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A rich, creamy, and easy-to-make soup featuring roasted butternut squash, apple, and shallots, blended smooth and optionally made dairy-free with coconut milk. Perfect for cozy meals with natural sweetness and deep roast flavors.

Ingredients

Scale
  • 1 large butternut squash, about 3 pounds
  • 1 large honeycrisp apple, or other sweet-tart apple
  • 3 shallots
  • 2 teaspoons olive oil
  • ¼ teaspoon Kosher salt
  • ⅛ teaspoon black pepper
  • 2 cups low sodium vegetable broth, plus more as needed
  • ⅛ teaspoon ground nutmeg
  • ¼ cup half and half, or coconut milk
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.
  2. If squash is very firm, microwave whole about 3 minutes to soften; use a kitchen towel to handle when hot.
  3. Trim a bit off top and bottom of squash to create flat bases.
  4. Stand squash upright and cut lengthwise down the middle with a sharp knife.
  5. Scoop out and discard seeds from squash halves.
  6. Cut apple into about 1½-inch chunks (no need to peel).
  7. Peel shallots and halve if large.
  8. Arrange squash halves, apples, and shallots on prepared baking sheet.
  9. Drizzle olive oil over squash cut side and apples and shallots, rub oil on squash surface, toss apples and shallots to coat, sprinkle with salt and pepper.
  10. Place squash cut side down on baking sheet.
  11. Roast 40–45 minutes at 375°F until squash is fork-tender, stirring apples and shallots halfway through roasting.
  12. Turn squash cut side up and let cool until safe to handle.
  13. Scoop roasted squash flesh into blender and discard skins.
  14. Add roasted apples and shallots, 2 cups vegetable broth, and ⅛ teaspoon ground nutmeg to blender.
  15. Puree until smooth.
  16. Pour in ¼ cup half and half or coconut milk and blend just to combine.
  17. Season soup with salt and black pepper to taste.
  18. If blender didn’t heat soup, warm gently on stove or microwave before serving.

Notes

To keep soup vegan and dairy-free, swap half and half for coconut milk., For less sweetness, omit apple or replace with two carrots cut into chunks and roast., Soup will be warm but may need reheating if blender doesn’t heat liquids; warm on stove or microwave if desired., Store cooled soup covered in fridge up to 4 days or freeze up to 3 months., Use microwave softening step for easier squash cutting and safer handling., Adjust consistency by adding broth or coconut milk if too thick., Top with toasted pepitas, olive oil, coconut cream, yogurt, fresh herbs, or chili flakes if desired.

Nutrition

Find it online: https://margorecipes.com/roasted-butternut-squash-soup-2/