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Butternut squash apple soup

Butternut squash apple soup. Delicious autumn flavors blended together make this vegan soup a crowd-pleasing appetizer.

Butternut squash apple soup. Delicious autumn flavors blended together make this vegan soup a crowd-pleasing appetizer.

Like many things, I used to think I didn't like soup. I'm not sure exactly how I could declare that for such a broad category, but it was mostly because it wasn't “filling enough” (i.e. I felt deprived of carbs).

I liked a certain broccoli soup my grandma made, and potato soup (only with potato chunks). And that was about it.

But to my surprise, I ate this soup (and only this soup) for lunch the other day. And I wasn't even sad about it. Growth.

This recipe was born for the same reason most of the ones here are. I had a whole lot of apples and a whole bag of butternut squash (pre-cut – my favorite kind!) that I didn't know what to do with.

Since I really was swimming in apples, I also made a batch of homemade apple cider thinking that I would put some of that in the soup, but it was so good without the cider that I didn't even add it.

Butternut squash apple soup. Delicious autumn flavors blended together make this vegan soup a crowd-pleasing appetizer.

Basically, if you like butternut squash then you'll like this soup.

I ate it hot and I ate it cold and it was delicious both ways.

Butternut squash apple soup. Delicious autumn flavors blended together make this vegan soup a crowd-pleasing appetizer.

What's your favorite kind of soup?

Yield: 4

Butternut squash apple soup

Butternut squash apple soup. Delicious autumn flavors blended together make this vegan soup a crowd-pleasing appetizer.

Butternut squash apple soup. Delicious autumn flavors blended together make this vegan soup a crowd-pleasing appetizer.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 celery stalks, chopped
  • 1/2 teaspoon curry powder, (I used a medium yellow curry powder)
  • 3 cups cubed butternut squash
  • 2 small apples, chopped (about 1 1/2 cups)
  • 2 cups vegetable broth
  • 2 cups water
  • salt and pepper, , to taste
  • optional extra apple slices for serving

Instructions

  1. In a large pot, add olive oil, chopped onion, celery and curry powder and cook over medium heat for 5 minutes, until onions are translucent.
  2. Add in squash, apples, broth and water, reduce heat slightly to medium-low and cook for 20-30 minutes until fruit is tender.
  3. Blend until smooth using a immersion blender (or let cool slightly and carefully blend in a regular blender).
  4. Add salt and pepper to taste.
  5. Serve hot or refrigerate for later. Still tastes delicious when it is served cold!

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 166Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 437mgCarbohydrates: 35gFiber: 8gSugar: 16gProtein: 2g

Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.

Did you make this recipe?

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Butternut squash apple soup. Delicious autumn flavors blended together make this vegan soup a crowd-pleasing appetizer.

 

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Jess @ Flying on Jess Fuel

Monday 24th of November 2014

Love butternut soup!! Curry is a great addition... I think it really brings out the sweet flavors! So yum!

Adri

Friday 21st of November 2014

I adore butternut squash, and this soup sounds terrific. I bet it would make a divine starter for a Thanksgiving feast!

Michele @ Two Raspberries

Friday 21st of November 2014

I love butternut squash! and really great idea using apples in this also ;-) yum!