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Butternut Squash Apple Soup Recipe

Butternut Squash Apple Soup Recipe
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★★★★★

5.2 from 13 reviews

This Butternut Squash Apple Soup is a warm, comforting blend of sweet and savory flavors, combining creamy butternut squash, tart Granny Smith apples, and aromatic spices. Perfect for chilly days, this vegan and gluten-free soup is easy to prepare and topped with homemade toasted croutons for added texture.

Ingredients

Scale

Soup Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 4 large carrots, peeled and diced
  • 4 stalks of celery, diced
  • 1 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper
  • 1/2 pound potatoes (Yukon gold or russet), peeled and cut into 1/2-inch pieces
  • 1 medium butternut squash, peeled and cut into 1/2-inch pieces
  • 2 small Granny Smith apples, peeled and cut into 1/2-inch pieces
  • 1 tablespoon apple cider vinegar
  • 3 cups vegetable stock (or chicken stock)
  • 1 cup water
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cinnamon
  • 2 tablespoon fresh sage leaves (or thyme)

Croutons

  • 1–2 slices white bread, cut into 1/4-inch cubes
  • 1–2 tablespoons olive oil
  • 1/2 teaspoon salt

Instructions

  1. Heat the oil: Heat oil in a large cooking pot or dutch oven over medium-high heat until hot and shimmering, about 1-2 minutes. This prepares the base for sautéing your vegetables.
  2. Sauté vegetables: Add onion, carrots, and celery to the pot. Stir frequently and cook until the vegetables just start to brown, approximately 5 to 7 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper to enhance flavors.
  3. Add root vegetables and apples: Incorporate the potatoes, butternut squash, and apples. Cook, stirring occasionally, for about 10 minutes to blend the flavors and soften the ingredients slightly.
  4. Add liquids and spices: Pour in the apple cider vinegar, vegetable stock, and water. Then add the remaining 1/2 teaspoon salt, curry powder, cinnamon, and fresh sage leaves. Bring the mixture to a boil. Once boiling, reduce heat to low and cover to simmer for 20 minutes, or until the vegetables are tender when pierced with a fork.
  5. Prepare croutons: While the soup simmers, preheat your oven, toaster oven, or air fryer to 375°F (190°C). Toss the bread cubes with olive oil and 1/2 teaspoon salt. Spread them evenly on a parchment-lined baking sheet and bake for 5-7 minutes until they turn golden brown and crunchy.
  6. Blend the soup: Remove the sage leaves from the soup. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer in batches to a blender or food processor and puree. Return to pot. Adjust thickness by adding water if too thick or simmering longer if too thin. Taste and adjust seasoning as needed.
  7. Serve: Ladle the soup into bowls, top generously with homemade toasted croutons, and serve warm to enjoy the rich and comforting flavors.

Notes

  • For a richer flavor, you can substitute vegetable stock with chicken stock if not keeping vegan.
  • Removing the skin from butternut squash is recommended for smoother texture.
  • If you prefer a smoother soup, strain after blending.
  • Use gluten-free bread for the croutons to keep the recipe gluten-free.
  • Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Adjust spices such as curry powder and cinnamon based on personal preference for flavor intensity.

Nutrition

Keywords: butternut squash soup, apple soup, vegan soup, autumn soup, creamy soup, healthy soup, fall recipe

Find it online: https://cheframiflavor.com/butternut-squash-apple-soup-recipe/