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Roasted Butternut Squash and Apple Soup


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  • 1 medium size butternut squash, halved and seeds removed
  • 3 apples, chopped, peeled and de-cored
  • 1 small yellow onion, chopped
  • 1/2 teaspoon seaweed powder
  • 2 tablespoons coconut oil
  • 1 tablespoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup water
  • 1/2 teaspoon dried thyme
  • 2 1/2 cups vegetable broth
  • 1 can coconut milk
  • 1 tablespoon dried parsley


Servings 4


Step 1

1. Place squash halved face down on baking sheet and bake about 45 minutes at 350 degrees, or until soft enough to easily pierce with a fork (if you're in a hurry you can peel and boil the squash, but the baking give a nicer flavor and is slightly less work).

2. Place apples in a large pot with vegetable broth, nutmeg, coconut milk, thyme, seaweed, parsley, and pepper. Simmer on low heat, stirring occasionally until apples are soft (not mushy). Cool for a few minutes and then place into blender and puree.

3. If you bake the squash allow it to cool until you can touch it without burning yourself. Then peel skin off, dice, and put into blender with water.If you boiled it just cool and place in blender. Blend until creamy. Combine with mixture in pot. At this point you can play around with the flavor by adding more of any of the spices that you like. Serve with cinnamon and nutmeg sprinkled (or more thyme and pepper if you like savory flavors better) on top.


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