Easy Breezy Butternut Squash Soup
“Easy Breezy Butternut Squash Soup" because it packs all the vegan (no animal products) and super creamy goodness into a bowl without the fuss. This soup is made without dairy, gluten, nuts or soy so you can serve it to your entire family for dinner. But this soup is so versatile that you can add some cream or non-dairy milk and it just adds a little more depth and dimension to the soup.
Butternut squash is all over the food store these days. It’s everywhere this time of year so pick one up, bring it home, slice it in half lengthwise and scoop out the seeds.
Then toss it into a roasting pan or rimmed baking sheet, drizzle with olive oil and a sprinkle of sea salt and pepper and roast it until it’s super tender and flavorful. And to multi-task, add an extra sheet pan of roasted root veggies or sweet potato for your warm savory salad for tomorrows lunch!
This soup is naturally sweet so you won’t need to add any sweetener. The so-called sweetener in this recipe is apples. YES! Butternut squash soup with apples. This recipe is so easy and versatile you can do it a few different ways. You can add onion and butternut squash to your soup pan, saute' for 10-15 minutes before adding your veggie stock and then just boil the heck out of the butternut until its nice and soft, then add it to your food processor. Or, you can roast the squash as I mentioned above for a little bit more of a richer flavor.
Garnish with some fresh sage or basil and a sprinkle of pepper and you are set. This soup is so yummy for lunch the next day too!
- 1 large butternut squash
- 5 cups veggie stock
- 1 Tbsp. extra-virgin olive oil
- 1 yellow onion, chopped
- 2 cloves of garlic, chopped
- 1 large Granny Smith green apple (skin on) sliced
- sea salt and freshly ground pepper to taste
- 1/4 cup non-dairy milk plus more if needed
- 1 Tbsp. finely chopped fresh sage, basil or rosemary
- Preheat the oven to 400 degrees F. Prepare two large rimmed baking sheets one baking dish with parchment paper and one rimmed baking sheet.
- Slice the butternut squash in half lengthwise. Scoop out and discard the seeds. Lay the butternut squash face up on one of the prepared baking sheets. Drizzle with the olive oil and use your hands to coat both halves of the squash. Sprinkle with sea salt and pepper.
- Roast for 50-55 minutes or until the squash is fork tender.
- Optional: Place the apples on the other rimmed baking sheet cut side up and roast for 25 minutes or until tender.
- In a Saute pan add onion and garlic. Saute until nicely caramelized. Set aside until the squash is roasted.
- Remove the squash and apples from the oven and set aside for 5 minutes to cool. Then use a spoon to remove the squash 'flesh' and transfer it to a food processor with the roasted apples and Non-Dairy Milk. Puree until smooth; season to taste with sea salt and pepper. Add more milk if you'd like a thinner soup consistency. Garnish with fresh herbs.
- If you want to roast the apples for a sweet addition to the soup, I would suggest using a red apple (skin on) instead of the Granny Smith listed in the ingredients above.
- If you don't want to take the time to roast your squash, you can always saute your onion and garlic in a stock pot. When nicely softened and translucent add your chopped butternut squash. Cook together for 10-15 minutes. Add veggie stock and boil the heck out of the onion and squash until softned. Then add to the food processor until smooth.
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