Nothing says early fall like butternut squash soup, and we made this vegan version both health-conscious and tasty.
There are a couple of special touches to this recipe. First, we roasted the butternut squash to bring out every bit of flavor. Second, we used both apples and apple cider to add an apple touch without overwhelming the squash. We hope you enjoy.
- 1 large butternut squash
- 2 apples sliced into wedges (we used Gala)
- 1 small onion diced
- 2 cups apple cider
- 2 cups vegetable broth
- Salt as desired
- Preheat the over to 400°F
- Cut the butternut squash in half, scoop out the seeds, and place on a rimmed pan in the oven. Roast for 30 minutes.
- At the 30 minute mark, add the apple slices to the pan and bake for an additional 30 minutes.
- Place the onion in a small frying pan on medium heat with a dash of salt. Let it cook slowly, and keep moving the onions around the pan to prevent sticking and burning.
- Heat a crockpot on the 4-hour heat setting. Add the onion and a splash of apple cider.
- Let cool for 10 minutes and then peel the roasted squash and put both the apples and the squash through a food mill or food processor. You will have an even, smooth consistency (similar to mashed potatoes) when done.
- Place the squash/apple mixture into the crockpot with the apple cider and vegetable broth. Mix until well-blended and let it cook, checking on it every hour or so.
- Serves while hot, serves 8.
Cooking tips: We used a food mill for the squash and apples and loved the consistency. You could stop right there and serve it as a healthy side. For the food mill, we used the medium disk for grinding. We saw recipes that peeled and cubed the squash, but we didn’t bother, the skin peels easily after roasting. Definitely keep the skins on the apples to boost nutrition, color, and flavor.
We added the garnish of apple slices and loved dipping them in the soup, the crunch with the butternut flavor was fantastic. If you’re not going vegan, you could add bacon bits or substitute chicken broth for vegetable broth.
There are many ways to make this soup, but we liked the clean flavors without creams or heavy oils. We also liked the depth the onions gave the entire dish. How do you make vegan butternut squash soup? Or do you prefer non-vegan options?