Vegan Butternut Squash Soup with Apple

It is crisp outside, and you feel like warming up with a bowl of soup, so resharing one of my Fall favorite recipes by The Butter Half. This creamy vegan butternut squash soup with apple is calling your name! Made with whole, seasonal, and nourishing ingredients, whip together this soup in only 45 minutes, and serve as an appetizer or dinner the whole family will love .

Ingredients needed to make butternut squash soup with apple

• Butternut Squash
• Apples
• Avocado oil
• Garlic
• Red Onion
• Sea salt
• Black pepper
• Vegetable broth
• Ground cinnamon
• Ground nutmeg

Step by step instructions to make butternut squash soup with apple

Step 1:  Add the avocado oil, butternut squash, apples, red onion, garlic and salt and pepper to a large pot Cook over medium to medium-high heat until the onions become fragrant and tender, about 10minutes. 

Step 2: Add in the broth, and cover. Let it simmer for 30 minutes until the butternut squash and apples are soft.

Step 3: Once cooked, puree everything with an immersion blender. Alternately, transfer mixture to a blender and blend until smooth. (You may need to do it in two batches so the blender isn’t overflowing.)

Step 4: Return the pureed soup to the pot and stir in the almond milk, cinnamon, and nutmeg. Serve immediately while warm, and feel free to garnish with some fresh parsley and pumpkin seeds. Enjoy!

Helpful tips for making this soup perfectly

• Meal prep ahead of time and pre-cut and slice the butternut squash, apples, and onion.
• Use an immersion blender to puree the ingredients. If you don’t have an immersion blender, let the soup ingredients cool for 10 minutes, then transfer to a high powered blender. Blend for 1 minute until it’s fully smooth.
• If you prefer chunkier soup, omit blending completely. 
• This recipe works well with chicken broth and regular heavy cream if you prefer or only have dairy or animal-based products on hand.
• This soup keeps up to 1 week. Reheat in a pot on the stovetop or microwave safe glass bowl.

Health benefits of butternut squash soup with apple

• Eating seasonal, whole, unprocessed foods is one of the best ways to support optimal health. This soup is a great fall recipe. Butternut squash is an excellent source of provitamin A carotenoids, vitamin C, B vitamins, potassium, magnesium, and manganese (source).
• Apples and butternut squash are high in antioxidants, which may decrease disease risk for heart disease, cancer, and mental decline (source).
• Cinnamon and nutmeg are contain natural anti-inflammatory and antibacterial properties.
• We use a wonderful app called HuePets, created by HueTrition, to encourage my children to eat their fruits and veggies at every opportunity. My kids scan their real time fruits and veggies in the app, and then it allows them to feed their Huey pet. As he grows, it unlocks coins and access to prizes and rewards, with the ultimate goal of empowering them to eat their fruits and veggies and understanding the importance of nutrition in a fun way. The app is totally FREE for on both the App Store or Google Play, so you should absolutely click here to download and try it out with your kids

Butternut Squash Soup with Apple (Vegan)

This creamy vegan butternut squash soup with apple is perfect for a delicious light meal or an appetizer. Made with whole and seasonal ingredients. Course Soup Cuisine American Keyword butternut squash soup recipe, butternut squash soup with apple.

Author Abbey Rodriguez

Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes   Servings 8 servings Calories 89 kcal 

Ingredients

• 1 tablespoon avocado oil
• 3 cups butternut squash peeled and cubed
• 3 apples peeled and cubed
• 1/2 red onion diced
• 3 garlic cloves minced
• 1 tablespoon sea salt
• pinch black pepper
• 5 cups vegetable broth
• 1/3 cup almond milk
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

1. Add the avocado oil, butternut squash, apples, red onion, garlic and salt and pepper to a large pot. Cook over medium to medium-high heat until the onions become fragrant and tender, about 10 minutes.
2. Add in the broth, and cover. Let it simmer for 30 minutes until the butternut squash and apples are soft.
3. Once cooked, puree everything with an immersion blender. Alternately, transfer mixture to a blender and blend until smooth. (You may need to do it in two batches so the blender isn’t overflowing.)
4. Return the pureed soup to the pot and stir in the almond milk, cinnamon, and nutmeg. Serve immediately while warm, and feel free to garnish with some fresh parsley and pumpkin seeds. Enjoy!

Recipe Notes

• Meal prep ahead of time and pre-cut and slice the butternut squash, apples, and onion.
• Use an immersion blender to puree the ingredients. If you don’t have an immersion blender, let the soup ingredients cool for 10 minutes, then transfer to a high powered blender. Blend for 1 minute until it’s fully smooth.
• If you prefer chunkier soup, omit blending completely. 
• This recipe works well with chicken broth and regular heavy cream if you prefer or only have dairy or animal-based products on hand.
• This soup keeps up to 1 week. Reheat in a pot on the stovetop or microwave safe glass bowl.

Nutrition Facts Butternut Squash Soup with Apple (Vegan)

Amount Per Serving

Calories 89 Calories from Fat 18% Daily Value*Fat 2g 3% Saturated Fat1g 6% Sodium 1476mg 64%Potassium 272mg 8% Carbohydrates 19g 6% Fiber 3g 13% Sugar 10g 11% Protein 1g 2% Vitamin A 5930IU 119% Vitamin C 15mg 18% Calcium 48mg 5% Iron 1mg 6% * Percent Daily Values are based on a 2000 calorie diet.

Find the original blog by The Butter Half here.