Roasted Butternut Squash Soup with Apple

Roasted Butternut Squash Soup with Apple, ginger and cream. Make this soup vegan by switching the cream in the recipe with coconut cream.


To roast Butternut Squash

  • 2 pounds Butternut Squash
  • 1 Teaspoon Salt
  • pinch Black Pepper
For the Soup
  • 1 Tablespoon Olive Oil
  • 1 Onion sliced
  • 1 inch Ginger chopped
  • 2 cloves Garlic chopped
  • 1 Apple cut into small pieces
  • 1 Teaspoon Cumin Powder
  • 1 Teaspoon Coriander Seed Powder
  • ¼ Teaspoon Black Pepper Powder
  • 1 Teaspoon Paprika powder
  • 1 Teaspoon Salt
  • 5 cups Water mixed with concentrated Stock or broth
  • ⅓ cup Cream liquid cream or sour cream

  1. Peel your butternut squash. Cut the squash into same-sized cubes.
  2. Place the butternut squash into a mixing bowl and add olive oil, salt, and black pepper. Mix so that the squash is covered in oil.
  3. Line an oven tray with a baking sheet and arrange squash cubes on it so that they are spread out.
  4. Roast the butternut squash in the oven for about 20 minutes or until cooked through at 350° Fahrenheit/ 180° Celsius.
  5. Heat up a pot with the olive oil and sautee your sliced onion. Cook until soft on medium heat.
  6. Add in your chopped ginger and garlic and your roasted butternut squash cubes and apple pieces. Combine everything in a lower heat setting.
  7. Season with the spices, the cumin, coriander seed powder, paprika, black pepper and salt and mix over a lower heat setting.
  8. Pour in your stock or broth and mix.
  9. Cover and cook over medium heat until all your ingredients look soft. That can take about 10 minutes.
  10. With a hand blender, blend your soup smooth. Heat up your soup over a lower heat setting.
  11. Pour in your cream and mix. Cook 2 more minutes and you are done.
  12. Serve hot with a garnish of your choice (see garnish suggestions in the post)