Butternut Squash Soup with Honeycrisp Apple

Serves 4


  • Preheat the oven to 425ºF.
  • Put squash cubes, onion, and garlic cloves on a large, rimmed baking sheet. Sprinkle it with salt, pepper, and drizzle oil over top. Use your hands to toss everything around so it’s evenly coated.
  • Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.
  • Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth.
  • Stir in coconut milk or cream. Add a little more salt, if needed, before serving. Top with diced Honeycrisp apple.

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