Apple and Butternut Squash Soup Recipe | Vegetarian Times Skip to main content

Apple and Butternut Squash Soup

Once the squash is baked, this recipe comes together fairly quickly.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 large butternut squash (3 lbs.)
Ingredient Line: 
1 Tbs. plus 1 tsp. vegetable oil
Ingredient Line: 
1 large red onion, chopped
Ingredient Line: 
4 medium apples (any cooking variety), peeled, cored and diced
Ingredient Line: 
1 vegetable bouillon cube
Ingredient Line: 
½ tsp. ground ginger
Ingredient Line: 
¼ tsp. ground nutmeg
Ingredient Line: 
1 cup soy milk or low-fat milk, or more as needed
Ingredient Line: 
1 tsp. coarse (kosher) salt, or to taste
Ingredient Line: 
½ tsp. ground white pepper, or to taste

Instructions: 

1. Preheat oven to 400°F. With sharp knife, cut squash lengthwise in half. Scoop out and discard seeds and fibers. Place squash halves cut side up in shallow baking dish, cover tightly with foil and bake until tender, 45 to 50 minutes. Set aside to cool.

2. Meanwhile, in large saucepan, heat oil over medium-low heat. Add onion and cook, stirring occasionally, until golden, 8 to 10 minutes.

3. Add apples, bouillon cube, ginger, nutmeg and 4 cups water. Mix well. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer until apples are tender, about 10 minutes. Remove from heat.

4. Scoop out squash from shells–you should have about 4 cups of flesh. In food processor, puree half of the squash with 1/2 cup soy milk until completely smooth. Transfer to medium bowl. Repeat with remaining squash and 1/2 cup soy milk; add to bowl.

5. Transfer half of the apple mixture to food processor. Puree until completely smooth. Return to saucepan. Repeat with remaining apple mixture and add to saucepan along with squash puree. Mix well. Add a little more soy milk if mixture seems too thick.

6. Return pureed soup to a simmer over low heat. Cook, stirring occasionally, until flavors have blended and mixture is heated through, 5 to 10 minutes. Stir in salt and white pepper and serve hot.

Nutrition Information: 

Calories: 
207
Protein: 
4 g
Total Fat: 
4 g
Saturated Fat: 
g
Carbohydrates: 
43 g
Cholesterol: 
mg
Sodium: 
388 mg
Fiber: 
8 g
Sugar: 
g
Yield: 
6 servings

Comments on this Recipe

pick out the seeds sprinkle a tiny bit of soy sauce and a pinch of garlic powder, toss to coat, spread seeds on an oven safe dish and put into the oven half way through the cooking time of the squash. --makes a great snack or garnish.

Instead of ginger i used cinnamon...I also added some vegan butter and cream cheese to make it a bit creamier

New butternut squash soup reciipe

I make almost the same thing but I use over ripe pears, and add just a touch of brown sugar and a hint of ginger, fresh grated.

This was really good! I was surprised by how thick and creamy it was considering it doesn't use any cream. I'd definitely make it again.

Didn't like this one at all. It was like a strange tasting apple sauce. Much too sweet. Very disappointed.