As the crisp fall air settles in, there’s nothing more comforting than a warm bowl of creamy soup. This vegan butternut squash and apple soup is the perfect fusion of flavors, combining the sweetness of apples with the rich, velvety texture of roasted butternut squash. It’s a cozy hug in a bowl, guaranteed to warm you from the inside out.
Not only is this soup incredibly delicious, but it’s also a powerhouse of nutrients. Butternut squash is packed with vitamin A, fiber, and potassium, while apples provide a healthy dose of antioxidants and pectin, which aids in digestion. Plus, with its vibrant orange hue, this soup is as visually appealing as it is nourishing.
Ingredients:
- 1 large butternut squash, peeled, seeded, and cubed
- 2 Granny Smith apples, peeled, cored, and chopped
- 1 yellow onion, diced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Roasted pumpkin seeds for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, or until fork-tender and lightly caramelized.
- In a large pot or Dutch oven, sauté the diced onion in olive oil over medium heat until translucent.
- Add the roasted butternut squash, chopped apples, vegetable broth, almond milk, cinnamon, and nutmeg to the pot. Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
- Using an immersion blender or a regular blender (working in batches if necessary), purée the soup until smooth and creamy.
- Adjust seasoning with salt and pepper to taste.
- Ladle the soup into bowls and garnish with roasted pumpkin seeds if desired.
