​Roasted Butternut Squash Soup

Ingredients
  • 1 large organic butternut squash or 6 honeynut squash
  • 2 tbsp olive oil
  • 1 organic apple, diced
  • 1 medium onion, minced
  • 4 cups vegetable broth
  • 2 tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • 1 (12 oz) can unsweetened coconut milk
Chef’s Choice:
Honeynut squash — a smaller, sweeter cousin of the butternut — is a chef’s favorite for its rich flavor and velvety texture. If you can find them, they’ll take this soup to the next level!
Instructions
  1. Roast the squash:
    Preheat the oven to 375°F and line a baking sheet with parchment paper.
    Cut the squash in half lengthwise and scoop out the seeds. Place the halves cut-side up on the baking sheet, drizzle lightly with olive oil, and sprinkle with salt.
    Roast for 45–60 minutes, or until tender when pierced with a fork. Remove from the oven and let cool slightly. Scoop out the flesh and discard the skin. Set aside.
  2. Sauté the aromatics:
    In a large soup pot, heat olive oil over medium heat. Add the onion and apple, and sauté for 5–8 minutes until tender and fragrant.
  3. Simmer the soup:
    Add the roasted squash, vegetable broth, salt, cinnamon, nutmeg, and ginger. Stir to combine, then simmer on medium-low heat for 20–30 minutes. Stir occasionally, lowering the heat if it begins to boil.
  4. Blend until smooth:
    Remove from heat and blend the soup until creamy and smooth using an immersion blender or standard blender (in batches if needed).
  5. Finish and serve:
    Return the soup to the pot and stir in the coconut milk. Adjust seasonings to taste.
    To serve, drizzle with extra coconut milk and top with pumpkin seeds for a beautiful, nourishing finish.
Enjoy warm — it’s comfort in a bowl!