Creamy Butternut Squash Apple Soup {PALEO}

Simply, fall is here.  What better way to welcome it with a bowl of this yummy, healthy, fall flavored soup.  My three year old thought it was “delicious” and kept stealing toasted walnuts.  That’s the one thing you’ll have to watch out for, walnut stealers…  Enjoy!

Creamy Butternut Squash Apple Soup {PALEO}

Creamy Butternut Squash Apple Soup {PALEO}

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1 large or 2 small butternut squash
  • 1 apple, peeled and chopped
  • 1 onion, chopped
  • 2 Tbsp fresh rosemary, chopped
  • 3 cups chicken broth
  • 2-3 cups water, depending on how thick you like your soup
  • 1 can full fat coconut milk
  • 1 Tbsp coconut oil or cooking oil of choice
  • 1/2 cup walnuts, roasted
  • Salt and pepper to taste


  1. First you’ll want to roast the squash.  Pre-heat your oven to 400 F. Cut the top and bottom off the squash creating a flat surface, then cut it in half.  See it’s easier when you cut the top and bottom off.  Scoop out the seeds and stringy pulp and then prick all over with a fork.  Prick the outside of the squash.
  2. Place the squash face-down on a rimmed baking sheet and bake for 40-50 minutes, until soft.  Keep in mind the longer you roast the squash the sweeter it gets.
  3. While the squash is roasting chop the apple, onions and rosemary.  Take a look at the squash timer, when there are about ten minutes remaining place your walnuts on a small baking sheet.  Make sure they are evenly spread across the sheet and roast for 5-10 minutes.  Check at 5 minutes, burned nuts are the worst.
  4. Heat the oil in a large sauce pan at medium high heat.  When the oil comes to temp add the apples and onion.  Cook until the onions are translucent and the apples become slightly soft, about 8 minutes.  Add a bit of salt and pepper and the rosemary.  Harvest your squash (let it cool before you do this) and add to the sauce pan.  You’re going to have a bit of a goooy mess at this point.  Add the broth and water.  Let everything come to a simmer.  Then remove it from the heat, cool.
  5. Once the mixture is cooled transfer it to your blender.  You might have to puree the soup in batches but the goal here is to get everything nice and smooth.
  6. Return to the sauce pan, bring back up to temperature.  Slowly stir in the coconut milk until well combined.
  7. Serve with roasted walnuts.  Enjoy!

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