Creamy Butternut Squash and Apple Soup
Creamy Butternut Squash and Apple Soup is a thick and creamy soup with warm fall flavors. A Paleo and Whole30 soup recipe.
Creamy Butternut Squash and Apple Soup is quickly going to become your favorite fall soup. The butternut squash flavors mixed with the sweet apple, warm cinnamon, and slight heat of cayenne create an irresistible fall soup recipe.
This irresistible fall soup is Paleo and Whole30 friendly. It needs only a few whole food ingredients. Butternut squash, apples, canned coconut milk, cinnamon and a pinch of cayenne. All ingredients are Paleo friendly, Whole30 friendly and by leaving out the cayenne powder; AIP friendly too. A soup that is so allergy-friendly and yet tastes fantastic is one you must add to your menu!
First, cut the squash into small cubes (1-2”) and the apple into larger cubes (2-3”). This is so they can steam together and get done at the same time. Place the cubed veggies and fruit into a steamer and steam for 15-20 minutes or until soft enough to mash. Remove them from the steamer and put into a high-speed blender. Add the coconut milk, cinnamon, and cayenne powder. Blend on high for 30 seconds to 1 minute.
The creamy soup is ready for serving right from the blender! When serving, place a small sprig of rosemary in each bowl. The rosemary adds a little flavor and great color contrast for each bowl of Creamy Butternut Squash and Apple Soup.
- 1 medium butternut squash
- 1 medium red apple
- 1/2 cup canned coconut milk
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/8 tsp cayenne powder
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Peel and cut the butternut squash into 1-2” cubes. Peel and cut the apple into 2-3” cubes. Place in a steamer and steam for 15-20 minutes or until soft enough to mash with a fork.
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Remove from steamer and place in a high-speed blender. Add the coconut milk, cinnamon, sea salt, and cayenne. Blend on high for 30 seconds. Scrape down sides of blender. Blend for another 30 seconds to 1 minute or until soup is creamy.
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Remove from blender, pour into bowls, garnish with a sprig of fresh rosemary, and serve.
Store leftovers in a covered glass container in the fridge for up to 5 days.
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