Dairy Free Roasted Butternut Squash Soup
This comforting soup delivers rich, cozy flavor in every bowl. It makes an easy weeknight meal that the whole family will love.
Equipment
- immersion blender
Ingredients
- 1 large Butternut Squash (About 3 lb), Peeled, Seeded & Cubed
- 1 medium Yellow Onion, Quartered
- 1 Honeycrisp Apple, Cored & Quartered
- 4 cloves Garlic, Unpeeled
- 3 tbsp Olive Oil
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 3 1/2 cups Vegetable Broth
- 1 tbsp Fresh Sage, Chopped
- 1/4 tsp Ground Nutmeg
- 3/4 cup Full Fat Coconut Milk, Plus More For Drizzling
- 1 tbsp Maple Syrup
- 1 tsp Apple Cider Vinegar
- 1/4 cup Toasted Pepitas
Instructions
- Preheat the oven to 425°F. Toss the squash, onion, apple and garlic with the olive oil, salt and pepper on a large baking sheet and spread into a single layer.
- Roast for 35 to 40 minutes, flipping halfway through, until the squash is soft and caramelized at the edges.
- Squeeze the roasted garlic out of its skins and transfer everything to a large pot. Add the broth, sage and nutmeg and simmer for 10 minutes.
- Blend the soup with an immersion blender until completely smooth. Stir in the coconut milk and maple syrup.
- If the soup is too thick, add a splash more broth. Stir in the apple cider vinegar and adjust the salt to taste.
- Serve with a drizzle of coconut milk and a sprinkle of toasted pepitas.
Nutrition
Serving: 1servingCalories: 448kcalCarbohydrates: 51gProtein: 7gFat: 24g