I’m over the cold already. What- too soon? It’s true. I love fall, but I’m a sucker for 80 degrees and sunny all day, everyday. And I swear, the cold just hits different the first time you feel it- 46 degrees this morning? That’s basically freezing in my book. Luckily, I’ve found the way I’ll be warming my soul all winter long…sitting by my parent’s epic fireplace with a bowl of this Butternut Squash and Apple Soup on my lap.
I’m not usually too crazy for soup, but this one is a game changer! So much so, I’ve already made it three times this season…and fall only started three weeks ago. I’m telling you, it’s THAT good. Plus, it’s loaded with micronutrients from the roasted squash and carrots, a ton of vitamin C and fiber from the apples, and just the right amount of spice from the curry powder. While the squash makes the soup thick and creamy by itself, thinning it with coconut milk creates a velvety smooth finish, and complements the sweetness from the apples.
I’m simply obsessed with this Butternut Squash and Apple Soup, and already know it’s going to be on repeat for the next four months. It’s perfect blend of sweet and savory flavors makes it the perfect fall comfort food! And while it’s warm and cozy, I HIGHLY recommend topping with cold and creamy goat cheese on top, because it adds the perfect bit of tang with each bite!
As good as this soup is, it does take a bit of prep work- but it makes A LOT of food you can eat for multiple days of easy meals during the week, or can even freeze in batches for a later date. (Plus, most of the “work” is inactive time as the veggies roast and the soup simmers). And if this baby turns you in to a squash obsessed human like me- ha!- be sure to cue up my favorite salad of all time next on your to-do list. Enjoy!
- Yield: 8-10 servings
- Prep Time: 30 minutes
- Cook Time: 2h 00 min
Butternut Squash and Apple Soup
The perfect balance of sweet + savory season flavors, this Butternut Squash and Apple soup is just what you need to cozy up with the next few months!
Ingredients
- 2 medium butternut squash - you will need 6 cups of baked flesh
- 4-5 large carrots
- 1 large head of garlic
- avocado or olive oil
- 1/3 cup butter - olive or coconut oil would work too
- 4 cups diced onions - about 3 medium onions
- 2T curry powder
- 1/2 tsp sea salt
- 2T pure maple syrup - optional; honey also works!
- 6 cups peeled and diced Honey Crisp apples - 4 apples
- 3 cups good apple cider - see note
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 can coconut milk
- goat cheese - for topping
- toasted pepitas - for topping
Instructions
- Preheat oven to 425F.
- Cut the butternut squash in half. Remove the seeds and pulp. Gently spread a little oil across the surface (optional) season with sea salt and pepper, then place face down on a baking sheet.
- Clean the carrots. Season the same as the squash, and place on a baking sheet. Cut off the top and bottom of the head of garlic so the garlic is *barely* exposed from the paper. Pour olive oil on top then wrap the head completely in foil. Place on the baking sheet.
- Roast the squash, carrots, and garlic for 45-60 minutes, until very fork tender.
- About halfway through the baking process, melt the butter in a large stock pot. Add the peeled and diced onions, 1/2 tsp sea salt, and curry powder. Saute over medium-low heat for about 20 minutes, until very soft and golden. Add the maple syrup, if using, stir to coat, and cook another 5-ish minutes.
- Add the peeled and diced apples and the apple cider.
- When the veggies are done roasting, measure out 6 cups of squash flesh and add to the pot. Chop the carrots into thirds, add to the pot. Bring the soup to a boil, reduce heat to low, cover, and allow to simmer about 30-40 minutes.
- Unwrap the garlic from the foil. Gently peel back the garlic paper and "squeeze" the garlic cloves out of each wrapping. Add to the soup.
- *Very carefully so you don't splash* submerge an immersion blender in to the pot, and swirl until all the chunks have been blended in to a smooth soup. OR (also very carefully) transfer the ingredients to a blender and process until smooth (likely needing to work in 2-4 batches).
- Last, add the coconut milk and additional sea salt and pepper. Allow to simmer longer as needed, and if possible, as the flavors will continue to develop. Adjust salt, pepper, and sweetness (with cider or syrup) to taste.
- Serve hot topped with cold goat cheese and toasted pepitas!
Note: I used "Good & Gather Honey Crisp Apple Cider". Choose a cider you would enjoy drinking, keeping in mind the more "spiced" it is, the more it will change the flavor of the soup.
Allergens
