Roasted Butternut squash and apple soup

Hello my friends! Wow, it has been a long time. I was busy studying to become a certified nutrition support clinician, my day job.   I am so happy to get back in the kitchen. We have been getting some really stormy weather, the other weekend we had a rare “weather bomb” who knew there was such a thing!  Anyways, it was the perfect weekend to make some delicious  roasted butternut squash soup. Let’s face it, a green salad does not seem to appealing on a cold and dreary rainy day so that’s where a big bowl of roasted butternut squash soup comes in.

I love a good butternut squash soup, really you can’t go wrong with this soup. I like to roast my squash to enhance it’s sweetness. This soup is paired with apples, I used Gala but you could use any apple like Granny Smith or Ambrosia. To make this soup creamy I added coconut milk.

Roasted Butternut squash and apple soup

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  • 1 butternut squash soup, sliced vertically with seeds removed
  • 1 tbsp olive oil
  • 1/2 small onion, chopped
  • 1 celery stalk, chopped
  • 1 garlic clove
  • 1 tbsp fresh, grated ginger
  • 2 apples, diced
  • 1 1/2 tsp cinnamon,
  • 1/4 tsp nutmeg
  • 1 litre vegetable broth
  • 1 can coconut milk
  • salt and pepper to taste


  1. Preheat oven to 400 degrees F.
  2. Line baking sheet with parchment paper and drizzle olive oil on squash. Place squash face down and roast until tender and golden brown, approximately 40 minutes.
  3. Meanwhile, add remainder of the olive oil to a large pot and cook onion and celery until transparent, approximately 5 minutes. Stir occasionally. Add ginger and garlic and cook for an additional minute. Add apples. spices, and broth.
  4. Remove the butternut squash flesh and add to soup. Add coconut milk and simmer for approximately 25 minutes.
  5. Place soup in a blender and blend until smooth.
  6. season with salt and pepper.
  7. garnish with coconut milk, pumpkin seeds and fresh squeezed lime if you like.


Health benefits of Squash:

There are numerous benefits to eating squash besides taste. Squash is a source of vitamins, minerals, and antioxidants. The orange flesh of squash is a great source of the antioxidant beta carotene which is converted to vitamin A. Research suggests a diet high in beta carotene is protective against certain cancers and heart disease. Squash is also a good source of fibre, folate as well as potassium.


This soup is garnished with a coconut milk, pumpkin seeds, fresh lime juice, and cilantro. You can omit them if you prefer.  We hope you and your family enjoys this soup as much as we do.


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