Butternut Squash Soup

author/source: Jamie Swartz

Prep time: 10 MINUTES

Cook time: 50 MINUTES

Total time: 1 HOUR

Fall Favorite Squash SoupIngredients

  • 1 large butternut squash, peeled and cubed or you can buy them pre-cut at the grocery store
  • 1 tbsp olive oil
  • Salt & pepper
  • 1 large shallot, diced
  • 2 cloves of garlic, minced
  • 1 red apple, peeled, cored, diced
  • 3 cups of chicken or vegetable stock
  • 1/2 cup of coconut milk
  • 1 tsp paprika
  • 1/2 tbsp cumin


  • 1 tsp of minced fresh ginger
  • 4-5 sprigs of fresh thyme, leaves only
  • juice from 1/2 lime


  1. Preheat your oven to 400 degrees. In a large mixing bowl, add your cubed butternut squash along with olive oil and salt. Mix together to make sure all the squash is coated in oil.
  2. Transfer squash to a large sheet pan and roast for 20-25 minutes or until squash is soft and tender.
  3. When there's about 5 minutes left on the squash, in a large dutch oven or soup pot, heat 1 tbsp of olive oil over low-medium heat. Add the shallots. Sprinkle 1/4 tsp of salt to let them sweat. Cook for about 2 minutes
  4. Add the garlic. Cook for another minute or until golden. Don't let it burn.
  5. Once your squash is ready, remove from oven and transfer to dutch oven/soup pot.
  6. Add apple, stock of choice, coconut milk, paprika, cumin, ginger, thyme, lime juice.
  7. Let ingredients simmer for 20 minutes on low heat.
  8. Let soup cool and transfer to a blender. Blend until smooth
  9. Garnish with toppings of choice.