Creamy Butternut Squash And Apple Soup Recipe

Name: Creamy Butternut Squash And Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups Butternut Squash, peeled and cubed (after roasting); 4 cups unsweetened Almond Milk; 3 cups filtered Water; 1 large Apple (approx. 1 cup); 1/2 cup chopped Carrots; 1/4 cup Sweet Onion, diced; 2 large Garlic cloves; 2 large Dates, pitted; 2 tablespoons Coconut Oil; 2 teaspoons of ground Cinnamon; 1 teaspoon Sea Salt, to taste; 1/2 teaspoon ground Black Pepper; 1 medium Orange, juiced

Servings: persons

5 cups Butternut Squash, peeled and cubed (after roasting)
4 cups unsweetened Almond Milk
3 cups filtered Water
1 large Apple (approx. 1 cup)
1/2 cup chopped Carrots
1/4 cup Sweet Onion, diced
2 large Garlic cloves
2 large Dates, pitted
2 tablespoons Coconut Oil
2 teaspoons of ground Cinnamon
1 teaspoon Sea Salt, to taste
1/2 teaspoon ground Black Pepper
1 medium Orange, juiced

1
Preheat oven to 450 degrees F. Line a baking sheet with foil and grease lightly with coconut oil (by spreading or dolloping on the bottom).
2
Using a sharp vegetable peeler, peel the butternut squash while whole until the thick skin has been removed and you're left with the bright orange flesh. After peeling, cut squash long ways (creating 2 halves). Scoop the seeds from the wide end of the butternut squash, using a spoon. Cut remaining butternut squash pieces into 1-2 inch cubes.
3
Spread the cubed and peeled butternut squash cubes onto the lined and greased baking sheet. Season with salt, pepper, garlic, and a dash of cinnamon. Bake at 450 degrees for 30 minutes or until soft (you can bake longer to create a more caramelized end product, upwards to 45 minutes).
4
In a skillet, saute the onions and garlic until soft and fragrant. Add roasted butternut squash, sauteed onions and garlic and all remaining ingredients into a Vitamix, high speed blender, emersion blender, food processor and blend until smooth and creamy. Keep chilled until serving.
5
Serve warm/hot and garnish with Classic Cashew Cheese or crunchy walnut, pumpkin seeds. Enjoy!

3610

kcal

Calories

357

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 cups Butternut Squash, peeled and cubed (after roasting), 4 cups unsweetened Almond Milk, 3 cups filtered Water, 1 large Apple (approx. 1 cup), and more.

Yes, Creamy Butternut Squash And Apple Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Butternut Squash And Apple Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions