For the soup:
- 2 tbsp Olive oil
- 1 Oniondiced
- 3 stalks Celerydiced
- 1 Carrotsdiced
- 1 Applespeeled and diced, Gala, Fuji, or Honeycrisp
- 1 lb Butternut squashpeeled, seeded and cut into 1-inch cubes
- 1 tsp Sea salt
- 2 tsp Fresh gingergrated
- ¼ tsp Turmeric
- 3 cups Vegetable broth
- 1 Bay leaf
- 2 tbsp Apple cider vinegar
For garnish:
- 4 tbsp Non-dairy unsweetened cream
- 4 tsp Pepitas
- Basilleaves, to taste
Butternut Squash and Apple Soup
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:
Steps to make Butternut Squash and Apple Soup
1 | Sauté onions, celery, and carrots | 6 |
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. | ||
2 | Add apple, butternut squash and seasonings | 3 |
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. | ||
3 | Add broth, bay leaf, and vinegar | 25 |
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. | ||
4 | Roast butternut squash seeds | 15 |
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. | ||
5 | Purée the soup | 2 |
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. | ||
6 | Serve | |
Serve immediately topped with non-dairy unsweetened cream, roasted butternut squash seeds or pepitas, and basil leaves. Enjoy! | ||
Recipe Reviews
I've just made this and it is DELICIOUS!
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