Apple and Butternut Squash Soup

A creamy, sweet and savory, totally vegan apple and butternut squash soup.

Apple and Butternut Squash Soup

If you love butternut squash but hate having to peel it and cut it, we have a great trick for you! It will save you a ton of trouble and will make this Roasted Butternut Squash Soup extra sweet and creamy (and as a bonus, you’ll get to keep all your fingers..)

For the sake of my fingers (and going against one of my number one kitchen rules) I usually end up picking up a tray of pre-cut butternut squash. And that was exactly my plan when I started writing the shopping list for this recipe, until a friend gave a great tip: roasting the squash, whole.

Simple, right? No knife, no fights…. Just a whole lot of sweet, nutty flavor. All you have to do is place it in the oven at 400F and bake it for 1 hour and 20 minutes, or until tender.

Apple and Butternut Squash Soup

For this super simple roasted butternut squash soup, all we did was combine the tender, creamy squash with sweet apples, onions, a touch of spice and broth, and cooked it low and low to allow all the wonderful flavors to meld together.

And because soup is always better with a topping… here are a few to choose from!

Spiced pumpkin seeds
Savory granola
Baguette croutons
Spicy tempeh bits
Tofu “fries” to dip in !

Apple and Butternut Squash Soup

Apple and Butternut Squash Soup
 
A creamy, sweet and savory, totally vegan apple and butternut squash soup.
Author:
Recipe Type: Main
Cuisine: Vegan
Ingredients
  • 1 large butternut squash
  • 2 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 3 medium size organic apples (gala or honey crisp work best), unpeeled, cut and cored
  • 5 cups vegetable broth
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp pumpkin pie spice
  • ¼ tsp ground black pepper
  • 1 tbsp agave, maple syrup or raw honey (for non-vegan option)
Instructions
  1. Preheat the oven to 400F. Line a large baking sheet with parchment paper or aluminum foil
  2. Place the butternut squash, whole, on the lined baking sheet and bake for 1 hour and 20 minutes. Remove it from the oven and set aside, until it’s cool enough to handle
  3. Cut it in half length wise. Scoop out the seeds, turn it skin side up and remove the skin with your hands. Place the flesh in a bowl and set aside
  4. Heat the olive oil in a large soup pot. Add the diced onion and cook over medium heat for 5-6 minutes. Add butternut squash and mash it with the back of a large wooden spoon
  5. Add the apples, broth, salt, cinnamon, pumpkin pie spice and pepper. Bring to a boil, reduce the heat and simmer, covered, for 45 minutes
  6. Let the soup cool completely and blend until smooth and creamy
  7. Pour the blended soup back in the pot, add agave and cook on low for another 15-20 minutes
  8. Adjust seasoning if necessary

 

Vicky Cohen and Ruth Fox

Vicky Cohen and Ruth Fox

We are two sisters born and raised in Barcelona, Spain, with Sephardic and Middle Eastern roots. We grew up eating the best, most flavorful, comforting home-cooked meals prepared by our mom, who taught us everything we know about cooking. When we moved here to the U.S. we felt it was really important to keep our traditions and background alive, and we've done so by sharing it with everyone we've met throughout the years. After all, what better way to make new friends and share our love and culture than through food, right? Our friends have come to enjoy our food and gatherings so much that are always asking us for our recipes. That inspired us to start a cooking blog called "May I have that recipe" where we share recipes we've created inspired by our multicultural background.

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