Roasted Butternut Squash and Apple Soup
Roasted butternut squash and apple soup turns one affordable squash into a silky, cozy bowl with sweet caramelized edges, warm ginger, cinnamon, and creamy coconut milk.
This soup tastes rich, but it is built from simple produce and pantry staples. The squash brings fiber and beta carotene, the apple adds natural sweetness, and the coconut milk makes the texture smooth without dairy.
Why You’ll Love This Recipe
- Deep roasted flavor: Roasting the squash, apple, onion, and garlic first gives the soup a sweet, savory base.
- Silky texture: Coconut milk makes every spoonful creamy without heavy cream.
- Simple ingredients: You only need basic produce, broth, spices, and olive oil.
- Great for meal prep: It reheats gently and tastes even better the next day.
Budget & Health Tip: Buy a whole butternut squash instead of precut cubes when you can. It usually costs less, stays fresh longer, and gives this soup better roasted flavor. If coconut milk is pricey, use half the amount and add extra broth for a lighter bowl.
Ingredients (Serves 4)
- 1 medium butternut squash, peeled, seeded, and cut into cubes, about 2 ½ pounds (1.1 kg)
- 2 medium apples, cored and chopped (300 g)
- 1 medium yellow onion, chopped (150 g)
- 4 garlic cloves, peeled (12 g)
- 2 tablespoons olive oil (30 ml)
- 4 cups vegetable broth (960 ml)
- 1 teaspoon freshly grated ginger (5 g)
- ½ teaspoon ground cinnamon (1 g)
- 1 cup coconut milk (240 ml)
- ½ teaspoon black pepper (1 g), plus more to taste
Step-by-Step Instructions
1. Heat the Oven and Prep the Tray
Heat the oven to 425°F (220°C). Place the squash, apples, onion, and garlic on a large baking sheet. Drizzle with olive oil and sprinkle with black pepper. Toss until the pieces look lightly glossy.
2. Roast Until Caramelized
Roast for 30 to 35 minutes, turning once halfway through. The squash should feel tender when pierced, and the onion edges should look golden brown. Your kitchen should smell sweet, savory, and a little nutty.
3. Simmer with Broth and Spices
Transfer the roasted vegetables and apples to a large pot. Add the vegetable broth, ginger, and cinnamon. Bring the soup to a gentle simmer over medium heat. Let it bubble softly for 8 to 10 minutes so the roasted garlic and spices melt into the broth.
4. Blend Until Smooth
Blend the soup with an immersion blender until it looks velvety and smooth. If using a countertop blender, blend in batches and leave room for steam to escape. The soup should pour thickly from a spoon without looking chunky.
5. Stir in the Coconut Milk
Lower the heat. Stir in the coconut milk and warm the soup gently for 3 to 5 minutes. Do not let it boil hard after adding the coconut milk. Taste and add more black pepper if you want a warmer finish.
Expert Troubleshooting & FAQs
Why does my soup taste flat?
The roasted vegetables may need more time in the oven. Look for browned edges on the squash and onion before blending. A little extra black pepper also helps brighten the sweet squash and apple flavor.
Can I use frozen butternut squash?
Yes. Spread the frozen squash on the tray without thawing. Roast until the moisture cooks off and the edges start to brown. It may need 5 to 10 extra minutes.
What kind of apple works best?
Use a sweet tart apple like Honeycrisp, Gala, Fuji, or Pink Lady. Very soft apples can work, but they may make the soup taste sweeter and less bright.
Can I make this soup without coconut milk?
Yes. Use more vegetable broth for a lighter soup, or stir in a splash of oat milk for creaminess. The soup will be less rich, but still smooth and flavorful.
How do I store leftovers?
Cool the soup, then store it in an airtight container in the refrigerator for up to 4 days. Reheat it over low heat, stirring often, until it steams gently.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: 255
- Protein: 4 g
- Carbs: 37 g
- Fats: 12 g
Roasted Butternut Squash and Apple Soup
Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into cubes, about 2 ½ pounds (1.1 kg)
- 2 medium apples, cored and chopped (300 g)
- 1 medium yellow onion, chopped (150 g)
- 4 garlic cloves, peeled (12 g)
- 2 tablespoons olive oil (30 ml)
- 4 cups vegetable broth (960 ml)
- 1 teaspoon freshly grated ginger (5 g)
- ½ teaspoon ground cinnamon (1 g)
- 1 cup coconut milk (240 ml)
- ½ teaspoon black pepper (1 g), plus more to taste
Instructions
- 1. Heat the Oven and Prep the Tray. Heat the oven to 425°F (220°C). Place the squash, apples, onion, and garlic on a large baking sheet. Drizzle with olive oil and sprinkle with black pepper. Toss until the pieces look lightly glossy.
- 2. Roast Until Caramelized. Roast for 30 to 35 minutes, turning once halfway through. The squash should feel tender when pierced, and the onion edges should look golden brown. Your kitchen should smell sweet, savory, and a little nutty.
- 3. Simmer with Broth and Spices. Transfer the roasted vegetables and apples to a large pot. Add the vegetable broth, ginger, and cinnamon. Bring the soup to a gentle simmer over medium heat. Let it bubble softly for 8 to 10 minutes so the roasted garlic and spices melt into the broth.
- 4. Blend Until Smooth. Blend the soup with an immersion blender until it looks velvety and smooth. If using a countertop blender, blend in batches and leave room for steam to escape. The soup should pour thickly from a spoon without looking chunky.
- 5. Stir in the Coconut Milk. Lower the heat. Stir in the coconut milk and warm the soup gently for 3 to 5 minutes. Do not let it boil hard after adding the coconut milk. Taste and add more black pepper if you want a warmer finish.
