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Butternut Squash and Apple Soup

Butternut Squash and Apple Soup


6 to 8 servings

Everything about this soup says “fall harvest,” from its warm golden color to its slightly sweet, fresh flavor. Once you’ve got the squash baked, it cooks fairly quickly.

  • 1 large butternut squash
  • 2 tablespoons olive oil
  • 1 large red onion, chopped
  • 4 cups peeled, diced apple, any variety
  • 1 vegetable bouillon cube
  • 1 to 2 teaspoons grated fresh or jarred ginger
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 2 cups rice milk, or as needed
  • Salt and freshly ground pepper to taste

Preheat the oven to 400 degrees. Halve the squash lengthwise with a sharp knife and scoop out the seeds and fibers. Place cut side up in a shallow baking dish and cover tightly with foil. Bake for 45 to 50 minutes, or until tender. Set aside until cool enough to handle.

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes. Add the apple dice, 4 cups water, bouillon cube, and spices. Bring to a simmer, then simmer gently, covered, until the apples are soft, about 10 minutes.

In a food processor, puree the squash with 1/2 cup of the rice milk, until completely smooth. Transfer to a bowl.

Transfer the apple-onion mixture to the food processor and puree until completely smooth. Transfer both this and the squash puree back into the soup pot and stir together. Add the remaining rice milk, using a bit more if the puree is too thick.

Bring the soup to a simmer once again, then cook over low heat for another 5 to 10 minutes, or until well heated through. Season with salt and pepper. Serve at once, or let the soup stand off the heat for an hour or two, then heat through as needed before serving.

Nava Atlas is the author of ten vegetarian and vegan cookbooks, including Vegan Soups and Hearty Stews for All Seasons , Vegan Express , and the forthcoming Vegan Holiday Kitchen . For hundreds of easy vegan recipes for everyday meals and holidays, visit .
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Amanda Washington, DC September 15, 2013

Variations I usually use a few potatoes when I make this type of soup and it makes it creamy without having to use any dairy, leaving the option open to use chicken stock if you prefer. I don't use the bullion either, for the same reasons. You can make your own veggie stock by roasting root veggies & celery tossed with herbs, olive oil salt and pepper until browned, then simmering them in water for a flavorful, vegan stock option. I absolutely second the immersion blender thought- a must have! Reply

ruchel malka Philadelphia September 29, 2012

variations on a great recipe I feel like , aside from stuffed cabbage, this has got to be the contemporary classic sukkot recipe, a must have in the sukkah! my variation omits the boullion cube, which I no longer use since they most all contain MSG , even if the ingredients don't list MSG as an ingredient it can be hidden under the word "spices", and I don't use rice milk. A dash of coconut milk would be nice, though. Finally, an immersion blender is where it is at with this type of soup! no transferring into a blender necessary, and it saves a lot of extra cleanup! Reply

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