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Butternut squash soup is the epitome of fall with warm, vibrant spices and rich roasted butternut squash. I used to make this recipe at least once a week or sometimes even twice and serve it in the cafe. I would always start to serve it on the first day of fall start. The warm and soothing fall flavors made this one of my best-selling soups.
I make a vegan butternut squash soup with olive oil, no dairy or stock. This makes it incredibly healthy since I only include fruits, vegetables, and olive oil. My butternut squash soup is rich and pure with nutrient-dense ingredients. The combination of vegetables, the sweetness of carrots and apples, and fresh sage give this soup a fantastic fragrant flavor!
Easy Vegetable Stock
I use water to make easy vegetable stock for this butternut squash soup. I start by sauteing the onion, celery, and apples with the spices, then adding water and bringing it to a boil. By doing this, you can make basic vegetable stock. That goes perfectly with the butternut squash.
How to Prepare Butternut Squash?
With a sharp knife, cut the bottom and top off the butternut squash. Next, you can use a vegetable peeler to peel away the skin. The skin should easily come off the butternut squash if fresh. If not, poke the butternut squash with forks and place it in the microwave for 2 minutes. After peeling the butternut squash, set it down on the cutting board at its bottom. Then run the knife top down and cut lengthwise, cutting each piece into 4 pieces again. Lay the pieces face down and cut them into cubes.
Why Roast the Butternut Squash?
You should always roast the butternut squash when making this soup since it will give it a nutty, roasted flavor. Roasting the butternut squash with the carrots and a few garlic gloves in the oven will caramelize the vegetable and intensify the delicious flavors.
Make Butternut Squash Soup With an Apple
Adding an apple is the best way to spruce up your soup. Apples have just the right amount of sweet and sour, making the soup better balanced. While you can use any type of apple, I prefer sour apples as they tend to give the soup a nice tart flavor.
How to Serve Butternut Squash Soup?
Once I add my butternut squash soup to the bowl, I top it with chopped parsley and toasted pumpkin seeds. You can also serve butternut squash soup with some crackers. Other common soup toppings include croutons, caramelized shallots, cream, nuts, or even bacon.
Is Soup a Side Dish or a Meal?
This rich soup is perfect for a side dish or a meal. It’s up to you! If I am eating it as a meal, I like to pair it with a side salad or carb. I serve this soup with slices of toasted baguette bread on the side for dipping. The toasted baguette absorbs all the delicious soup and gives a nice and crunchy contrast to the soft and creamy soup. You can also eat it as a side dish to steak, chicken, or other protein. Some other ideas include serving it on the side of a sandwich.
Preheat oven to 400 f. Place the butternut chunks and carrots with 4 cloves of garlic slightly smashed in a tray, drizzle with olive oil, season with salt and pepper, and a few chili flakes.
In the meantime, over the stove in a medium size pot, add 2 tablespoons of olive oil to heat, add the onion, sauté for two minutes, add the cut celery, followed by spices, cinnamon, ginger, chili flakes, salt, sauté for another 5 minutes on medium-high.
Add the apple chunks and the fresh sage leaves. Sauté for another 3 minutes. Add the water or broth and bring it to a boil, then lower the heat to low and let it simmer for about 10 minutes.
When the butternut squash and carrots are done, add them to the pot and simmer for another 5 minutes.
Turn off the heat and bring it to cool before blending it in the blender until smooth enjoy!
|1 butternut squash (medium size about 3 lb. peeled and cubed)|
|2 carrots (peeled and cut into chunks)|
|3 celery sticks (washed and cut into chunks)|
|1 apple (peeled and cut into chunks)|
|1 onion (chopped)|
|4 whole garlic cloves|
|1 teaspoon cinnamon|
|½ teaspoon ginger|
|3 leaves of fresh sage|
|⅛ teaspoon chili flakes|
|1 teaspoon salt|
|¼ teaspoon black pepper|
|3 tablespoons olive oil|
|5 cups water|
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