Butternut Squash Soup

Print Recipe

5 from 1 vote

Butternut Squash Soup with fennel, apples, and a hint of kick!

Prep Time15

Cook Time45

Total Time1

Course: Lunch

Cuisine: American

Keyword: Butternut Squash, Soup

Servings: -5

Calories: 158kcal

Author: Kaylee Pauley

Ingredients

1 butternut squash cut in quarters and seeds removed
3 garlic cloves
1 tbsp coconut palm sugar divided in half
1 tsp cinnamon divided in half
salt and pepper if desired
2 apples peeled, cored, and sliced
1 fennel or onion, approx 1 cup chopped
1 tbsp coconut oil
3 cups vegetable broth
1 tsp salt
3 tbsp honey + 1 tbsp coconut palm sugar
Optional: 1/4 cayenne pepper
Suggested Toppings: goat cheese feathery tops from fennel, pumpkin seeds, crackers, additional cinnamon

Instructions

Preheat oven to 400 degrees.
Cut squash in half, lengthwise, spoon out seeds then cut in half again making quarters.
Place squash quarters on baking sheet, cut side up.
Combine coconut sugar and cinnamon and sprinkle/rub half of mixture evenly onto squash, bake squash for 15 minutes.
Peel skin from garlic cloves, add to baking pan (after first 15 minutes) and continue baking for an additional 25 minutes or until squash is tender.
Cool until able to handle and using a spoon, scoop roasted flesh from skins.
Meanwhile, in a large pot or skillet, heat coconut oil, and add apples, fennel
In a large pot, heat oil and add apples, onion and remaining cinnamon/sugar mixture - sauté for 5 minutes or until soft.
Add vegetable broth and cooked squash, stir to combine well.
Simmer on low heat for 15 minutes.
Add salt, honey (see notes) and cayenne pepper.
Using a blender or Nutribullet, puree until soup is smooth and reaches your desired consistency.
Garnish with desired toppings and serve!

Notes

*Adjust honey quantity according to the sweetness of your apples. My apples were not overly sweet, therefore I started with 1 tbsp of honey, but ended up using 3 plus 1 tbsp coconut palm sugar. *I used the fennel because I had it in my CSA and wasn't sure what else to do with it, you could totally swap this out for an onion!

Nutrition