Roasted butternut squash and apple soup (vegan)

Fall is officially here! Time to pull out the sweaters and enjoy delicious comfort foods like soup.  I love soup season. My favorite soup is butternut squash soup. This roasted butternut squash and apple soup is delicious, healthy and easy to make.

Soup is a great way to increase your vegetable intake. This soup is perfect from this dietitian’s point of view.  Butternut squash is packed with beta carotene, a powerful antioxidant which plays a protective role against certain cancers and heart disease. Furthermore, beta carotene is a precursor to vitamin A, which plays a role in immunity and night vision. Squash is also a good source of fibre, folate, vitamin C and potassium.

Roasted butternut squash and apple soup (vegan)

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  • 1 medium butternut squash
  • 2 tbsp olive oil, separate
  • 1/2 onion, chopped
  • 2 garlic cloves
  • 2 stalks of celery, chopped
  • 2 carrots, chopped
  • 1 granny smith apple, chopped
  • 1 honey crisp apple, chopped
  • 1 tsp cinnamon
  • 960 Ml vegetable stock
  • 1 tbsp maple syrup


  1. Preheat oven to 400 degrees
  2. Slice squash in half and drizzle olive oil and place on baking sheet face down
  3. Roast squash for 20-30minutes until softened
  4. In a large pot, add olive oil and onion. Sauté until translucent. Add garlic and celery stir frequently to avoid burning garlic.
  5. Add Carrots and apples. Continue to saute until soft. Add cinnamon.
  6. Remove butternut squash from oven and peel from the flesh.
  7. Add squash to pot.
  8. Add vegetable stock and simmer for 20 minutes.
  9. Add maple syrup and simmer for another 5 minutes.
  10. Add soup to blender and blend on high speed to desired consistency.

I roasted the squash and added carrots, granny smith apples, and spices. Pretty simple ingredients blended until silky smooth to impress your guests. I brought this soup to brunch and it was a hit. Other squash recipes we are loving is this butternut squash mac and cheese. 



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