Description
This Butternut Squash and Apple Soup is a cozy, creamy blend of roasted butternut squash, sweet and tart Granny Smith apples, and silken tofu for extra creaminess. Roasting the vegetables intensifies their natural sweetness, while sage, garlic, and Italian seasoning add a warm, earthy depth. Pureed until smooth, this comforting fall soup is perfect for chilly evenings and garnished with fresh diced apple, sage, and a drizzle of olive oil for extra flavor and texture.
Ingredients
Units
Scale
Vegetables and Fruit
- 4 cups butternut squash (sliced into 1/2-inch thick slices or cubed)
- 1 yellow onion (chopped)
- 2 large Granny Smith apples
Seasonings
- 1 teaspoon sage powder (plus more for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper (plus more for garnish)
- 1 teaspoon Italian seasoning
Other Ingredients
- 3 tablespoons olive oil (plus more for garnish)
- 3 to 4 cups water
- 1 vegetable bouillon cube
- 1 (12-ounce) box silken tofu
Instructions
- Preheat and Prepare Vegetables: Preheat the oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper or a silicone mat for easy roasting cleanup.
- Roast Butternut Squash and Onion: Spread the butternut squash and chopped onion evenly on the baking sheet. Drizzle with olive oil, then sprinkle with sage powder, garlic powder, salt, and pepper. Toss thoroughly to coat all pieces evenly. Roast in the oven for 30 minutes, checking for tenderness. If the squash is not tender, continue roasting in 5-minute intervals. If onions begin to burn, remove them early and set aside.
- Simmer Roasted Vegetables: Transfer the roasted squash and onions to a large pot with a lid. Add 3 cups of water, the vegetable bouillon cube, and Italian seasoning. Stir well, bring the mixture to a boil, then cover and reduce heat to simmer for 10 minutes. After simmering, turn off the heat and leave the pot covered to keep warm.
- Prepare Apples and Add to Soup: Peel, core, and roughly chop one of the Granny Smith apples. Add the chopped apple and silken tofu to the hot soup in the pot. Stir gently to combine the ingredients evenly.
- Blend the Soup: Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, blend in batches using a countertop blender, then return the blended soup to the pot. Add additional boiling water as needed to reach your preferred soup consistency. Taste and adjust seasoning if necessary.
- Prepare Garnish: Peel, core, and dice the second apple into small cubes to use as a fresh garnish that adds crunch and a pop of tartness.
- Serve: Ladle the finished soup into bowls. Garnish each serving with 1 to 2 tablespoons of the diced apple, a sprinkle of black pepper, a dusting of sage powder, and a light drizzle of olive oil. Serve warm and enjoy the comforting fall flavors.
Notes
- This soup is cozy, creamy, and packed with balanced fall flavors combining sweet, savory, earthy, and tangy notes, perfect for chilly evenings.
- Roasting the squash and onions enhances the natural sweetness and depth of flavor.
- Silken tofu adds creaminess without dairy, keeping the soup vegan-friendly and smooth in texture.
- Adjust the amount of water to customize the thickness of the soup to your liking.
- Garnishing with fresh diced apple adds a refreshing contrast in texture and taste.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 17 g
- Sodium: 773 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
