Membership Required

Roasted Butternut Squash and Apple Soup


Roasted Butternut Squash and Apple Soup

Serves: 4

Category: Soups and Stews
Author: Lainna Reeves
Tags:

Average Rating: 
Rated by: 16 members

Rate it: 
(Give a recipe one to five stars. Click the appropriate star to submit your rating)

For a festive and flavorful fall soup, gently roast butternut squash and apples with onions, garlic and jalapeno. Blend with some broth and non-dairy milk and garnish with a sprinkle of pine nuts or pumpkin seeds.

Print Add Add To My Grocery List

Ingredients:

5 pounds butternut squash, peeled, seeded, chopped into 1 inch cubes
2 apples, cored, chopped into 1 inch cubes
3 small onions, chopped
1 jalapeno, cut in half and seeded
4 cloves garlic, whole
1 teaspoon black pepper, coarsely ground
4 cups low-sodium or no-salt-added vegetable broth or more as needed
1 teaspoon ground cumin
1 cup unsweetened soy, hemp or almond milk
chopped fresh chives, for garnish
lightly toasted pine nuts or pumpkin seeds, for garnish

Instructions:

Preheat oven to 375 degrees F. Place butternut squash, apples, onions, jalapeno and garlic in a single layer on two cookie sheets that have been lined with parchment paper or lightly rubbed with olive oil.

Sprinkle with black pepper. Roast, tossing occasionally, until tender and golden, about 35 minutes. Cool.

Add the roasted vegetables and cumin to a food processor or high-powered blender along with a small amount of the vegetable broth. Process in batches if necessary.

After blending, place the mixture in a soup pot. Add remaining broth and non-dairy milk and bring to a simmer. Add additional vegetable broth if needed to adjust consistency.

Serve garnished with chives and pine nuts or pumpkin seeds.

Calories 381; Protein 9 g; Carbohydrates 89 g; Sugars 25 g; Total Fat 3.4 g; Saturated Fat 0.4 g; Cholesterol 0 mg; Sodium 186 mg; Fiber 15.2 g; Beta-Carotene 24019 ug; Vitamin C 132 mg; Calcium 404 mg; Iron 5.5 mg; Folate 168 ug; Magnesium 222 mg; Potassium 2294 mg; Zinc 1.4 mg; Selenium 3.6 ug

Comments (9):

 View

drea1

11/05/2011 04:13 PM

Rated this recipe:

Really good. At first I thought 5 pounds might be too much, but everybody wants some of this, so I am giving it away to friends. I needed to add extra almond milk because it was too thick. Very very good soup. Thank you!

djbmc

02/13/2012 04:52 PM

Rated this recipe:

This is excellent! I only made a half recipe, but now I wish I had made more. I'll be buying more butternut squash next time I'm at the grocery store! Like the previous rater, I also added more almond milk and broth to thin it a bit. Thank you for this recipe!

JOHNBETTY

03/04/2013 06:49 PM

Rated this recipe:

This was excellent! I love butternut squash but had never made a soup with it, only roasting them. My only slightly negative feedback is the cumin - I thought it was a little overpowering - guess just personal preference, I will probably cut that way down next time. Otherwise, this was super simple and was very good. Thank you!

zvanbees

02/14/2014 12:24 PM

Rated this recipe:

Loved this soup, but indeed way too thick, so added broth and it's delicious!

Elaine Garces

04/01/2014 02:42 PM

Rated this recipe:

Nice soup - with a kick! I did stir in the pine nuts and pumpkin seeds. For the leftovers I'll add a dollop of vegan sour cream - and I'll also sprinkle on the chives.

I usually use organic produce - so I also roasted the outer part of the squash, keeping a thin layer along the edge. Wow. That was an extra treat!

I will try lots of other soups before making this one again - I really enjoyed the butternut squash w/skins simply roasted/caramelized even more.

The vegan sour cream recipe I used called for blending all of the following:
1 cup cashews, soaked 20 minutes
1 tablespoon lemon juice
1 1/2 tablespoon apple cider vinegar
1/2 cup water
(I omitted the 1/2 teaspoon salt)
This comment was last edited on 04/01/2014 05:05 PM

robertlisw replies:

10/03/2017 03:42 PM

Rated this recipe: (no rating)

Thank you for the sour cream recipe.

fatfairy

11/08/2015 07:55 PM

Rated this recipe: (no rating)

Great soup, I roasted the squash with skin on, then just scooped them out, less work chopping. Just cut in half ,cut side down on parchment paper and roast for 30-35 min on 400F I also added pumpkin pie spice to taste for an added flavour. WOW! 5 stars

Laury

11/24/2016 05:28 PM

Rated this recipe:

I served this today for Thanksgiving. I served a soup course and a salad course, then the traditional meal, which I think helped everyone to eat less of the bad stuff. The SAD eaters really loved it. I thought it was good but next time I'm going to add another apple. It could be because of my apples, though. I had one macintosh and one granny smith. I think next time I'll use 3 honey crisp apples. I thought it was VERY filling.

LinLin

09/22/2017 04:39 PM

Rated this recipe:

This soup was just dynamite -- until I added the soy milk, which I thought muddied the flavor. From here on out I'll use extra broth instead for a rich, flavorful winner of a soup. 

Cheri117

10/22/2017 07:53 AM

Rated this recipe: (no rating)

Sooooo good! Sweet and savory! ??