Butternut Squash Maple Apple Soup has a naturally sweet flavor and when combined with your favorite apples it is a super cozy comfort food that will make you want to curl up with a blanket, a book and a big spoon.
Roasting the squash with a drizzle of maple syrup will result in a soup that will have the kids rubbing their tummies.
This would be the perfect appetizer for Thanksgiving dinner and can easily be made the day before. I loved the creaminess of this soup and found myself dipping apples and sourdough bread to get every drop!
Tips for Preparing Your Butternut Squash Maple Apple Soup
- You can add a little or a lot of maple syrup depending on your desire for sweetness. This soup is great with no maple syrup as well. Keep an eye on it as it’s roasting. It can burn easily.
- The toppings always make the soup! Apple slices, croutons, smoked pepitas (pumpkin seeds), sunflower seeds and thyme are perfect with these flavors.
- You can puree the soup in the pot with a hand blender but for super creaminess, I recommend a high speed blender like a Vitamix.
- You can use butter or olive oil to saute your veggies. I used butter in this recipe because sometimes you just have to embrace a little decadence!
Butternut Squash Maple Apple Soup
- 6 cups butternut squash (2 medium butternut squash), seeds removed
- 2-3 tbsp maple syrup
- 2 tbs butter
- 1/2 cup yellow onion, chopped
- 1 honey crisp or gala apple (or your favorite), chopped
- 1 cup carrot, chopped
- 1 tsp ground cinnamon
- 3 cups chicken broth
- 2 cups coconut milk or milk
- salt and pepper to taste
- Preheat oven to 425 degree F. Cut squash in half lenghtwise. Drizzle the desired amount of maple syrup over each squash (or substitute olive oil). Place squash face side down on a baking sheet. Roast for 1 hour or until squash is tender when poked with a fork. Remove and cool for 10 minutes.
- Heat butter in a Dutch oven over medium high heat. Add onions, and sauté for 5 minutes until translucent but not browned. Add apples, carrots and cinnamon and cook for 10 minutes. .
- Once the squash is cooled, scoop it out and add to the pot along with the chicken broth and cinnamon and simmer for 20 minutes, covered. Remove from heat Add milk, salt and pepper.Place half of the soup in your blender and blend until creamy. At this point, you can add more chicken broth or milk if it's not thin enough. Return to pot and season with salt and pepper.