Roasted Butternut Squash Soup



4 lbsWhole butternut squash (about 1 large or 2 medium)
2 tbspbutter or oil
1granny smith apple
1/2medium yellow onion
other vegetables
8fresh sage leaves
2 1/2 cupsvegetable or chicken broth
1 1/2 cupswater
1 1/2 tspkosher salt (or to taste)
1/4 tspblack pepper (and more to taste)
1 can *coconut milk

Garnish (optional)

1/2 cuptoasted butternut squash / pumpkin seeds


  1. Preheat oven to 425 F
  2. Clean squash. Cut squash in half. Place pieces on foil-lined baking sheet, with cut sides facing up. Brush with 1 tbsp butter or oil. Season with salt and pepper. Roast until tender, about an hour.
  3. Peel, core, cut the apple. Cook onion, apple, and sage in a dutch oven over medium heat. Add other vegetables if desired; a few carrots and celery stalks will work well. Cook until onions and apples are softened, then set aside until squash is ready.
  4. Cool squash on a wire rack. When it’s cool enough to work with, scoop flesh out into the dutch oven.
  5. Add broth, water, salt and pepper. Bring to a boil at medium-high heat, break up the squash, and simmer on medium-low for about 15 minutes.
  6. Stir in the coconut milk
  7. Blend with an immersion blender until smooth.
  8. Taste, add salt and pepper as desired.


  1. Try adding in some curry powder to make give the soup a bit of something extra.

    • Alternatively, do as the recipe’s source does and use 1/3 cup heavy cream, increasing water to 2 1/2 cups.