Butternut Squash Soup
Rated 5.0 stars by 1 users
Category
Soup
Cuisine
American
Servings
8-12
Prep Time
15-20 minutes
Cook Time
1 hour
Cozy up with a bowl of this creamy, comforting roasted butternut squash soup—a seasonal favorite that brings together the natural sweetness of apples, carrots, and butternut squash with the savory depth of celery and the warmth of fall spices like cinnamon and pumpkin spice. Blended until silky smooth with luscious coconut milk, this dairy-free soup is rich in flavor, nourishing, and perfect for embracing crisp autumn days or chilly nights curled up at home.
Whether you're prepping meals for the week or looking for an easy make-ahead dish to freeze, this soup has you covered.
Storage Tip:
Store any leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze in individual portions for up to 3 months. When you're ready to enjoy, just thaw, reheat, and savor a cozy bowl of comfort..
Ingredients
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12-15 cups of butternut squash (2 butternut squash)
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1½ cups of carrot (3 carrot stalks)
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1 ½ cups of celery (3 celery stalks)
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8-9 cups of apple (3½ large apples)
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¼ cup of olive oil
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1 tbsp of salt
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1 tbsp of cinnamon
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1 tbsp of pumpkin spice
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2 ½ cups of coconut milk
Directions
Preheat oven to 400ºF. Prepare a full-size baking sheet pan with parchment paper.
Skin butternut squash and carrot stalks. Cut butternut squash lengthwise in half. Scoop out guts and seeds into a bowl.
Cut butternut squash, carrots, celery, and apples into even cubes and place into a large bowl. Mix the cubes to evenly coat with olive oil, salt, and spices.
Spread mixture evenly onto a full size baking sheet pan.
Place into the oven and bake for 1 hour.
After it’s done baking, place mixture into a blender with coconut milk. Blend until smooth.
Pour into a bowl and enjoy!
Recipe Video
@everchangingeats Butternut squash soup is my favorite meal to prep for the work week. It doesn’t require many ingredients and it’s easy to make. Recipe below and bio link: 2 butternut squash (12-15 cups) 3 carrot stalks (1 1/2 cup) 3 celery stalks (1 1/2 cup) 3 1/2 large apples (8-9 cups) 1/4 cup olive oil 1 tbsp salt 1 tbsp cinnamon 1 tbsp pumpkin spice 2 1/2 cups coconut milk Preheat oven to 400F. Prepare a full baking sheet with parchment paper. Skin butternut squash, sweet potato, and carrot stalks. Cut butternut squash lengthwise in half. Scoop out guts and seeds into a bowl. Leave the bowl aside if you would like to roast the seeds or toss. Cut butternut squash, sweet potato, carrots, celery, and apples into even cubes and place into a large bowl. Add olive oil, salt, cinnamon, and pumpkin spice. Mix the cubes to evenly coat with olive oil, salt, and spices. Spread mixture evenly onto a full sized baking sheet pan. Place into the oven and bake for 1 hour. After it’s done baking, place mixture into a blendker with coconut milk. Blend until smooth. Pour into a bowl and enjoy! #butternutsquash#soup#butternutsquashsoup#leftovers#mealprep#leftoversoup#mealprepping#vegan#glutenfree#whole30#paleo#wholefoods#cooking#lunch#dinner#appetizer#vegetables#comfortfood#cozy#fall ♬ original sound - everchangingeats