Butternut squash apple soup. Delicious autumn flavors blended together make this vegan soup a crowd-pleasing appetizer.
This is my first soup recipe ever to post on this blog!
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.
Now that I’ve grown to love multiple courses in a meal, I can eat soup without worry that I’ll still be hungry afterwards.
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.
Remembering that my idea of butternut + apple something for dinner was vetoed by my mom on a recent visit (she didn’t think it sounded like a good combo, can you believe it?!), I thought I’d give it a go.
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.
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.
What’s your favorite kind of soup?
Recommended and useful items for this butternut squash apple soup:
- 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 apple slices for serving
- 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.
- Add in squash, apples, broth and water, reduce heat slightly to medium-low and cook for 20-30 minutes until fruit is tender.
- Blend until smooth using a immersion blender (or let cool slightly and carefully blend in a regular blender).
- Add salt and pepper to taste.
- Serve hot or refrigerate for later. Still tastes delicious when it is served cold!
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