Whole30 Roasted Butternut Squash and Apple Soup
Recipe and Photo by Laura Miner

By Laura Miner

A seasonal classic, this Whole30 Roasted Butternut Squash and Apple soup is sweet and savory, the perfect accompaniment to any fall meal. Or, serve it with a protein like steamed fish or shredded chicken to make it a full meal by itself. This cozy dish was created especially for us by our longtime collaborator Laura Miner of Cook At Home Mom

Laura blended the soup right in one of Zip Top’s large dishes and stored leftovers in the same container, too. Not familiar (yet!) with Zip Top? Imagine if a plastic bag and a glass container had a baby. A baby that didn’t require you to match lids with containers. A baby that zipped shut, stood on its own in your fridge, and stacked neatly in your drawer or cabinet.

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Whole30 Roasted Butternut Squash and Apple Soup

Whole30 Roasted Butternut Squash and Apple Soup

Whole30 Roasted Butternut Squash and Apple Soup

5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 4

Ingredients
  

  • 3 cups diced butternut squash
  • 2 small red apples (we recommend Gala or Fuji, and don't recommend baking apples like Granny Smith, Honey Crisp, or Red Delicious)
  • ½ onion
  • 2.5-3 cups Whole30 compatible chicken or vegetable broth
  • 2 tbsp olive oil
  • ¼ tsp ground turmeric ,optional, for color
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 400°F (~204°C). Meanwhile, peel and dice the butternut squash and apples. Slice the onion.
  • Toss the squash, apples, and onion with the olive oil and season lightly with salt and pepper. Transfer to a parchment lined baking sheet. Roast the vegetables for 25-30 minutes, stopping once halfway through cooking to turn the pieces over.
  • Once the vegetables are done roasting, carefully transfer the mixture to your Zip Top large dish. Add the turmeric, if using. Pour in 2.5 cups of the chicken or vegetable broth. Use an immersion blender to blend the mixture until smooth and creamy, adding a bit more liquid to thin it out, if needed.
  • Season to taste with salt and pepper. The amount used will vary based on the saltiness of the broth used and personal tastes.

Notes

To store for later, allow the soup to cool, then close the seal and store in the refrigerator for 3-4 days, per USDA. 
Tried this recipe?Let us know how it was!

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This post is sponsored by Zip Top. Thanks for supporting our Whole30 partners.

Published by Lindsay Rhodes

Lindsay Rhodes, our Digital Marketing Coordinator, currently resides in Ann Arbor, MI. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter. A huge sports lover, Lindsay loves playing basketball, volleyball, and beach volleyball in her free time. When she’s not diving for a ball, she enjoys reading, traveling , and spending time with friends.

Laura Miner

Laura is the recipe creator behind the food blog Cook at Home Mom. She lives in Lynchburg, VA with her husband and three kids.