Apple and Butternut Squash Soup

A creamy, sweet and savory, totally vegan 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.

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

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• Author: Vicky Cohen and Ruth Fox
• Total Time: 100 minutes
• Yield: Serves 6
• Diet: Vegan, Vegetarian

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Description

Creamy, sweet, and savory, this vegan soup is perfect for a chilly evening. Easy to make and packed with fall flavors.

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Ingredients

Units USM Scale 1x2x3x

• 1 large butternut squash
• 2 tbsp extra virgin olive oil
• 1 large onion
• 3 medium organic apples
• 5 cups (1183 ml) vegetable broth
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/4 tsp ground black pepper
• 1 tbsp agave

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Instructions

1. Preheat oven to 400°F (204°C).
2. Line a large baking sheet with parchment paper or aluminum foil.
3. Place the whole butternut squash on the prepared baking sheet and bake for 1 hour and 20 minutes.
4. Remove from oven and set aside until cool enough to handle.
5. Cut the butternut squash in half lengthwise, scoop out the seeds, and remove the skin.
6. Place the butternut squash flesh in a bowl and set aside.
7. Heat olive oil in a large soup pot over medium heat.
8. Add diced onion and cook for 5-6 minutes.
9. Add butternut squash and mash with the back of a large wooden spoon.
10. Add apples, broth, salt, cinnamon, pumpkin pie spice, and pepper.
11. Bring to a boil, reduce heat, and simmer covered for 45 minutes.
12. Let the soup cool completely and blend until smooth and creamy.
13. Pour the blended soup back into the pot, add agave, and cook on low for 15-20 minutes.
14. Adjust seasoning as needed.

Notes

• For a richer flavor, roast the apples alongside the butternut squash for the last 30 minutes of baking.
• To make this soup ahead, cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
• Maple syrup can be substituted for agave nectar for a slightly different sweetness profile.

• Prep Time: 20 minutes
• Cook Time: 80 minutes
• Category: Soup
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 250
• Sugar: 15
• Sodium: 300
• Fat: 10
• Saturated Fat: 2
• Unsaturated Fat: 7
• Carbohydrates: 40
• Fiber: 5
• Protein: 4

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