This butternut squash apple soup is warm, cozy, and so delicious! It can be eaten as a side or you can make it a complete meal. Most of us have survived Polar Vortex of 2019 but winter isn’t quite over yet, and let’s be real, if you love soup as much as me, you will have this butternut squash apple soup all year round!
This soup is thick, creamy, and dairy free! You really don’t need cream or any kind of dairy product to get creamy soup. It really just depends on how much liquid you use when you blend up the soup. This recipe does call for coconut cream, but if you are allergic, you can use more broth in additional to the broth that’s already called for. Just add it in small increments if you want your soup to be on the thicker side.
Any kind of butternut squash soup tends to be on the sweeter side so I like to serve it with something savory to balance it out. No one should be surprised at this point. We all know I love my flavor combos. This is no different. I like making pulled pork, crisping it up on a skillet, and then topping the soup with it. It really adds a nice contrast in taste and texture.
This soup like most of my recipes is also great for meal prep and it’s freezer friendly. If you decide to freeze it, I recommend dividing it up into 1-2 servings so you’re not defrost more than you can eat. I love these half liter Weck jars because you can fill it up 2/3 of the way, freeze it, and when you’re ready to eat it, you can defrost and stick it in the microwave. There’s also enough room for toppings! Hope you enjoy this soup as much as I do!
Butternut Squash Apple Soup (Whole30, Paleo)
- 1 medium butternut squash
- 2 large carrots
- 1 granny smith apple
- 1 onion
- 4 garlic cloves minced
- 2 1/2 cups chicken broth or veggie broth to keep it vegetarian
- 1/2 cup coconut cream
- 2 tsp kosher salt more for taste
- 1 tsp black pepper more for taste
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp cayenne pepper
- avocado oil
Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.
Meanwhile, peel and dice the butternut squash, carrots, and onion into similar sizes.
Toss the vegetables in about 1-2 tablespoons of avocado oil, kosher salt, and black pepper.
Place the veggies on baking sheet in a single layer and roast for about 35-40 minutes or until veggies are fork tender.
While, the veggies are roasting, preheat a large pot over medium heat with about 1 tablespoon of avocado oil.
Peel and dice the apple into bite size pieces then add it to the pot with the minced garlic.
Saute for about 5 minutes or until apples start to soften.
Once the veggies are done roasting, add them to the pot alongside the chicken broth, and seasonings. Mix everything together and bring the soup to a simmer.
Simmer for about 10-15 minutes. Remove soup from the heat.
Using an immersion blender*, blend until all of the veggies are pureed. Once blended, add in the coconut cream and mix until well combined.
Serve with additional apple slices and any other topping you want!
*If you don't have an immersion blender, you can transfer everything to a blender, blend it up, and then add the coconut cream.
This blog post contains affiliate links. If you make a purchase using my link, I will receive a small commission, but it will not cost you extra. Thank you for your support!