This creamy butternut squash soup is a satisfying paleo-friendly meal that also happens to be gluten-free and easily made vegan by using vegetable broth. Roasted butternut squash combines with tart apple and caramelized shallot, while warming spices add depth and balance. The apple brings a subtle sweetness that pairs beautifully with cinnamon, cumin, and a touch of chili for a gentle kick. Make a double batch and freeze portions for quick lunches or cozy dinners later.
The recipe yields a thick, velvety soup, but you can thin it to your preferred consistency by adding more broth.
Serves: 4
Total time: about 1 hour
Ingredients:
1 medium butternut squash
1 Granny Smith apple
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
A pinch of chili powder (to taste)
2 shallots (or 1 small onion)
1–2 cups chicken or vegetable broth (use vegetable broth to keep it vegan)
Step 1:
Preheat the oven to 400°F (200°C).
Step 2:
Prepare the squash. Cutting butternut squash can be tricky—look for pre-cut squash at the store if you prefer. If cutting at home, use a very sharp knife. Slice the squash into roughly 2-inch rounds, remove seeds, and trim away the skin. Then cut the flesh into rough chunks. Neat dicing isn’t necessary since the mixture will be pureed.
Step 3:
Core and dice the apple. Place the squash and apple in a large baking dish. Drizzle with olive oil and sprinkle with salt, pepper, cinnamon, cumin, and chili powder. Toss to coat evenly. Roast for 20 minutes.
Step 4:
While the squash and apple begin roasting, slice the shallots. Shallots brown faster than squash, so add them later to avoid overcooking. After the initial 20 minutes, add the shallots to the baking dish and roast everything for an additional 20 minutes, until the squash is tender and the apples and shallots are lightly caramelized.
Step 5:
Remove the roasted vegetables and fruit from the oven. Transfer the contents to a blender or a large pot if using an immersion blender. Add 1 cup of broth to start. Puree until smooth, then add additional broth until you reach the consistency you prefer—use up to 2 cups for a thinner soup. Taste and adjust seasoning with more salt, pepper, or spices as needed.
Serving suggestions:
Ladle the soup into bowls and garnish simply with a drizzle of olive oil, a sprinkle of toasted seeds, chopped fresh herbs, or a swirl of coconut milk for a vegan option. The soup freezes well in airtight containers for up to three months—thaw and reheat gently on the stove.
Notes:
– For a smoother texture, strain the soup through a fine-mesh sieve after blending.
– Swap the Granny Smith for another crisp-tart apple if you prefer a milder sweetness.
– Adjust the chili powder to control the heat level.