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Butternut Squash and Apple Soup Recipe

This vegan Butternut Squash and Apple Soup blends roasted squash, sweet apples, and warming spices for a naturally creamy comfort meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash peeled and cubed (about 4 cups)
  • 2 medium apples peeled and chopped
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 3 cups vegetable broth
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup unsweetened plant milk

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss squash and apples with olive oil, salt, and pepper.
  3. Roast 25 minutes until tender and lightly caramelized.
  4. Sauté onion and garlic in a saucepan until soft.
  5. Add roasted squash and apples, pour in vegetable broth, bring to simmer.
  6. Blend soup until smooth using immersion or regular blender.
  7. Stir in plant milk and warming spices, adjusting seasoning to taste.
  8. Serve hot, garnished with fresh herbs or a swirl of plant cream if desired.

Notes

Nutritional Values (per serving)

  • Calories: 150
  • Total Fat: 5g
  • Saturated Fat: 0.5g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 2g

Vitamins & Minerals (per serving)

  • Vitamin A: 120%
  • Vitamin C: 15%
  • Iron: 6%
  • Potassium: 12%
  • Magnesium: 5%

Notes & Tips

  • Use naturally sweet apples like Fuji or Honeycrisp for extra flavor.
  • Roast vegetables until caramelized for richer taste.
  • Add a pinch of ginger, smoked paprika, or nutmeg for a bold twist.