Butternut, Apple Soup
Smooth and creamy and perfect for your holiday meal or for any weeknight dinner. It’s especially easy to pull together if you use pre-cut butternut squash!
Servings Prep Time
6 people 25 minutes
Cook Time
1 1/2 hour
Servings Prep Time
6 people 25 minutes
Cook Time
1 1/2 hour
Butternut Squash Soup
Butternut, Apple Soup
Smooth and creamy and perfect for your holiday meal or for any weeknight dinner. It’s especially easy to pull together if you use pre-cut butternut squash!
Servings Prep Time
6 people 25 minutes
Cook Time
1 1/2 hour
Servings Prep Time
6 people 25 minutes
Cook Time
1 1/2 hour
Butternut Squash Soup
Ingredients
  • 1- 1 1/2 lb butternut squash (or use already cut squash from your market)
  • 2 apples peeled, seeded and roughly chopped. Any kind will do.
  • 2 1 qt cartons low sodium vegetable broth (I like Pacific’s Organic Low Sodium) (or homemade)
  • 1 onion chopped
  • 1/2 cup celery chopped
  • 1 1/2 tsp ground cumin
  • 1/2 tsp fresh thyme chopped
  • 1/2 tsp ginger ground
  • 1/2 tsp coriander ground
  • 1/4 tsp Ceylon cinnamon ground
  • 1/4 tsp cayenne pepper
  • sea salt and pepper to taste
Instructions
  1. Preheat oven to 400°F. Cut the butternut squash in half and remove seeds. *see note below.
  2. Put the squash halves in a large baking pan filled with a small amount of water and lightly sprayed with oil. Bake for about 45 minutes until they are tender when poked with a fork. Cool and remove flesh.
  3. Note: if you’re using store-bought, already cut up squash, place on parchment in a baking sheet and bake for 20-25 minutes or until tender.
  4. In the meantime, water sauté the chopped onion and celery for a few minutes.
  5. Add the apples, the butternut squash, and the rest of the ingredients.
  6. Cook for about 45 minutes until the apples are soft and the vegetable flavors have blended. Add more water if the soup is too thick.
  7. Cool slightly before putting the soup in a blender. Carefully blend on slow speed. Optionally, you can use an immersion blender
  8. Turn up the blender to finish off the soup to a creamy smoothness.
  9. Serve in bowls with the roasted seeds, if desired.
  10. *If you’re so inclined, you can roast the seeds with the squash on a baking sheet in the oven for about 15 minutes until they are crisp. Clean the seeds under running water in a colander. Place on an oil-sprayed cookie sheet and add a little salt. Check on them until they are your desired doneness.

This recipe was printed from plantbasedcooking.com