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Butternut Squash Soup

A simple and delicious fall soup 

Course Appetizer
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings


  • 1 butternut squash peeled
  • 1 green apple
  • 4 garlic cloves
  • 1 white onion
  • 1 tbsp olive oil
  • salt & pepper
  • 2 tbsp butter
  • 2 cups vegetable broth


  1. Preheat oven to 400 degrees. Chop butternut squash, apple, and onion into 1 in pieces. Smash and peel garlic cloves. 

  2. Add to to baking sheet and drizzle with 1 tbsp olive oil, salt, and pepper.

  3. Bake for 25 minutes.

  4. Let vegetables cool for a few minutes. Then add to high powered blender with butter and vegetable broth. You may have to work in 2 batches. 

  5. Blend on hot soup blender function, or for about 2 minutes until completely smooth.

  6. Top with pumpkin seeds, pumpkin spices, coconut milk, diced chicken, or whatever other toppings you prefer! 

Recipe Notes

Nutrition Facts per serving: 190 calories, 9g fat, 26g carbs, 9g sugar, 5g fiber, 2g proteinĀ