The best vegan roasted butternut squash soup with apple recipe ever. It’s super creamy, easy to make, gluten free, healthy and loaded with flavor. It absolutely belongs on your Thanksgiving table and should be on rotation all fall and winter long.
I’ve been making this creamy savory soup for a very long time, it even won an award a few years back and was published in the Westways magazine one fall. Really good stuff, you should totally give it a try!
Roasted Butternut Squash Soup Ingredients:
- Butternut Squash: peeled and diced squash is mandatory for a silky soup. Make sure to cut the peel off and discard the seeds before dicing the flesh. Alternatively you can use precut butternut squash cubes and cut down on your prep work. Roasting is mandatory to intensify flavor
- Green Apples: to balance out the sweetness of the squash.
- Carrot & Onion: aromatics are everything when making soup, don’t skip them.
- Thyme and Bay Leaf: probably my most favorite herbs for soups and stews especially in the fall. You could add a couple of sprigs of fresh sage into the mix but don’t overdo it.
- White Wine: brings all the flavors together and gives the soup that “je ne sais quoi” you find in the finest of restaurants.
- Veggie Stock: ideally you’ll have something home made but feel free to use your favorite store bought stock here. Go for low sodium so you can adjust everything to your taste at the very end. Less is more when you are after a thick creamy soup, and 3 cups of stock will guarantee a heavenly creaminess without the need for thickeners. You can thin it out to your liking if desired
- Cashew or Coconut Cream: I’m really partial to homemade cashew cream for this recipe, coconut is fine but personally I feel it takes the flavor in a little bit of a different direction here.
How to Make your Soup Creamy and Silky:
- There are a few different ways to puree things, but if you are after that ultimate creamy texture you’ve got to use a powerful stand blender. The immersion blender really won’t deliver here, you’ll be left with some texture more appropriate for chunky rustic soups.
- It’s important to carefully work in batches when handling hot liquids and use the proper setting. Always process a little bit longer than you think you should for the silkiest soup texture.
What to serve with Butternut Squash Soup:
Garnishes for Roasted Butternut Squash Soup with Apple:
- drizzle of cashew or coconut cream.
- delicate fresh herbs: thyme, dill, chives.
- seeds & nuts: toasted pepitas, sesame seeds or pine nuts.
- sprinkle with vegan parmesan.
Can I Freeze this Soup ?
Creamy soups are perfect for freezing. Use freezer proof glass containers with a secure lid to store the soup in after it has cooled off. Makes sure to leave about one inch of space at the very top so the liquid can expand. Thaw out in the refrigerator before reheating.
How to Peel Butternut Squash:
- Using a sharp knife cut the squash in half widthwise. Carefully slice off the peel and discard.
- Cut the squash again lengthwise and scoop out the seeds. Dice the flesh into 1 inch cubes to roast for the soup.
P.S. If you make this recipe please give it a comment rating below, snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s
Vegan Roasted Butternut Squash Soup with Apple
The best vegan roasted butternut squash apple soup recipe ever. It’s super creamy, easy to make, gluten free, healthy and loaded with flavor. It absolutely belongs on your Thanksgiving table!
Servings 4 people
Calories 359kcal
Ingredients
- 1 lb butternut squash cubes
- 1 large green granny smith apple diced
- 1 carrot sliced
- 1 yellow onion diced
- 1/2 cup dry white wine
- 3 cups vegetable stock low sodium
- 8 sprigs fresh thyme
- 1 leaf bay
- 2 tbsp olive oil (or a splash of veggie stock for WFPB & Plantricious diets)
- 1/2 cup cashew cream (see how to make it below)
- 1/2 tsp sea salt + more to taste
- fresh herbs for garnish
Cashew Cream from Scratch
- 1 cup raw cashew
- 1 cup hot water
Instructions
Make the Cashew Cream:
- Rinse the cashews well then soak them with the hot water for 20 minutes. Transfer to a powerful blender and process until creamy and smooth. Use 1/2 cup in the soup and refrigerate the rest for later use. (you can thin the rest with water to make cashew milk)
Roast the Veggies:
- Preheat your oven to 400”F.
- Add the cubed butternut squash, diced apples, carrots, thyme and bay leaf in a large roasting dish. Sprinkle with a pinch of sea salt, red pepper flakes and a light drizzle of olive oil (use veggie stock for WFPB & Plantricious recipe). Toss to coat well.
- Roast in the hot oven for 40 minutes or until soften tossing half way.
Make the Soup:
- While the veggies are roasting preheat a medium size soup pot over medium heat and saute the onion with a drizzle of olive oil (or a splash of liquid) until translucent.
- Transfer the roasted veggies to the pot with the onion and hit it with the white wine. Simmer until most of the wine has evaporated, discard the thyme and bay leaf then pour in the veggie stock.
- Cook the soup for a few minutes then add 1/2 cup of the cashew cream. Remove from heat and carefully transfer the soup to a powerful blender and puree until smooth. Work in batches if needed.
- Taste and adjust seasonings with sea salt. Serve hot with a nice drizzle of cashew cream and garnished with fresh herbs or some toasted pepitas or pine nuts.
- Optional: finish with a light grating of nutmeg over the top.
Notes
- To make this recipe WFPB & Plantricious compliant make sure to use veggie stock or water instead of oil.
Nutrition
Calories: 359kcal | Carbohydrates: 35g | Protein: 8g | Fat: 21g | Saturated Fat: 4g | Sodium: 35mg | Potassium: 783mg | Fiber: 6g | Sugar: 11g | Vitamin A: 14721IU | Vitamin C: 32mg | Calcium: 97mg | Iron: 4mg
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