Vegan Butternut Squash Soup with Roasted Apples
Cozy Up with Creamy Vegan Butternut Squash Soup with Roasted Apples
As the leaves begin to fall and the weather turns crisp, there’s nothing quite like a warm bowl of soup to nourish the soul. This Vegan Butternut Squash Soup with Roasted Apples is the perfect autumn comfort food – creamy, flavorful, and surprisingly easy to make! The sweetness of the roasted apples beautifully complements the earthy butternut squash, creating a harmonious blend of flavors that will delight your taste buds.
This recipe isn’t just delicious; it’s also packed with nutrients. Butternut squash is an excellent source of Vitamin A and fiber, while apples provide antioxidants and a touch of natural sweetness. Plus, being completely vegan, it’s a healthy and compassionate choice for everyone.
What makes this soup special? We roast the apples alongside the squash, which intensifies their flavor and adds a lovely caramelized note to the finished soup. The fresh sage adds an aromatic touch that elevates the entire dish. It’s a simple addition that makes a big difference!
Serving Suggestions: This soup is fantastic on its own, but it also pairs well with crusty bread for dipping, a side salad, or a vegan grilled cheese sandwich. Garnish with a sprig of fresh sage, a swirl of vegan cream, or a sprinkle of toasted pumpkin seeds for an extra touch of elegance.
Is this soup gluten-free? Yes! This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
Can I make this soup ahead of time? Absolutely! This soup actually tastes even better the next day, as the flavors have time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this soup? Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Variations:
- Spice it up: Add a pinch of cayenne pepper or a dash of smoked paprika for a little heat.
- Add other vegetables: Carrots, parsnips, or sweet potatoes would all be delicious additions.
- Use different herbs: Thyme or rosemary would also complement the flavors of the soup.
We hope you enjoy this comforting and flavorful Vegan Butternut Squash Soup with Roasted Apples! It’s the perfect way to celebrate the season and nourish your body and soul.
Vegan Butternut Squash Soup with Roasted Apples
Ingredients
- 2 tablespoons vegan margarine
- 3 tablespoons extra-virgin olive oil
- 4 large shallots, sliced
- 4 teaspoons minced garlic (about 4 large cloves)
- 6 sprigs fresh sage
- 2 medium butternut squash peeled, seeded, and cubed
- 3 medium apples peeled, cored, and chopped
- 4 cups vegetable broth
- 1/2 teaspoon ground nutmeg
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a large pot or Dutch oven, heat olive oil over medium heat. Add shallots and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Add butternut squash, apples, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until squash is tender.
- Remove from heat and carefully blend with an immersion blender or transfer to a regular blender until smooth. Return to the pot.
- Stir in nutmeg, salt, and pepper to taste. Simmer for another 5 minutes to allow flavors to meld.
- Serve hot, garnished with fresh sage if desired.
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