This roasted butternut squash and apple soup is one of my favorites. It’s dairy free, the garnish is cashew milk, not cream. It’s paleo friendly and will still satisfy your sweet tooth. I also included roasted yellow onions in here. Don’t omit them, they balance out the overly sweet squash and apples to give a nice savory flavor to the soup. This recipe makes a pretty thick soup, but feel free to add more broth if you prefer the broth to be thinner.
If this seems like too much work, or you are looking for a simpler recipe, try my Basic Butternut Squash Soup. It’s not even much a recipe just steamed and blended butternut squash.
I garnished this soup with chives and unsweetened cashew milk that I quickly made in my Vitamix. I made way too much of it, so I’m going to have come up with recipe with smaller portions. This one was just 2 cup of raw unsalted cashews that I soaked for a couple hours, rinsed, and then blended with 2 cups of water. Add more or less water for desired creaminess. It makes good hot chocolate if you add cacao powder and maple syrup to the leftover cashew milk.
- 2 lbs butternut squash, chopped
- 1 quart of low sodium chicken broth (vegetable broth to make vegan)
- 2 medium yellow onions, chopped
- 1 honey crisp apple, peeled and chopped
- 1 tsp sea salt or to taste
- (optional) chives to garnish
- (optional) cashew milk to garnish (or milk/cream of choice)
- Preheat oven to 350 degrees.
- Grease or spray a pan with oil.
- Then add chopped butternut squash, onion, and apple to pan.
- Cook at 350 for 2 hours or until butternut squash, apples, and onions are tender.
- Blend squash, apples, and onions with broth in a high speed blender in batches, then transfer to a large pot.
- Salt to taste and cook on medium for 15 minutes to blend flavors. Stirring constantly or soup will splash. Blended soups can be messy if you leave them alone.