Butternut Squash And Apple Soup Recipe Vegan And Delicious

As the crisp air of fall settles in, there’s nothing quite as comforting and nourishing as a warm bowl of soup. This Butternut Squash and Apple Soup recipe is a perfect blend of sweet and savory flavors, making it an ideal vegan dish for cozy evenings or light lunches.

Combining the natural sweetness of ripe butternut squash with the tartness of fresh apples creates a harmonious balance that’s both satisfying and refreshing. Plus, it’s incredibly easy to prepare, requiring just a few wholesome ingredients and simple steps.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals into your repertoire, this soup is a delightful choice. It’s packed with vitamins, fiber, and antioxidants, making it as healthy as it is delicious.

Dive into this recipe and discover why it’s quickly becoming a favorite fall staple for many home cooks.

Why You’ll Love This Recipe

This vegan butternut squash and apple soup stands out for several reasons. First, it’s incredibly flavorful without relying on any dairy or animal products, making it perfect for those with dietary restrictions or preferences.

The natural sweetness of the apples complements the creamy texture of the roasted butternut squash, creating a rich and velvety soup that feels indulgent but is guilt-free.

Another reason to love this recipe is its versatility. It can be easily customized with spices like cinnamon, nutmeg, or ginger to suit your taste.

It’s also great for meal prep since it reheats beautifully and can be frozen for later. Plus, it’s a crowd-pleaser at gatherings or weeknight dinners.

Lastly, it’s a nutrient-dense meal packed with fiber, vitamins A and C, and minerals, providing a comforting way to boost your immunity during colder months.

Ingredients

• 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
• 2 medium apples (preferably tart like Granny Smith), peeled, cored, and chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth (low sodium preferred)
• 1 cup unsweetened almond milk (or any plant-based milk)
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and black pepper, to taste
• Fresh thyme sprigs (optional, for garnish)
• 1 tablespoon maple syrup (optional, to enhance sweetness)

Equipment

• Large roasting pan or baking sheet
• Large pot or Dutch oven
• Immersion blender (or standard blender)
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula

Instructions

1. Preheat your oven to 400°F (200°C). Line your roasting pan with parchment paper or lightly grease it.
2. Prepare the butternut squash: Peel, seed, and cut the squash into 1-inch cubes. Toss them with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet.
3. Roast the squash for 25-30 minutes until tender and lightly caramelized, flipping halfway through for even roasting.
4. While the squash roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.
5. Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
6. Add the chopped apples, cinnamon, and nutmeg to the pot. Stir and cook for 3-4 minutes until the apples begin to soften.
7. Once the butternut squash is roasted, add it to the pot along with the vegetable broth. Stir to combine.
8. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 15 minutes to allow flavors to meld.
9. Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
10. Return the soup to low heat, stir in the almond milk, and adjust seasoning with salt, pepper, and maple syrup if desired.
11. Simmer for another 5 minutes to heat through, then remove from heat.
12. Ladle the soup into bowls and garnish with fresh thyme sprigs or a drizzle of olive oil if you like.

Tips & Variations

For a spicier twist, add a pinch of cayenne pepper or smoked paprika during the sautéing step.

To make this soup nut-free, substitute almond milk with oat milk or coconut milk.

If you prefer a chunkier texture, reserve some roasted squash cubes and stir them in after blending.

Feel free to add a splash of apple cider vinegar for a subtle tang or garnish with toasted pumpkin seeds for extra crunch. This soup freezes well, so consider making a double batch for quick weeknight meals.

Nutrition Facts

Serving Suggestions

This soup shines on its own as a light meal or starter, but pairing it with complementary dishes elevates the dining experience. Consider serving it alongside a crusty whole-grain bread or crisp green salad for a complete meal.

For a more indulgent touch, drizzle some coconut cream or a swirl of cashew cream on top. If you enjoy added texture, sprinkle roasted pumpkin seeds or toasted walnuts for a delightful crunch.

Looking for more vegan comfort food? Check out our Lemon Ricotta Pasta With Arugula Recipe and Lion’S Mane Mushroom Crumble Recipes for delicious plant-based options.

Conclusion

This Butternut Squash and Apple Soup recipe is a testament to how simple ingredients can transform into a luxurious, comforting dish. Its creamy texture, paired with the sweet and savory notes of squash and apple, will warm you up on any chilly day.

It’s an excellent recipe to keep in your culinary arsenal, especially if you embrace vegan cooking or seek healthy, nourishing meals.

Beyond its taste, this soup is incredibly easy to make, budget-friendly, and adaptable to your personal preferences. Whether you’re cooking for yourself, family, or friends, it’s guaranteed to impress and satisfy.

Give it a try, and don’t forget to explore our other great recipes like the Low Fodmap Appetizer Recipes for more inspiration.

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