Roasted Butternut Squash and Apple Soup


  • 1 medium butternut squash peeled, cut into 3/4″ chunks
  • 1 apple peeled, cut into 3/4″ chunks
  • 1 stalk celery chopped
  • 1 onion chopped
  • 3 tablespoons extra virgin olive oil
  • sea salt to taste
  • black pepper to taste
  • 4 cups low sodium vegetable broth

Maple Syrup Coconut Cream

  • 1/2 cup coconut cream
  • 2 teaspoons maple syrup
  • a few dashes cinnamon


  1. Preheat oven to 400 degrees.
  2. Place butternut squash, apple, celery and onion in large bowl. Toss with olive oil, salt and pepper.
  3. Transfer to baking sheet. Roast for 30-35 minutes until tender.
Transfer vegetables to blender and add broth. Blend carefully until pureed.

Maple Syrup Coconut Cream

  1. In a small bowl, mix together coconut cream, maple syrup and cinnamon.

Add soup to a bowl and top with a drizzle of maple syrup coconut cream. I like to roast the butternut squash seeds and add them to the top for a crunch!

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