Creamy Roasted Garlic Butternut Squash Soup

Creamy Roasted Garlic Butternut Squash Soup

Gala Apples are added onto the baking tray along with flavorful vegetables to create an astonishing flavorful Butternut Squash Soup! It’s perfectly creamy and just in time for winter! You pair this soup with our Kale Grilled Cheese for a delicious meal.

  • Servings: 4
  • Difficulty: easy
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1 Large Butternut Squash

1 Garlic Head

1 White Onion, Roughly Chopped Into 1-Inch Pieces

1 Red Apple, Such As Gala, Diced

1-2 Cups Vegetable Broth

1 15-Ounce Can Full-Fat Coconut Milk

Salt and Pepper, To Taste

Optional Toppings: Sour Cream, Yogurt, Pumpkin Seeds, Croutons


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Slice the butternut in half, scoop out the seeds, and place cut-side down on the prepared baking sheet.
  3. Slice the top off of the head of garlic. Drizzle with oil and season with salt and pepper. Wrap with aluminum foil and place on the baking sheet.
  4. Coat the onion with a drizzle of olive oil, sprinkle with salt and pepper and place on the baking sheet.
  5. Roast everything for 30 minutes, until the onion starts to caramelize. Add the apple to the baking sheet, toss with the juices from the onion, and roast for another 15-20 minutes, until the squash is very tender and the garlic is fragrant.
  6. Remove the garlic from the aluminum foil and let cool.
  7. Scrape the squash out of the skin and into a blender. Add the onion, apple, broth (starting with 1 cup), coconut milk, and squeeze the garlic cloves out of their skin and into the blender. Purée until smooth, starting on low and moving too high to avoid splashing. Add more broth as necessary to reach your desired consistency.  Season to taste with salt and pepper.
  8. Reheat the soup on the stove if you like and serve with your favorite toppings.

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