This simple, healthy, creamy roasted butternut squash and apple soup is my new fall favorite. It’s so delicious, super easy to make, and perfect for weeknight dinners or as a starter to your Thanksgiving feast. Cozy up with a bowl of this hearty gluten free, dairy free, and vegan soup.
The perfect meal for those chilly fall nights, this roasted butternut squash and apple soup is everything you could want and more. Roasted butternut squash and apples are blended with vegetable stock, fresh ginger, and cozy spices to create the most perfectly balanced soup filled with so many incredible flavors. The apples give the soup the perfect amount of sweetness and tartness to balance out the nutty earthy flavor of the butternut squash. This soup will become a “must have” in your fall line up as everyone will love it.
This recipe makes a large amount of soup which is always a plus! It keeps well in the fridge for days and freezes wonderfully. Make up a batch of this super healthy and filling, warm and comforting roasted butternut squash and apple soup. It’s so so good!
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Roasted Butternut Squash & Apple Soup (Gluten Free)
- Yield: 10 Cups
- Diet: Gluten Free
Description
This simple, healthy, creamy roasted butternut squash and apple soup is my new fall favorite. It’s so delicious, super easy to make, and perfect for weeknight dinners or as a starter to your Thanksgiving feast. Cozy up with a bowl of this hearty gluten free, dairy free, and vegan soup.
Ingredients
- 1 large (about 5 pound) butternut squash, peeled, seeded, and cut into 1 inch pieces
- 3 large Honeycrisp apples, peeled and cored, and cut into 1 inch pieces
- 1 large yellow onion, quartered
- 3 tablespoons olive oil
- kosher salt
- freshly ground black pepper
- 5 cups vegetable stock
- 2 tablespoons fresh grated ginger
- ½ teaspoon turmeric
- ¼ teaspoon coriander
- ⅛ teaspoon cayenne pepper (leave out if you don’t like spicy)
- ½ teaspoon kosher salt
- freshly ground black pepper
Instructions
Step 1
Preheat oven to 375 degrees. Line two large baking sheets with parchment paper. Place butternut squash, apples, and onions on the baking sheets and drizzle with olive oil. Toss and season generously with salt and pepper. Roast until the squash and apples are soft, about 45 minutes to 1 hour.
Step 2
Once squash, apples, and onions are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powdered blender. Add 1 cup vegetable stock and blend until smooth, adding more stock as needed.
Step 3
After blending, transfer soup to a large pot, turn to low heat and add in remaining vegetable stock, grated ginger, turmeric, coriander, cayenne pepper, salt, and pepper. Allow soup to simmer 10 minutes before serving.
Keywords: gluten free, soup, roasted, butternut squash, apple
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It was the first time I ever used apples in a a butter squash soup. The result was amazing: it was a success in my family dinner
I loved the recipe. The roasted vegetables and the apples add a different and delicious flavor to the soup.
★★★★★