Vegan Butternut Squash, Sweet Potato and Apple Soup

A ground, warming soup best suited for cozy days spent in your pajamas with movie marathons.


  • 1 medium sized butternut squash, peeled and cubed
  • 1 sweet potato, peeled and chopped
  • 1 apple, peeled and chopped into thick wedges
  • 1 medium onion, chopped into wedges
  • 2 tbsp. coconut oil
  • 3 garlic cloves
  • 3 cups vegetable broth (I used a simple homemade batch)
  • 1/2 cup water
  • 1 cup coconut or almond milk
  • 1/2 tsp. cumin
  • 1 tsp. cinnamon
  • 1 tsp. maple syrup
  • himalayan salt + pepper to taste

Preheat oven to 400F. Line a large baking sheet with foil and grease using a little bit of coconut oil.

Toss onion, sweet potato, squash and apple with the rest of the coconut oil, salt, pepper and garlic.

Bake for roughly 30-40 minutes or until soft.

Add the roasted squash, sweet potato, apple, onion as well as the rest of the ingredients to a high-speed blender or food processor. Blend until smooth and creamy.


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