Description
A creamy, comforting soup that blends roasted butternut squash and apples with warm herbs and coconut milk. Naturally dairy-free and full of fall flavor, it’s an elegant yet easy dish perfect for chilly evenings or holiday meals.
Ingredients
- 1 large butternut squash, cut in half and seeded
- 2 apples, peeled and halved
- 2 Tbsp butter (or olive oil for vegan)
- 3 tsp olive oil
- 1/2 yellow onion, chopped
- 3 garlic cloves, minced
- 1 Tbsp white miso paste
- 1 tsp dried thyme
- 1/2 tsp dried tarragon
- 3/4 cup chicken stock (or vegetable broth for vegetarian/vegan)
- 1/2 cup coconut milk (full fat preferred)
- 1/2 tsp kosher salt (plus more to taste)
- 1/2 tsp freshly cracked black pepper (plus more to taste)
- Garnish: freshly chopped parsley, coconut cream swirl, apple chips (optional)
Instructions
- Preheat oven to 400°F (200°C). Place squash halves cut-side up on a baking sheet. Add 1 Tbsp butter to each, season with salt and pepper, and roast for 30–35 minutes until tender.
- Toss apple halves with 2 tsp olive oil and roast on a separate sheet, cut-side down, for 10 minutes. Flip and roast another 10 minutes until soft. Set aside.
- Scoop roasted squash flesh into a blender. Add roasted apples and blend until smooth. Work in batches if needed.
- Heat 1 tsp olive oil in a sauté pan over medium-high. Sauté onion and garlic for 3–4 minutes until soft. Stir in miso, thyme, and tarragon; cook 1 more minute.
- Add sautéed aromatics to the blender with squash-apple puree. Add stock, coconut milk, salt, and pepper. Blend until smooth and creamy.
- Taste and adjust seasoning if needed.
- Serve warm with garnishes like parsley, coconut cream swirl, and apple chips if desired.
Notes
- Use vegetable broth and olive oil to make it fully vegan.
- Add curry powder or smoked paprika for extra flavor.
- Top with roasted pepitas or croutons for added texture.
- Use Honeycrisp, Gala, or Granny Smith apples for balanced sweetness and tartness.
- Soup thickens as it chills; thin with extra broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasted and Blended
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 7g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg
