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.

[recipe servings=4 time=1 Hour 5 minutes difficulty=easy]


1 Large Butternut Squash

1 Garlic Head

1 White Onion, Roughly Chopped Into 1-Inch

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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