What I’m Wicked Into: Butternut Squash Soup (With A Twist)

Helllllo there, you guys!

You know how much I love fall, so this shouldn’t come as too much of a surprise…

Remember when I teased my Butternut Squash Soup recipe on Monday?

Well, it’s time I hand over all the details so you can make some yourself. 🙂

This is the perfect weeknight meal or dish to bring to gathering this autumn.

This soup recipe is super easy, delicious, and doesn’t require too much (besides scraping out roasted squash, haha).

What’s the twist involved in this classic soup? I include apples in mine.

Plus, this version is completely dairy free, which makes it lighter and more veggie-forward than creamy.

Don’t get me wrong, I love ANYTHING with a hint of cream, but sometimes it’s nice to lay low on the dairy here and there.


Here’s what you’ll need to make my Butternut Squash Soup With A Twist:

-2 medium-sized butternut squash
-2 shallots
-1 container of vegetable broth
-3 large apples (I used Fuji)
-1 T Maple syrup
-1/8 T Nutmeg
-2 Garlic gloves
-Olive oil
-Salt & pepper

That’s it.


Follow along 🙂

1. Halve the two squash and empty out the seeds.

2. Drizzle olive oil on the open sides of the squash and sprinkle with salt and pepper.


3. Cut the apples.

4. Apply parchment paper on cooking tray, and place the squash face down. Add the apples around the perimeter.


5. After your oven preheats to 425-degrees, put the tray in for 45-50 minutes.


6. Meanwhile, chop the shallots and garlic cloves and add to a pan with olive oil. Stir over medium heat for 4-5 minutes, until slightly browned.


7. After 50 minutes, remove the squash/apples and allow to cool for 15 minutes.



8. Once cool, scrape out the insides of the squash from the outer peel with a fork.


9. Place apples and squash scrapings in a large bowl.

10. Using a blender, mix half the squash/apple mixture, half the vegetable broth and half the shallots/garlic mix into the blender. Also add in maple syrup, nutmeg, and more pepper.


11. Carefully blend the mixture on low until large chunks are gone.


12. After emptying first batch to a large pot, repeat with the second half of all the ingredients. You can add more seasoning here if you’d like. I always like to add more nutmeg or even pumpkin pie spice for that extra fall touch. 🙂


13. Once everything has been blended and it’s all back into a large soup pot, heat the entire soup on low (with the top on so it doesn’t splatter) for 15 minutes until hot all through.






Other Recent Posts:

Meet Me On The Mat: Who You’re Here To Be
Feel Good Friday: Ditching Sugar Is Hard

What I’m Wicked Into: Random Snapshots From The Past Couple Weeks
Snapshots From My 30th Birthday
Feel Good Friday: Looking Back On My Twenties
What I’m Wicked Into: 30 Day Yoga Challenge, Days 23-30
Meet Me On The Mat: The Universe Has Your Back
Feel Good Friday: Just Call Me Pumpkin
What I’m Wicked Into: 30 Day Yoga Challenge, Days 16-22


One comment

  1. Yum!! I made a similar soup this week- the original recipe is for sweet potato/butternut squash/carrot soup but I didn’t have a squash so I used canned pumpkin! Put all the veggies in a slow cooker plus a few cloves of garlic, an onion and some broth. Cooked on low for 6 hours then blended it all, added *coconut milk* (for the creaminess but no dairy!) cinnamon, maple syrup, nutmeg and salt. Soooooooooooo good! Oh and I had a bunch of turnips from my CSA so I threw those in the crock pot too!


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