Butternut Squash & Apple Soup With Chestnut Vegan Recipe

As the crisp air of autumn settles in, there’s nothing more comforting than a warm, creamy bowl of soup to soothe your soul. This Butternut Squash & Apple Soup with Chestnuts is a delightful blend of naturally sweet and earthy flavors, perfect for cozy evenings or festive gatherings.

Not only is it vegan, but it also packs a nutritious punch with wholesome ingredients that celebrate the season’s best produce. The sweetness of roasted butternut squash and apples pairs beautifully with the rich, nutty undertone of chestnuts, creating a harmonious balance that’s both satisfying and nourishing.

Whether you’re a seasoned vegan or simply looking for a delicious plant-based recipe to add to your repertoire, this soup is incredibly easy to make and versatile enough to adapt to your taste preferences.

It’s smooth, velvety, and bursting with fall flavors that will surely become a household favorite. Plus, it makes for a fantastic starter or a light main dish served with hearty bread.

Let’s dive into why this recipe is a must-try this season!

Why You’ll Love This Recipe

This soup combines the best of fall’s bounty with simple yet flavorful ingredients. Here’s why you’ll adore it:

• Vegan and wholesome: Made without dairy or animal products, it’s perfect for anyone following a plant-based diet.
• Rich, complex flavors: The natural sweetness of butternut squash and apples is enhanced by the roasted chestnuts and a hint of warming spices.
• Easy to prepare: With straightforward steps and common kitchen equipment, it’s ideal for both beginners and experienced cooks.
• Comfort in a bowl: Creamy and smooth, this soup offers warmth and satisfaction on chilly days.
• Versatile serving options: Enjoy it as a starter, paired with salads, or alongside your favorite crusty bread.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 large apples (such as Granny Smith or Fuji), peeled, cored, and chopped
• 1 cup cooked chestnuts, roughly chopped (can use vacuum-packed or fresh roasted)
• 1 medium onion, finely chopped
• 3 garlic cloves, 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 freshly ground black pepper, to taste
• Fresh thyme (optional, for garnish)
• Roasted pumpkin seeds or chestnuts (optional, for garnish)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Chef’s knife and cutting board
• Vegetable peeler
• Wooden spoon or spatula
• Immersion blender or countertop blender
• Measuring cups and spoons
• Soup bowls for serving

Instructions

1. Prepare the squash and apples: Peel the butternut squash and apples, remove seeds and cores, then cut into roughly 1-inch cubes for even cooking.
2. Sauté aromatics: Heat olive oil in your pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the squash and apples: Toss the cubed squash and apples into the pot, stirring to coat with the onion and garlic mixture. Cook for 5 minutes, allowing them to soften slightly.
4. Season and add broth: Sprinkle in the ground cinnamon, nutmeg, salt, and pepper. Pour in the vegetable broth, ensuring the vegetables are covered. Bring to a boil, then reduce heat to a simmer.
5. Simmer until tender: Allow the soup to cook gently for 25-30 minutes, or until the butternut squash and apples are very tender when pierced with a fork.
6. Add chestnuts and blend: Stir in the chopped chestnuts and cook for an additional 5 minutes. Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender with care.
7. Finish with plant milk: Stir in the unsweetened almond milk for creaminess. Adjust seasoning with more salt, pepper, or spices as desired. Reheat gently if needed, but avoid boiling.
8. Serve and garnish: Ladle the soup into bowls and garnish with fresh thyme and roasted pumpkin seeds or chestnuts for a delightful crunch.

Tips & Variations

“For extra depth of flavor, try roasting the butternut squash and apples in the oven before adding them to the soup. This caramelizes their natural sugars and adds a subtle smokiness.”

• Make it spicier: Add a pinch of cayenne pepper or smoked paprika for a warm kick.
• Use coconut milk: Substitute almond milk with coconut milk for a richer and slightly tropical flavor.
• Add fresh herbs: A handful of fresh sage or rosemary can be sautéed with the onions for an aromatic twist.
• Chestnut alternatives: If chestnuts are unavailable, try using roasted hazelnuts or walnuts for a different nutty texture.
• Make it gluten-free: Ensure your vegetable broth is gluten-free and serve with gluten-free bread or crackers.

Nutrition Facts

Serving Suggestions

This Butternut Squash & Apple Soup with Chestnuts pairs beautifully with a variety of dishes and sides. Consider:

• A slice of crusty sourdough or rustic whole-grain bread for dipping.
• A fresh, crisp salad with apple cider vinaigrette to complement the soup’s sweetness.
• Roasted root vegetables or a warm quinoa salad as a hearty accompaniment.
• For a festive touch, sprinkle toasted pumpkin seeds or add a swirl of coconut cream on top.
• Try pairing it alongside other vegan dishes such as the Harvest Hash Recipe or the creamy Lemon Ricotta Pasta With Arugula Recipe for a complete meal.

Conclusion

This vegan butternut squash and apple soup with chestnuts is a true celebration of autumn’s flavors and textures. Its creamy, comforting profile is perfect for chilly days when you crave something both nourishing and delicious.

The combination of sweet squash, tart apples, and earthy chestnuts creates a unique flavor experience that’s sure to impress your family and guests alike. Plus, it’s simple enough to whip up any weeknight but elegant enough for holiday tables.

Give this recipe a try and enjoy the vibrant colors and rich tastes of fall in every spoonful. For more cozy, wholesome recipes, be sure to check out our Low Fodmap Appetizer Recipes and the savory delights found in our Instant Pot Rabbit Recipe.

Happy cooking and stay warm!

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