Here’s an easy, healthy fall soup that’s cozy, quick, and full of flavour

Serves: 4 | Prep: 10 min | Cook: 25 min

IngredientsRoasted Butternut Squash & Apple Soup

  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 1 apple (Honeycrisp or Gala), peeled and chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 3 cups low-sodium vegetable broth
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • Salt & pepper to taste
  • ½ cup unsweetened almond milk (or milk of choice)
  • Optional: pumpkin seeds, Greek yogurt, or fresh thyme for topping

Instructions

  1. Roast (optional but adds flavour):
    Toss squash and apple with olive oil, salt, and pepper. Roast at 400°F for 20–25 minutes, until tender.
    (If you want to skip roasting, you can just simmer everything in the pot below.)
  2. Sauté:
    In a large pot, heat 1 tbsp olive oil over medium heat. Add onion and garlic, cook 3–4 minutes until softened.
  3. Simmer:
    Add roasted squash, apple, broth, cinnamon, and nutmeg. Simmer for 10 minutes.
  4. Blend:
    Use an immersion blender (or transfer to a blender) and blend until smooth.
  5. Finish:
    Stir in almond milk, adjust salt and pepper, and warm through.
  6. Serve:
    Top with a swirl of yogurt, roasted pumpkin seeds, or a sprinkle of thyme.