Roasted Butternut Squash Apple Soup Recipe

Published on February 23rd 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Roasted Butternut Squash Apple Soup in a soup plate with spoon

Sometimes a bowl of soup is all you need. This Roasted Butternut Squash Apple Soup is the perfect keto recipe to keep you warm on those cold, chilly nights. Rather than cooking the butternut squash on the stove, we roasted the butternut squash with apples, leeks, and onions to intensify their sweet flavor. We also added fresh thyme, ground sage, nutmeg, and ginger to enhance the taste of the roasted butternut squash apple soup. 

 

Author: Sarah Leadon
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Time & Serves

Prep Time
10 mins
Cook Time
55 mins
Total Time
65 mins
Serves
6 persons

Ingredients

  • 1 large Butternut Squash (10 cups) peeled, cubed into 1/2-inch pieces

  • 1 medium Leeks, rinsed, chopped

  • 2 medium Red Apples, chopped

  • 1 small White Onion, chopped

  • 5 Garlic cloves, halved

  • 1/4 cup Olive Oil

  • 1 tablespoon chopped Fresh Thyme

  • 1 teaspoon Ground Sage

  • 1/4 teaspoon Nutmeg

  • 1/2 teaspoon Ground Ginger

  • 1 teaspoon Salt

  • 1 teaspoon Black Pepper

  • 4 cups Vegetable Broth

  • 1 cup Coconut Milk

Instructions

Preheat oven to 400 ºF.

 

Add the butternut squash, leeks, apples, onion, and garlic to a baking sheet and set aside.

Whisk the olive oil, thyme, ground sage, nutmeg, ginger, salt, and black pepper in a small bowl and pour it over the butternut squash mixture.

Roast the butternut squash mixture for 20 minutes. Then, turn the butternut squash over and cook it for an additional 10-20 minutes. 

Place the butternut squash mixture into a large soup pot along with the vegetable broth. Place over medium-low heat and cook for 10-15 minutes.

In batches, blend the butternut squash apple soup in a high-speed blender, adding coconut milk as needed until the soup is smooth and creamy. 

Serve the butternut squash apple soup with cracked black pepper.

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Keywords
roasted butternut squash apple soup, curry, recipe, ginger, vegan, creamy, best, instant pot, coconut milk

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon