Description
This Butternut Squash and Apple Soup is a cozy, creamy, and flavorful fall-inspired dish. Combining the natural sweetness of roasted butternut squash and tart Granny Smith apples with warming herbs and silken tofu for creaminess, it offers a perfect balance of sweet, savory, earthiness, and tanginess. A comforting soup ideal for chilly evenings, it is roasted, simmered, and blended to velvety perfection.
Ingredients
Scale
Vegetables and Fruit
- 4 cups butternut squash, sliced into ½-inch thick slices or cubed
- 1 yellow onion, chopped
- 2 large Granny Smith apples (one peeled, cored, and chopped; one peeled, cored, and diced for garnish)
Seasonings and Oils
- 1 teaspoon sage powder (plus more for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper (plus more for garnish)
- 3 tablespoons olive oil (plus more for garnish)
- 1 teaspoon Italian seasoning
Liquids and Other
- 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°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Roast Squash and Onion: Spread the butternut squash and chopped onion evenly on the prepared baking sheet. Drizzle with olive oil and sprinkle with sage powder, garlic powder, salt, and black pepper. Toss well to coat everything evenly. Roast in the oven for about 30 minutes, checking for tenderness. If the squash isn’t tender yet, continue roasting in 5-minute increments. Remove the onions early if they start to burn and set aside.
- Simmer Roasted Vegetables: Transfer the roasted butternut squash and onions to a large pot. Add 3 cups of water, the vegetable bouillon cube, and Italian seasoning. Stir to combine, then bring to a boil. Once boiling, cover the pot and reduce heat to simmer for 10 minutes. After simmering, turn off the heat and let the mixture sit undisturbed.
- Prepare and Add Apples and Tofu: Peel, core, and roughly chop one Granny Smith apple. Add the chopped apple and the silken tofu directly into the hot soup pot. Stir thoroughly to combine all ingredients evenly.
- Blend the Soup: Use an immersion blender to puree the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot. Add additional boiling water as needed to adjust the soup to your preferred consistency. Taste and adjust seasoning as needed.
- Prepare Garnish and Serve: Peel, core, and dice the second Granny Smith apple. Ladle the hot soup into bowls and garnish each with 1–2 tablespoons of diced apple. Optionally, sprinkle a little extra black pepper and sage powder on top, and drizzle with olive oil for added flavor and richness.
Notes
- This soup offers a wonderful balance of sweet and savory flavors perfect for autumn and winter meals.
- The silken tofu adds creaminess without dairy, making the soup suitable for a dairy-free diet.
- Adjust the amount of water after blending for a thinner or thicker texture based on your preference.
- Use a vegetable bouillon cube to keep the soup vegetarian and enhance its depth of flavor.
- For a spicy twist, consider adding a pinch of crushed red pepper flakes during seasoning.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 280
- 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
