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Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This cozy butternut squash and apple soup is velvety smooth, subtly spiced, and packed with nutritious ingredients. Best of all, it’s easy to make and completely plant-based. 


Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, roughly chopped
  • 2 small golden delicious apples, peeled, cored, and chopped
  • 6 cups butternut squash (1″ cubes; frozen works well)
  • 4 cups vegetable broth
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground cumin

  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until translucent.
  2. Add the apples, butternut squash, coriander, and cumin to the pot. Stir and toast the spices for a 2 minutes.
  3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 20 minutes or until the butternut squash is tender when pierced with a fork.
  4. Carefully transfer the soup to a blender or food processor (or use an immersion blender directly in the pot) and blend until smooth.

  5. Season with salt and pepper to taste, then serve warm.