Description
A comforting vegan spiced butternut squash and apple soup combining the natural sweetness of roasted squash and apples with warming cinnamon and ginger. This velvety, nourishing soup is perfect for autumn and served best with crusty bread and a drizzle of coconut milk or olive oil, garnished with pumpkin seeds and fresh rosemary.
Ingredients
Main Ingredients
- 3 tbsp olive oil
- 1 medium butternut squash, deseeded and cut into 3cm chunks (no need to peel)
- 1 apple, cored and quartered
- 1 tsp ground cinnamon
- 2 tsp maple syrup
- 1 onion, chopped
- 1 garlic clove, grated
- 1 tsp fresh ginger, grated or chopped
- 1 l vegetable stock
- 1 tsp apple cider vinegar (or substitute with sherry vinegar)
- Salt and pepper to taste
To Serve
- Coconut milk or olive oil (for drizzling)
- Pumpkin seeds
- Fresh rosemary
- Crusty bread
Instructions
- Preheat and Roast: Preheat your oven to 200°C (400°F). Coat the butternut squash and apple chunks with 1 tablespoon of olive oil, ground cinnamon, salt, and pepper. Spread them on a baking tray and roast in the oven for about 40 minutes until tender. Around 5 minutes before the end, drizzle the maple syrup over the squash and apples, tossing gently to combine.
- Cool Roasted Ingredients: Remove the roasted squash and apples from the oven and allow them to cool slightly while you prepare the other ingredients.
- Sauté Aromatics: In a large pan, heat the remaining 2 tablespoons of olive oil. Add the chopped onion and fry until softened and translucent. Add the grated garlic and fresh ginger and cook for another minute until fragrant.
- Combine and Simmer: Add the roasted butternut squash and apples to the pan, pour in the vegetable stock and apple cider vinegar. Stir to combine and bring the mixture to a boil.
- Blend the Soup: Once boiling, remove the pan from the heat. Using a hand blender or transfer to a liquidizer, blend the soup until smooth and velvety.
- Season and Serve: Taste and adjust seasoning with salt and pepper if needed. Ladle the soup into bowls and garnish each with a drizzle of coconut milk or olive oil, a sprinkle of pumpkin seeds, fresh rosemary, and a crack of black pepper. Serve alongside crusty bread for a hearty meal.
Notes
- The butternut squash does not need to be peeled; roasting softens the skin which can easily be blended into the soup.
- Substitute apple cider vinegar with sherry vinegar if preferred.
- Use a hand blender directly in the pan for quicker preparation and less cleanup.
- For extra creaminess, add a swirl of coconut milk inside the soup before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Vegan, Plant-Based
