Description

This Butternut Squash Apple Soup is healthy and simple yet packed with so much flavour. It gets sweetness from apples, squash, and carrots and has a kick of curry powder. Top this easy vegan soup with a layer of homemade toasted croutons or leave it out and keep it gluten-free. I’m convinced this may become your favourite butternut squash soup recipe! It is so good.

Ingredients

1 tablepoon vegetable oil
1 large onion, diced
4 large carrots, peeled and diced
4 stalks of celery, diced
1 teaspoon salt, divided
1/4 teaspoon ground black pepper
1/2 pound potatoes (Yukon gold or russet), peeled and cut into 1/2-inch pieces
1 medium butternut squash, peeled and cut into 1/2-inch pieces
2 small Granny Smith apples, peeled and cut into 1/2-inch pieces
1 tablespoon apple cider vinegar
3 cups vegetable stock (or chicken stock)
1 cup water
1/2 teaspoon curry powder
1/4 teaspoon cinnamon
2 tablespoon fresh sage leaves (or thyme)

Toasted Croutons:

1-2 slices white bread, cut 1/4-inch cubes
1-2 tablespoons olive oil
1/2 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Heat oil in a large cooking pot or dutch oven over medium-high heat until hot and shimmering, about 1-2 minutes.
Add onion, carrots, and celery and sauté, stirring often, until just beginning to brown, about 5 to 7 minutes. Season with 1/2 teaspoon salt and pepper.
Add potatoes, butternut squash, and apples. Cook for 10 minutes, stirring as needed.
Pour in apple cider vinegar, stock, and water. Add remaining 1/2 teaspoon of salt, curry powder, cinnamon, and whole sage leaves. Bring to a boil. Then, reduce heat and simmer, covered, for 20 minutes. Test vegetables with a fork to see if they’re cooked through and tender. If you can easily insert a fork, then they are fork tender and ready.
Meanwhile, prepare the toasted croutons. Preheat oven, toaster oven, or air fryer to 375 F. Place cubed bread in a small mixing bowl, then drizzle with olive oil and salt. Place bread on a parchment lined baking sheet and bake for 5-7 minutes, or until bread is lightly toasted and brown.
Once the soup is ready, discard the sage and use an immersion blender to puree the soup directly in the pot or carefully transfer the soup to a food processor or blender. Process until soup is fully puréed (do this in batches, if needed) and return the soup to the pot. If the soup is too thick, add a little water to thin it out. If it is too watery, simmer on low until soup thickens to desired consistency. Taste and adjust seasoning as needed.
Top soup with toasted croutons and serve warm.

Notes

Add pancetta: Add 4 ounces of cubed pancetta to this recipe to enhance the flavors. Before cooking the soup, heat 1 tablespoon oil in your cooking pot over medium-high heat. Once the oil is shimmering hot, add pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and place in a paper towel-lined bowl or plate and set aside. Then sauté your onions, celery, and carrot sin the same pot and cook the soup as direct. Top your finished soup with the reserved pancetta.

How to store: You can store this butternut squash apple soup in the same cooking pot with the lid on or transfer to an airtight container, and place in the refrigerator for up to 5 days.

How to reheat: Reheat leftover squash soup by transferring the soup to a cooking pot and heat over medium-low heat until warmed through. You can also heat a bowl of butternut apple soup in the microwave in 30 second increments until warmed through.

How to freeze: Transfer soup to an airtight container and place in the freezer for up to 3 months. To serve, let it thaw in the refrigerator overnight before reheating.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Soup
Method: Stovetop
Cuisine: American