Description
This cozy and creamy Butternut Squash and Apple Soup combines the natural sweetness of roasted butternut squash and tart Granny Smith apples with fragrant herbs and silken tofu for a smooth, nutritious, and flavorful fall-inspired dish perfect for chilly evenings.
Ingredients
Scale
Vegetables
- 4 cups butternut squash (sliced into ½-inch thick slices or cubed)
- 1 yellow onion (chopped)
- 2 large Granny Smith apples
Seasonings & Spices
- 1 teaspoon sage powder (plus more for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper (plus more for garnish)
- 1 teaspoon Italian seasoning
Liquids & Oils
- 3 tablespoons olive oil (plus more for garnish)
- 3 to 4 cups water
Other
- 1 vegetable bouillon cube
- 1 (12-ounce) box silken tofu
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Roast Butternut Squash and Onion: Spread the butternut squash and chopped onion evenly on the prepared baking sheet. Drizzle with olive oil, then sprinkle with sage powder, garlic powder, salt, and black pepper. Toss everything well to coat the vegetables evenly. Roast in the oven for 30 minutes, then check for tenderness. If the vegetables are not yet tender, continue roasting in 5-minute increments. If the onions begin to burn, remove them and set aside to avoid bitterness.
- Simmer Soup Base: Transfer the roasted butternut squash and onion to a large pot with a lid. Add 3 cups of water, a vegetable bouillon cube, and Italian seasoning. Stir to combine, bring the mixture to a boil, then cover and let it simmer gently for 10 minutes to meld the flavors.
- Prepare and Add Apples and Tofu: While the soup simmers, peel, core, and roughly chop one Granny Smith apple. Add the chopped apple and silken tofu directly into the hot soup mixture. Stir to blend the ingredients together thoroughly.
- Blend the Soup: Using an immersion blender, carefully puree the soup directly in the pot until it’s smooth and creamy. Alternatively, you can blend the soup in batches using a countertop blender and then return it to the pot. If needed, add more boiling water to reach your preferred soup consistency. Taste and adjust seasoning if necessary.
- Prepare Garnish: Peel, core, and dice the second Granny Smith apple into small pieces to use as a fresh garnish.
- Serve and Garnish: Ladle the warm soup into serving bowls. Top each bowl with 1 to 2 tablespoons of the diced apple for a refreshing crunch. Optionally, sprinkle with additional black pepper and sage powder, and drizzle a little olive oil over the top for extra richness and flavor.
Notes
- This soup is a perfect balance of sweet, savory, earthy, and tangy flavors, ideal for chilly fall and winter evenings.
- Using silken tofu adds creaminess and protein without dairy, making it suitable for those avoiding lactose.
- Adjust the soup’s thickness by adding more or less water to suit your preference.
- When roasting vegetables, watch the onions carefully to avoid burning, which can impart bitterness to the soup.
- Garnishing with fresh apple adds a delightful texture contrast and fresh flavor.
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
