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Roasted Butternut Squash, Apple, and Carrot Soup

This roasted butternut squash, apple, and carrot soup is silky, savory, and warmly spiced. Roasting brings out the sweetness of the vegetables, while Granny Smith apple adds a little tartness and tomato keeps the flavor balanced. Coconut milk makes it creamy, maple syrup adds a delicate finishing sweetness, and fresh cilantro brings a bright, fresh note. The soup is dairy-free and can be gluten-free with suitable broth and seasonings. Use vegetable broth to make it vegan.
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Servings 6 People

Ingredients

Ingredients

  • * 1 butternut squash halved lengthwise and seeded
  • * 2 carrots cut into large pieces
  • * 2 shallots peeled and halved
  • * 1 tomato quartered
  • * 1 bulb garlic top sliced off
  • * 1 Granny Smith apple cored and quartered
  • * 1 sprig fresh rosemary
  • * Oil spray
  • * 1 teaspoon salt or to taste
  • * ½ teaspoon black pepper
  • * ½ teaspoon ground allspice
  • * ½ teaspoon ground ginger
  • * ¼ teaspoon ground cinnamon
  • * ½ teaspoon herbs de Provence
  • * Pinch of cayenne or to taste
  • * 3 to 4 cups chicken stock or vegetable broth for a vegan version
  • * 1 cup unsweetened coconut milk plus more for serving
  • * Maple syrup for serving
  • * Fresh cilantro for serving

Instructions

Instructions

  1. Preheat the oven to 400°F. Arrange the squash, carrots, shallots, tomato, garlic, apple, and rosemary on a baking sheet. Spray with oil.
  2. Mix the salt, pepper, allspice, ginger, cinnamon, herbs de Provence, and cayenne. Sprinkle the seasoning over the produce.
  3. Roast for about 1 hour, until the squash and carrots are fork-tender and the garlic is soft. Check sooner if the vegetables are cut into smaller pieces.
  4. Remove and discard the rosemary. Scoop the squash flesh from its skin and squeeze the roasted garlic cloves from their skins.
  5. Blend the squash, carrots, shallots, tomato, apple, and garlic with chicken stock until smooth. Blend in batches if needed, adding stock until you reach your preferred consistency.
  6. Pour the soup into a pot. Stir in the coconut milk and simmer gently until heated through. Taste and adjust the seasoning.
  7. Serve with a swirl of coconut milk, a drizzle of maple syrup, and fresh cilantro.

Recipe Notes

Dietary notes: Dairy-free. Gluten-free when made with gluten-free-labeled stock and seasonings. Use vegetable broth for a vegan version