Butternut Squash and Apple Soup
Cozy, creamy, and packed with fall flavors, this butternut squash and apple soup is the perfect balance of sweet, savory, earthy, tangy, and satisfying for chilly evenings!
Servings: 4 to 6
Calories: 280kcal
Ingredients
- 4 cups butternut squash sliced into ½-inch thick slices or cubed
- 1 yellow onion chopped
- 1 teaspoon sage powder plus more for garnish
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper plus more for garnish
- 3 tablespoons olive oil plus more for garnish
- 3 to 4 cups water
- 1 vegetable bouillon cube
- 1 teaspoon Italian seasoning
- 2 large Granny Smith apples
- 1 (12-ounce) box silken tofu
Instructions
- Preheat the oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper or a silicone mat.
- Spread the butternut squash and onion on the prepared baking sheet. Drizzle with olive oil and sprinkle with sage powder, garlic powder, salt, and pepper. Toss to coat evenly and roast for 30 minutes. Check for tenderness. If not tender, continue roasting in 5-minute intervals. If the onions begin to burn, remove them and set aside.
- Transfer the roasted squash and onions to a large pot with a lid. Add 3 cups of water, the bouillon cube, and Italian seasoning. Stir, bring to a boil, then cover and simmer for 10 minutes. Turn off the heat and let it sit undisturbed while you prepare the apples.
- Peel, core, and roughly chop one apple. Add it to the hot soup, along with the silken tofu. Stir to combine.
- Using an immersion blender, puree the soup directly in the pot until smooth. If using a countertop blender, blend the soup in batches and return it to the pot. Add more boiling water as needed to achieve your desired consistency. Taste and adjust seasoning.
- When ready to serve, peel, core, and dice the second apple.
- Ladle the soup into bowls and garnish each with 1–2 tablespoons of diced apple.
- Optionally, sprinkle with black pepper, sage powder, and a drizzle of olive oil.
Notes
- Don’t skimp on caramelization: This brings out the natural sweetness and flavor of the veggies, adding heaps of depth.
- To adjust thickness: Change how much broth/water you add.
- Be careful while blending: Especially when using a stand blender. Make sure to only fill it halfway and either leave the chute open OR pause it to open the lid occasionally. Otherwise, pressure from the steam can build up and cause the lid to blow off.
- Make leftovers: Roasted butternut squash and apple soup tastes even better on day two!
Nutrition
Calories: 280kcal | Carbohydrates: 38g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 773mg | Potassium: 826mg | Fiber: 6g | Sugar: 17g | Vitamin A: 14953IU | Vitamin C: 37mg | Calcium: 125mg | Iron: 2mg
