Roasted Apple Butternut Squash Fall Harvest Soup

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Roasted Apple Butternut Squash Fall Harvest Soup

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Preparation time: 15 minutes

Preparation time: 45 minutes

1 hour is the whole time allotted.


  • 3 cups diced butternut squash (optional)
  • 3 large firm apples, cubed
  • 1 medium red onion, chopped
  • 1 teaspoon freshly grated ginger, minced
  • 1½ t. ground cinnamon
  • ½ t. ground nutmeg
  • ½ t. ground cloves
  • ½ t. allspice
  • 2 tablespoons coconut oil, melted
  • Sea salt and black pepper, to taste
  • 4-5 c. chicken broth, preferably organic, divided


1. Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper or a Silpat® baking mat to prevent sticking. Make a mental note to put it aside.

2. In a large mixing basin, toss together the butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and melted coconut oil until well combined. Season with salt and freshly ground black pepper to taste, then toss to coat everything in the dressing.

3. Spread the seasoned butternut squash mixture onto the baking sheet that has been prepared, spreading it out into a single layer. Preheat the oven to 350 degrees and bake until the squash is soft when pierced with a fork, about 25-30 minutes.

4. Remove the pan from the oven and allow it to cool slightly before transferring one-quarter of the roasted vegetable mixture to a high-speed blender. Blend one cup of chicken broth into the container until it is completely smooth. If necessary, add a small amount of additional broth to achieve the appropriate consistency.

Using a large soup pot, transfer the puree and repeat the procedure with the remaining veggies and chicken broth. 6. To finish, turn the heat down to medium and continue to cook, stirring often, for 5-10 minutes, or until the soup has cooked through.

6. Remove from heat and taste to see if seasonings need to be adjusted before serving. Enjoy!

Nutrition Information:


6 Calories per serving: 178 Calories per serving

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