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It is officially fall!! That mean’s it’s soup season! One of my most favorite soups is a roasted butternut squash. I love this soup because it is hearty and also full of so many fall seasonal vegetables. The combo of butternut squash, apple, carrots, onions and garlic creates a sweet and rich flavor!

Soups are so nourishing and so good for us. They are warm and satisfying, and most, like this one, are full of fiber, vitamins and minerals. Butternut squash is loaded with Vitamins A, C and E and also has a healthy dose of magnesium and potassium. I left the skin on the apple which also adds so many more health benefits!


1 butternut squash, peeled, de-seeded and chopped into small cubes

2 apples, skin on, core removed, cut into small cubes (I used 1 Granny Smith and 1 Honeycrisp, adding a tart and sweet flavor)

2 carrots, peeled and chopped

1/2 large onion, chopped

4 cloves of garlic, peeled

1/2 tsp cumin

1/2 tsp cinnamon

1/4 cup olive oil

1 tsp sea salt

1/2 cup coconut milk (plus more to swirl into soup for serving)

3 cups chicken broth, or more to thin out the soup (Add less for thicker soup)

Pumkpin seeds for garnish (optional)


Preheat the oven to 375 degrees. Place all of the chopped vegetables on a large baking tray. Toss with olive oil and salt, cumin and cinnamon. Bake in the oven for 25-30 minutes, stirring occasionally, or until all vegetables are soft and tender but not too brown.

Place the roasted vegetables in a large soup pot. Add the coconut milk and broth, and using an immersion blender, blend until smooth. Add salt and pepper to taste.Swirl in some coconut milk, garnish with pumpkin seeds and Enjoy!