Butternut Squash and Apple Soup

This one pot butternut squash and apple soup is filled with the warm flavours of fall. Cozy and delicious, it also happens to be vegan and gluten free.

5 from 6 votes

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Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: 6 servings

Calories: 194kcal

Author: Kristen

Equipment

1 large heavy bottom pot

Ingredients

2 tbsp extra virgin olive oil
4 garlic cloves sliced
1 inch piece of fresh ginger sliced
2 lbs butternut squash peeled, seeded and cubed
4 apples peeled, cored and cubed
1 small yellow onion diced (about 1/2 cup)
4 cups vegetable broth you can use homemade or store-bought, and chicken stock works fine as well
1 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
1/4 tsp cinnamon
1/4 tsp white pepper

Instructions

Heat EVOO in a large pot over medium heat. Add onion cook, stirring occasionally, until it begins to soften, about 4-5 minutes. Then add garlic and ginger and cook for another minute or two.
Next add the squash, and cook, stirring occasionally, for 6-8 minutes. Then add the apples, spices (cumin, coriander, turmeric, cinnamon and white pepper) and vegetable broth.
Bring to a boil, then give it a good stir and reduce to a simmer. Simmer until squash is soft, and pierces easily with a fork (about 15-20 minutes).
If you have a Vitamix or other blender/food processor puree in batches until smooth, then return to pot and let simmer for 5-10 minutes. You can also use an immersion blender and blend right in the pot.
Season with salt to taste, ladle into serving bowls and enjoy.

Notes

Soup will last up to 5 days in the fridge and about 2 months in the freezer in an airtight container.

Nutrition