A creamy, comforting soup made with roasted butternut squash and apples, simmered with ginger and coconut milk for a naturally sweet and savory fall meal.
Roasting the squash is key for flavor; can be done a day ahead. For a thinner soup, add extra broth or water. Soup keeps in fridge up to 5 days and freezes up to 3 months. Reheat gently on stovetop.
Keywords: butternut squash soup, apple soup, fall soup, one-pot soup, vegan soup, gluten-free soup