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!Print
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.