Ingredients (8 servings)
- 2 1/2 pounds butternut squash, peeled and cubed
- 2 large Honeycrisp apples, cored and diced
- 3 Tbsp olive oil
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 2 Tbsp unsalted butter
- 2 medium shallots, finely diced
- 3 cloves garlic, minced
- 1 (15-ounce) can pumpkin purée
- 3 Tbsp maple syrup
- 1 1/4 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 6 to 8 cups low-sodium chicken or vegetable broth
- 3/4 cup full-fat coconut milk, plus more for garnish
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup roasted and salted pepitas, for garnish
Roast the Squash and Apples
Preheat your oven to 400°F.
On a large baking sheet, toss the butternut squash and apples with the olive oil and a generous pinch of salt. Spread everything in a single layer and lay the rosemary and thyme sprigs on top.
Roast for ~30-35 minutes, until the squash is tender. Once done, discard the herb sprigs.
Sauté the Aromatics and Simmer the Soup
While the squash and apples are roasting, melt the butter in a large Dutch oven over medium-low heat. Add the shallots and garlic with a pinch of salt and cook for about 8 minutes, until softened.
Add the roasted squash and apples to the pot, along with the pumpkin purée, maple syrup, cinnamon, and nutmeg. Pour in 6 cups of broth, stir everything together, and bring it to a simmer. Reduce the heat to low, cover, and let it cook for 30 minutes.
Purée and Finish the Soup
Use an immersion blender to purée the soup directly in the pot until it’s completely smooth.
This is much easier than transferring hot soup to a traditional blender.
Add more broth, 1/2 cup at a time, until the soup reaches your desired consistency. Stir in the coconut milk and season with salt and pepper to taste. Heat the soup through one last time.
Ladle into bowls and garnish with a drizzle of coconut milk, some black pepper, and a sprinkle of pepitas.
Homemade Autumn Squash Soup
Ingredients
Ingredients (8 servings)
- 2 1/2 pounds butternut squash peeled and cubed
- 2 large Honeycrisp apples cored and diced
- 3 Tbsp olive oil
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 2 Tbsp unsalted butter
- 2 medium shallots finely diced
- 3 cloves garlic minced
- 1 can pumpkin purée 15-ounce
- 3 Tbsp maple syrup
- 1 1/4 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 6 to 8 cups low-sodium chicken or vegetable broth
- 3/4 cup full-fat coconut milk plus more for garnish
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup roasted and salted pepitas for garnish
Instructions
- Preheat oven to 400°F.
- Toss squash and apples with olive oil and salt on baking sheet, top with rosemary and thyme sprigs.
- Roast 30-35 minutes until squash is tender, then discard herbs.
- Melt butter in Dutch oven over medium-low heat, cook shallots and garlic with salt until soft, about 8 minutes.
- Add roasted vegetables, pumpkin purée, maple syrup, cinnamon, nutmeg, and 6 cups broth to pot.
- Bring to simmer, reduce heat, cover and cook 30 minutes.
- Purée soup with immersion blender until smooth.
- Add additional broth if needed for desired consistency.
- Stir in coconut milk, salt, and pepper.
- Serve garnished with coconut milk drizzle, pepper, and pepitas.
