Wrens Recipe: Roasted Butternut Squash and Apple Soup

Roasted Butternut Squash and Apple Soup


4 cups cubed butternut squash 

2 apples (skin on) cubed 

1 onion sliced 

Olive oil Salt 

Thyme (fresh or dried) 

1-2 cups veg stock or water 

1/2 cup coconut milk or nut milk 

Pumpkin seeds 

Sour cream or yogurt 


 Preheat oven to 400F 

Spread squash, apples and onion on a lined baking sheet. 

Toss with olive oil, salt and a bit of dry of fresh thyme sprigs. 

Bake 45 mins. 

 Place in blender and slowly add stock or water until reaches desired thickness. 

Add 1/2 cup of coconut or nut milk and blend. 

Add more salt if needed. 

 Dry toast pumpkin seeds in a non stick pan over medium high for a few minutes. 

 Serve soup and top with sour cream/ yogurt and toasted pumpkin seeds.