Name: Roasted Butternut Squash Apple Soup Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 6 persons
Cuisine: American
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

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.

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