Butternut Squash Soup With Red Onion-Apple Topping

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“I have tried so many recipes for squash soup. I finally tweaked enough recipes together to make this; the best soup ever!! I add milk to make it creamy but if you want to make it vegan omit it, it is still good without it.”
1hr 30mins
6 bowls

Ingredients Nutrition


  1. Preheat oven to 375°F Toss squash, yellow onion, and carrots with 2TBSP oil, salt, and pepper. Roast for 20-30 minutes, until tender and slightly caramelized.
  2. Place celery(or seed), garlic, and herbs in a pot with 2 cups water; stew over medium-low heat to create stock, about 20 minutes.
  3. Add squash mixture to pot and use a stick blender to puree. If you do not have a stick blender you can throw it in a blender.
  4. Then, add can of coconut milk and puree. Give it a taste; if needed (or wanted), add milk and adjust salt and pepper.
  5. Leave it on the stove for a little longer (15 min) and allow it to simmer while making the toppping.
  6. Topping: Heat 1 TBSP olive oil in a large skillet over medium heat, when it is cooked about half way add the apples; cook until the apples and onions are caramelized.
  7. To serve: pour into bowls and top with Apple-Onion Topping. This reheats really well. I store the topping separate. Sometimes it thickens a bit after refrigerating; if you want it looser just add some more water or milk.

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