Roasted Butternut Squash and Apple Soup

February 16, 2022

One word to describe this soup? One-tray-oven-wonder. Finethat's more like four words, but who's counting? But, in our defense, this soup just can't be categorized using a single descriptor. Local Roots in-season butternut squash and aromatics are roasted together to develop a rounded, caramelized, and deep flavor before being blended into a smooth and sultry soup. Topped with crispy cheese-crusted croutons, each bite delivers texture, crunch, and pleasure all at once. No, this soup isn't just a one-tray-oven-wonder—it's creamy, crunchy, herbaceous, outrageous, impressive, no-mess(ive), luscious, nutty, caramel-y, and best of all, it's yours.


Serves 2


1 Local Roots butternut squash

2 Local Roots apples, 2 large or 3-4 small

1 Local Roots yellow onion

1 bulb Local Roots garlic

1 can unsweetened coconut milk

1 ½ tsp. salt

¼ tsp. red pepper flakes

¼ tsp. thyme

Quality olive oil

Local Roots sourdough

Local Roots cave-aged cheddar cheese


1. Preheat the oven to 400 degrees Fahrenheit.

2. Top and tail the butternut squash, then cut in half lengthwise. Scoop out the seeds, then rub with olive oil and place cut side down on a baking sheet. Peel and halve the apples, then scoop out the seeds and stem. Peel and halve the onion. Wrap the entire bulb of garlic in aluminum foil. Add all of the vegetables to the tray and bake for 40 minutes.

3. When the squash, apples, onions, and garlic have roasted through and the squash and apples can be easily pierced with a fork, remove from the oven and set aside to cool for 10 minutes.

4. Slice ¼ loaf of the bread into croutons and shred ½ cup of the cave aged cheddar. Arrange the bread cubes on a baking tray and drizzle with olive oil. Sprinkle the shredded cheese on top of the bread and place in the oven. Bake for 10 minutes, or until the croutons are well toasted.

5. When the vegetables have cooled to be warm to the touch, scoop the roasted butternut into the blender, leaving the skins aside. Add the apples, onions, 4 cloves of peeled garlic, coconut milk, salt, red pepper flakes, and thyme. Blend until smooth. Season to taste.

TIP: The remaining roasted garlic cloves can be added to all kinds of dishes to deepen the flavor: pasta sauces, compound butters, spread on toast, etc.

6. Spoon the soup into bowls and sprinkle the croutons and crispy cheese on top. Enjoy!


This recipe was created by Local Roots Recipe contributor Irena Huang

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