Print & Share This Recipe!
Experience the perfect fusion of roasted butternut squash, vibrant spices, and the subtle sweetness of apples in this vegan delight. Ideal for chilly evenings, this soup is both nourishing and irresistibly delicious.
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 45 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 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 large onion (chopped) | |
| 4 whole garlic cloves | |
| 1 teaspoon cinnamon | |
| ½ teaspoon minced ginger | |
| 3 leaves of fresh sage | |
| ⅛ teaspoon chili flakes | |
| 1 teaspoon kosher salt | |
| ¼ teaspoon black pepper | |
| 3 tablespoons olive oil | |
| 5 cups water |
Preparation
1
Roasting the Vegetables:
Preheat the oven to 400°F. On a baking tray, toss butternut squash, carrots, and garlic with 1 tablespoon of olive oil. Season with salt, pepper, and chili flakes. Roast for 30 minutes or until tender and caramelized.
Preheat the oven to 400°F. On a baking tray, toss butternut squash, carrots, and garlic with 1 tablespoon of olive oil. Season with salt, pepper, and chili flakes. Roast for 30 minutes or until tender and caramelized.
2
Preparing the Soup Base:
While the vegetables roast, heat 2 tablespoons of olive oil in a medium pot over medium-high heat. Sauté the chopped onion for 2 minutes, then add celery, cinnamon, ginger, chili flakes, and salt. Cook for another 5 minutes until fragrant.
While the vegetables roast, heat 2 tablespoons of olive oil in a medium pot over medium-high heat. Sauté the chopped onion for 2 minutes, then add celery, cinnamon, ginger, chili flakes, and salt. Cook for another 5 minutes until fragrant.
3
Adding the Apple and Sage:
Add the apple chunks and fresh sage leaves. Sauté for 3 more minutes until fragrant.
Add the apple chunks and fresh sage leaves. Sauté for 3 more minutes until fragrant.
4
Simmering:
Pour in 5 cups of water or broth and bring to a boil. Once boiling, reduce the heat to low and simmer for 10 minutes.
Pour in 5 cups of water or broth and bring to a boil. Once boiling, reduce the heat to low and simmer for 10 minutes.
5
Blending the Soup:
Add the roasted butternut squash and carrots to the pot. Let everything simmer for 5 more minutes. Turn off the heat and let the soup cool slightly before blending.
Add the roasted butternut squash and carrots to the pot. Let everything simmer for 5 more minutes. Turn off the heat and let the soup cool slightly before blending.
6
Finishing Touches:
Once the soup has cooled slightly, transfer it to a blender and blend until smooth. Pour into bowls, serve warm, and enjoy your delicious homemade butternut squash soup!
Once the soup has cooled slightly, transfer it to a blender and blend until smooth. Pour into bowls, serve warm, and enjoy your delicious homemade butternut squash soup!
Recipe Tips & Suggestions
Storage:
After letting the butternut squash soup cool to room temperature, transfer it to airtight containers. It can be stored in the refrigerator for up to 3-4 days. If you notice any separation after storage, give it a good stir before reheating.
Freezing:
For longer storage, butternut squash soup freezes beautifully. Once cooled, pour the soup into freezer-safe bags or containers, leaving about an inch of space at the top to allow for expansion. Before sealing, press out as much air as possible. Properly stored, it can last in the freezer for up to 2-3 months.
Reheating:
If frozen, allow the soup to thaw overnight in the refrigerator. Once thawed (or if refrigerated), pour it into a pot and heat over medium heat, stirring occasionally, until warmed throughout. Adjust seasonings if needed.