureed butternut squash apple soup, and a pureed bean soup.

Roasting the butternut squash and apples concentrates their delicious earthy flavors.

I made a maple syrup coconut cream scented with cinnamon to garnish the soup. You can buy pure coconut cream in a can from Trader Joe’s, or scoop coconut cream from a can of coconut milk.

Just a dollop or two of maple syrup coconut cream adds that little something extra special to this Roasted Butternut Squash Apple Soup. This is the perfect Fall or Winter soup, whether for a casual meal, Thanksgiving or Christmas.

I’m so glad I invited my friend over for lunch. With texting and email, it seems we see our friends less and less. Spending time face to face, in conversation, is essential to our relationships with people we hold near and dear to our hearts.

Roasted Butternut Squash Apple Soup

Course Soup

Keyword butternut squash, vegan, vegetarian

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6

Calories 209 kcal

Ingredients

1 pound butternut squash peeled, cut into 3/4" chunks
1 apple peeled, cut into 3/4" chunks
1 stalk celery chopped
1 onion chopped
3 tablespoons extra virgin olive oil
1 teaspoon ground sage
sea salt to taste
black pepper to taste
4 cups low sodium vegetable broth
2-3 teaspoons maple syrup to taste

Maple Syrup Coconut Cream

1/2 cup coconut cream
2 teaspoons maple syrup
a few dashes cinnamon

Instructions

Roasted Butternut Squash Apple Soup

Preheat oven to 400 degrees.
Place butternut squash, apple, celery and onion in large bowl. Toss with olive oil, sage, salt and pepper.
Transfer to baking sheet. Roast for 30-35 minutes until tender.

Transfer vegetables to blender and add broth. Blend carefully (leave lid slightly open to avoid an explosion!) until pureed. Add maple syrup if desired.

Maple Syrup Coconut Cream

In a small bowl, mix together coconut cream, maple syrup and cinnamon.
Serve with Roasted Butternut Squash Apple Soup.

Nutrition Facts

Roasted Butternut Squash Apple Soup

Amount Per Serving

Calories 209 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Sodium 11mg0%

Potassium 408mg12%

Carbohydrates 21g7%

Fiber 4g17%

Sugar 9g10%

Protein 2g4%

Vitamin A 8082IU162%

Vitamin C 19mg23%

Calcium 52mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

If you like this Roasted Butternut Squash Apple Soup, you might also like:

Roasted Butternut Squash Cider Soup

Sweet Spiced Roasted Butternut Squash Soup

Red Curry Coconut Butternut Squash Soup

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