Go Back
+ servings
Roasted Butternut Squash Apple Soup - served with maple syrup coconut cream - vegan and vegetarian friendly

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


  • 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


Roasted Butternut Squash Apple Soup

  1. Preheat oven to 400 degrees.

  2. Place butternut squash, apple, celery and onion in large bowl. Toss with olive oil, sage, salt and pepper.

  3. 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

  1. In a small bowl, mix together coconut cream, maple syrup and cinnamon.

  2. 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.