Butternut Squash-Apple Soup

I found this recipe in a co-op newsletter and changed just a couple of things to make it vegan. It’s perfect for a cool autumn Saturday or Sunday evening. It warms the body and the soul!

** For a slightly different flavor, you can substitute pumpkin for the butternut squash. In the photos below, I am using fresh, cooked pumpkin.

1 large yellow onion, chopped
2 cloves garlic, diced
1 tablespoon fresh ginger, minced (1 teaspoon of powdered ginger will work if you can’t find fresh ginger)
2 tablespoon olive oil
1 butternut squash (1.5 – 2 lbs.), peeled and cubed, about 2 1/2 to 3 cups (use the same amount if using pumpkin)
1 large tart apple, peeled, seeded and cubed (I use Granny Smith)
1/2 tsp dried sage (2 tablespoons of chopped fresh sage works as a substitute for the ground sage)
4 cups vegetable stock
1/2 cup plant-based milk (I use almond or oat milk)
salt and pepper to taste

1. In a large stockpot, sauté the onion, garlic, and ginger in the olive oil until soft.

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In this example, I am using ground powdered ginger instead of fresh ginger. Opinions vary, but I have found that 1 teaspoon of powdered ginger  is a good substitute for 1 tablespoon of freshly grated ginger.

2. Add the squash, apple, sage, and vegetable stock and bring to a boil.

Peeling apples

I find it much easier to peel the apple if I slice it first. Don’t throw the peel away- it’s a tasty, healthful snack!

3. Reduce heat and simmer for about 30 minutes until the squash is very soft. In this example, I am using already cooked pumpkin. If you do the same, your simmer time will be shorter, as you’ll only need to cook the soup until the apple is soft.

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Simmering soup!

4. Remove from heat and puree the soup in a blender or food processor. Tip: Double check to make sure the lid on your food processor or blender is securely attached, especially if you are using a blender that does not have a lid-locking feature. I learned this lesson the hard way once.

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Be very careful when pouring the hot soup in the food processor.

Stir in the plant-based milk. Season with salt and pepper.

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Garnish with fresh sage leaves if you’d like!

Enjoy! This soup is especially comforting with warm, crusty bread.

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