Roasted Butternut Squash Soup with Apple
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Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 4.8

Roasted Butternut Squash Soup with Apple

NUTRITION · PER SERVING50M COOK
CAL 11%·PRO 7%
CARBS 32G60% OF CAL
6G FIBER0G ADDED11G INTRINSIC16G OTHER11G TOTAL SUGAR
FAT 10G42% OF CAL
8G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted butternut squash blended into a creamy soup with apple, coconut milk, and warm spices. Cozy and naturally vegan with crispy sage and pumpkin seed brittle on top.

mainsoupgluten freevegan
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Nutrition & ingredients

Ingredients

serves 6
  • 1 med-large butternut squash (3 pounds -or roughly 4 cups of cooked butternut)
  • 2 tablespoons coconut oil, olive oil or butter
  • 1 large apple- gala, honey crisp, diced (more for garnish, optional)
  • 2 large shallots (or 1 onion)- diced
  • 2-4 fat garlic cloves – rough chopped
  • 1 teaspoon fresh ginger – rough chopped ( or use ginger paste)
  • 1 tablespoon fresh sage, and more for garnish
  • 3 ½ -4 cups vegetable stock or chicken stock (I used 4 cups water with 2 teaspoons veggie bouillon paste)
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper
  • fresh grated nutmeg- optional (about ¼ teaspoon, more to taste, feel free to use ground)
  • pinch cayenne -optional, but tasty here.
  • ½- 3/4 cup coconut milk (from a can) or use ¼-1/2 cup heavy cream or half and half. For a lighter version, sub almond milk or just leave it out, thinning the soup with more veggie stock if you prefer.
  • 1-2 teaspoons maple syrup (optional- see notes)
  • 1/2 teaspoon apple cider vinegar (optional- see notes)
  • Optional Garnishes- crispy sage, Pumpkin seed “Brittle” (notes), sumac, warm coconut milk, sautéed diced apple (sauté in coconut oil)
PREP
20M
SODIUM
713MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.