Simple Steps to Making Healthy Recipes

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Butternut Squash Soup

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Butternut Squash Soup


The perfect cozy, light dinner is creamy butternut squash soup with sweet apples, garlic, and thyme.

Butternut Squash Soup




SERVES: 4
  • PREP TIME: 25 min
  • COOK TIME: 40 min
  • CALORIES: 394


  • Ingredients
  • 1 (2.5-3 lb) Butternut squash, peeled, cut into 1 ½ inch cubed
  • 1 Yellow onion, peeled and quartered
  • 2 Sweet apples, (fuji, gala, honeycrisp), cored & sliced
  • 8 Garlic cloves
  • 3 Sprigs thyme
  • ¼ cup Olive oil
  • 1 ½ tsp Salt
  • ½ tsp Freshly ground pepper
  • ¼ tsp Nutmeg
  • ¼ tsp Cayenne pepper
  • ½ cup Heavy cream (or coconut cream if you are vegan)
  • Pepitas
Butternut Squash Soup









  • Preheat the oven to 400°F.
  • On a rimmed baking sheet, arrange the cubed squash, onions (separate the layers), apple slices, garlic cloves, and thyme sprigs. Drizzle olive oil over vegetables and season with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Bake for 30-40 minutes, or until the squash is fork-tender.
  • Transfer all of the roasted vegetables (except the thyme stem) and the cream to a blender. Secure the lid and season with salt, pepper, nutmeg, and cayenne pepper.
  • Start the blender and gradually increase the speed to the highest setting. 5-6 minutes, or until heavy steam escapes from the vented lid, blend. 
  • Serve right away.