Vegan Butternut Squash and Apple Soup

5 from 3 votes

Vegan Butternut Squash and Apple Soup

A five-ingredient vegan butternut squash and apple soup with brilliant color, depth, and a bit of sweetness. Perfect for holidays and fall dinners.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: People

Author: Katie Workman

Equipment

Food Processor

Ingredients

3 tablespoons vegetable or olive oil
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper (to taste)
2 large butternut squash (about 3 /12 to 4 pounds total) (peeled, halved, seeded and cut into 2-inch chunks)
2 large onions (peeled and cut into 2-inch chunks)
2 large Granny Smith or other slightly tart apples (peeled, quartered and cored)
6 cups vegetable broth (or as desired, preferably low-sodium)
Sliced scallions to serve (to serve)

Instructions

Preheat the oven to 425 F. Place two baking racks evenly in the oven; one in the top third, one in the lower third. Line two rimmed baking sheets with aluminum foil and spray it with nonstick baking spray.
In a very large bowl, stir together the oil and vinegar, salt and pepper. Add the squash, onions, and apples to the bowl and toss to coat them with the oil mixture. Transfer the vegetables to the prepared baking sheets, dividing them evenly and spreading them out in a single layer. Place them in the oven and roast for 20 minutes, then give the vegetables a stir, and spread them out again. Put the trays back in the oven, alternating which was on the top rack. Roast for another 15 or so minutes until all of the vegetables are very tender. Let cool to room temperature or just warm.
Working in batches, transfer about 4 cups of mixed roasted vegetables to a food processor or a blender and add about 1 ½ cups of broth. Puree the mixture and transfer it to a large soup pot. Repeat with the remaining vegetables and broth, making sure not to overfill the food processor or blender. Stir in any additional broth once the vegetables have been pureed, until you get to the desired thickness and consistency.
Heat just until warmed through, and serve in bowls. Top with the sliced scallions.

Notes

This soup is naturally thick, smooth, and creamy thanks to the butternut squash and the natural pectin in the apples. You can add as much broth as you like to reach the desired thickness. Keep in mind that the soup will thicken upon cooling. You can thin it out by reheating it over low heat, stirring often. You can also add more broth if you like.

Nutrition