Wendy’s Roasted Butternut Squash Apple Soup

Servings: 6-8           Prep Time: 10 minutes        Cook time: 35 minutes


spray cooking coconut oil

1 butternut squash, peeled and cut into 1/2 inch pieces (about 6 cups)

2 red, sweet apples, cored and cut into pieces (about 4 cups)

1 small onion, chopped

3 celery stalks, chopped

4 c vegetable stock

1 cup (small can) coconut milk

1/4 c fresh squeezed ginger juice

1 tsp nutmeg

1 tsp cinnamon

salt and pepper to taste


  1. Preheat oven  400
  2. Spread apples and squash onto a cookie sheet.  Spray with coconut cooking spray.  Season salt and pepper.
  3. Roast squash and apples for 20-30 minutes, until tender and browned.
  4. Saute onion and celery until tender.  Add vegetable broth and coconut milk and bring to a simmer.
  5. Once the squash and apples are roasted, add them to the pot.  Add ginger, nutmeg, and cinnamon.
  6. Blend all the ingredients with an immersion blender or a blender.
  7. Season with salt and pepper as needed. (I like to sprinkle a little cinnamon on top, just for fun.


3 thoughts on “Wendy’s Roasted Butternut Squash Apple Soup”

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