Cozy Roasted Butternut Squash, Carrot & Apple Soup 🍎🥕🎃🍂

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories, while heavy cream adds richness.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock is fresher and can be made from scraps.

Peel and dice two small butternut squash or one large one, about 3 lb, and add to a 13x9 baking dish.

Peel and dice three medium carrots and add to the squash.

Optionally, add three cloves of peeled garlic to the dish.

Toss the squash, carrots, and garlic with 3 tablespoons of olive oil, then add salt and pepper.

Place the baking dish in a 425°F oven for about 45 minutes, until the squash is soft and you can barely pierce the carrots with a fork.

While the squash is cooking, peel and chop one apple and dice half a large or one small onion.

Chop a small handful of fresh sage leaves and fresh thyme, or substitute with dried herbs if needed.

In a large pot over medium heat, add 3 tablespoons of olive oil and heat it up.

Once hot, add the diced onion and cook for about 10 minutes until translucent.

Add the chopped apple to the pot and stir, cooking for a couple of minutes.

Add the chopped sage and thyme to the pot.

When the squash and carrots are done roasting, carefully add them to the pot and stir to mix everything together.

Add 4 cups of chicken stock to the pot, bring to a boil, then reduce the heat to a gentle simmer and cook for another 20 minutes.

Turn off the heat and stir in maple syrup.

Blend the soup using an immersion blender until smooth, or use a regular blender in batches if necessary.

Optionally, garnish with a dollop of Greek yogurt or sour cream before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens