Go Back

Roasted Butternut Squash and Apple Soup (Whole30 & Paleo)

Print Recipe

Ingredients

  • 1 tbsp olive oil or melted ghee
  • 1 butternut squash peeled and cubed
  • 1 yellow onion sliced
  • 1 apple peeled and cubed
  • 4 garlic cloves peeled
  • 2.5 cup vegetable broth or bone broth if not vegan
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 tsp cinnamon
  • 1/8 tsp cayenne pepper
  • Coconut cream for garnish
  • Everything but the bagel seasoning for garnish
  • Fresh basil for garnish

Instructions

  • Preheat oven 400°F (200°C). Place butternut squash, yellow onion, apple and garlic clove on a baking sheet and drizzle with olive oil. Season with a sprinkle of salt and pepper. Roast for 35 minutes.
  • Remove pan from oven and let cool. Place roasted veggies and apples in a food processor with broth and seasonings. Blend until all ingredients are smooth. Depending on desired consistency, add more broth for thinner soup and less for a thicker consistency. Add additional salt and pepper to taste.
  • Serve hot and garnish with coconut cream, everything but the bagel seasoning and fresh basil.