Looking for a new fall soup recipe? Try this Butternut Squash and Apple Soup with turmeric and ginger! It is creamy, rich, and bursting with warm fall flavor. Gently spiced and packed with vegetables, this soup has a perfect balance of sweetness and savoriness. It is healthy, vegetarian- and vegan-friendly, too.
Since I cut the butternut squash by myself, I love to put all those butternut squash seeds to good use by roasting them in the oven. So how to roast butternut squash seeds? It’s easy! Use an ice cream scoop to remove the raw seeds from the butternut squash. Put the seeds into a mesh sieve, wash and remove any pulp left. Dry the seeds well in between a paper towel. Place the seeds on a baking sheet and toss them with olive oil, salt, paprika, and black pepper. Then spread the seeds evenly and roast them for about 15 minutes in the preheated oven. Be sure to toss the seeds every 5 minutes for even browning. Once the seeds are lightly brown, remove them from the oven and let cool. Use the roasted seeds to garnish the soup instead of pepitas or as a crunchy topping for salad.
To make the Butternut Squash and Apple Soup, you will need the following ingredients:
In a Dutch oven or heavy-bottomed pot over medium heat, heat 2 tablespoons olive oil and add 1 diced onion, 3 diced celery stalks, and 1 diced carrot. Sauté, stirring, until the onions are translucent, about 5 minutes.
Add 1 diced apple, 1 pound butternut squash cubes, 1 teaspoon sea salt, 2 teaspoons freshly grated ginger, and ¼ teaspoon turmeric and cook for 2-3 minutes.
Add 3 cups vegetable broth, 1 bay leaf, and 2 tablespoons apple cider vinegar and bring to a boil. Lower the heat, cover the pot and simmer until the squash is tender, about 20 minutes.
Place the washed and patted dry seeds on a baking sheet and toss them with 1 teaspoon olive oil, a pinch of each salt, paprika, and black pepper. Roast the seeds in the preheated to 325 °F for about 15 minutes. Toss the seeds every 5 minutes for even browning. Once lightly brown, remove the seeds from the oven and let cool.
Remove the soup from heat and discard the bay leaf. Using an immersion blender, purée the soup until smooth. Add ¼ cup of the vegetable broth or water to thin the soup if needed. Taste and adjust the seasoning if needed.
Serve immediately topped with non-dairy unsweetened cream, roasted butternut squash seeds or pepitas, and basil leaves. Enjoy!
This Butternut Squash and Apple Soup is wonderful on a chilly evening. It’s creamy, warming, gently spiced, delicious and plenty healthy, too. Give this recipe a go, and share a photo with us on Instagram by tagging @cookmerecipes and using the hashtag #cookmerecipes!
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