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
(links below are the gluten free & celiac safe products I used in this recipe)
- 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
- 1/2 teaspoon turmeric
- 1/4 teaspoon coriander
- 1/8 teaspoon cayenne pepper (leave out if you don’t like spicy)
- 1/2 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.
