1. Can I make butternut squash apple soup ahead of time?

Yes! It keeps beautifully in the fridge for 4 days or in the freezer for 3 months.

2. Which apples are best for this soup?

Granny Smith for tartness, or Honeycrisp for a balanced sweetness.

It already is! Just use vegetable broth and coconut milk.

Simply simmer it longer uncovered, or add an extra roasted carrot or potato before blending.

A cozy fall soup with roasted squash, tart apples, and warming spices.

Scale

1 large butternut squash, cubed

2 apples, diced

1 onion, chopped

2 carrots, chopped

3 garlic cloves, minced

4 cups vegetable broth

1 cup coconut milk

2 tbsp olive oil

1 tsp cinnamon

½ tsp nutmeg

½ tsp ginger

Salt & pepper

Fresh thyme

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1. Roast squash with olive oil, salt, pepper until caramelized.

2. Sauté onion, carrots, garlic until fragrant.

3. Add apples, roasted squash, and spices.

4. Pour in broth, simmer 20 minutes.

5. Blend until smooth.

6. Stir in coconut milk.

7. Season, garnish, and serve.

Use tart apples for balance.

Soup stores 4 days in fridge or 3 months in freezer.

Add curry powder for a twist.